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Low Sugar Chocolate Fudge Cake | Raising Sugar Free Kids - a yummy lower sugar version of a chocolate fudge cake, perfect for an indulgent birthday cake!
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Low Sugar One-Bowl Chocolate Fudge Cake
Prep Time
10 mins
Cook Time
50 mins
Total Time
1 hr
 

A delicious, lower sugar version of a chocolate fudge cake! Yummy, gooey and healthier than the shop-bought kind, this chocolate cake is perfect for low sugar birthdays!

Servings: 6 " cake, serves 10-12
Ingredients
For the cake:
  • 4 oz (100g) dark chocolate, at least 85%, roughly chopped
  • 1/2-3/4 cup (100-150g)* xylitol (you could use 3/4 cup/150g erythritol, 1/4 cup/50g Natvia (erythritol-stevia blend) if you are not a xylitol fan - or, if you don't mind adding a little sugar back in, I personally love using 1/4 cup/50g of a sugar-stevia blend)
  • 1 (110g) stick unsalted butter, softened
  • 1/2 cup (110ml) milk
  • 1 and 1/2 tbsp neutral oil like macadamia oil, almond oil or olive oil (not extra virgin, it will taste too strong!)
  • 1 egg, beaten
  • 1/4 cup (20g) cacao powder or cocoa powder
  • 3/4 tsp baking powder
  • 1 cup (140g) plain all-purpose flour (gluten-free is fine, or use half wholemeal flour for a slightly denser but more wholesome and flavoursome cake)
  • 1 tbsp almond extract or Amaretto, optional
For the ganache:
  • 1 cup (150ml) double (heavy) cream
  • 1/2 cup (40g) cocoa powder
  • 1 tsp vanilla extract
  • liquid stevia, rice syrup, xylitol or more vanilla extract, to taste
Instructions
  1. Preheat oven to 170C/325F/gas 3. Grease and line a 6" (15cm) cake tin.
  2. Heat a pan with the chocolate, butter, xylitol and 1/4 cup (55ml) milk over a medium-low heat until everything is melted and combined. Do not boil.
  3. Take off the heat and mix in the remaining milk and the oil, then add the rest of the ingredients and mix until smooth and combined.
  4. Pour the batter into the prepared cake tin and bake in the preheated oven for 45 mins to 1 hour, checking with a metal skewer to see if it is cooked (if it is, the skewer should have nothing on it when you remove it from the cake, although with a fudgy cake like this, I like there to be just a tiny little bit coming up to make it almost a bit brownie-like).
  5. Allow the cake to cool slightly, then remove from its tin and allow to cool completely while you make the ganache.
  6. For the ganache: Heat the cream over a low heat until just below simmering point, then take off the heat and whisk in the other ingredients until it thickens. Allow to cool, at which point it should become a spreadable consistency.
  7. Cut the cooled cake in half horizontally and sandwich the two halves with the ganache. Cover in your choice of cocoa powder, icing sugar, sprinkles, candles, decorations, chocolate chips, flaked almonds, or whatever takes your fancy.
Recipe Notes

This cake is super-super-rich, so even though it looks small, a little really does go a long way!

*Want a sweet tooth pleaser cake? You may need the bigger amount of sweetener. But next time you make it, try using less, and keep cutting down until you've found a good sweet spot!