MOCHA CAKE
Super moist chocolate coffee mocha cake recipe, topped with mocha cream cheese frosting. Recipe includes layer, Bundt, and mini cake options.
Provided by Erin Clarke / Well Plated
Categories Dessert
Time 1h10m
Number Of Ingredients 23
Steps:
- Preheat the oven to 350 degrees F. Butter and lightly dust with cocoa powder a 6-cup bundt pan or an 8-inch x 2-inch round cake pan, tapping out the excess. If using a round cake pan, line the bottom with parchment paper, then butter and dust with cocoa again.
- Into the bowl of a standing mixer fitted with the paddle attachment or a large mixing bowl, briskly whisk together the all-purpose flour, whole wheat pastry flour, sugar, cocoa powder, espresso powder, baking soda, baking powder, and salt until well combined and no lumps remain.
- In a separate bowl, combine the buttermilk, oil, eggs, and vanilla until well blended. With the mixer running on low speed, slowly pour the wet ingredients into the dry. Then, keeping the mixer running on low, pour in the coffee and mix gently, just until combined. Scrape the bottom of the bowl with a rubber spatula to ensure all ingredients are blended.
- Pour the batter into the prepared pan and bake for 35 to 40 minutes, until a toothpick inserted in the center of the cake comes out clean (either of the two pans will bake in this amount of time). Remove from the oven, place the pan on a wire rack, then let the cake cool in the pan for 30 minutes. Carefully invert onto a serving plate.
- Prepare the frosting: in a large mixing bowl, beat together the cream cheese and butter on medium speed until light and fluffy.
- In a small bowl, stir together the coffee, espresso powder, and vanilla extract so that the espresso powder dissolves, then add the mixture to the bowl with the cream cheese and butter and beat until combined. In a separate bowl, sift together the powdered sugar, cocoa powder, and salt. With the mixer on low, slowly add the powdered sugar mixture to the cream cheese. Mix until well blended. Add a little more liquid coffee or powdered sugar as needed to reach the desired consistency. Spread over the cooled cake. Sprinkle immediately with chopped chocolate covered espresso beans. Dive in!
Nutrition Facts : TransFat 1 g, ServingSize 1 slice (of 10), Calories 304 kcal, Carbohydrate 49 g, Protein 4 g, Fat 12 g, SaturatedFat 8 g, Cholesterol 32 mg, Fiber 2 g, Sugar 39 g, UnsaturatedFat 3 g
MOCHA CAKE
Without a doubt, this is the best chocolate cake I've ever made. I share this decadent dessert with everyone I can!-Katherine DeLoach, Visalia, California
Provided by Taste of Home
Categories Desserts
Time 1h10m
Yield 16 servings.
Number Of Ingredients 17
Steps:
- Preheat oven to 350°. In a large bowl, cream butter and brown sugar until light and fluffy, 5-7 minutes. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine flour, cocoa, baking soda and salt; add to creamed mixture alternately with coffee and sour cream, beating well after each addition. , Pour into three greased and floured 9-in. round baking pans. Bake until a toothpick inserted in the center comes out clean, 30-35 minutes. Cool 10 minutes before removing from pans to wire racks to cool completely., In a large bowl, beat cream cheese and butter until fluffy. Beat in the chocolate, coffee and vanilla until blended. Gradually beat in confectioners' sugar. Spread between layers and over top and sides of cake. Cover and refrigerate until serving.
Nutrition Facts : Calories 710 calories, Fat 34g fat (21g saturated fat), Cholesterol 131mg cholesterol, Sodium 528mg sodium, Carbohydrate 99g carbohydrate (73g sugars, Fiber 3g fiber), Protein 9g protein.
LOW-FAT MOCHA ANGEL CAKE
Just a little cold coffee transforms our easiest angel food cake into an extraordinary mocha cake. Top it off with an easy homemade mocha topping, and the coffee lover in you will delight.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 2h
Yield 12
Number Of Ingredients 9
Steps:
- Move oven rack to middle position (remove other racks). Heat oven to 350°F. In extra-large glass or metal bowl, beat cake mix, cold coffee and 1 tablespoon cocoa with electric mixer on low speed 30 seconds; beat on medium speed 1 minute. Pour into two ungreased 9-inch loaf pans. Sprinkle with candy sprinkles.
- Bake 35 to 45 minutes or until top is dark golden brown and cracks feel very dry and not sticky. Do not underbake. Immediately place each loaf pan on its side on heatproof surface. Cool completely, about 1 hour. Run knife around sides of pans to loosen cakes; remove from pans.
- Make topping mix as directed on package using milk and vanilla; add powdered sugar and 2 teaspoons cocoa for the last minute of beating.
- Serve cake with topping. Sprinkle with additional candy sprinkles if desired. Store in refrigerator.
Nutrition Facts : Calories 170, Carbohydrate 36 g, Cholesterol 0 mg, Fiber 0 g, Protein 4 g, SaturatedFat 0 g, ServingSize 1 Serving, Sodium 260 mg
(ALMOST) NO FAT CHOCOLATE CAKE
Make and share this (Almost) No Fat Chocolate Cake recipe from Food.com.
Provided by spatchcock
Categories Breads
Time 50m
Yield 10 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 350°F.
- Spray the bottom and sides of a 10-inch spring-form pan with nonstick cooking spray.
- Dust the pan with 1 tablespoon cocoa and tap out the excess.
- To prepare batter: In a medium bowl, sift together 1/3 cup plus 1 tablespoon cocoa, flour, baking power and baking soda.
- Set aside.
- In a large bowl, with an electric mixer, beat egg whites, brown sugar, yogurt and vanilla until blended, about 1 to 2 minutes on medium speed.
- Mix in dry ingredients by hand or on low mixer speed until just moistened.
- Do not over-mix.
- (This is not a smooth batter.).
- Pour batter into prepared pan and bake for about 35 minutes, or until a toothpick inserted in the center comes out clean.
- (If the pan is of a different size, the cooking time may vary.) Cool in the pan on a wire rack for 15 minutes.
- Then use a knife to loosen the sides of the cake from the pan.
- Remove the ring and cool completely on a rack.
- Serve the cake on the metal bottom of the pan.
- To prepare the topping: in a small bowl, combine the remaining tablespoon of cocoa with the powdered sugar.
- Place the mixture in a small fine sieve and dust the top of cake before serving.
Nutrition Facts : Calories 196.2, Fat 0.9, SaturatedFat 0.5, Cholesterol 0.5, Sodium 226.7, Carbohydrate 43.8, Fiber 2, Sugar 31.2, Protein 5.8
LOW FAT CHOCOLATE MOCHA CAKE
Make and share this Low Fat Chocolate Mocha Cake recipe from Food.com.
Provided by Neta7853
Categories Dessert
Time 50m
Yield 12 serving(s)
Number Of Ingredients 19
Steps:
- Preheat oven to 350°F.
- Spray a 9" tube pan with nonstick spray and dust with flour.
- In a large bowl, mix the cocoa, coffee and boiling water; add the margarine and stir until melted.
- Stir in the sugar, honey, egg yolk, and vanilla until blended.
- In another bowl, combine the cornstarch with 1/4 cup yogurt, then stir in the rest of the yogurt.
- Add to chocolate-honey mixture.
- Sift together flour, baking soda and baking powder and add to the wet mixture.
- Stir well.
- With an electric mixer, beat the egg whites until frothy.
- Add the cream of tartar and continue to beat until stiff.
- Fold the egg whites gently into the batter.
- Pour the batter into the pan.
- Bake for 45-55 minutes or until a toothpick inserted comes out clean.
- Cool for 30 minutes on a rack.
- Unmold and cool to room temperature.
- Combine all the glaze ingredients in a bowl.
- Mix thoroughly and let stand 5 minutes.
- Spread the glaze over the top of th cake.
LIGHT & FLUFFY CHOCOLATE MOCHA CAKE
Have your cake and eat it, with this beautifully decadent low-fat chocolate cake
Provided by Mary Cadogan
Categories Afternoon tea, Treat
Time 50m
Number Of Ingredients 13
Steps:
- Heat oven to 180C/160C fan/gas 4. Lightly butter and line the bases of 2 x 18cm sandwich tins with baking paper. Whisk the eggs and sugar until light and fluffy, about 5 mins with a tabletop mixer or 10 mins using an electric hand whisk. The mixture will have increased greatly in volume and be thick enough to leave a trail on the surface when the whisk blades are lifted.
- Sift the flour, cornflour, cocoa and baking powder over the surface and fold in gently using a large metal spoon. Divide between the tins, gently spreading the mixture to the edges, then bake for 15-20 mins until the cakes are well risen, have begun to shrink away from the sides of the tins and spring back when gently pressed. Leave to cool in the tins for 5 mins, then turn out onto a rack.
- To decorate, microwave the chocolate and coffee together on Medium for 20-30 secs until the chocolate has melted. Gently stir until smooth, then cool slightly. Beat the soft cheese with the yogurt and icing sugar until smooth, then spoon half the mixture into a small bowl stir in the melted chocolate and set aside. Place one cake on a serving plate and spread with the yogurt mixture. Cover with the other cake, then spread the chocolate yogurt mixture over the top.
- To finish, microwave the 15g chocolate on Medium for about 20 secs until melted. Stir gently until smooth, then drizzle all over the cake.
Nutrition Facts : Calories 180 calories, Fat 7 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 27 grams carbohydrates, Sugar 18 grams sugar, Fiber 1 grams fiber, Protein 5 grams protein, Sodium 0.33 milligram of sodium
FAT-FREE CHOCOLATE MOCHA CAKE
This is an adoptee and I agree with the cooks who have baked and reviewed the recipe. It is good for a fat-free treat as a chocolate cake or cupcakes!!
Provided by Elly in Canada
Categories Dessert
Time 50m
Yield 16 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees F.
- Spray a 9 inch square pan with nonstick spray.
- Combine dry ingredients in a large bowl.
- In a small bowl, whisk wet ingredients together.
- Blend well.
- Add liquids to dry ingredients, whisking until smooth.
- Bake 35-40 minutes, or until done.
- Cool completely.
- Frost, if desired.
Nutrition Facts : Calories 136.1, Fat 0.4, SaturatedFat 0.2, Cholesterol 0.1, Sodium 203.7, Carbohydrate 32, Fiber 0.9, Sugar 18.5, Protein 2.5
More about "no fat mocha cake recipes"
MOCHA LAYER CAKE - MARSHA'S BAKING ADDICTION
From marshasbakingaddiction.com
4.3/5 (31)Total Time 1 hr 30 minsCategory CakesCalories 1320 per serving
- Preheat the oven to 180C/350F/Gas 4. Grease three 8-inch cake pans and line the bases with parchment paper. Set aside.
- Whisk together the eggs. Add the sugar, and whisk until combined. Add the vanilla extract, vegetable oil, yogurt, and coffee, and whisk until combined. Gradually fold in the dry ingredients.
- Divide the batter between the prepared cake pans, and bake for about 30 - 35 minutes or until a toothpick inserted into the centre comes out clean. Allow to cool completely in the pans on a wire rack.
HEALTHY MOCHA CAKE WITH MOCHA FROSTING RECIPE
From dessertswithbenefits.com
FAT-FREE MOCHA CAKE - COOKING FROM HEART
From cookingfromheart.com
Estimated Reading Time 2 mins
NO-BAKE MATCHA CHEESECAKE (VEGAN) | FEASTING ON FRUIT
From feastingonfruit.com
ASTRAY RECIPES: NO-FAT MOCHA CAKE
From astray.com
NO - FAT MOCHA CAKE - RECIPE - COOKS.COM
From cooks.com
NO-FAT MOCHA CAKE - BIGOVEN
From bigoven.com
NO-BAKE MOCHA ICE-BOX CAKE - THE SCRAN LINE
From thescranline.com
MOCHA POUND CAKE RECIPE | KING ARTHUR BAKING
From kingarthurbaking.com
NO-FAT MOCHA CAKE - RECIPE - COOKS.COM
From cooks.com
CHOCOLATE WACKY CAKE RECIPE | THE RECIPE CRITIC
From therecipecritic.com
ONE LAYER MOCHA CAKE - THAT SKINNY CHICK CAN BAKE
From thatskinnychickcanbake.com
NO BAKE MOCHA CHEESECAKE - A COOKIE NAMED DESIRE
From cookienameddesire.com
LOW-FAT MOCHA ANGEL FOOD CAKE RECIPE - LIFEMADEDELICIOUS.CA
From lifemadedelicious.ca
LOW-FAT MOCHA ANGEL CAKE RECIPE - LIFEMADEDELICIOUS.CA
From lifemadedelicious.ca
NO-FAT MOCHA CAKE RECIPE - BAKER RECIPES
From bakerrecipes.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love