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RECIPE
17 INGREDIENTS10 STEPS55MIN

Espresso Buckwheat Streusel Cake

5.0
2 Ratings
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Diary of a Mad Hausfrau
I’m an Emmy-nominated television producer and a scuba diving/travel junkie who has visited over 65 countries. I have no formal culinary training but the kitchen is my happy place, baking is my therapy
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A great dessert to make for a large party or to bring to a potluck dinner. Incidentally, if you want to skip the espresso syrup, that is an option. However, it definitely adds to the gooey texture. The cake itself is sweet and chewy, a small piece definitely goes a long way.

55MIN

Total Time
Diary of a Mad Hausfrau
I’m an Emmy-nominated television producer and a scuba diving/travel junkie who has visited over 65 countries. I have no formal culinary training but the kitchen is my happy place, baking is my therapy
GO TO BLOG
Ingredients
US / METRIC
Servings:
12
Serves 12
Oatmeal Streusel
3 1/4 cups
1 3/4 cups
Quick Cooking Oats
1 1/4 cups
Granulated Sugar , loosely packed
1/2 Tbsp
Ground Cinnamon
1
Sunkist Orange , zested
1 cup
Unsalted Butter , room temperature
Chocolate Buckwheat Cake
1/2 cup
Semi-Sweet Chocolate Chips
1/2 cup
Espresso
1/4 tsp
1 tsp
Ground Nutmeg
1 1/4 cups
Espresso Syrup
1/2 cup
Espresso
1 cup
Powdered Confectioners Sugar
2 Tbsp
Coffee Liqueur
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Nutrition Per Serving
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CALORIES
648
FAT
26.6 g
PROTEIN
11.1 g
CARBS
94.0 g

Directions

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Step 1
Grease a 9x13-inch pan and set aside.
Step 2
In a large separate bowl whisk together the All-Purpose Flour (3 1/4 cup), Quick Cooking Oats (1 3/4 cup), Granulated Sugar (1 1/4 cup), Ground Cinnamon (2 teaspoon) and zest from the Sunkist Orange (1). Knead the Unsalted Butter (1 1/8 cup) into the dry ingredients until it forms streusel crumbs.
Step 3
Press half the streusel mixture into the prepared pan.
Step 4
Place the Semi-Sweet Chocolate Chips (1/2 cup) in a heatproof bowl. Heat Espresso (1/2 cup) until boiling and pour over the chocolate chips. Stir to smooth out the mixture.
Step 5
Separate the Egg (4). Beat the egg whites and Salt (1/4 teaspoon) until stiff peaks form. Sprinkle the Granulated Sugar (3/4 cup) over the egg whites.
Step 6
Add the egg yolks, Almond Butter (1/3 cup), Ground Nutmeg (1 teaspoon) to the espresso chocolate. Mix thoroughly. Fold in the sugared egg whites, then fold in the Buckwheat Flour (1 1/4 cup).
Step 7
Preheat the oven to 350 degrees F (176 degrees C).
Step 8
Spread the mixture out on top of the streusel in the pan. Distribute the rest of the streusel on top. Place in the oven and bake for 30 minutes.
Step 9
Place the Espresso (8 tablespoon), Powdered Confectioners Sugar (1 cup) and Coffee Liqueur (2 tablespoon) into a saucepan and cook, stirring until dissolved. Bring to a boil, then remove from heat.
Step 10
Remove cake from the oven and let cool for 10 minutes before drizzling the syrup over the top.

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Nutrition Per Serving
Calories
648
% Daily Value*
Fat
26.6 g
34%
Saturated Fat
13.0 g
65%
Trans Fat
0.0 g
--
Cholesterol
106.3 mg
35%
Carbohydrates
94.0 g
34%
Fiber
5.1 g
18%
Sugars
50.3 g
--
Protein
11.1 g
22%
Sodium
84.7 mg
4%
Vitamin D
0.3 µg
2%
Calcium
54.9 mg
4%
Iron
3.4 mg
19%
Potassium
207.9 mg
4%
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