Silky Smooth Chocolate Fudge Cake

Silky Smooth Chocolate Fudge Cake
  • SumoMe

I don’t even know if you can really call this a cake. It is so dense and silky that it’s a lot more like the inside of a chocolate truffle than a cake. But, I did make it in a cake pan, I did bake it and we did eat it to celebrate my good friend Susan’s birthday. Sounds like cake to me.

Looks like a cake...

Looks like a cake…

I cannot take credit for the creation of this recipe. I made it once a few years ago (before I was blogging) and I scribbled the recipe down on a scrap of paper. I have no idea where I got it from originally. It’s pretty much a flourless chocolate cake with a paleo twist. I don’t even remember if I gave it that twist or if I found it like that.

This cake really is something special and non-paleo eaters will also love it and never know. It might even make them into paleo converts once you tell them it’s paleo. Cut the pieces sliver thin because it’s super rich (and, yes, that means you can go back for a second piece).

Happy Birthday Susan!

Happy Birthday Susan!

Ingredients

  • 500 grams (18 ounces) of dark chocolate (I used 70%)
  • 1 cup of coconut oil
  • 1/2 cup of maple syrup (could also use honey)
  • 1/4 teaspoon salt
  • 6 eggs

What to do

  1. Break the chocolate into pieces. Melt the chocolate and coconut oil together over low-medium heat. I was too lazy to use a double boiler method, but I heated it slowly so that I wouldn’t burn the chocolate and cause it to separate.

    I used Lindt (of course I did...I'm in Switzerland!)

    I used Lindt (of course I did…I’m in Switzerland!)

  2. Remove from heat once all of the chocolate has melted.
  3. Stir in the maple syrup and salt.
  4. Beat eggs in one at a time. I used an electric mixer and added the eggs right into the pan that I melted the chocolate in.
  5. Grease a 9″ spring form pan and dust with cocoa powder.

    My pan is greased and dusted

    My pan is greased and dusted

  6. Pour batter in and line the outside of the pan with foil.
  7. Place the pan in a water bath that goes half way up the side of the pan.

    Sitting in a water bath and headed for the oven

    Sitting in a water bath and headed for the oven

  8. Bake in a pre-heated 275 F (135 C) oven for 50 minutes.
  9. It will still look a bit shiny and wet in the middle when it comes out of the oven.
  10. Cool at room temperature for one hour and then put it in the fridge for a few more hours before releasing it from the spring form pan.
  11. Garnish or decorate however you like. It would be delicious with some coconut whipped cream. I dusted mine with dark cocoa powder and decorated it with fresh raspberries. You could top it with crushed nuts and a drizzle of caramel sauce…oh my.
    Garnish however you like

    Garnish however you like

    This last picture is not so great…it’s taken on my phone camera at the gym where we celebrated Susan’s birthday. I wanted you to get an idea of the texture though. See? Like fudge!

    Silky smooth and fudgy

    Silky smooth and fudgy

Silky Smooth Chocolate Fudge Cake

Ingredients

  • 500 grams (18 ounces) of dark chocolate (I used 70%)
  • 1 cup of coconut oil
  • 1/2 cup of maple syrup (could also use honey)
  • 1/4 teaspoon salt
  • 6 eggs

Instructions

  1. Break the chocolate into pieces. Melt the chocolate and coconut oil together over low-medium heat. I was too lazy to use a double boiler method, but I heated it slowly so that I wouldn't burn the chocolate and cause it to separate.
  2. Remove from heat once all of the chocolate has melted.
  3. Stir in the maple syrup and salt.
  4. Beat eggs in one at a time. I used an electric mixer and added the eggs right into the pan that I melted the chocolate in.
  5. Grease a 9" spring form pan and dust with cocoa powder.
  6. Pour batter in and line the outside of the pan with foil.
  7. Place the pan in a water bath that goes half way up the side of the pan.
  8. Bake in a pre-heated 275 F (135 C) oven for 50 minutes.
  9. It will still look a bit shiny and wet in the middle when it comes out of the oven.
  10. Cool at room temperature for one hour and then put it in the fridge for a few more hours before releasing it from the spring form pan.
  11. Garnish or decorate however you like. It would be delicious with some coconut whipped cream.
http://swisspaleo.ch/silky-smooth-chocolate-fudge-cake/

Print this post...

28 Comments

  1. This looks and sounds delicious and so easy to make! Thank you for sharing.

    • You are so welcome. It is totally easy and a huge crowd pleaser every time I make it. Thanks for stopping by <3

  2. How did I ever miss this post? OMG, this looks AMAZING!

    I am so pinning and making this as soon as this Whole30 is behind me. πŸ˜€

    • The timing of this cake was perfect for me and we had it the day before my whole 30 started πŸ™‚

  3. And you mean to say that you didn’t slice the cake open BEFORE bringing it to the party?

    As a food blogger, you’re perfectly entitled to do that, you know. And taste sample it, too!

    You just need to tell the guests that it’s allowed according to the official “Guide to Perfect Food Blogging” and that they should totally look it up for themselves if they don’t believe you…

    Kidding, but seriously, you’d be surprised the number of times I served “started” cake to my guests… or cold food, for that matter! πŸ˜‰

    • I was totally tempted to cut it beforehand…for photo purposes, but then I felt bad and decided to wait. I must remember Sonia’s “Guide to Perfect Food Blogging” in the future πŸ˜‰

      • Thank you for sharing! I was looking for the perfect birthday cake. This one looks just amazing! I was a bit disappointed when continuing my breakfast broth after seeing this perfect sweet treat.:-)

        • Hi Maiebrit,
          Well, if you do make this…you can eat it for breakfast the next day (or at least follow your “inner hobbit” and have it for ‘second breakfast’ πŸ™‚
          Thanks for stopping by!

  4. This may seem like a stupid question, but, you bake the cake in this water bath? I have just never done anything like that, so, thought I would ask for clarification! It looks fabulous – I can’t wait to make it!

  5. I just made this cake for my son’s birthday yesterday and it was so decadent! Everyone loved it. I topped it with whipped cream.

    Thanks for a great recipe!

    • Hi Willow,
      A big Happy Birthday to your son! I’m so glad that everybody enjoyed this cake. Thanks for taking the time to stop by and let me know πŸ™‚

  6. Hi Lisa
    I made this cake today and it was a hit with our guests, kids and adults alike! Instead of the maple syrup I used ground up hazelnuts (paleo nutella…) just to get the carbs down a bit. It was sweet enough with the 72%chocolate from Migros.
    Thank you, it’s so nice to be able to feed people with such a delightful nonsweet sweet!

    • Hi Miriam,
      Thanks for the feedback. I’m so glad that everybody enjoyed it. I’ve made this cake a few times and it’s always a crowd pleaser. What a great idea to use hazelnuts!

  7. I just made this cake for my birthday tomorrow! Waiting for it to cool at room temperature right now! So excited. Can’t wait to get back to you with results πŸ˜€ Thanks for the post

    • Hi Sheila,
      Happy Happy Birthday!!! I hope the cake turned out yummy for you πŸ™‚

  8. Hi Lisa

    I tried this recipe and i LOVED it! Definitely for the dark/real chocolate lovers!
    And what’s great about it is that you need just a small piece to feel satisfied!

    I topped it off with a raspberry topping, and maybe next time i’ll add a paleo nut crust πŸ™‚

    Thanks!

    • Hi Doreen,
      Yay! I love this cake, too. It’s always a huge crowd pleaser. My daughter has asked me to make it for her when she comes home for Christmas.

  9. I just made this cake yesterday for my birthday and my family and I loved it! Thanks for the recipe!

    • Hi Carla,
      Happy Birthday!! I’m glad you and your family enjoyed this cake and I hope it helped to make your day special πŸ™‚

  10. I just made this tonight, it is amazing!!!!! Very delicious! Wish I could post a pic. Super proud how well it came out, will be making this again when I have people over! πŸ™‚

    • Hi Cara,
      Yay!! Congratulations, I’m so glad it turned out well for you. It’s a great one for when people come over—-impresses guests every time πŸ™‚

  11. Hi! How far in advance do you think this cake could be made? We are going camping for my birthday (4 days) and my birthday is the last day!

    Thank you

    • Hi Sasha,
      You can for sure make it ahead of time, but it will need to be kept cold which might be a challenge if you are going camping. I love camping! Have a wonderful time and Happy Birthday πŸ™‚

  12. Great recipe! Just made for my Inlaws and Tante/Onkel visiting from southern Germany. I attempted to share your page via email as they both desire to repeat it themselves, but to no avail.

    • Hi Kate,
      I’m so glad you liked it πŸ™‚ Not sure why the page share didn’t work.

Trackbacks/Pingbacks

  1. Schokoladen-Desaster und Geburtstagskuchen | TeilstΓΌcke - [...] sieht vielleicht harmlos aus…ist er aber nicht. Das Ursprungsrezept stammt wieder einmal von Swiss Paleo – einer meiner Lieblings-Anlaufstellen…
  2. Pinteresting Reviews | Stitch it to the Man - […] Silky Smooth Chocolate Fudge CakeΒ from Swiss Paleo […]