Light Mocha Cake

Name: Light Mocha Cake
Prep time: 25 min
Cook time: 40 min
Total time: 1 h 5 min
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

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!

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.

Editor's Note

This recipe was tested in a 1,100-watt microwave.

Nutrition Facts

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

Originally published as MOcha Cake with Hot Fudge sauce in Healthy Cooking April/May 2008

Reviews

My Review

Click stars to rate

Average Rating:

cleancut747

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.
overjoyed

May 19, 2011

Tastes good, but a very dense dry cake.
overjoyed

May 19, 2011

Tastes good, but a very dense dry cake.
hoteamom

May 15, 2011

Not great, tough cake.
mar4bill

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.
MEVANS49

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!!!
mdyson

May 12, 2011

Very rich...family loved it.
mary mazingo

May 12, 2011

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

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
christybarber

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!!