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Buckwheat, Bergamot & Blood Orange Chiffon Cake

By Chad Robertson

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Image may contain Food Dessert and Caramel
Buckwheat, Bergamot & Blood Orange Chiffon CakeChad Robertson

The idea here is to concentrate a few strong complementary flavors to create a cake that is pleasantly bitter and not too sweet. Tartine chiffon cake is made with whole-grain dark buckwheat flour, and then layered with blood orange marmalade and bergamot-infused blackout chocolate ganache. The ganache sets quickly, so cut your cake layers and have your filling and syrup on hand when ready to assemble.

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