Four Ingredient Chocolate Fudge Cake

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 150Β°C or 300Β°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. Β 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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Recipe
Four Ingredient Chocolate Fudge Cake
Published
Rating
3.5 Based on 162 Review(s)
  • Anastasia Elissa

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

    • Ssjt

      Yes would like to know also

      • I would use almond meal. enjoy. x

        • Kathy137

          There’s no flour in the recipe???

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

      • Sue McMurtrie

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

      • Kathy137

        There’s no flour in the recipe!!

  • Paris

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

  • kristie / birchandwild.com

    Wow, this looks incredible!

  • Danielle

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

    • 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

      • Danielle

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

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

    • Gina Mowery McCammon

      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!!!

  • Emily Walker

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

    • 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

  • Ashley

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

    Cheers

    • 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.

  • Clare

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

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

  • Bernadette Mary McGregor

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

    • Gina Mowery McCammon

      Absolutely and even Lemon.

  • pipkinlover87

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

    • Gina Mowery McCammon

      Yes

  • Georgia Thomas

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

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

      • Gina Mowery McCammon

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

    • thisisabbie

      It would probably last 10 minutes in my fridge πŸ˜›

  • mel

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

  • TIM

    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!

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

  • Rebecca

    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

    • 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

  • Beck Emerson

    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.

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

      • Gina Mowery McCammon

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

  • susanna faygenbaum

    can you make this in silicone cups?

    • Gina Mowery McCammon

      If you can sit cups in water to bake.

  • Beth

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

    • Gina Mowery McCammon

      Can you sit mould in water to cook?

  • Alyssa Marie Huber

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

    • I have only made it this way sorry.

    • Gina Mowery McCammon

      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.

  • Valeska

    Awesome!

  • Alyssa Marie Huber

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

  • Amy

    Can you replace the coconut flour with something else?

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

      • Kathy137

        There’s no flour in the recipe!!!

        • Laura Te Oka

          there is a note below the recipe

          • Kathy137

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

      • Di Parker

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

        • Gina Mowery McCammon

          No flour is needed.

    • Gina Mowery McCammon

      No flour

  • Emma Schulz

    I only have light coconut milk will that matter?

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

    • Gina Mowery McCammon

      No ..it won’t matter.

  • JacquieMace

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

    • Jenna

      I am confused by this also!!! Haha.

      • Laura Te Oka

        look at the note below the recipe

    • Sarah Aiono

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

      • Gina Mowery McCammon

        No flour…it is actually Chocolate Fudge Bread.

    • Gina Mowery McCammon

      No flour

  • Megan

    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!

  • sandi challis

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

    • Jennifer Sen

      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 😊

  • Patrizia Camaioni

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

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

  • Amanda Hardy

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

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

  • Jo

    Can you use rice malt syrup instead of maple?

  • KG13

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

  • Mel B

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

  • Hayley Mclennan

    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 πŸ™‚

  • Janine Youle

    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!!!

  • Michelle

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

  • Eloise Porter

    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!

  • Lauren S

    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 πŸ™‚ one of the few recipes that gets better the next day (and it’s super delicious straight out of the oven too!)