Ingredients:
For batter:
1 cup all-purpose flour
½ cup buckwheat
2 teaspoons baking powder
¾ teaspoon salt
¾ cup brown sugar
¾ cup sour cream
¼ cup walnut oil
¼ cup canola or safflower (or
other neutral) oil
2 large eggs
2 teaspoons bourbon, or vanilla
6 ounces bittersweet chocolate, chopped-up
⅔ cup cacao nibs (or walnuts) (optional)
For icing:
½ cup powdered sugar
2-3 tablespoons bourbon, as needed
Method:
Pre-heat oven to 350F/180C
Prepare your 8” cake pan or loaf pan by buttering and lining in parchment paper.
In a large bowl, whisk together brown sugar, sour cream, oils, eggs, bourbon, and salt. Add baking powder and whisk until smooth. Switch to a wooden spoon or stiff spatula and add both flours, mixing just until smooth.
Pour batter into pan. Smooth with a spatula so the batter is evenly distributed.
Place the pan on a baking sheet (in case of spillover) and bake in the oven for approximately 30-45 minutes. Start checking at 30. It’s done when the cake is cooked through and springs to the touch, the top is golden brown, and small cracks start to appear on the top.
When the cake tests done, remove it from the oven and cool on a rack.
When the cake is cool, un-mold it onto its serving plate.
Make the icing by whisking the powdered sugar and bourbon together until smooth. Use 3 tablespoons of bourbon to start with and add more until you achieve your desired icing consistency.
Use an offset spatula or butterknife to spread the icing onto the cooled cake. Can be decorated with some cacao nibs if you like. When the icing is set go ahead and serve it.
Enjoy!