Back to Light Mocha Cake

Print Options

 
 
 Print
Light Mocha Cake Recipe

Light Mocha Cake Recipe

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!
TOTAL TIME: Prep: 25 min. Bake: 40 min. + cooling YIELD:16 servings

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

  • 1. 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.
  • 2. 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.
  • 3. 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.