{"id":7073173,"date":"2026-10-02T18:02:26","date_gmt":"2026-10-02T18:02:26","guid":{"rendered":"https:\/\/fivemor.com\/?p=7073173"},"modified":"2026-10-02T18:02:26","modified_gmt":"2026-10-02T18:02:26","slug":"chocolate-buckwheat-pound-cake-recipe","status":"publish","type":"post","link":"https:\/\/fivemor.com\/?p=7073173","title":{"rendered":"Chocolate Buckwheat Pound Cake Recipe"},"content":{"rendered":"


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I love pound cakes, or quatre-quarts<\/b>* in French. As a child, I went through a phase of eating Breton pound cake for breakfast day in, day out. I\u2019m talking about supermarket pound cake, baked in long yellow logs and wrapped in soft paper. I liked it on the stale side, so I sliced it in advance, and let it age three to four days. I was an affineur<\/a> of pound cake if you will.<\/p>\n

I only recently discovered the beauty of homemade pound cake<\/b>, and it has become one of my could-make-it-blindfolded cakes, in rotation with my French yogurt cake<\/a>.<\/p>\n

You know how pound cakes work<\/strong>, right ? You weigh the eggs, and add the same weight in sugar, melted butter, and flour. This means these ingredients each form a quarter of the batter, hence the French name, four-quarters. The English name comes from originally using a pound each of the ingredients, but that yields a pretty big cake. The French ratio allows for more flexibility.<\/p>\n

Of course, it doesn\u2019t tell you if you\u2019re supposed to weigh the eggs with or without the shell, and how much baking powder to add. In truth, you can just relax about both. We\u2019re not building a rocket ship; we\u2019re baking a cake.<\/strong> Weigh the eggs with or without, add one or two teaspoons of baking powder, it will be fine. Channel your inner French grandma and do what feels right.<\/p>\n

And it is a recipe that lends itself to variations with remarkable grace; my favorite kind of recipe for sure. Today I will share one of my favorite riffs: the buckwheat and chocolat pound cake<\/b>.<\/p>\n

\"Chocolate<\/p>\n

I\u2019ve been enjoying the buckwheat and chocolate pairing for years, by ordering a chocolate buckwheat cr\u00eape<\/strong> for dessert at cr\u00eaperies (Brittany again!). It is divine. Almost better than sugar-and-butter. Try and tell me what you think.<\/p>\n

In this spirit, I make a pound cake with 100% buckwheat flour<\/strong> (this makes it gluten-free) and fold a generous amount of chocolate chips (or chopped chocolate) into the batter. The result is deeply flavorful, fluffy and moist, with chocolate in every bite, and a lovely crust dotted with sugar, my signature touch.<\/p>\n

\"Chocolate<\/p>\n

For the maths majors out there<\/strong>, let me confess two things: this becomes, in effect, a five-fifths (cinq-cinqui\u00e8mes) rather that a four-fourths, just like my pistachio pound cake<\/a>. And because I prefer my cakes not too sweet, I decrease the amount of sugar a little bit, which admittedly throws off the ratio, but who\u2019s counting?<\/p>\n

You will also notice that I give you the option of using coconut butter<\/strong> here, a magical ingredient I told you about here<\/a> and here<\/a>. In baking, it can replace regular butter, and here the coconut note is hardly noticeable against the buckwheat and chocolate.<\/p>\n

It is a cake that is quick and simple to prepare, and because the formula is easy to memorize, it\u2019s a great cake to bake on vacation<\/strong> with no cookbook and no Internet connection, to impress your friends as the baking fairy (or wizard) you really are. A skill that happens to be on my bucket list for cooks<\/a>.<\/p>\n

* I\u2019ll let you get away with pronouncing this cat-car<\/i>.<\/p>\n

\"Chocolate<\/p>\n

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Have you tried this? Share your pics on Instagram!<\/h2>\n

Please tag your pictures with #cnzrecipes<\/a>. I’ll share my favorites!<\/p>\n<\/p><\/div>\n<\/div>\n

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Chocolate Buckwheat Pound Cake Recipe<\/p>\n<\/p><\/div>\n

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\n\t\t\t \"Chocolate\n\t\t\t<\/p>\n<\/div>\n

Ingredients<\/p>\n