15 mins
35 mins
8 Servings
4.8★
Preheat oven to 175°C. Grease a round cake tin and line with parchment paper.
In a large bowl, whisk together yogurt, sugar, oil, and milk until smooth and well combined.
Fold in buckwheat flour, cocoa powder, baking powder, and baking soda. Mix until just combined.
Pour the batter into the prepared tin and bake for 30-35 minutes until a toothpick comes out clean.
Heat cream until simmering. Pour over dark chocolate and let sit for 2 minutes. Stir until smooth and glossy.
Cool the cake completely. Spread the ganache on top. Add roasted hazelnuts for extra crunch.
Buckwheat adds a nutty flavor and is naturally gluten-free. Sift the flour to avoid lumps.
Add roasted hazelnuts or almonds for extra texture and flavor.
Store in an airtight container for up to 4 days. Refrigerate for longer shelf life.
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