Light & fluffy chocolate mocha cake

Light & fluffy chocolate mocha cake

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(45 ratings)

Prep: 30 mins Cook: 20 mins Plus chilling

More effort

Serves 8
Have your cake and eat it, with this beautifully decadent low-fat chocolate cake

Nutrition and extra info


  • kcal180
  • fat7g
  • saturates3g
  • carbs27g
  • sugars18g
  • fibre1g
  • protein5g
  • salt0.33g
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  • softened butter, for greasing



    Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…

  • 3 large eggs



    The ultimate convenience food, eggs are powerhouses of nutrition, packed with protein and a…

  • 85g caster sugar
  • 70g plain flour
  • 1 tbsp cornflour
  • 2 tbsp cocoa
  • ½ tsp baking powder
    Baking powder

    Baking powder

    bay-king pow-dah

    Baking powder is a raising agent that is commonly used in cake-making. It is made from an alkali…

For the icing and filling

  • 25g dark chocolate, chopped (don't use 75% chocolate, or the icing will be bitter)
  • 1 tbsp strong black coffee
  • 100g light soft cheese
  • 100g 0% Greek yogurt
  • 2 tbsp icing sugar

To decorate

  • 15g dark chocolate, chopped


  1. Heat oven to 180C/160C fan/gas 4. Lightly butter and line the bases of 2 x 18cm sandwich tins with baking paper. Whisk the eggs and sugar until light and fluffy, about 5 mins with a tabletop mixer or 10 mins using an electric hand whisk. The mixture will have increased greatly in volume and be thick enough to leave a trail on the surface when the whisk blades are lifted.

  2. Sift the flour, cornflour, cocoa and baking powder over the surface and fold in gently using a large metal spoon. Divide between the tins, gently spreading the mixture to the edges, then bake for 15-20 mins until the cakes are well risen, have begun to shrink away from the sides of the tins and spring back when gently pressed. Leave to cool in the tins for 5 mins, then turn out onto a rack.

  3. To decorate, microwave the chocolate and coffee together on Medium for 20-30 secs until the chocolate has melted. Gently stir until smooth, then cool slightly. Beat the soft cheese with the yogurt and icing sugar until smooth, then spoon half the mixture into a small bowl stir in the melted chocolate and set aside. Place one cake on a serving plate and spread with the yogurt mixture. Cover with the other cake, then spread the chocolate yogurt mixture over the top.

  4. To finish, microwave the 15g chocolate on Medium for about 20 secs until melted. Stir gently until smooth, then drizzle all over the cake.

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Comments (57)

stcfstrox's picture

I once tried a recipe for brownies which had a ganache topping and the recipe they provided was terrible, but I used my initiative when I could see that the amount of milk they requested would make it too runny and tried a few different combinations of the ingredients. Some things work for some but not for other it might not be the recipe but the temperature, or the specific ingredients.

robertshaplik's picture

Do not make this cake! I baked it as a birthday surprise - what a dreadful one! It was as flat as a pancake going to make a different one now - but what a waste of money!

graceyy's picture

I was absolutley devasted with the outcome of this shambolic recipe. The "sponges" were as flat as frisbees and almost as hard. The filling was absolutley ghastly. I am really disappointed with this. This is the worst recipe I have ever tried. I wouldn't ever recommend this to ANYONE. :)

lessglamnigella's picture

I made this today as a low fat Jubilee Party pud. Yeah, it's going in the bucket. Flat as a pancake!!!

V disappointed!

julesf2's picture

Made this for friends this week and we all loved it! Yes it was a little flat but it was light and tasty (helped by the fresh ginger I grated into the mix). I omitted the coffee, used gluten-free flour, whisked plenty and folded flour in carefully. Works for me. :-)

nat_davies12's picture

This is awful- it rose ato a grand height of about 1 1/2 centimetres not like the picture at all. I wish I had read the reviews first as this is rubbish.

ciarasavage's picture

I made this cake a few months ago...the cake itself was absolutely lovely & light. I made a few tweaks to the topping to make it taste nicer (doubled the choc) & filling (replaced it with the same topping), as the filling was not very pleasant to eat.

Definitely worth the effort & not obvious that it was a low fat cake :-)

avadaisy's picture

My son made this on his precious day off from college, as he is a keen cook. We were SO dissappionted with this recipe. As other comments have noted, although great care was taken and the ingredients were not cheap, the 'cake' was like eating two slices of bread, with sour cream cheese inside. A waste of time.

madeitwithlove's picture

when a recipe gets so many bad reviews would it not be sensible if some one from this site contacts the author of the recipe to re check the accuracy of the ingredients? or is the site not monitored for users's comments?

kespeppercorn's picture

I made this cake, but instead of making a victoria sponge type cake I made 8 muffins. It worked perfectly. I think the secret to this recipe is air...DON'T try and do this by hand (unless your a bionic woman) you really have to whisk this for a good 10-15 minutes before adding the other ingredients. I have an old fashioned kenwood mixer, and used a high setting to whisk the egg and sugar and then a really low setting to blend the final ingredients. The air was knocked out of it quite quickly, but with a hot oven they rose really well. The texture of this cake, is different to sponge, but to be expected really. ALso if you make muffins you don't use as much topping, and can still enjoy your cake :-)

shadagasta's picture

I love this cake ,it's light and it's delicious.I beat egg whites separately and folded them in so it came out nicely and I sprinkled the sponge with some fresh orange juice

gorgeousdutchbabe's picture

My cake did turn out the way it looks in the picture. I did beat the eggs & sugar for a very long time and sifted the other dry ingredients and very carefully folded them in. I basically followed the instructions, only cooked the sponge 15 minutes, and it came out very well risen and lovely and moist. The filling wasn't acidty at all as I had used cream cheese and the 0% fat greek yoghurt. I added a bit more chocolate into the 'icing'. Also, I didn't add the coffee and used a chocolate with only about 54% cocoa (as it said in the recipe if it was darker than that it would taste bitter. I added some chopped nuts on top of the chocolate icing. It was a birthday cake for a good friend and we all enjoyed the cake very much indeed. She wanted the recipe herself and I will also use it again. Not sure why mine worked when other people's didn't....

millyh2906's picture

Agree with the majority, this cake was horrid! hugely dissappointed, ive been asked by a few people if i am able to make low fat cakes. Found this and thought i was on to a winner due to the description of the cake given. It came out the oven flat as a pancake, hard like a bath sponge and tasted vile! a good old proper cake can never be beaten... just have a smaller slice!

B4kerB3th's picture

mine tasted really nice, the texture was off since it was too dense. it didn't rise! i looked at the comments so added more baking powder and was really careful when whisking eggs and when adding the dry ingredients, but still turned out like a frisbee!! but otherwise it tasted ok!

me74me's picture

Im not sure if i didnt whish enough but i had to double te cake mixture as it didnt cover te bottom of the tins. Wen i ad done tat toug te cake was absolutely lovely.

Too much coffee though so i halved it and put half in the cake mixture and half in the sauce - it was lovely.

dunkyrose's picture

Terrible cake lacks flavour agree with the other bad reviews

vanne_s's picture

I was making this cake when I started to read the bad comments, so I tried to change a little bit the recipe.
The cake wasn't fluffy, I changed the icing sugar for 3 honey tbs and I used half of the soft cheese. It did make a difference and I didn't bother with the dark chocolate.

caraoakley's picture

I used onken fat free vanilla yogurt in place of the greek yogurt and its was yummy, the cakes were done in under 15 minutes and when it came to eating this cake, it was a lovely light springy sponge. I will be making it again and will use more cream cheese than yogurt in the filling and topping.

lfkelly's picture

It is true that the sponge doesn't rise very much and is quite stodgy (not at all light and fluffy!) but overall this was pretty nice considering it was low fat. One tip would be to put a bit more icing sugar in the frosting.

tinysparkles's picture

hmm was looking forward to trying this but looks like it isnt worth it! if you want a real choc cake, type in the search box "wedding cake rich chocolate"... i have baked this one so many times and each time is perfect! everybody always comments on how gorgeous the cake is! its rich and moist, iv made it for a christening and a few times for work. will be attempting to make my own wedding cake with the exact same recipe! although iv never baked using 10" before...
if you halve the ingredients, its good for 8"/20cm but leave 2cm from the rim of tin to top of batter and remember to halve the baking time!


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