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Light Mocha Cake Recipe

Light Mocha Cake Recipe photo by Taste of Home

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This decadent chocolate cake from our Test Kitchen is flavored with cinnamon, coffee and Kahlua, then topped with a rich, fudgy frosting. Hard to believe something so delectable is actually light!

This recipe is:

Healthy

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Light Mocha Cake Recipe

Prep: 25 min. Bake: 40 min. + cooling

Yield: 16 Servings

25 40 65

Ingredients

3 tablespoons instant coffee granules
2 tablespoons boiling water
4 eggs
3/4 cup buttermilk
1/2 cup plus 2 tablespoons coffee liqueur, divided
3 tablespoons canola oil
2 teaspoons vanilla extract
1-1/2 cups all-purpose flour
3/4 cup sugar
2/3 cup baking cocoa
1/2 cup packed brown sugar
1 teaspoon salt
1 teaspoon baking powder
1 teaspoon baking soda
1/4 teaspoon ground cinnamon
ICING:
2 ounces semisweet chocolate, chopped
2 tablespoons sweetened condensed milk
3 to 4 teaspoons coffee liqueur

Directions

In a small bowl, dissolve coffee granules in boiling water. In a large bowl, beat the eggs, buttermilk, 1/2 cup coffee liqueur, oil, vanilla and coffee mixture until well blended. Combine the dry ingredients; gradually beat into egg mixture until blended.
Coat a 10-in. fluted tube pan with cooking spray and sprinkle with flour; add batter. Bake at 325° for 40-48 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack. Cool 15 minutes longer; brush with remaining coffee liqueur. Cool completely.
In a small microwave-safe bowl, melt chocolate with milk; stir until smooth. Stir in enough coffee liqueur to achieve a spreading consistency. Spread over top of cake. Yield: 16 servings.

Nutritional Facts 1 slice equals 224 calories, 6 g fat (1 g saturated fat), 54 mg cholesterol, 286 mg sodium, 36 g carbohydrate, 1 g fiber, 4 g protein.

Originally published as Rich Mocha Cake in Healthy Cooking April/May 2008, p27

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Reviews for Light Mocha Cake

Light Mocha Cake

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Reviewed on May. 19, 2011 by cleancut747

made individual bundts, very dressy, but texture coarse, a bit heavy. Had to make 3x as much icing to cover all the little cakes. Going to tinker with it to see if i can get the texture lighter.

Reviewed on May. 19, 2011 by overjoyed

Tastes good, but a very dense dry cake.

Reviewed on May. 19, 2011 by overjoyed

Tastes good, but a very dense dry cake.

Reviewed on May. 15, 2011 by hoteamom

Not great, tough cake.

Reviewed on May. 12, 2011 by mar4bill

Texture and flavor were very pleasing. I used 2 eggs and 2 substitute liquid eggs to also reduce the cholestrol a bit.

Reviewed on May. 12, 2011 by MEVANS49

This cake is outrageously good! Texture, flavor, moistness. Just yummy. I used liquid eggs when I made the cake vs the whole egg to further reduce the cholesterol. Worked great!!!

Reviewed on May. 12, 2011 by mdyson

Very rich...family loved it.

Reviewed on May. 12, 2011 by mary mazingo

very good and i well be making it again for my reunion the 21.

Reviewed on May. 06, 2011 by jslvsclf

This looks really really good by looking at it and reading the ingredient list. However, I do not want alcohol in my home. When you said kahlua