Cooking Done Light

I adore dessert. Especially cake. Especially chocolate cake! It is no wonder I used to be so overweight – if there was dessert to be had – I was having it!! Since losing weight I have realized that I STILL CAN enjoy my dessert. Only now, instead of sampling a piece of every single dessert on the table, I pick my most favorite and stick to a reasonably sized portion.

This deliciously sinful moist mocha cake has an extremely rich chocolate flavor, which is even further enhanced by the espresso powder. If you are not a fan of coffee, don’t worry – you don’t taste the espresso when you eat this cake – it merely adds a rich depth to the “chocolaty” flavor.

So remember – even if you are watching your weight, you CAN “have your cake and eat it, too!” Just keep it to one portion a day and it won’t affect your waistline.

For the cake:
3/4 cup whole wheat pastry flour

1/2 cup all-purpose flour

1/2 cup unsweetened cocoa powder(preferably Dutch processed)

1/4 teaspoon salt

1 teaspoon baking soda

1 teaspoon baking powder

2 tablespoons unsalted butter or margarine, melted

2 tablespoons oil

2 whole eggs plus 2 additional egg whites

1 1/2 cups fat free plain or vanilla yogurt

2 teaspoons vanilla extract

3/4 cup sugar

1 tablespoon espresso powder, dissolved in 1 tablespoon of hot water

2 ounces dark chocolate (use a high quality chocolate)

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For the frosting:
1 (8 ounce) package light (or Neufchatel) cream cheese, at room temperature

1/3 cup powdered sugar

1 teaspoon espresso powder dissolved in 1 teaspoon hot water

1 teaspoon coffee liqueur or pure vanilla extract

2 additional squares high quality dark chocolate, optional (for garnish)

Preheat the oven to 350 degrees and generously spray a 9 by 13 inch cake pan with cooking spray; set aside.

Whisk together the flours, cocoa powder, salt, baking soda and baking powder in a medium bowl (if there are any lumps of cocoa powder, you may want to sift the ingredients through a mesh strainer).

In a separate large mixing bowl whisk together the melted butter and the oil; then whisk in the eggs and egg whites. Once combined, fold in the yogurt, vanilla, sugar and dissolved espresso powder. Melt the chocolate in the microwave for 90 seconds and then fold the melted chocolate into batter.

Gradually add the dry ingredients to the wet and stir until just incorporated. Pour the batter into the prepared pan and bake for 25 to 30 minutes (or until a toothpick inserted into the center comes out clean). Remove the cake to cool completely in the pan.

While the cake cools, make the frosting:
Combine all of the ingredients in a bowl and beat with an electric hand mixer until soft and creamy. Once the cake is cool, spread the frosting evenly over the entire top of the cake. Finely grate the chocolate and sprinkle the shavings over the cake for garnish, if desired. Cut into squares to serve.

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Makes 12 Servings. Per Serving: 194 calories, 9.5 g total fat, 3 g saturated fat, 0 g trans fat, 23 g carbohydrates, 2.5 g fiber, 8 g added sugar, 6 g protein, 237 mg sodium, 42 mg cholesterol Sodium 237mg