Earl Grey Buckwheat Chocolate Cake
Makes 1 (9×9”) square cake
Ingredients
Cake
- Butter for greasing
- ¾ cup all-purpose flour plus more dusting
- ½ cup buckwheat flour
- ½ cup sugar
- ⅓ cup unsweetened cocoa powder
- ⅓ cup light brown sugar
- 1 ½ tsp baking soda
- 1 tsp kosher salt
- ½ tsp baking powder
- 1 cup hot water just under boiling
- 1 bag of Earl Grey tea
- ½ cup sour cream room temperature
- 1 egg room temperature
- ¼ cup neutral oil
- 2 tsp vanilla bean paste
Frosting
- ½ cup unsalted butter
- 2 tbsp honey
- 1 ½ cups powdered sugar
- 1-2 tbsp milk*
- 1 tsp vanilla bean paste
- A pinch of salt
Instructions
- Preheat the oven to 350 F. Line the bottom of a 9×9 inch square baking dish, grease with butter, and dust with flour. Set aside.
- Sift flour, buckwheat, sugar, cocoa, brown sugar, baking soda, salt, and baking powder into a medium bowl. Whisk to fully combine.
- Brew Earl Grey tea in the 1 cup of hot water for 4 minutes.
- Meanwhile, whisk the egg, sour cream, oil, and vanilla in a small bowl. Stir the wet into the dry until just barely combined. It will be very thick.
- Whisk in the hot tea until combined, a few small lumps are ok!
- Pour the batter into the prepared pan. Bake for 20-30 minutes, until a toothpick inserted into the center comes out clean.
- Let the cake cool fully in the pan. The cake is so moist, that if you invert it to cool on a rack, you run the risk of it sticking to the rack!
- While the cake cools, prepare the frosting.
- In a small pan over medium heat, add butter and melt.
- Once melted, whisk butter continuously until the butter has browned. Keep an eye on it as this can happen quickly!
- Immediately transfer to a large mixing bowl. Place in the fridge and let the butter chill until solidified, about 45 minutes to an hour.
- Once cooled, add in honey and whip using an electric mixer until light and fluffy, 1-2 minutes.
- Add in powdered sugar, milk, vanilla, and salt. Whip until combined and fluffy, 1-2 minutes.
- Once the cake is completely cool invert it on to a platter, top with frosting and serve.
Video
Notes
*Start with 1 tbsp and add another only if needed. You don’t the frosting to be too thin.
Tried this recipe?Let us know how it was!
This was so delicious! The texture was so moist and amazing, and the frosting is to die for.
I did mess up the measurements (used a 1/2 cup melted buttered instead of a 1/4 for the neutral oil as I didn’t have anything other than olive oil in hand) – and it didn’t taste intensely chocolate, so I will try again and follow the recipe to a T
Even with that – was delicious. Hoping Hailee releases a few more buckwheat recipes like this!!!!
This is sooo good!! It honestly gets better every day, not that it lasts long! Thank you!
Made this cake last night, it is so moist and the frosting ties it together perfectly! I brought it as an office treat and everyone loved it! Definitely going to keep this recipe in my back pocket for future anniversaries and birthdays.
I’m so happy!
Killer recipe!!!! My whole family loved this cake and that brown butter frosting should be illegal!! I’m not a frosting kind of guy and I would eat that stuff on scrambled eggs in the morning :). Followed the recipe completely though I added the all the wet ingredients at the same time including the tea. Also used a round 8″ cake pan and baked for a few more mins – came out perfect.