Buckwheat Tahini Chocolate Cake

This gluten free chocolate cake gets its deep chocolate flavor from solid chocolate, cocoa powder, and espresso powder. Janie's Mill Buckwheat flour gives the cake a light texture and a hint of nuttiness from tahini elevates it even further. Quick to whip together and elegant enough for a dinner party, this cake has it all. This recipe was generously shared with us by Cameron Marter (@cam.eats.first). Cameron is a baking enthusiast and recipe developer based in Chicago, IL.

Yield: 1, 8-inch cake

Total Time: 90 minutes

Ingredients

• 1/2 cup (1 stick, 120 g) unsalted butter
• 1 cup (6 oz, 175 g) semisweet chocolate, chopped (60% cacao preferred)
• 1/2 teaspoon espresso powder
• 3 heaping Tablespoons (55 g) tahini
• 3 large eggs, room temperature
• 3/4 cup (150 g) white sugar
• 1 teaspoon vanilla bean paste or extract
• 1/2 teaspoon salt
• 1/4 cup (25 g) unsweetened cocoa powder
• 1/2 teaspoon baking powder
• 3/4 cup (90 g) Janie's Mill Buckwheat Flour
• 1 cup (98 g) almond flour
• For serving: confectioner’s sugar
  

Instructions

1. Preheat the oven to 350°F (180°C). Grease an 8-inch (20cm) springform pan and line the base with parchment paper. Grease the parchment as well.
2. Place the chopped chocolate, melted butter, and tahini in a large microwave-safe bowl. Heat in 30-second bursts, stirring in between, until fully melted and smooth. Add the espresso powder and mix to combine.
3. Whisk the sugar into the melted chocolate mixture until combined.
4. Add the eggs and vanilla, whisking well until fully combined and glossy.
5. Add the cocoa powder, baking powder, salt, buckwheat flour, and almond flour. Using a rubber spatula, fold in the ingredients until just combined.
6. Pour the batter into the prepared pan and smooth the top. Bake for 45–50 minutes, until the top has a thin, set crust and a skewer inserted into the center comes out clean.
7. Cool the cake in the pan for 10 minutes, then remove the springform sides. Let the cake cool completely on a wire rack before removing the base. Dust the top of the cake with confectioner’s sugar
8. Transfer the cake to a serving dish. I recommend slicing and serving warm with chilled crème anglaise. You can find a crème anglaise recipe here.