A highly rated mocha cake recipe is Ellie Krieger's at Food Network. The cake is made by combining pastry and all-purpose flours with cocoa, salt and baking powders with melted butter, oil, eggs, yogurt, vanilla, sugar and espresso powder. This is folded with melted chocolate and baked, before a frosting of cream cheese, confectioners' sugar, espresso powder, coffee liqueur and chocolate is applied.
Moist Mocha Cake
This recipe yields 16 square-shaped servings.
Prep Time: 25 min.
Cook Time: 25 min.
Ready In: 50 min.
- Cooking spray
- 3/4 cup whole-wheat pastry flour
- 1/2 cup all-purpose flour
- 1/2 cup Dutch processed cocoa
- 1/4 tsp. salt
- 1 tsp. baking soda
- 1 tsp. baking powder
- 2 tbsp. butter, melted
- 2 tbsp. canola oil
- 2 eggs
- 2 egg whites
- 1 1/2 cups low-fat yogurt
- 2 tsp. vanilla extract
- 3/4 cup granulated sugar
- 1 tbsp. espresso powder, dissolved in 1 tbsp. hot water
- 2 oz. dark chocolate
- 1 (8 oz.) bar Neufchatel cream cheese, softened
- 1/3 cup confectioners' sugar
- 1 tsp. espresso powder, dissolved in 1 tsp. hot water
- 1 tsp. coffee liqueur or vanilla
- 1 small square chocolate
- Prepare cake pan
- Make cake batter
- Make the frosting
Place a rack in the center of the oven and heat to 350 F. Apply cooking spray to a 9 by 13-inch cake pan.
Whisk the flours, cocoa, salt, baking soda and baking powder then pass through a fine mesh sieve. In another bowl, whisk the melted butter and oil with the eggs and egg whites. Then fold in the yogurt, vanilla, sugar and the tablespoon of dissolved espresso powder. Melt the dark chocolate in the microwave and fold into batter. Gradually combine with the dry ingredients.
Place in the oven for up to 30 minutes, or until the cake has risen and an inserted toothpick comes out clean. Remove from oven and allow to cool fully.
Combine the cream cheese, confectioners' sugar, coffee liqueur and the teaspoon of dissolved espresso powder until creamy. Spread over the cake and top with the small square of chocolate, finely grated.