Make a mocha cake by combining flour, cocoa, espresso powder, eggs and yogurt along with butter, sugar and oil to form a rich batter. Top the cake with an espresso-flavored and chocolate cream cheese frosting.
In one bowl, sift together 3/4 cup of whole-wheat pastry flour, 1/2 cup of all-purpose flour, 1/2 cup of Dutch processed cocoa, 1/4 teaspoon of salt, and 1 teaspoon each of baking soda and baking powder. In a separate bowl, beat together 2 tablespoons of melted butter, 2 tablespoons of canola oil, 2 eggs and 2 egg whites, and then stir in 1 1/2 cups of low-fat yogurt, 2 teaspoons of vanilla extract, 3/4 cup of sugar and 1 tablespoon of espresso powder dissolved in 1 tablespoon of hot water. Microwave 2 ounces of dark chocolate until it melts, and add it to the wet mixture. Combine the flour mixture into the wet ingredients until blended, and spoon the batter into a baking pan. Bake the cake at 350 degrees F for 25 to 30 minutes.
Meanwhile, beat together 1 8-ounce package of softened Neufchatel cream cheese, 1/3 cup of confectioners' sugar, 1 teaspoon of vanilla or coffee liqueur, and 1 teaspoon of espresso powder dissolved in 1 teaspoon of hot water. Layer the frosting over the cooled cake, and garnish it with chocolate shavings.