Last night, out of nowhere, I decided I'd really like a cake. So I went in my kitchen and pulled down a bunch of stuff from the cabinets and whipped up a quick chocolate buckwheat cake with the intention of using a jar of jam between layers.
I found a recipe online that fit my needs and got to work, this recipe was fast and easy to put together and baked up in only 35 minutes. I put it on a cooling rack and headed to bed.
I don't know how many of you have ever made a cake with buckwheat flour but it makes a nice, sturdy cake with a hearty flavor. Not exactly dense, but definitely not a light fluffy sponge cake. I made this one vegan-style, no dairy, no eggs. Anyway, it really needs something strongly flavored to compliment it. I searched my extensive jam and jelly selection and decided on either Orchard Plum or Honeyed Fig with Ginger. I really wanted to use the Fig because I could practically taste the two together, but decided to go with the delicious sweet-tart plum, which is one of my favorites.
This morning, before I went in to work, I sliced the cake into two layers and spread a whole jar of the plum jam — minus about one spoonful — on the bottom layer, then replaced the top. In the jam jar, I added a couple of tablespoons of coconut milk (any plant based or dairy milk is fine) and mixed it very well.
In a small bowl, I sifted a cup and a half or so of powdered sugar. Then I added the jam-flavored milk about a teaspoon at a time, mixing very well in-between until it was thin enough to spread and drip, but not so thin that it would completely slide off the cake.
Once I had the top covered with some pretty drips down the sides, I chopped some roasted, salted pistachios and sprinkled them on top.
It turned out well! I was happy with my choice of plum, but the fig would have been really awesome, too.