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Reduced Sugar Chocolate Fudge Cake

The love of baking thrives here at Wax Orchards and everyone has been experimenting with new ways to create healthier desserts using our delicious Wax Orchards Fudge and Fruit Sweet® natural sweetener. Recently, our team member Shiloh celebrated with this chocolate cake with the surprise treat of using Fruit Sweet instead of processed sugar and finishing with fudge sauce and fresh fruit.

(Yields three 3” cakes, a tall 6” cake or 15 cupcakes)

Cake

  • 1 ⅓ cups of Flour 
  • ½ cup of Unsweetened Cocoa Powder 
  • ¾ tsp of Baking Soda 
  • ¼ tsp of Salt 
  • 2 Eggs 
  • ½ cup of Butter (Creamed at room temperature) 
  • 1 tsp of Vanilla Extract 
  • 1 cup of Wax Orchards Fruit Sweet 
  • ½ cup of Milk

Topping

  • Wax Orchards Oh Fudge Sauce (to taste)
  • 1 cup of Heavy Whipping Cream 
  • Fresh Blueberries (to taste)

Cake

  1. Preheat the oven to 350 degrees
  2. Grease 3” cake pan or line with parchment
  3. Cream the room temperature butter
  4. Add in Fruit Sweet and vanilla 
  5. Mix in eggs 
  6. In a separate bowl, measure out dry ingredients and slowly add to the butter mixture
  7. Add in the milk 
  8. Bake for about 10-18 minutes or until a wooden skewer comes out clean 
  9. Cool completely before adding topping

Topping

  1. Mash desired amount of blueberries in a small bowl
  2. Whip 1 cup of heavy whipping cream until it forms stiff peaks
  3. Fold in blueberries to get desired color and taste

Assemble

Add the whipped topping to the center of the cakes and top cake with Wax Orchards Fudge Sauce and fresh berries.

Top View of Chocolate Cake

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