Tuesday, June 1, 2010

Mocha Cake with Cream Cheese Frosting

Promise me you will make this cake.

I am typically skeptical of a dessert which is lower in calories and fat especially when we are talking cake.  It was really good, surprisingly good.  My cousin's fiancĂ©e said it was moist and creamy....what more are you looking for in a piece of cake?

The one downside to this cake is that you are going to use 6 bowls to prepare the batter and frosting.  The recipe is not difficult but there seems to be a bunch of steps.  Honestly though the end result is worth it.  Especially if you enjoy the coffee chocolate combination...and why wouldn't you?

Mocha Cake with Mocha Cream Cheese Frosting
adapted from The Food You Crave by Ellie Kreiger

For the cake:
cooking spray
3/4 cup whole wheat flour
1/2 cup all-purpose flour
1/2 cup of unsweetened cocoa powder (Ghirardelli)
1/4 tsp salt
1 tsp baking soda 
1 tsp baking powder
2 TBS melted unsalted butter
2 TBS canola oil
2 large eggs
2 large egg whites
1 1/2 cups nonfat plain yogurt
2 tsp vanilla extract
3/4 cup granulated sugar
1 TBS instant espresso powder, dissolved in 1 TBS hot water
2 oz dark chocolate (60% cocoa solids, Ghirardelli)

For the frosting:
8 oz reduced fat cream cheese, room temperature
1/3 cup confectioner's sugar
1 tsp instant espresso powder, dissolved in 1 tsp hot water
1 tsp vanilla extract

Preheat oven to 350degrees, and prepare a 9"x13" cake pan with cooking spray.

Sift the flours, cocoa, baking powder, baking soda, and salt together in a medium bowl.  In a large bowl whisk together the oil and butter.  Add in the eggs and egg whites then whisk to incorporate.  Fold in the yogurt, vanilla, sugar, and dissolved espresso powder.  Melt the 2 oz of chocolate and add to the batter.  Slowly add in the dry ingredients be careful to not over-mix but just to incorporate the ingredients.  Pour the batter into the 9"x13" pan and bake for 25-30 minutes.  The cake is done once a toothpick inserted into the center comes out clean.  Let the cake cool completely on a wire rack.  While the cake is cooling, mix the cream cheese, confectioner's sugar, dissolved espresso powder, and vanilla in a bowl.  Once the cake is cool, spread the frosting over the cake and garnish with a bit of grated chocolate.  Enjoy!


  1. Dear Liz, thanks for stopping by... and because now that I am writing, I am in the mood for something sweet, this drew immediately my attention... mocha is one of my favourite flavors (in the summer I enjoy to eat mocha ice cream...). this cake must smell and taste excellent... and, this creamy frosting surely enhances it alot.
    Take care...

  2. Looks sooooo good!
    ALL of your pictures are amazing!
    Love you! Erin


I love reading your comments, especially if you tried any of the recipes. Thanks for stopping by and sharing your insight!