Easy Dense Fudgy Brownies

Two chocolate dessert posts in one day? Yes, I'm that awesome!
I've been meaning to post this recipe for the longest time. I have tried and tested it to perfection, and I can now proudly present you with my absolute favorite brownie recipe of all time.
The recipe below makes a small pan, but can be doubled to yield a bigger pan.

Ingredients:

• 1/2 cup chocolate
• 1/2 cup butter/raw coconut oil
• 1 cup sugar/1/2 cup honey
• 1 Tbsp instant coffee
• 2 eggs
• A dash of vanilla powder/ 1/2 tsp vanilla extract
• 1 Tbsp unsweetened cocoa powder
• 1/2 cup flour

 
Steps:

1. Preheat oven at 180° c. 
2. In a double boiler, add chocolate & butter. Whisk until completely melted.
3.  Add sugar and instant coffee, and whosk away.
4.  Remove from heat. Add each egg separately, whisking each until incorporated. Add vanilla with the second egg.  
5. Add flour & cocoa powder, mix with a spatula.  
6. Grease a very small square/rectangular pan, 20*20 max., and dust it with cocoa powder instead of flour. Pour the (scrumptious) batter in. Tap the pan lightly a couple of time on a hard surface to get rid of any bubbles.  
7. Stick it into preheated oven for 35 minutes. Let cool before cutting and serving. 
8.  Best served with a smile and lots of love. :) 

Easy Chocolate Cake with Chocolate Sauce (Gateau Chateau)

Good day everyone,

Gateau Chateau, as it is usually called, is a chocolate cake with a chocolate sauce that is taken from its batter. Makes no sense? Keep reading. 

The procedure of making this cake is divided into 2 very easy stages:
First, you mix Group A ingredients together, reserve a cup of that mixture in the fridge, and then add Group B ingredients onto what's left of the first mixture.
I know this sounds a little complicated, but really it is as easy as it gets. I can't stress enough on how much of a staple dessert this cake has become in my household, due to its convenience as well as yumminess factors. 

I usually use a spring form loaf pan for this recipe, but you can also use a bundt pan or your pan of choice, really.

Recipe

You'll need:

Group A Ingredients:

2 cups skimmed milk

1 cup sugar/sugar substitute

3/4 cup canola/sunflower oil

8 Tbs raw cocoa powder

1/2 tsp vanilla extract

Group B Ingredients:

2 eggs

1 tsp vanilla extract

2 cups flour, sifted + 2 tsp baking powder

1. Set oven to 180 c. Prepare your pan by lightly greasing it with oil or cooking spray and dusting it with flour.
2. In a blender or a food processor with the paddle attachment, add all Group A ingredients and mix until mixture becomes a little bit thick, like cake batter.
3. Set 1 cup of this mixture aside and keep it in the fridge. 
4. Add the eggs and vanilla to what's left of the mixture in the blender, and mix very well. 
5. Move mixture into a bowl, and gradually add flour‐baking powder mix to the batter. Mix slowy with a spatula or a wooden spoon.
6. Pour batter into the pan, fatten with a spatula and tap it on a hard surface to get rid of any bubbles.
7. Stick into the preheated oven for 40‐45 minutes. When done, leave it to cool. 
8. When the cake cools down, spread your refrigerated chocolate sauce onto your warm cake and make sure to cover the sides as well. You can decorate your cake however you like, but I find it quite gorgeous as it is.  Refrigerate for 10 minutes. 
9. Serve with coffee or tea. :)