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)
    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…


  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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18th Jul, 2012
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.
22nd Jan, 2014
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.
10th Jun, 2012
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!
8th Jun, 2012
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. :)
2nd Jun, 2012
I made this today as a low fat Jubilee Party pud. Yeah, it's going in the bucket. Flat as a pancake!!! V disappointed!
26th May, 2012
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. :-)
25th May, 2012
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.
8th Apr, 2012
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 :-)
13th Mar, 2012
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.
12th Feb, 2012
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?


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