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Light Mocha Cake

 Light Mocha Cake
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!
16 ServingsPrep: 25 min. Bake: 40 min. + cooling

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 McCormick® Pure 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.

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Light Mocha Cake (continued)

Directions (continued)

  • 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.