Chocolate Cake with Strawberries and Creme Fraiche

  • Posted on: June 16, 2014

chocolate cake 2014-05-15 027 Packing light is not a skill I have mastered.   I have had years of opportunities to practice and just as I was beginning to show some promise, I had children.   And I moved way down to the very bottom of the packing light totem pole.   I’m going to be here for a while.

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Why fight it?  I am getting nice and cozy.

The time is here.   Our 10 months of California living is coming to an end.  The kids have graduated and Max is  officially a First Grader and Cecilia had a wonderful preschool year.

Kindergarten Graduation 2014-06-13 024And summer has started.   We are excited to get back home.   Now that the snow is (hopefully) gone in Crested Butte and the flowers are popping up everywhere, it is calling me home.

One of the many things I am looking forward to when I go back home is my  book club.   It’s been almost a year and I haven’t read one book on the list.  But I’m ready to jump back in.

This chocolate cake will be a great dessert to bring.

Chocolate cake with creme fraiche and strawberries 2014-05-15 009

There is something unfussy and low-key about this cake that makes it a great Thursday night book club dessert.

Chocolate cake with creme fraiche and strawberries 2014-05-15 012

Simple. Unassuming.  Tasty.

It comes from this wonderful cookbook and I only slightly adapted the recipe.    Made with buckwheat and almond flour, eggs, butter and chocolate.

I added the strawberries and creme fraiche to give it a little more pop, but if you want something sweeter, whip cream or even vanilla ice cream would be delicious too.


Chocolate cake with creme fraiche and strawberries 2014-05-15 025chocolate cake 2014-05-15 019


Chocolate Cake with Strawberries and Creme Fraiche (gluten free)

Prep Time: 15 minutes

Cook Time: 30 minutes

Total Time: 60 minutes

Yield: 8 servings

Serving Size: 1 slice


  • 1 stick unsalted butter, (8 TBSP)
  • 3.5 oz dark chocolate
  • 4 eggs, room temperature
  • 1/2 cup coconut sugar
  • pinch of sea salt
  • 1 tsp pure vanilla extract
  • 1/4 cup buckwheat flour
  • 1/4 cup almond flour
  • 1/2 cup Strawberries, quartered
  • Creme Fraiche or whip cream


Preheat oven to 350.Butter a 9 inch round cake pan. cover bottom in parchment paper.

Melt butter and chocolate in a double boiler.

In a medium bowl, using a hand mixer or a stand mixer, beat the eggs, sugar and salt until it turns pale yellow and the volume has doubled. Gently fold in the chocolate mixture and vanilla extract. Add the flours and gently fold in until combined.

Pour cake batter intp mold and bake for about 30 minutes, or until knife comes out clean.

Let cool for 5-10 minutes., Flip cake onto a plate, remove parchment paper and flip back over.

Add a dollop of creme fraiche to each piece and a couple strawberry slices.



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