Earl Grey Buckwheat Chocolate Cake

Updated at: Thu, 21 Nov 2024 17:12:40 GMT

Step 1

Preheat the oven to 350 F. Line the bottom of a 9x9 inch square baking dish, grease with butter, and dust with flour. Set aside.

Step 2

Sift flour, buckwheat, sugar, cocoa, brown sugar, baking soda, salt, and baking powder into a medium bowl. Whisk to fully combine.

Step 3

Brew Earl Grey tea in the 1 cup of hot water for 4 minutes.

Step 4

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.

Step 5

Whisk in the hot tea until combined, a few small lumps are ok!

Step 6

Pour the batter into the prepared pan. Bake for 20-30 minutes, until a toothpick inserted into the center comes out clean.

Step 7

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!

Step 8

While the cake cools, prepare the frosting.

Step 9

In a small pan over medium heat, add butter and melt.

Step 10

Once melted, whisk butter continuously until the butter has browned. Keep an eye on it as this can happen quickly!

Step 11

Immediately transfer to a large mixing bowl. Place in the fridge and let the butter chill until solidified, about 45 minutes to an hour.

Step 12

Once cooled, add in honey and whip using an electric mixer until light and fluffy, 1-2 minutes.

Step 13

Add in powdered sugar, milk, vanilla, and salt. Whip until combined and fluffy, 1-2 minutes.

Step 14

Once the cake is completely cool invert it on to a platter, top with frosting and serve.

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