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.

Reviews

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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!!