Fabulous Fudgy Chocolate Cake

I am not a cake person, UNLESS it is gooey, or dense and super moist. My daughter (the incredible baker) found this ultra dewy chocolate cake, and honestly, I think I ate half of it myself. This is a fabulously fudgy delight. The recipe itself is so interesting which is why she decided to try it in the first place. 

It is the best chocolate cake I have ever tasted from "a very intriguing recipe".

Pre-heat oven to 350F.

Combine dry ingredients:
2 c. flour
2 tsp baking powder

2 tsp baking soda

1 tsp salt

In a medium pot, combine and bring to a boil:

2 c. sugar and 2 c. water

Stir until the sugar is dissolved, then pour this into a large bowl.

Yes, lots of sugar but if you are going to make the best chocolate cake, this is what it is. Do not lament!

To this, add and stir until slightly cooled:

4 oz of semi or unsweetened dark chocolate ( semi-sweet Baker's was terrific)

6 tbsp. butter ( we like salted) 

1 tsp. vanilla

Have 2 slightly beaten eggs ready for the next step

Then, either by hand with a whisk or with an electric beater, add 2 beaten eggs into the chocolate mixture until smooth. Add the dry ingredients and beat all together until smooth. 

Prepare 2 -9" cake pans and divide the batter evenly. Cook for about 25 min, do not overcook!!

While the cake cools...

Make Chocolate Espresso Icing from scratch...oh boy! This is the killer.

Beat 1.5 sticks of soft butter with 2 c. of icing sugar

In a double boiler, melt 2 oz. melted chocolate ( same as you used for cake) with 2 tbsp. 15% cream and a little vanilla extract.

To this add a mix of 1 tbsp. instant espresso coffee with 2 tbsp. warm water.

Pour the chocolate espresso mixture into the butter and sugar and combine until smooth

This icing is optional...but really takes this cake to another level.

I am salivating as I write this post...gotta make it again, NOW!

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Sumptuous Salty Buckwheat Choco Chip Cookies

We are so crazy about the fabulous taste of buckwheat flour! That nutty, yummy flavour, great in both sweet and savory dishes...these cookies do not disappoint. Add the salty factor, and they are off the hook! 

Semi-sweet chocolate chips are awesome with the saltiness, but really any "chip" you like would work well.  Try gluten- free flour for a flatter, chewier cookie. My favorite. 

Pre-heat oven to 375F.

Melt 1.5 sticks of salted butter until slightly browned.  This KEY element makes for ooey- gooey cookies.

To this, add and whisk until creamy:
2/3 c. brown sugar

1.4 c. white sugar

1 large egg

2 egg yolks

1 tsp vanilla

In a separate bowl, combine:

3/4 c. all purpose flour or gluten-free flour

3/4 c. buckwheat flour

1/2 tsp. baking soda

1 1/4 tsp salt

Add about a cup of your preferred chocolate chips to the flour mixture, or peanut butter chips, or...any kind you like!

Add the wet into the dry and mix until combined. If you have time, put this into the fridge for a min. of 30 min to an hour. Makes a really great cookie if the dough is cold.

Cook these for no more than 8 or 9 min. Sprinkle some flaky salt on the hot cookies.

I am telling you...they won't last long on the plate. 

Make a double batch!!!

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