Preheat oven to 325 F.
In a large saucepan on the stovetop, melt 16 oz chocolate chips, 1 cup coconut oil (or sub 1 cup butter) and 1/3 cup coconut sugar until smooth. Remove from heat.
In a medium bowl, crack 8 eggs and beat on high with a hand mixer for ~4 minutes, until eggs are bubbling and double in size. Gently fold eggs into chocolate mixture, stirring and folding, until it’s completely brown (no yellow streaks). Pour batter into a greased cake pan.
Place cake pan inside a large roasting pan. Add hot water to the roasting pan until about halfway up the outside of the cake pan. Carefully transfer to oven.
Bake for ~40-45mins until toothpick comes out clean. Carefully transfer cake out of the oven and remove cake pan from water and allow to cool.
