Low Fat Chocolate Mocha Cake Recipes

CHOCOLATE MOCHA CAKE

Steps:

• Preheat the oven to 350. Spray 3 8-inch round cake pans with cooking spray.
• Line the bottoms of the pans with parchment paper, spray the paper with cooking spray and set pans aside.
• Combine the flour, cocoa powder, baking powder, baking soda, and salt together in a medium mixing bowl. (If your cocoa powder has a lot of clumps in it then sift it before mixing with the flour.) Whisk to combine, then set aside.
• Combine the sugar, butter, and vegetable oil in a large mixing bowl and whisk vigorously to combine. Whisk in the eggs and vanilla.
• Use a rubber spatula to mix the dry ingredients into the wet ingredients, then slowly mix in the coffee, stirring until just incorporated. (Take care to scrape the bottom of the bowl while you're mixing to ensure all of the dry ingredients are incorporated.)
• Divide batter evenly between the prepared pans and bake for 26 to 32 minutes, until the cakes spring back when touched gently with your fingertip.
• Let cake layers cool in pans for 10 minutes, then run a knife around the edge of the pans and carefully remove. Transfer to a wire rack to cool completely before filling and frosting. Take care not to over-bake or the cake layers will be dry!
• Beat the cream cheese and powdered sugar in a medium bowl until smooth, scraping down the sides and bottom of the bowl as needed.
• With mixer on medium speed, gradually beat in the heavy cream.
• Once all the cream has been added, turn the mixer to high and beat until the mixture forms stiff peaks, then beat in the espresso powder and vanilla until fully combined.
• Refrigerate while you work on the frosting.
• Place the butter in a large mixing bowl and beat with an electric mixer until very smooth.
• Add 4 1/2 cups of the powdered sugar, the cocoa powder, 6 tablespoons of the milk or cream, and the espresso powder, vanilla, and salt. Mix on low until combined, stopping a few times to scrape the sides and bottom of the bowl.
• Turn mixer to medium and beat until frosting is very smooth. Add additional powdered sugar if frosting is too thin and additional milk or cream if it is too thick.
• Use a long serrated knife to trim your cake layers if they've domed. Set one layer on a cake stand or cardboard cake circle.
• Transfer about 1 cup of frosting to a piping bag fitted with a large round tip. Pipe a thick circle of frosting around the edge of the cake layer. Spread half of the filling inside the circle.
• Top with a second cake layer and repeat the process of piping and filling the circle.
• Use the remaining frosting to frost your cake. Chill the cake in the refrigerator for at least 4 hours before adding the drip. (If you're not adding the chocolate drip then you can decorate the cake and serve now.)
• Heat the heavy cream in the microwave for 30 to 40 seconds, until very hot but not boiling.
• Place the chopped chocolate in a large bowl. Pour the warm cream over the chocolate and let it sit for 3 minutes. Whisk until completely smooth.
• Transfer the ganache to a plastic squeeze bottle (or a large zip-top plastic bag with one corner snipped off). Squeeze a circle of ganache around the edge of the cake, applying a little extra pressure at certain points to create drips.
• Carefully spread the remaining ganache over the top of the cake. If desired, decorate the top of the cake with chocolate-covered espresso beans. Refrigerate to set the ganache, then slice and serve.
• Uneaten cake can be stored (covered) in the fridge for up to 3 days, or in the freezer (tightly wrapped) for up to 3 months.

LIGHT & FLUFFY CHOCOLATE MOCHA CAKE

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.

CHOCOLATE MOCHA CAKE I

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease two 9 inch round cake pans.
• Measure flour, sugar, cocoa, oil, eggs, buttermilk, baking powder, soda, and salt into a mixing bowl. Dissolve instant coffee in hot water, and add to mixing bowl. Beat at medium speed for 2 minutes until smooth; batter will be thin. Pour into prepared pans.
• Bake for 30 to 35 minutes, or until an inserted wooden pick comes out clean. Cool in pans for 10 minutes, and then turn out onto racks to cool completely.
• Frost cooled cake with Coffee Icing. After frosting, melt some semisweet chocolate baking squares or chips in a double boiler. Drizzle chocolate around top outside edges letting it run down sides, or over top of cake.

CHOCOLATE MOCHA CAKE RECIPE

Steps:

• Preheat the oven to 180°C/350°F/160°C Fan/Gas 4. Grease and line a 20.5cm round cake tin with greaseproof paper.
• Put all the ingredients for the cake mixture in the bowl of an electric mixer and, starting on the low setting, beat together all the ingredients well. Beat for a couple of minutes to make sure all the ingredients are well combined and you have a creamy cake batter. Spoon into a 20.5cm round cake tin and bake for 45 to 55 minutes.
• Cool in the tin for about 5 minutes before turning out onto a wire cooling rack.
• For the filling and topping carefully melt the chocolate in a bowl over a pan of simmering water. Leave until cool, but still liquid. Beat the butter and icing sugar, then add the melted chocolate. Beat well before slicing the cake in half horizontally and sandwiching together with half of the icing. Use the remaining icing to swirl on the top and scatter with walnut pieces. Please note, the nutritional information provided for this recipe is calculated as a whole recipe and not per portion, jar, or person.

LOW FAT CHOCOLATE MOCHA CAKE

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.

ULTRA-DELISH LOW-FAT CHOCOLATE CAKE

Steps:

• Preheat oven to 350 degrees. Spray 2 round cake pans with non-stick cooking spray and sprinkle with flour. Sift together all the dry ingredients in a large mixing bowl. In a small bowl, mix applesauce, milk, vanilla, coffee, prunes, chocolate, almond extract and egg whites. Fold into the dry ingredients. Bake for 40 minutes.

MOCHA CAKE

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.

EXTREME LOW-FAT CHOCOLATE CAKE

Steps:

• Set oven to 350°F.
• Generously grease a 13 x 9-inch baking pan.
• In a medium bowl sift the flour with cocoa powder, baking soda and salt.
• In another bowl beat the sugar with egg whites and vanilla until well combined.
• Mix in the yogurt and applesauce until thoroughly combined.
• Mix the wet ingredients into the dry ingredients and beat on low speed until just combined.
• Transfer to prepared baking dish.
• Bake for about 30-35 minutes or until cake tests done (watch closely, do not over bake!).

NO-FAT MOCHA CAKE

Steps:

• Preheat oven to 350°F. Line bottom of 9-inch-diameter cake pan with 1 3/4-inch-high sides with waxed paper. Spray pan and paper with vegetable oil spray (or oil pan and paper lightly). Dust pan with flour; tap out excess.
• Sift 1 cup flour, 1/3 cup plus 1 tablespoon cocoa, espresso powder, baking powder and baking soda into medium bowl. Using electric mixer, beat egg whites, brown sugar, yogurt and vanilla in large bowl until blended, about 1 minute. Mix in dry ingredients. Transfer batter to prepared pan. Bake cake until tester inserted into center comes out clean, about 35 minutes. Cool in pan on rack 15 minutes. Cut around pan sides to loosen cake. Turn out onto plate. Peel off paper and cool completely.
• Combine remaining 1 tablespoon cocoa powder, powdered sugar and cinnamon in small bowl. Sprinkle over cake before serving.

LOW-FAT CHOCOLATE CAKE

Steps:

• In a bowl, combine the first six ingredients. In another bowl, whisk egg whites, water and corn syrup. Stir into dry ingredients. Pour into a 9-in. square baking pan coated with cooking spray. Bake at 350° for 30-35 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack. Dust with confectioners' sugar.

LOW SUGAR MOCHA NUT CAKE

Steps:

• Combine the hot water and instant coffee. Set aside.
• Whisk together flour, cocoa, dry milk, baking powder and salt.
• In a large bowl, cream the butter or margarine, brown sugar, and sugar substitute with an electric mixer on medium speed until the mixture is light and fluffy. Add the egg and vanilla; beat for 1 minute. Mix the flour mixture into the creamed mixture, alternately with the coffee. Stir in the nuts. Beat at medium speed until smooth. Pour the batter into a 9 inch square pan that has been sprayed with cooking spray.
• Bake at 350 degrees F (175 degrees C) for about 30 minutes, or until the cake pulls away from the sides of the pan. Cool on a wire rack.

LOW-FAT MOCHA ANGEL CAKE

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.