4 Ingredient Chocolate Cake
This chocolate cake is moist, soft and fudgy. It only needs 4 ingredients and doesn't require flour, refined sugar, dairy, butter or oil. The cake is easy to prepare.
Ingredients
- 288 g (about 1 cup + 6 tbsp) cherry puree , see note before starting
- 2 large eggs + 2 egg yolks
- 1/2 cup (70g) coconut sugar
- 7/8 cup (75g) Dutch process cocoa powder
Instructions
- Preheat the oven to 350°F (175°C). Grease a 6-inch round springform pan with non-stick cooking spray. Line the bottom with a parchment round and cut a long strip to line the inner sides of the pan.
- Add pitted cherries to high powered blender and blend until fully smooth with no visible skin. Stop to scrape down the sides of the blender as needed to help the blender blend.
- Add the eggs, egg yolks and sugar to the blender. Blend until smooth, stopping to scrape down the sides as needed. Add the cocoa powder and blend until smooth and the batter is uniform in color, stopping to scrape down the sides as needed.
- Transfer the batter into the prepared cake pan and try your best to smooth the top with a spatula. Bake for 60-70 minutes or until completely set. The surface should be slightly cracked and puffed and a toothpick inserted should come out clean. The surface of the cake will be very dark, this is normal.
- Let the cake cool completely before releasing it from the cake pan. This cake is very moist and fudgy. I recommend letting the cake set for several hours before removing. You can also place it into the fridge for a few hours to help it set more firm and to help the flavors develop better. If desired, frost cake before serving (optional frosting recipe provided in the recipe notes). Store uneaten leftover cake in an airtight container in the fridge or freezer.
Notes
- Cherry puree note: This recipe uses 288 grams of pitted sweet cherries (weight is after cherries have been pitted and stems removed). The best way to make this recipe is by using a kitchen scale because adding too much puree can prevent the cake from setting. If you don't have a kitchen scale and only have measuring cups and spoons, then I recommend measuring the cherries after they have been pureed for a more accurate measurement. You will need approximately 1 cup + 6 tbsp of cherry puree to equal 288 grams.
- Cocoa powder: This recipe works best with Dutch process cocoa powder. Natural cocoa powder is too bitter. I use Rodelle cocoa powder.
- This recipe uses 2 eggs plus two additional egg yolks. Do not use 4 eggs because it will make the cake too eggy.
- I made this with Wholesome coconut sugar.*
- *These product links are affiliate links. This means I earn a commission from qualifying purchases.
- Optional chocolate frosting:
- ½ cup dark chocolate chips
- ¼ cup (2 ounces) canned coconut milk (can substitute with heavy cream if you don't need dairy-free)
- Add chocolate chips to a medium bowl and set aside. Heat coconut milk in a small pot or pan over medium low heat. Heat until simmering. Pour hot coconut milk over chocolate chips. Let sit for 60 seconds then gently mix until chocolate is completely melted. Frost over surface of the cake.
- You can make 1.5 times the frosting if you desire a thicker layer of frosting.
- Estimated nutrition does not include optional frosting.
Serving: 1slice, Calories: 126kcal, Carbohydrates: 20g, Protein: 5g, Fat: 4g, Saturated Fat: 2g, Sodium: 36mg, Fiber: 4g, Sugar: 13g, NET CARBS: 16
The nutrition information provided are only estimates based on an online nutritional calculator. This is not a comprehensive list of all the nutrients in the recipe (i.e., does not include vitamins, cholesterol, etc). I am not a certified nutritionist. Please consult a nutritionist or doctor for accurate information and any dietary restrictions and concerns you may have.
Did you make this recipe?Please leave a star rating and review below!