Light & fluffy chocolate mocha cake

Light & fluffy chocolate mocha cake

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(53 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 a dairy product made from separating whole milk or cream into fat and…

  • 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-o-let

    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-o-let

    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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tispmb's picture
11th Feb, 2019
It was lovely
tispmb's picture
11th Feb, 2019
My friend made this for our tennis club match it was lovely ... Gonna have a go myself now
23rd Jul, 2018
YUMMY I made this cake for my mums birthday as she is on a diet just seen other comments & Not sure what all these other people did wrong as I am usually rubbish at baking but this cake was really soft fluffy & tasty everyone loved it would definitely make it again I think the key is to whisk the eggs & sugar for long enough I did 10 minutes with a electric hand whisk! Would definitely recommend
30th Apr, 2018
This cake is dreadful. Looks nothing like the picture. Very disappointed I would not recommend this recipe at all.
21st Oct, 2016
Couldn't agree more with so many other comments - this is a recipe for a flavourless dense pancake that takes great courage to eat. Rubbish recipe. Should have known from the lack of key ingredients.
31st Mar, 2016
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.
20th Feb, 2016
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.
27th May, 2015
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
3rd Dec, 2014
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.
11th Mar, 2014
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!


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