Sour Cream Chocolate Loaf Cake

*I participated in an Influencer Activation on behalf of Mom Central Consulting for Monk Fruit In The Raw. I received product samples to facilitate my post as well as a promotional item to thank me for my participation.

Sour Cream Chocolate Loaf Cake is all about less sugar. If you know anything about me, you know I have a thing for sweets, {and food in general, really}. You also know that I’ve been trying to take of some of the pounds I’ve put on since I quit my full time retail job four years ago.

Cutting out sugar has been harder than I thought it would be, since I still buy treats for the kids’ school lunches, and it’s really hard to to indulge myself, especially when I’m stressed. With September being Childhood Obesity Month, I decided I would make some homemade treats using a low calorie sweetener, because that’s supposed to be healthier, right? Wrong. Many of these sweeteners have chemicals in them {yuck!}

Monk Fruit In The Raw is made with real fruit, not nasty chemicals. Plus, it has zero calories. That’s a win-win in my book. Monk Fruit In The Raw is so easy to use, too. Simply substitute cup for cup for the amount of sugar called for in your recipe. {Note: for recipes that require rising and/or browning, only substitute for 1/2 the amount of sugar called for, as I did in this recipe}.

I found this recipe on the Monk Fruit In The Raw website, it just look so good, {and easy to make}, that I had to try it. There other recipes available as well, so I’m definitely heading back over to check them all out.

Be sure to preheat your oven first, so that it’s good and hot when you’re ready to bake. Spray a 9-inch bread pan with non-stick cooking spray and set aside.

Next, sift your cocoa onto a piece of waxed paper and set aside. Don’t have a sifter? Just use a sieve, like I did. Measure out your other ingredients and then cream together the butter, sugar, Monk Fruit In The Raw and vanilla for 3 minutes. Add in one of the eggs and beat until combined, then add the second egg and beat for 4 minutes. Blend in the sour cream.

Toss in the baking soda, baking powder, salt and sifted cocoa powder, and mix on low. Add the flour next, but only blend until just combined. Over mixing will cause the loaf to be tough. Some white streaks of flour actually help the loaf to be moist.

The batter will be dense, resembling chocolate mousse. Spread the batter evenly in the prepared pan and smooth the top.

Bake for about 50 min, or until a toothpick inserted in the center comes out clean. Be careful not to over bake, you don’t want a dry cake.

This Sour Cream Chocolate Loaf Cake has a wonderful chocolate flavor and you won’t even notice it’s  made with 1/2 Monk Fruit In The Raw, we didn’t! It’s delicious plain with a cup of coffee or topped with sliced fresh strawberries and a dollop of whipped cream, or a scoop of ice cream for dessert.

For your convenience, Monk Fruit In The Raw comes in individual packets {for coffee and teas} and in a Bakers Bag for easy measuring.

Be sure to connect with Monk fruit In The Raw on Facebook and Twitter so you can keep up with the latest news and recipes.

Sour Cream Chocolate Loaf Cake

Sour Cream Chocolate Loaf Cake made with Monk Fruit In The Raw means less sugar with the same great flavor.

10 minPrep Time

50 minCook Time

1 hrTotal Time

Yields 12

Author:

Rachel @ {i love} my disorganized life

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Ingredients

• 3/4 cup Dutch-processed unsweetened cocoa powder
• 1/2 cup (1 stick) unsalted butter, softened
• 1/2 plus 1/8 cups Monk Fruit In The Raw™
• 1/2 plus 1/8 cups sugar
• 1 teaspoon vanilla extract
• 2 large eggs
• 1 cup reduced fat sour cream
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1 3/4 cups unbleached all-purpose flour

Instructions

1. Preheat the oven to 375° F
2. Coat a 9-inch loaf pan with non-stick cooking spray; set aside
3. Sift the cocoa onto a square of wax paper; Set aside
4. In a medium mixing bowl, use an electric mixer on medium-high speed butter, Monk Fruit In The Raw™, sugar, and vanilla for 3 minutes
5. Beat in 1 egg until well combined
6. Add the remaining egg and beat for 4 minutes; Blend in the sour cream
7. Add in the baking powder, baking soda, salt and sifted cocoa; reduce the speed to low and mix to combine
8. Add in the flour and mix until the flour is just blended in
9. Do not over-mix; leaving some white streaks produces a more moist and tender cake
10. The batter will be dense, resembling chocolate mousse. Spread the batter evenly in the prepared pan and smooth the top
11. Bake for about 50 minutes, or until a straw inserted into the center of the cake comes out clean
12. Cool the cake in the pan on a wire rack for 30 minutes before removing from pan and cooling completely on wire rack

Notes

Sour Cream Chocolate Loaf keeps for 4 days if wrapped in foil and kept on the counter

Nutrition

Nutrition Facts

Amount Per Serving
• Calories 2388
% Daily Value*


• Total Fat: 124 g 190.77%
• Saturated Fat: 56 g 280%
• Cholesterol: 263 mg 87.67%
• Sodium: 3198 mg 133.25%
• Potassium: 1211 mg 34.6%
• Total Carbohydrate: 307 g %
• Sugar: 78 g
• Protein: 54 g
• Vitamin A: 61.32%
• Calcium: 464 mg 46.4%
• Iron: 34 mg 188.89%
* Percent Daily Values are based on a 2000 calorie diet.




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