Gluten Free Dark Chocolate, Butterscotch and Vanilla Bean Ombré Cake

INGREDIENTS

• 1 1/2 oz (45 g) dark chocolate, chopped
• 3/4 cup fresh brewed hot coffee
• 3/4 cup (150 g) white granulated sugar
• 3/4 cup (165 g) dark brown sugar
• 3/4 cup (75 g) cocoa powder, natural not Dutch-processed
• 1/4 cup (45 g) buckwheat flour
• 1/4 cup (45 g) teff flour
• 1/4 cup (35 g) sweet rice (sometimes called glutinous rice) flour
• 1/4 cup (35 g) tapioca flour
• 3 tablespoons (25 g) mesquite flour
• 2 tablespoon (20 g) ground chia seeds
• 1 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1/2 teaspoon sea salt
• 1 large egg
• 1 large egg yolk
• 1/4 cup and 2 tablespoons vegetable oil
• 3/4 cup buttermilk
• 1 teaspoon vanilla extract
• 1/2 cup (90 g) teff flour
• 1/2 cup (90 g) potato starch
• 1/2 cup (70 g) sweet rice (sometimes called glutinous rice) flour
• 1/4 cup (30 g) white rice flour
• 1/4 cup (30 g) tapioca starch
• 2 tablespoons (20 g) ground white chia seeds or ground golden flax meal
• 1 teaspoon sea salt