Light Mocha Cake Recipe

4 10 9
Light Mocha Cake Recipe
Light Mocha Cake Recipe photo by Taste of Home
Publisher Photo

Light Mocha Cake Recipe

Read Reviews
4 10 9
Publisher Photo
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!
MAKES:
16 servings
TOTAL TIME:
Prep: 25 min. Bake: 40 min. + cooling
MAKES:
16 servings
TOTAL TIME:
Prep: 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 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 in 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.
Originally published as Rich Mocha Cake in Healthy Cooking April/May 2008, p27

Nutritional Facts

1 slice: 224 calories, 6g fat (1g saturated fat), 54mg cholesterol, 286mg sodium, 36g carbohydrate (24g sugars, 1g fiber), 4g protein.

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

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Reviews forLight Mocha Cake

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MY REVIEW
cleancut747 User ID: 2176410 93872
Reviewed May. 19, 2011

"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."

MY REVIEW
overjoyed User ID: 3424937 167312
Reviewed May. 19, 2011

"Tastes good, but a very dense dry cake."

MY REVIEW
overjoyed User ID: 3424937 161123
Reviewed May. 19, 2011

"Tastes good, but a very dense dry cake."

MY REVIEW
hoteamom User ID: 4883159 146619
Reviewed May. 15, 2011

"Not great, tough cake."

MY REVIEW
mar4bill User ID: 1059512 93323
Reviewed May. 12, 2011

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

MY REVIEW
MEVANS49 User ID: 2477288 115902
Reviewed May. 12, 2011

"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!!!"

MY REVIEW
mdyson User ID: 5850062 161808
Reviewed May. 12, 2011

"Very rich...family loved it."

MY REVIEW
mary mazingo User ID: 2669808 146112
Reviewed May. 12, 2011

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

MY REVIEW
jslvsclf User ID: 919747 167310
Reviewed May. 6, 2011

"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"

MY REVIEW
christybarber User ID: 3766869 146616
Reviewed Feb. 1, 2010

"I brought it to a party and everyone raved about it! Very moist and fairly easy to make. There was none left!!"

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