🍫 Moist Chocolate Cake with a Cheesecake Center (Sweetened with Maple Sugar!)
Albert Wood
This indulgent, double-layered dessert skips refined sugar in favor of Wood’s Vermont Maple Sugar for a naturally bold, rich flavor you’ll love.
Made with a rich Devil’s Food Cake, a creamy cheesecake center, dark chocolate cream cheese frosting, and a drizzle of gooey caramel — this recipe is all-out celebration. But the real twist? We’re skipping the white sugar and sweetening with Wood’s Maple Sugar for a healthier, more flavorful finish.
🔍 Recipe Highlights
- 🎂 Cheesecake-stuffed chocolate cake
- 🍁 Naturally sweetened with Wood’s Maple Sugar
- 🍫 Deep, rich chocolate flavor with dark cocoa
- ✨ Topped with caramel and chocolate sprinkles
👩🍳 Instructions
🍁 Why Use Wood’s Maple Sugar?
- ✅ Lower glycemic index than white sugar
- ✅ Adds natural trace minerals
- ✅ Provides deep, caramel-like sweetness
- ✅ Clean, real-food alternative to processed sugars
💬 Final Slice
This chocolate cheesecake layer cake is an absolute showstopper — made even better with the warm, natural sweetness of Wood’s Vermont Maple Sugar. Whether you’re celebrating or just want an over-the-top treat, this recipe’s a keeper.
📸 Tag us @woodssyrupco and use #MapleSweetMagic — we love to see your maple masterpieces!
From our sugarbush to your table.™