directions:

• Preheat the oven to 350 degrees.

• Whether you are using a large pan for a rectangular cake or two circular cake pans oil the bottom and sides of the pan then dust with four. Make sure to shake out the excess. If making cupcakes add paper cups to the cupcake pan.

• In a large bowl place your flour, baking powder, cocoa powder, and salt. Mix with a whisk until well combined.

• iN A MICROWAVE SAFE DISH PLACE YOUR 2 OZ OF CHOCOLATE AND MICROWAVE FOR 20 SECONDS. sTIR THIS AND IF FULLY MELTED SET ASIDE. iF IT NEEDS MORE HEAT DO NOT MICROWAVE FOR MORE THaN 10 SECONDS IN BETWEEN STIRRING SO THAT YOU DO NOT BURN IT.

• In a blender, food processor, or using an immersion blender combine the 3.5 oz coffee and flax meal. Pulse or mix this for roughly 20-30 seconds, or until it turns frothy and foamy. Now continue to mix again and slowly pour In your oil. Once your oil is all in continue to mix until you have a thick white emulsion. In another bowl combine the egg replacer with your sugar, Extract, melted chocolate, and the 6oz coffee, then mix with a whisk until well combined.

• Now pour the wet ingredients on top of the dry ingredients and mix until everything just comes together, essentially when all the flour is hydrated. Try not to over mix there will be lumps which is okay, you want to avoid building Gluten.

• Pour your cake batter into your baking dish and bake until a toothpick inserted into the middle comes out clean, depending on your dish 20-25 minutes approximately.

• Remove from the oven and let cool completely before trying to remove.

Cookie Directions:

• Preheat your oven to 350 degrees.

• Line two baking sheets with parchment paper.

• In a large bowl combine the flour, salt, baking soda and baking powder, cocoa powder and chocolate chips. With a whisk mix the ingredients until well combined.

• In a food processor, Blender, or using an immersion blender mix the water and flax seed and pulse the mixture for thirty seconds. It will be foamy and almost resemble an egg white.

• measure out your oil and while the food processor, blender or immersion blender are running slowly pour the oil into your flax and water mixture. Continue to mix for another thirty seconds. you will end up with a thickened white mixture that resembles a loose mayo.

• Place the egg replacer in a second bowl and add your sugar. whisk this mixture until well combined.

• pour the wet ingredients on top of the dry ingredients and using a large spoon or spatula stir these together until all flour is incorporated and you have a cohesive dough.

• Using a small Ice cream scoop, or a spoon roll out each cookie in your hands to form a tight ball. Place the rolled dough onto a parchment lined baking sheet at least two inches apart.

• Sprinkle the tops of your cookies with additional sugar until the top is coated.

• Bake for 12-15 minutes or until golden brown on the edges, making sure to rotate the pan after 6 minutes if your oven cooks unevenly. Remove from the oven and let cool for several minutes before transferring to a cooling rack or a plate. Let cool completely.

Assembling the cake:

• In a shallow bowl make your dip by combining the coffee and sugar and mixing well.

• Dip a cookie in the coffe for 3 seconds and then lay it on top of the cake. Continue to do so until you have the cake completely covered with a cookie layer. You can cut the cookies if needed based on the shape of your pan. you will have extra cookies at the end which should be fine since they are free cookies.

• cover your cake with a lid or foil and place in the fridge for at least 4 hours. 8 hours to overnight is best. serve and enjoy.