CHOCOLATE BUCK CAKE

Recipe from Meadowlark Organics

Makes one 9-inch cake

Ingredients:

For the sponge:

1 tsp instant yeast

3/4 cup lukewarm (98-105 degree) water

1 Tbsp buckwheat honey

1/2 cup buckwheat flour

For the cake batter:

3/4 cup chocolate chips

8 Tbsp unsalted butter, cut into 1/2 inch chunks

1/4 cup dutch-processed cocoa powder

1/2 cup granulated sugar

1 Tbsp vanilla

Pinch of kosher salt

4 eggs, separated

Confectioner’s sugar, for dusting

Whipped cream, for serving (optional)

Directions:

To make the sponge: Sprinkle the yeast over the warm water and stir. Whisk in the honey and buckwheat flour. Cover and let rest at room temperature for 1 hour. The sponge is ready when the surface looks frothy with large bubbles on top.

Preheat the oven to 350 degrees. Lightly coat a 9 inch spring form pan with non-stick spray.

Melt the chocolate and butter in a heat-resistant bowl, set over a pot of barely simmering water. Remove the bowl from the heat when melted. Quickly whisk in the cocoa powder, half of the granulated sugar, the vanilla, and salt.

In a stand mixer fitted with a whisk attachment, beat the egg whites with the remaining 1/4 cup of sugar until soft peaks form. Gently fold the whipped whites into the chocolate mixture with a rubber spatula.

Transfer the batter to the prepared pan and bake for 45 minutes, rotating after 25 minutes. A toothpick inserted in the middle should come out clean. Remove the cake from the oven and let is cool completely before unfolding. Dust with powdered sugar and serve with whipped cream, if desired.