Chocolate-Buckwheat Cake

Ingredients

• 1/2 cup buckwheat flour
• 1/2 cup all-purpose flour
• 1 teaspoon baking powder
• 1/4 teaspoon baking soda
• 1/4 teaspoon salt
• 3 tablespoons cocoa powder
• 3/4 cup granulated sugar
• 2 large eggs, lightly beaten
• 1/2 cup vegetable oil
• 1 teaspoon vanilla extract
• 3/4 cup buttermilk

Directions

1. Heat the oven to 350ºF (180ºC.) Butter an 8-inch (20cm) cake pan, then cover the base with a parchment circle.
2. Place a large heatproof bowl over gently simmering water and add the chocolate and butter. Warm, stirring as needed, until the mixture is silky, then take the bowl off the heat and allow it to cool a bit.
3. In a medium bowl, whisk the egg yolks with half of the sugar, yogurt, vanilla, and salt. Add that mixture to the melted chocolate and whisk to combine. Stir in the almond or hazelnut flour, followed by the buckwheat flour.
4. Using a stand mixer, or working by hand, beat the egg whites until soft peaks form. Add the remaining sugar gradually while continuing to whip, stopping once the whites hold firm peaks. Fold a third of the whites into the chocolate batter to loosen it, then gently fold in the rest until no streaks remain.
5. Transfer the batter to the prepared pan and smooth the surface. Bake for 25 to 30 minutes, until the cake seems mostly set while the middle remains tender. Cool for 10 minutes, then turn it out of the pan.