A cake need not be an over-the-top three-layer, frosted affair. Sometimes one wants only a simple cake for afternoon tea, or at the end of a dinner party. There are three cakes I recently baked that fit that bill. And being unfrosted, one can feel free to enjoy for breakfast!
Everyday cocoa cake. This is has been my go-to cake for impromptu baking, as well as double layered with chocolate frosting birthday cake, or times 1.8 for a 9×13” pan.
Even simpler and yet more complex taste-wise, is this chocolate buckwheat/almond cake. It’s virtually flourless with whipped-up eggs and sugar, and then melted chocolate and butter folded in along with about 1/2 c total of almond and buckwheat flours. It’s very delicious.
Chocolate buckwheat almond cake
Yield: One thin 9-inch round cake
Butter, 7 T (100 grams or 3 1/2 ounces, plus extra for buttering pan
Bittersweet chocolate, 100 grams. (70 to 72 percent is ideal)
eggs, 4 large (200 g) at room temp
sugar, 1/2 cup (100 grams)
sea salt, pinch
vanilla extract, 1 t
buckwheat flour, 1/4 cup (35 grams)
almond meal, 1/4 cup (30 grams)
Confectioners’ sugar, lightly whipped cream and/or berries to serve (optional)
Preheat the oven to 350°F.
Butter a 9-inch cake pan and line the bottom with a circle of parchment paper.
Melt the butter and chocolate together in a double-boiler (a heatproof bowl resting on a pot of lightly simmering water), stirring frequently. Set aside.
In the bowl of a stand mix, beat the eggs and sugar with salt until light and pale and doubled in volume. This will take anywhere from 5 to 9 minutes.
Fold in the vanilla and melted chocolate mixture.
Sprinkle the buckwheat and almond flours over the batter and fold gently to combine.
Pour into prepared pan and bake for 20 to 30 minutes, until a tester inserted into the center of the cake comes out dry.
Let cool for five minutes on a rack then invert onto the rack, remove the parchment paper, and return upright on a serving plate.
Serve in wedges, dusted with powdered sugar, dolloped with lightly whipped cream and/or scattered with berries.
I have long been devoted to this simple yet delicious Dorie Greenspan’s almond cake, aka Swedish Visiting Cake.
Everyday cocoa cake