Fluffy cake, chocolate chunks and a creamy ganache come together to make a super cake for chocolate fans!
Preheat the oven to 200°C
Process the buckwheat until you get a homogenous, creamy mixture. Add peanut butter, bananas, oil, eggs and sugar, process again until everything is integrated. Add the cacao, salt, baking powder and baking soda and process again.
Put the mixture in a bowl. Add the chopped chocolate and mix well. Put the mixture in a mold of 9x20cm approx. with parchment paper (butter paper) and bake for 20-25 minutes or until it is dry on the outside and just moist on the inside. When inserting a stick it should come out just wet
Melt the chocolate together with the coconut milk in a bain-marie or microwave, take care that the chocolate does not burn, put on the cake and leave in the refrigerator.
*You can use an Orgran type egg replacement, or prepare one with 1 teaspoon of flax flour and 3 tablespoons of water for each egg, mix and let stand 15 minutes.