Light & fluffy chocolate mocha cake
By Mary Cadogan
Cooking time
Prep: 30 mins Cook: 20 mins Plus chillingSkill level
Moderately easyServings
Serves 8Have your cake and eat it, with this beautifully decadent low-fat chocolate cake
Nutrition and extra info
Nutrition
- kcalories
- 180
- protein
- 5g
- carbs
- 27g
- fat
- 7g
- saturates
- 3g
- fibre
- 1g
- sugar
- 18g
- salt
- 0.33g
Ingredients
- softened butter, for greasing
- 3 large eggs
- 85g caster sugar
- 70g plain flour
- 1 tbsp cornflour
- 2 tbsp cocoa
- ½ tsp baking powder
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
Buy Ingredients
Buy the ingredients for this recipe now via:
Want to know how this works? Read all about it here.
Method
- 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.
- 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.
- 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.
- To finish, microwave the 15g chocolate on Medium for about 20 secs until melted. Stir gently until smooth, then drizzle all over the cake.
Recipe from Good Food magazine, February 2010
Comments, questions and tips
Comments
I made this cake last week and must say it came out as i hoped it would, a little dry but this can be remedied by using a bit chocolate spread lightly on the top of one cake and then add some whipped cream on top and then sandwhich together you can also add some whipped cream to the top of the cake and then put chocolate shavings ontop.
This recipe is truly terrible. I made the chocolate sponge from another recipe; which unsuprisingly was fine. The filling and the topping for this recipe, however, were an unmitigated disaster. Fortunately I am quietly confident in my own ability to read so I know that the fact the 'filling' turned out to be more of a soup, was not my fault. Avoid.
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 :-)
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.
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 :-)