Sour Cream Chocolate Cake

Preheat oven to 350°F (175°C). Spray an 8-inch round cake pan with baking spray with flour, ensuring the bottom and sides are evenly coated.

Whisk together the all-purpose flour, one-to-sugar substitute, non-fat dry milk powder, baking soda, and salt in a medium bowl until evenly combined.

Melt the margarine and unsweetened baking chocolate together in a small saucepan over low heat, stirring occasionally until smooth. Remove from heat and let cool slightly.

In a separate bowl, whisk together the sour cream, liquid egg substitute, vanilla extract, and strong coffee until well blended.

Add the melted chocolate mixture to the sour cream mixture and stir until fully combined.

Pour the wet ingredients into the dry ingredients and fold gently with a spatula until just combined; do not overmix.

Pour the batter into the prepared pan and spread evenly.

Bake at 350°F for 25 minutes, or until a toothpick inserted in the center comes out clean or with just a few moist crumbs.

Remove the cake from the oven and allow it to cool in the pan for 10 minutes, then turn out onto a wire rack to cool completely.