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
- Preheat your oven to 150°C or 300°F
- Grease and line a loaf tin. Mine measures 19.5cm x 9.5cm.
- Bring a jug full of water to the boil.
- 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.
- Whisk the eggs until the yolk and white are well combined. Stir the chocolate mixture into the egg mixture until well combined.
- 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.
- Bake for one hour.
- 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
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Based on 240 Review(s)
95 comments
Any substitute for the coconut flour? Can I use wholemeal instead? Or almond/hazelnut meal?
Yes would like to know also
I would use almond meal. enjoy. x
There’s no flour in the recipe???
Almond meal will be fine. I hope you enjoy it. Be sure to let me know. x
I’m not seeing any flour in the ingredients? I want to make this gorgeous decadent treat, but want to get it right!
There’s no flour in the recipe!!
Anastasia, I made mine just this morning without any flour at all and it worked a treat 🙂 delicious!
Thank you!
Wow, this looks incredible!
Thank you. x
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
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
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!!!
That’s a great idea!! I already freeze my four-ingredient vegan brownies, take them out one at a time, warm for 15 seconds and add a teaspoon of nondairy coffee ice cream — completely luscious and satisfying!
This is amazing! I made this for my birthday a few days ago, and everyone who had some Loved it. Thankyou for this 🙂
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
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.
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
Please can you help with calorie content?
MMMM….. Lindt dark intense orange would be amazing in this!!!
Absolutely and even Lemon.
Do you think i could use unsweetend bakers chocolate and add coconut sugar to sweeten it? Looks devine!
Yes
Hi can you give an estimate of how long this would last in the fridge? I want to make it ahead 🙂
It keeps quite well, but as it has the eggs I never like to advise too long, maybe 3 – 4 days.
Freeze it up to 2 months in zip lock bag. Easier to slice after frozen too.
It would probably last 10 minutes in my fridge 😛
it’s in the oven but I can’t believe I have to wait until tomorrow to sample, self control…yikes!
I hope you enjoy it!
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
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
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!
Moisture and will keep it from burning on botton and edges.
can you make this in silicone cups?
If you can sit cups in water to bake.
I only have a silicone cake mould. Is there anything I’d have to change?
Can you sit mould in water to cook?
Do you know if you can substitute cocoa powder instead of dark chocolate?
I have only made it this way sorry.
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.
Awesome!
Thank you. x
I just made it! Do I leave it in the roasting pan w/ water the oven while cooling (I turned it off of course)?
Can you replace the coconut flour with something else?
In this recipe you can. Any plain flour that you have will work. x
There’s no flour in the recipe!!!
there is a note below the recipe
Brilliant, thanks, I couldn’t understand why everyone kept discussing flour! That note is very useful (but it wasn’t there yesterday!)
Bianca could you please confirm if this recipe needs flour (and how much), or not…?
No flour is needed.
No flour
I only have light coconut milk will that matter?
I am not sure as I have only used the full fat sorry
No ..it won’t matter.
Is there flour in this recipe? I don’t see it in the recipe but it’s mentioned in comments?
I am confused by this also!!! Haha.
look at the note below the recipe
Yes Jacqui I am confused too! I’m not sure how it would resemble a ‘cake’ without the a flour of some sort?
No flour…it is actually Chocolate Fudge Bread.
No flour
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!
Did you try freezing? If so how did it turn out?
Hi, my son has type 1 diabetes and I need carbs per serve please.
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 ?
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
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
Can you use rice malt syrup instead of maple?
I think that would be fine x
Is it tin or carton coconut milk? Can’t wait to try it!!
I use the full fat tin x
Do you think it would be ok to sub the maple syrup with xylitol or erythritol? Thanks
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 🙂
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!!!
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??
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!
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!)
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
Also it looks like a glaze on top .. is that how it turns out ?
Looks like the water is used for the oven only☺
[…] The original recipe can be found here […]
Hi.
Just found this recie and am wondering what i can use instead of the maple syrup?
Thanks
Hi, I have made this cake a few times and absolutely love it. I am making it for my family Christmas this weekend to share the love. I need to make four of these cakes (there are a lot of us!). Do you think I could make one large cake in a normal cake tin? I’m just wondering if doing a huge cake at once it might not set enough in the oven? I don’t have enough smaller tins for one at a time! Thanks
Hi, I absolutely love your recipes and make them weekly….. I’m going to make this on the weekend but was wondering if you think it would be possible to make this as a mocha fuage cake?? Would it work just adding coffee and how much do you think would be enough??
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