This is a deeply fudgy, intensely chocolatey cake built almost entirely on dark chocolate melted down until glossy and smooth, with rich cocoa powder folded in for extra depth. Coconut sugar sweetens the batter naturally and lends a subtle caramel note that pairs beautifully with the bittersweet chocolate. Whole eggs, whisked in one at a time, give the batter its silky structure and help it bake into a dense, brownie-like crumb with just the slightest wobble at the center. A touch of vanilla rounds out the flavor, and the whole thing bakes in a single pan with no fussy layering or frosting required. Cooled fully and topped with fresh berries, it slices clean and eats rich, dark, and satisfying — a genuinely solid choice for a Paleo dessert table.
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Learn more →10 servings
Preheat the oven to 325°F (165°C). Grease a 9-inch round cake pan, line the bottom with a round of parchment paper, and grease the parchment.
Combine the chopped dark chocolate and butter in a large heatproof bowl set over a saucepan of barely simmering water, making sure the bowl does not touch the water. Stir occasionally until both are fully melted and the mixture is smooth, about 5 minutes. Remove from heat.
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