Chocolate and buckwheat loaf cake
1. Preheat the oven to 180˚C. Grease and line a 23 X 12 cm loaf tin.

2. Sift together the plain flour, baking powder, toasted buckwheat flour and sea salt and set aside.

3. Heat the milk, black treacle, and vanilla bean paste in a saucepan until warm. Set aside to cool slightly.

4. Meanwhile, beat the butter and sugars until pale and fluffy (about 3 minutes on high speed). Beat the eggs in one at a time. Add the melted chocolate and mix well. Fold in a little of the dry ingredients, followed by half of the milk. Repeat, finishing with the dry ingredients until the mixture is smooth.

5. Transfer the cake mixture into the loaf tin, and smooth the top. Bake for around 45 - 55 minutes until springy and cooked through. Check with a skewer inserted into the centre (some crumbs are good as the cake is a pretty sticky one). Cover the top with tin foil for around 30 minutes to stop the top from burning.

Chocolate and caramel sauce

1. In a large, heavy-based saucepan, melt the sugar with 1 tbsp of water over medium heat. Once the sugar has melted, raise the heat until it turns into a dark amber caramel. Slowly add the cream–standing back as it will spit a little—while whisking.

2. Turn the heat down and whisk constantly until the cream and caramel become one. Remove from the heat, add the chocolate and salt, whisking until dissolved. Strain the sauce through a sieve and set aside.

Slice a generous cake, pour over the warm chocolate caramel sauce and serve with ice cream.