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Four Ingredient Chocolate Fudge Cake

88 comments

 four ingredient chocolate fudge cake


Four Ingredient Chocolate Fudge Cake

  • 400 grams dark chocolate, roughly broken into pieces*
  • 1 cup of full fat coconut milk
  • 1/3 cup maple syrup
  • 4 eggs, bring to room temperature
  1. Preheat your oven to 150°C or 300°F
  2. Grease and line a loaf tin. Mine measures 19.5cm x 9.5cm.
  3. Bring a jug full of water to the boil.
  4. Place the chocolate, coconut milk and maple syrup into a medium sized saucepan and continually stir over low heat until the chocolate has melted and the ingredients are well combined. Remove from the heat and set aside.
  5. Whisk the eggs until the yolk and white are well combined.  Stir the chocolate mixture into the egg mixture until well combined.
  6. Pour the mixture into you prepared loaf tin. Place the loaf tin in a deep roasting dish. Pour the hot water into the roasting dish until the water level is half way up the sides of the loaf tin.
  7. Bake for one hour.
  8. Leave to cool to room temperature then place in the fridge overnight. Room from the tin. Slice. Serve. Enjoy!

*I use 70% dark chocolate for this cake.
note – this recipe originally had 1 tablespoon of coconut flour but I no longer worry about adding that. This is why you will see flour mentioned in the comments but not in the recipe.
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Four Ingredient Chocolate Fudge Cake
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88 comments
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88 comments

Anastasia Elissa October 5, 2014 - 9:11 pm

Any substitute for the coconut flour? Can I use wholemeal instead? Or almond/hazelnut meal?

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Ssjt October 7, 2014 - 11:05 am

Yes would like to know also

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Bianca Slade October 10, 2014 - 10:42 am

I would use almond meal. enjoy. x

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Kathy137 December 3, 2016 - 10:05 am

There’s no flour in the recipe???

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Bianca Slade October 10, 2014 - 10:40 am

Almond meal will be fine. I hope you enjoy it. Be sure to let me know. x

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Sue McMurtrie December 2, 2016 - 9:52 pm

I’m not seeing any flour in the ingredients? I want to make this gorgeous decadent treat, but want to get it right!

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Kathy137 December 3, 2016 - 10:08 am

There’s no flour in the recipe!!

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Paris October 7, 2014 - 12:02 pm

Anastasia, I made mine just this morning without any flour at all and it worked a treat 🙂 delicious!

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Bianca Slade October 10, 2014 - 10:42 am

Thank you!

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kristie / birchandwild.com October 8, 2014 - 2:20 pm

Wow, this looks incredible!

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Bianca Slade October 10, 2014 - 10:44 am

Thank you. x

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Danielle October 10, 2014 - 9:14 am

Hi Bianca, do you serve this straight from the freezer, of should it sit out for a bit first?

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Bianca Slade October 10, 2014 - 10:47 am

I store this one in the fridge, it doesn’t go into the freezer at all. Yes, I serve it straight from the fridge. I hope that helps. x

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Danielle October 10, 2014 - 3:09 pm

Whoops! I put mine in the freezer. Better take it out then!

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Bianca Slade October 18, 2014 - 8:45 am

I am sure it will be fine. I hope you enjoy it. x

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Gina Mowery McCammon January 19, 2017 - 3:23 pm

Well, I baked it and cooled it and took it out of the pan and put it in a Gallon Zip Lock and froze it and every time I wanted a piece I sliced it frozen microwaved for 30 second with a little butter on top and it was fantastic!!!

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Emily Walker October 11, 2014 - 7:42 pm

This is amazing! I made this for my birthday a few days ago, and everyone who had some Loved it. Thankyou for this 🙂

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Bianca Slade October 18, 2014 - 8:46 am

That is great!!! Thank you so much! I really appreciate the feedback. Be sure to let me know how you go with anything else that you try. x

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Ashley October 16, 2014 - 5:23 pm

Hi Bianca! What type of chocolate do you use…sugar free? Or just any cook chocolate.
Cheers

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Bianca Slade October 18, 2014 - 8:52 am

Hi Ashley, to be honest I use different ones depending on who I am making it for. I love, love, love the lindt 85% and 90% cocoa chocolates however these are too dark / bitter for some people. The 70% does contain sugar (as do the 85% and 90% but it lesser amounts) but this version certainly appeals to pretty much everyone. I hope that helps.

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Clare November 7, 2014 - 12:30 pm

This cake is dense, rich, easy to make and extremely delicious. So, SO delicious. That is all.

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Bianca Slade November 8, 2014 - 7:49 am

Thank you thank you thank you!!! I really appreciate that and I am rapt that you have enjoyed it. xxx

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Bernadette Mary McGregor December 12, 2014 - 9:26 pm

MMMM….. Lindt dark intense orange would be amazing in this!!!

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Gina Mowery McCammon January 19, 2017 - 3:18 pm

Absolutely and even Lemon.

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pipkinlover87 December 13, 2014 - 3:53 am

Do you think i could use unsweetend bakers chocolate and add coconut sugar to sweeten it? Looks devine!

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Gina Mowery McCammon January 19, 2017 - 3:17 pm

Yes

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Georgia Thomas December 17, 2014 - 5:04 pm

Hi can you give an estimate of how long this would last in the fridge? I want to make it ahead 🙂

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Bianca Slade December 20, 2014 - 11:35 am

It keeps quite well, but as it has the eggs I never like to advise too long, maybe 3 – 4 days.

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Gina Mowery McCammon January 19, 2017 - 3:17 pm

Freeze it up to 2 months in zip lock bag. Easier to slice after frozen too.

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thisisabbie June 19, 2015 - 8:44 am

It would probably last 10 minutes in my fridge 😛

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mel December 19, 2014 - 8:45 pm

it’s in the oven but I can’t believe I have to wait until tomorrow to sample, self control…yikes!

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Bianca Slade December 20, 2014 - 11:46 am

I hope you enjoy it!

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TIM January 8, 2015 - 6:25 am

delicious! im trying not eat more than one slice at a time! i used rice malt syrup instead of maple syrup and it came out perfectly!

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Bianca Slade January 10, 2015 - 7:01 am

Fabulous. Thank you. I am glad you like it. x

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Rebecca January 27, 2015 - 11:31 pm

I went to make this tonight and as soon as I needed it the website went down for some reason. I can’t wait to make it next time

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Bianca Slade January 31, 2015 - 9:27 am

Sorry!!! I have been having some issues with my site lately, working on getting it all sorted. I hope you were able to back the cake and that you enjoy it. x

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Beck Emerson February 28, 2015 - 5:07 pm

I have this in the oven now – can’t wait to try it!!! Just wondered what the reason is for having the cake sitting in boiling water? Thx.

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Bianca Slade March 1, 2015 - 7:48 am

The bath provides moisture and a less direct heat when baking. I hope you enjoy it!

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Gina Mowery McCammon January 19, 2017 - 3:14 pm

Moisture and will keep it from burning on botton and edges.

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susanna faygenbaum March 6, 2015 - 7:42 am

can you make this in silicone cups?

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Gina Mowery McCammon January 19, 2017 - 3:13 pm

If you can sit cups in water to bake.

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Beth March 15, 2015 - 1:50 am

I only have a silicone cake mould. Is there anything I’d have to change?

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Gina Mowery McCammon January 19, 2017 - 3:12 pm

Can you sit mould in water to cook?

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Alyssa Marie Huber October 21, 2015 - 2:49 am

Do you know if you can substitute cocoa powder instead of dark chocolate?

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Bianca Slade October 31, 2015 - 3:27 pm

I have only made it this way sorry.

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Gina Mowery McCammon January 19, 2017 - 3:11 pm

If you use cocoa powder you will have to add a little milk and mix cocoa and add a little sugar and mix to get the texture of melted chocolate.

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Valeska January 28, 2016 - 8:25 pm

Awesome!

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Bianca Slade January 30, 2016 - 11:17 am

Thank you. x

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Alyssa Marie Huber January 30, 2016 - 11:12 am

I just made it! Do I leave it in the roasting pan w/ water the oven while cooling (I turned it off of course)?

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Amy February 8, 2016 - 8:04 pm

Can you replace the coconut flour with something else?

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Bianca Slade February 16, 2016 - 11:17 am

In this recipe you can. Any plain flour that you have will work. x

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Kathy137 December 3, 2016 - 10:07 am

There’s no flour in the recipe!!!

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Laura Te Oka December 3, 2016 - 7:31 pm

there is a note below the recipe

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Kathy137 December 4, 2016 - 4:35 am

Brilliant, thanks, I couldn’t understand why everyone kept discussing flour! That note is very useful (but it wasn’t there yesterday!)

Di Parker December 3, 2016 - 10:27 am

Bianca could you please confirm if this recipe needs flour (and how much), or not…?

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Gina Mowery McCammon January 19, 2017 - 3:08 pm

No flour is needed.

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Gina Mowery McCammon January 19, 2017 - 3:07 pm

No flour

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Emma Schulz March 9, 2016 - 1:47 pm

I only have light coconut milk will that matter?

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Bianca Slade March 15, 2016 - 1:49 pm

I am not sure as I have only used the full fat sorry

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Gina Mowery McCammon January 19, 2017 - 3:05 pm

No ..it won’t matter.

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JacquieMace December 2, 2016 - 8:58 pm

Is there flour in this recipe? I don’t see it in the recipe but it’s mentioned in comments?

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Jenna December 3, 2016 - 1:03 am

I am confused by this also!!! Haha.

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Laura Te Oka December 3, 2016 - 7:31 pm

look at the note below the recipe

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Sarah Aiono December 3, 2016 - 7:13 pm

Yes Jacqui I am confused too! I’m not sure how it would resemble a ‘cake’ without the a flour of some sort?

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Gina Mowery McCammon January 19, 2017 - 3:04 pm

No flour…it is actually Chocolate Fudge Bread.

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Gina Mowery McCammon January 19, 2017 - 3:02 pm

No flour

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Megan December 3, 2016 - 7:42 am

Just put this in the oven, can’t wait to try it! I made 3 mini loaves as opposed to one big loaf. Does putting it in the freezer ruin it? I was hoping to put two mini loaves in there to have next week! Thanks!

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Karla Murphy September 17, 2018 - 10:41 pm

Did you try freezing? If so how did it turn out?

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sandi challis December 3, 2016 - 10:10 am

Hi, my son has type 1 diabetes and I need carbs per serve please.

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Jennifer Sen July 6, 2017 - 12:09 am

Eggs and coconut milk have no carbs. Read the back of the chocolate packet to calculate how many carbs in it. Aprox 85g carbs in the maple syrup. Add the chocolate carbs and the maple syrup carbs together and divide by how many portions you have cut.
E.g Lindt choc has 34g carb in 100g so the carbs in the entire cake are approx 221g. If you cut the cake into 8 pieces there will be 27g carb per portion. I know this is an old post but I hope this helps ?

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Patrizia Camaioni December 6, 2016 - 3:54 pm

Can’t wait to try it. Loved loved your blurb!!!!!!!!!!!

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Bianca Slade January 4, 2017 - 8:07 pm

Thank YOU for taking the time to read it! I really appreciate that! I hope you enjoy the cake. x

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Amanda Hardy February 16, 2017 - 1:51 am

OMG-really hit the spot for our valentines dessert as we wanted something ‘refined sugar free’. Will be making this a lot!

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Bianca Slade March 10, 2017 - 7:49 pm

Thank YOU!!! I really appreciate the feedback and I am glad you enjoyed it x

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Jo February 26, 2017 - 10:41 am

Can you use rice malt syrup instead of maple?

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Bianca Slade March 10, 2017 - 7:56 pm

I think that would be fine x

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KG13 March 16, 2017 - 10:13 pm

Is it tin or carton coconut milk? Can’t wait to try it!!

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Bianca Slade April 2, 2017 - 12:21 pm

I use the full fat tin x

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Mel B July 4, 2017 - 10:03 pm

Do you think it would be ok to sub the maple syrup with xylitol or erythritol? Thanks

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Hayley Mclennan July 5, 2017 - 5:54 pm

HI there.. looks delicious.. is there a topping on the cake in the pic? or is that how it comes out? The pic looks like it might have melted choc / ganache on top.. love your recipes, thanks for sharing 🙂

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Janine Youle July 7, 2017 - 5:56 pm

Just made this and it is A-MAZING! It’s going to become my new go to dessert/decadence but stopping at one bit is NOT easy!!!

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Michelle July 8, 2017 - 4:16 pm

Hi, just made this for dinner tonight but hadn’t read to the bottom where it says to put in fridge overnight ?. What will it be like if I serve it after it had been cooked for 1 hour??

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Eloise Porter July 14, 2017 - 11:08 pm

So easy, phew. only had half the choc but had some sweetened condensed milk-top’n’fill caramel deep in my cupboard, so i have tried a smidge of that to fill the gap…can’t wait!! i couldn’t bring myself to corrupting my lindt intense orange dark choc.. but i might have to try that in it next time. thanks for the recipe!

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Lauren S July 30, 2017 - 5:09 pm

Thanks for another delicious recipe Bianca! This one is too easy to make. I used some 78% and some 85% to cut back a bit more on sugar, and used honey as I was out of maple syrup! Added a pinch of vanilla and a sprinkle of salt too 🙂 one of the few recipes that gets better the next day (and it’s super delicious straight out of the oven too!)

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Stella Karnib March 23, 2018 - 10:40 pm

I am hoping someone will respond to this ! The first step is to boil water .. next step is to melt the choc. Are we melting the choc and other ingredients on top of boiling water or in a separate saucepan .. and the water is solely for the oven ? Thanks

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Stella Karnib March 23, 2018 - 10:42 pm

Also it looks like a glaze on top .. is that how it turns out ?

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narelle mcgrath April 22, 2018 - 3:29 pm

Looks like the water is used for the oven only☺

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Gluten-free chocolate fudge cake | Gluten Free and Vanilla June 27, 2018 - 6:38 pm

[…] The original recipe can be found here […]

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