Mocha Chocolate Cake
If you're on the quest for the ultimate chocolate indulgence, search no further. Our Mocha Chocolate Cake is a masterpiece that will tantalize your taste buds and leave you yearning for another slice. This recipe unveils the secrets to creating a moist, tender chocolate cake infused with the bold flavors of coffee. Whether you're a veteran baker or a novice in the kitchen, this easy-to-follow guide will equip you with the skills to create a dessert that will impress even the most discerning chocolate connoisseurs.
Equipment
- oven
- 1 9 by 13 inch cake pan
- 1 medium bowl
- 1 separate large mixing bowl
- 1 electric hand mixer
Ingredients
For the cake:
- ¾ cup whole wheat pastry flour
- ½ cup all-purpose flour
- ½ cup unsweetened cocoa powder (preferably Dutch processed)
- ¼ 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
- 1½ cups fat free plain or vanilla yogurt
- 2 teaspoons vanilla extract
- ¾ cup sugar
- 1 tablespoon espresso powder, dissolved in 1 tablespoon of hot water
- 2 ounces dark chocolate (use a high quality chocolate)
For the frosting:
- 1 package light (or Neufchatel) cream cheese, at room temperature
- ⅓ 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)
Instructions
- 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.
Video
Notes
Coffee Selection: The quality of the coffee you use greatly impacts the flavor of your Mocha Chocolate Cake. Opt for a rich, high-quality coffee to infuse the cake with a robust coffee essence. If possible, freshly brewed coffee or espresso works best, but you can also use instant coffee granules dissolved in hot water.