What’s an everyday chocolate cake? I’ll tell you. It’s the sort of cake you reach for when there’s snow outside, when the work’s piling up and the night is too dark.
It’s the sort of cake that meshes with the mundane, lying low in its simplicity and making up for it in taste.
It’s the sort of cake I’d reach for everyday- whether just a tiny sliver to go with a cup of tea, or a big wedge of intensely chocolate-y cake for a pick me up.
And most importantly, it’s a cake that’s made with kitchen staples: eggs, cocoa, chocolate, butter and the tiniest bit of flour, rendering this practically flourless and incredibly fudgey.
So whether it’s been one of those days (haiii, Monday 
) or you simply want a treat that’s appropriate for every occasion, this cake is a classic that will see you through today, January, and beyond.
(Oh, did I forget to mention? This cake is well improved by a little stint in the freezer, so you can make it way ahead, forget about it, and then find it when you’re in a desperate situation. I know. Cue the dramatic music please.)
Yield: one 8 or (thinner) 9 inch cake
Why I love this recipe: using basic ingredients and only 2 bowls, this cake packs a densely chocolate flavor, thanks to the use of dark chocolate and cocoa. The buckwheat flour lends a nutty flavor and its small amount makes this cake fudgey, rich, and appropriate for always.
- 7 oz. dark chocolate
- 7 oz. unsalted butter
- 5 large eggs
- 3/4 cups superfine sugar
- 1 tablespoon buckwheat flour (you can substitute any flour, really)
- 2 tablespoons dutch processed cocoa powder
- confectioners sugar + chocolate shavings, for topping
- Preheat your oven to 375 F. Melt the chocolate and butter in a small pot, stirring until both are melted and combined.
- Transfer the chocolate mixture into a bowl and add the sugar. Mix well and set aside to cool.
- Add the eggs one at a time to the cooled chocolate mixture, stirring well between each.
- Add the buckwheat flour and cocoa and mix until incorporated.
- Pour the batter into a round 8″ or 9″ pan lined with parchment paper. Bake for 25 to 30 minutes.
- The middle should still be a little soft. Remove from the oven and let completely cool on a cooling rack. Shake confectioners sugar over the top, and add a few chocolate shavings.
retrolillies 
9 responses to “Everyday Chocolate Cake”
the best kinds of desserts are the ones you can whip up so easily and fast, with all the ingredients already on hand and without the muss/fuss and mess.
Totally agree! I use my mixer and other appliances quite a bit, but sometimes it’s too much of a shlep 🙂
Gosh this does look good.
Beautiful, Chaya. I love that you use buckwheat flour here. Your photos are stunning. I’d love a piece of this with a cup of coffee in the snow.
Thanks Amanda. Been editing my photos a touch cooler, lately. It feels wintery 🙂
Hope you try and make this cake! It couldn’t be simpler, and it’s so decadent. Have a great Sunday!
This looks outrageously good. I must try. Do you think almond meal would work in place of the buckwheat flour?
Definitely! Given that there’s such a small amount of flour, almond meal would work (and probably make it even fudgier!).
This looks so killer delicious Chaya. I can almost taste it right now, except for the buckwheat flour, which I’ve never used before…I’ll have to get some to try! 🙂 I love learning about the wonderful world of flours. Hope you’re having a wonderful Thursday girl! 🙂
Thanks Bonnie! You’re always the sweetest. You should get some buckwheat! It’s really nutty and earthy, and works amazingly well with cocoa. I’ll use it in muffins with pears and dark chocolate chunks. Soo good 🙂
Have a great weekend! I hope it involves some cake 😉