This rich, fudgy cake comes together with just a handful of ingredients: melted dark chocolate and coconut oil form the silky base, eggs are whisked in one at a time until the batter turns glossy, and a generous dose of cocoa powder gives it that deep, intense flavor. There's no flour at all, so the texture leans dense and almost brownie-like, with a delicate wobble in the center that firms up beautifully as it cools. A quick bake at a gentle temperature keeps the crumb moist without drying out the edges, and a dusting of cocoa powder plus a handful of fresh berries on top makes it feel special without any fuss. It's an easy make-ahead dessert that slices clean and holds its shape on a plate. This one's a solid pick for a Low FODMAP table, delivering serious chocolate satisfaction in every bite.
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A serving of up to about 2 1/4 tablespoons of dark chocolate morsels is low in FODMAPs, and this recipe stays within that amount, making it likely Low FODMAP.
Preheat the oven to 325°F (165°C). Grease a 9-inch round cake pan with a small amount of coconut oil, line the bottom with a round of parchment paper, and grease the parchment.
Combine the chocolate chips and coconut oil in a large heatproof mixing bowl set over a medium saucepan of barely simmering water, making sure the bowl does not touch the water. Stir frequently until the chocolate is fully melted and the mixture is smooth, about 4–5 minutes. Remove the bowl from the heat.
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