Chocolate Fudge Wreath

I try to make all of my recipes as simple and fuss-free as possible and this decadent chocolate fudge cake is no exception. It has a moist, dense texture and is very, very chocolatey so a little goes a very long way.

I’ve made it festive by creating Chocolate Fudge Christmas Wreath and whilst it looks a bit fussy to make, it couldn’t be easier. It’s certainly not an everyday treat, rather a special occasion dessert.

As I’ve mentioned many times, my nan instilled a love of cooking in me from a very early age. My earliest memories of my childhood are of cooking with her in her big old kitchen (which was complete with a wood fired oven). I also remember cooking with chocolate, always Plaistowe’s dark chocolate as she had worked for many years in the Plaistowe’s Chocolate Factory in West Perth (so I’ll attribute my love of dark chocolate to my nan also). This recipe is based on one of her go-to cakes, she called it the ‘fours’ cake as it has four ingredients, 4 blocks of chocolate, 4 eggs and a cup each of cream and caster sugar. Cooking it in a ring tin I find helps this dense cake set best.

This recipe is right up there with my Raspberry Coconut Slice for taking me back to my nans kitchen and the endless hours we spent tinkering there. I don’t make this very often as the sweet stuff doesn’t sit too well with me these days, but if I have a big crowd to impress with an indulgent but easy to make dessert, then this is an absolute fave. I hope you love it too.

Health benefits

Using dark chocolate with a high cocoa content provides antioxidants and is lower in sugar than milk chocolate. Coconut milk adds creaminess while offering healthy fats, and eggs contribute to the cake’s structure, providing protein.

Ingredients

There’s just four ingredients in this chocolate fudge cake recipe include dark chocolate, coconut milk, and a choice of sweetener (rice malt syrup, honey, or maple syrup). The cake is topped with whipped cream, fresh berries, and a berry sauce, making it an indulgent yet balanced dessert. Optional ingredients like roasted hazelnuts or liqueurs like Frangelico can elevate the flavour even more.

How to make this chocolate fudge wreath

Start by melting the chocolate, coconut milk, and sweetener together, then blend in the eggs to create a smooth batter. The cake is baked in a steam bath, which helps it stay moist and fudgy. Once cooled, invert the cake onto a serving platter and decorate with whipped cream, berries, and mint leaves. Serve with a side of fresh berry sauce.

Serving suggestions and how to store

This chocolate cake is best served at room temperature to allow the rich chocolate flavours to shine. Pair it with the berry sauce to balance the richness. Store any leftovers in an airtight container in the fridge for up to a week, or freeze for longer storage.

Vary this chocolate fudge to suit your dietary needs

For a dairy-free option, use dairy-free chocolate and serve with coconut cream or coconut yogurt. If you’re coconut-free, simply replace the coconut milk with regular cream. You can also make an adult version by adding a splash of Frangelico or Kahlua for a boozy twist. This really is the best chocolate cake recipe.

Take a look at the variations (below the main recipe) for suggestions to alter the recipe to suit any specific dietary requirements (and tastes).

For more delicious, festive healthy dessert recipes, click HERE.

Chocolate Fudge Wreath (four ingredient dessert)

Prep 10 minutes minutes

Cook 45 minutes minutes

Total 55 minutes minutes

Serves: 12

This Chocolate Fudge Wreath is a decadent and rich dessert that's perfect for festive celebrations or any special occasion. The combination of dark chocolate, coconut milk, and eggs creates a dense, fudgy cake that pairs beautifully with a fresh berry sauce and whipped cream. With its festive wreath shape, this dessert is sure to be a showstopper at your table.

MetricUS Customary

Cook ModePrevent your screen from going dark

Ingredients

• 400 g dark chocolate – broken into pieces
• 270 ml canned coconut milk – full-fat
• 85 g rice malt syrup, honey or maple syrup (¼ cup)
• 4 egg/s – large

Topping

• 300 ml cream -whipped
• 185 g strawberries or raspberries (1½ cups) for berry sauce
• Fresh berries and mint leaves -to decorate

Method

• Preheat your oven to 180°C/350℉ (fan forced).
• Grease a ring cake tin really well (with butter or coconut oil). In this pic I used a 25cm bundt tin. If your tin is old or not non-stick, you may want to add in baking paper tags to help to leaver it out of the tin.
• Bring a small pot of water to boil, turning it down to a low simmer. Place the chocolate, coconut milk and sweetener into a large stainless steel bowl and sit over the pot. Stir until the chocolate has melted and the ingredients are well combined. Remove from the heat and set aside, allow to cool to luke warm.
• Once it's cooled (enough so you can hold your finger in the mix (I know you want to lol), beat the eggs into the chocolate mixture and mix until well combined.
• Pour the mixture into your prepared, well greased ring tin. Place the tin in a deep roasting dish and pour hot water into the roasting dish until the water level is about half to two thirds the way up the sides of the ring tin. You are making a basic steam bath here and the moist air helps this cook through, whilst keeping it lovely and moist.
• If you happen to have a ‘steam’ oven, you can simply cook it in this (without the steam bath). 
• Bake for about 35-45 minutes or until the batter is set firm.
• Leave to cool at room temperature then store in the fridge overnight or until ready to serve.
• Once ready to serve, bring back to room temperature and remove from the tin by inverting onto a serving plate. If you have trouble removing, shake the tin and sit the tin in hot water for a minute to loosen it. I just jiggle/ tap it on the bench and sit in hot water until it releases (be patient, it can take a few tries). 
• Make a berry sauce by blending the fresh strawberries and/ or raspberries until smooth. You can strain the seeds from the coulis if you prefer a very smooth sauce (I personally don't bother). Put aside in a small serving jug (this can also be made ahead if you like). This sauce really helps cut through the richness of the cake.
• Now get creative and decorate the wreath with whipped cream, berries and mint. 
• Serve with the berry sauce in a side jug immediately (or return to the fridge again until ready to serve). 

Thermomix Method

• Preheat your oven to 180°C/350℉.
• Grease a ring cake tin really well (with butter or coconut oil).
• Grate the chocolate 30 seconds speed 8. Add the coconut milk and sweetener and heat 50℃, 2 minutes, speed 5.
• Once the mixture has cooled a little (to 37), add the eggs and mix 30 secs, speed 4 or until well combined.
• Follow the rest of the method above.

Store

• Store in an airtight container in the fridge or freezer.

Variations

Dairy-free

Use a dairy-free chocolate and serve with coconut cream or coconut yoghurt.

Coconut-free

Replace the coconut milk with cream. 

Hazelnut

I sometimes add roasted hazelnuts. Roast the nuts and then rub the skins off before roughly chopping and stirring into the batter. You can use any nut, but I think chocolate and hazelnut are a match made in heaven. 

Adult version

I have also made this over the years with Frangelico and Kahlua – 30-60ml mixed in with the eggs. 

 

I’d love your feedback on this beautiful recipe. Wishing you a very Merry Christmas – I hope you have found loads of deliciousness here at Well Nourished to inspire a wonderful Christmas Day feast!

Course: Dessert

Author: Georgia Harding

Family Ad

Share the goodness!