Seedy Cake

Directions

1. 1
   Preheat oven to 350 degrees.
2. 2
   Butter a 9-inch springform pan and line with parchment paper.
3. 3
   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.
4. 4
   Reduce speed to medium-low and add the eggs, one at a time, making sure theyre incorporated before adding the next.
5. 5
   Beat in espresso and vanilla.
6. 6
   Add the flours, 2 tablespoons wheat germ, baking powder and salt; beat on low speed until just incorporated.
7. 7
   Using a large spatula, fold in most of the chopped nuts and chocolate, reserving 1/2 cup of each for the top of the cake.
8. 8
   Pour batter into prepared baking pan and gently smooth the top.
9. 9
   Scatter reserved nuts and chocolate on top of cake, along with the remaining 2 tablespoons wheat germ, millet and chia seeds.
10. 10
    Bake until golden brown and a wooden skewer inserted in the center of the cake comes out clean, 70 to 90 minutes.
11. 11
    Transfer to a wire rack and let cool 20 minutes before removing from pan.