Light & fluffy chocolate mocha cake

Light & fluffy chocolate mocha cake

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(44 ratings)

Prep: 30 mins Cook: 20 mins Plus chilling

Moderately easy

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

    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

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  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)

Njade96's picture

I made this recipe today for my partners mum who's dieting but its her birthday.
I found some problems straight away but nothing I couldn't over come.
This is a low flour cake, and like with flourless cakes this relies on eggs being beaten to a tee. I used an old kenwood mixer on high speed.
Also I did double the mixture I knew this was way too little for my tins (however I think mine were bigger.
I used aldi plain flour,large eggs,baking powder. Bournville cocoa powder and Morrisons corn flour so not exactly high end and got a lovely rise to my cakes.
I do believe the table top mixer had a significant effect on my success, which I borrowed in advance knowing this would be necessary.
Also I well preheated my fan oven and mixed one cooked one, mixed one cook one I think this also helped in the rising.
I tasted a sample and it taste delicious, I love a chocolate cake that's not too rich.

For the frosting I did mix things up again because it was slightly tart/sour.
I think the key thing here is Fage TOTAL 0%, it's lovely and thick. Also I used Morrisons 50% reduce fat soft cheese to make it lighter and this helped the flavour I think as it has a sweeter, less cheese flavour.
I also added a little cocoa and a little pinch more powdered sugar and an extra dash of coffee.
But what I think would overcome most peoples problems is Bournville dark chocolate, it barely bitter and I'm not a dark chocolate fan but found my self munching on the spare pieces. And I used the top mixture for the centre aswell. The plain wasn't appealing enough for sure.
I then sprinkled with shavings and gold lustre instead of melted chocolate.
I will admit this is falsely advertised. Mocha cake with no coffee in the actual cake is disappointing but I hope anyone who wishes to make this could benefit from this.
Remember mix this recipes amount for one tin, bake and then make another, this helps both cakes rise perfectly to a beautifully fluffy cake.

heytyrannosaur's picture

As someone who has professionally baked cakes for businesses I can't believe I was gullible enough to try this recipe, I saw the word mocha in it and got way to carried away with myself and started baking it only to have my hopes and dreams shattered.
I can't believe I tried to bake or waste money on this flat tasteless pancake.
This is the worse recipe I have ever made and I will always make sure I read the comments before I try to bake something off a website called bbc good food again, for such a reputable company I can't believe there would be a recipe that should just straight up be in the trash can on here.
I hope other people read the comments before baking this else they will also end up dissapointed.
This recipe shouldn't even be on this website, it doesn't work as a cake but if you want to bake a tasteless 'chocolate' pancake then go right ahead.

Sincerely one very unhappy cook who won't be trusting bbc good food again.

emilyknoles's picture

This is rubblish i made for my dad,s 57th birtdhay the worset ever the cake in the pictiure cant be the cake in the recipe becosuee it is soo flat it is soo flat that out to gether dont even quale one layour of a shop bought victoria sponge 1 stAre

ljnoble14's picture

I wish i had read the comments before I had made this cake. Mine also turned out like a biscuit. I don't think the measurements are correct. Using Dark chocolate made it quite bitter. Was disappointed overall.

francesnorah's picture

Made this cake twice now. Thought I had did something wrong as turned out like a biscuit on first attempt. Exactly same on the second attempt. Are the ingredient measurements correct? Won't make this again, recipe filed in the bin!

roadburner's picture

My first attempt at making this cake came out very well. I increased the amount of cocoa by adding one additional tablespoon, totaling three tablespoons of cocoa. I added an additional half teaspoon of baking powder, totaling one teaspoon of baking powder. The cake was light and fluffy and rose well in the oven. I placed the pans in the upper level of my oven as I have a British made gas oven which is very poor for baking in the middle portion. Next time I will add a teaspoon of vanilla extract which should have been in the recipe. I didn't have real Greek 0% fat yoghurt which would have been better because it's a strained yoghurt and a lot thicker for making of the filling. Instead, I used a 0.1% fat unstrained yoghurt with a 5% fat cream cheese. The results were satisfactory. Next time I will use authentic 0% fat Greek yoghurt for better results. Overall, I give this recipe a four out of five.

helliemeyer's picture

Very disappointed! Wish I had read the reviews first. Sponges hardly risen although I followed the recipe (whisked for 5 minutes on full power with a table top mixer, had more than doubled in size and left a trail!!). The sponge is also very dry and was much lighter in colour than the picture. The filling I liked, but did not make anywhere near as much as is shown in the picture, I had to make double. I also added strawberries to try an moisten it. I am taking it to a friends and I am sure it will end up in the bin, will never make again when I have so many other great cake recipes.

trinaz's picture

tastes of nothing.

snookz1's picture

I made the cake base twise as it was very small, in the bottom base i added crushed pistachio nuts, the top shredded cocoa nut. the filling was very bitter & watery. I couldn't even taste the chocolate & only a hint of the coffee so i added another 25g of melted choc, 20g grated choc & sprinkled in more icing sugar to till sweet then corn flour to thicken till i felt it was how i wanted it. once filling & topping was done I then added another 20g of shredded choc over the top with some soft silver pearls. this cake with the added bits turned out to be a lovely cake for my sons 4th birthday. tip if the cake was not fluffy for some then its because you didnt beat the eggs & sugar long enough, lucky i have a electric whisk. only 2 stars as i had to add a lot to sort out the filling & even though it turned out great in the end i found it was a bit on the small side.

hanbat08's picture

Followed the recipe exactly, turned out really well, quite bitter however! Didn't include coffee

roadburner's picture

next time try remembering adding very strong coffee as it compliments the dark chocolate. Being bitter is because the recipe calls for dark chocolate. Myself, I prefer dark chocolate over milk chocolate.

saskiapeirson's picture

I made this cake for first time, with a few alterations. I changed the filling to butter-cream and also used it as a topping. Both me and my family enjoyed this cake thoroughly and I will be sure to make it again.

amiestevens's picture

We followed the recipe completely and the sponge did not rise at all and was totally inedible.
It was terrible and we are very disappointed in this recipe. We wasted time and money on this.

richardberkley's picture

I seemed to have had the exact same problem others. So disappointed as it looked and sounded great. It went in the bin!

kellyy's picture

SHOCKING. it was absolutley tasteless, looked shocking and tasted rubbery, doesnt even deserve one star.

thepinkfairy's picture

this was terrible, the only thing that was good about this cake was the sponge. Yes it was light and fluffy but had no taste, it was dry and very sour. I agree that this recipe should be taken off the site! I just wish I had read the comments before I started making it! Lesson learnt! :((((

notsomuffintop's picture

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.

mrsjosephmorgan's picture

I attempted to make this cake and it didn't end well. I ended up using a different cake recipe but keeping the icing and filling the same and that ended well.

teatimespecial's picture

I made this cake using gluten-free ingredients and it turned out lovely, i would definitely make this one again

rholmes36's picture

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.


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