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

Nutrition:

  • kcal180
  • fat7g
  • saturates3g
  • carbs27g
  • sugars18g
  • fibre1g
  • protein5g
  • salt0.33g
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Ingredients

  • softened butter, for greasing
    Butter

    Butter

    butt-err

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

  • 3 large eggs
    Eggs

    Egg

    egg

    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)
    Dark chocolate soup pots with double cream in spoons

    Dark chocolate

    dahk chok-lit

    Dark chocolate means the shiny, dark-reddish brown treat produced from the cacao bean, theobroma…

  • 1 tbsp strong black coffee
  • 100g light soft cheese
  • 100g 0% Greek yogurt
  • 2 tbsp icing sugar

To decorate

  • 15g dark chocolate, chopped
    Dark chocolate soup pots with double cream in spoons

    Dark chocolate

    dahk chok-lit

    Dark chocolate means the shiny, dark-reddish brown treat produced from the cacao bean, theobroma…

Method

  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, questions and tips

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hanbat08
3rd Jun, 2013
5.05
Followed the recipe exactly, turned out really well, quite bitter however! Didn't include coffee
roadburner
6th Oct, 2013
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
24th Apr, 2013
5.05
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
16th Apr, 2013
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
17th Nov, 2012
1.05
I seemed to have had the exact same problem others. So disappointed as it looked and sounded great. It went in the bin!
kellyy
16th Sep, 2012
1.05
SHOCKING. it was absolutley tasteless, looked shocking and tasted rubbery, doesnt even deserve one star.
thepinkfairy
19th Aug, 2012
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
13th Aug, 2012
4.05
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
10th Aug, 2012
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
24th Jul, 2012
4.05
I made this cake using gluten-free ingredients and it turned out lovely, i would definitely make this one again

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