Advertisement
Ingredients
1 cup (2 sticks) unsalted butter, softened, plus more for pan
1 ¼ cups raw sugar, such as turbinado or demerara
4 large eggs
¼ cup brewed espresso
2 teaspoons pure vanilla extract
1 ⅓ cup unbleached all-purpose flour
⅓ cup whole-wheat flour
¼ cup wheat germ
2 teaspoons baking powder
¾ teaspoon salt
1 ½ cups coarsely ground nuts, such as blanched hazelnuts or almonds
8 ounces coarsely chopped best-quality dark chocolate
2 to 3 tablespoons each: millet and chia seeds (available at health-food stores).
Nutritional analysis per serving (10 to 12 servings)
44 grams carbs; 103 milligrams cholesterol; 513 calories; 13 grams monosaturated fat; 3 grams polyunsaturated fat; 16 grams saturated fat; 34 grams fat; 4 grams fiber; 242 milligrams sodium; 10 grams protein; 20 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Powered by
Preparation
- Step 1
Preheat oven to 350 degrees. Butter a 9-inch springform pan and line with parchment paper.
- Step 2
Put butter and sugar in the bowl of an electric mixer; beat on medium-high speed until lightened and fluffy, about 4 minutes, scraping down sides as needed. Reduce speed to medium-low and add the eggs, one at a time, making sure they’re incorporated before adding the next. Beat in espresso and vanilla. Add the flours, 2 tablespoons wheat germ, baking powder and salt; beat on low speed until just incorporated. Using a large spatula, fold in most of the chopped nuts and chocolate, reserving ½ cup of each for the top of the cake. Pour batter into prepared baking pan and gently smooth the top. Scatter reserved nuts and chocolate on top of cake, along with the remaining 2 tablespoons wheat germ, millet and chia seeds.
- Step 3
Bake until golden brown and a wooden skewer inserted in the center of the cake comes out clean, 70 to 90 minutes. Transfer to a wire rack and let cool 20 minutes before removing from pan.
Private Notes
Comments
Only 10 ratings, posted 16 years ago, no photos, and I only had half the (seemingly needlessly obscure) ingredients… what was I thinking? But it was pretty good! Substitutions: - all chia (had no millet) - combo of pecans and roasted salted cashews plus a few pumpkin seeds for the nuts - I had high quality milk chocolate so I used that and cut the sugar to 1/2 cup - used flax seed meal instead of wheat germ - baked 1 hr in a 10” pan, prob a tiny bit overdone - I was worried about the topping burning so I put some foil over top for the last 15 minutes FYI the batter does not pour. It’s almost as thick as cookie dough! The cake needs ice cream or whipped cream or even a big glass of milk. It’s not the best cake I’ve ever made, but it’s unique enough to do it again. I think I’ll like it better with the dark chocolate as in the recipe.