Best Light Mocha Recipes

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LIGHT & FLUFFY CHOCOLATE MOCHA CAKE



Light & fluffy chocolate mocha cake image

Have your cake and eat it, with this beautifully decadent low-fat chocolate cake

Provided by Mary Cadogan

Categories     Afternoon tea, Treat

Time 50m

Number Of Ingredients 13

softened butter , for greasing
3 large eggs
85g caster sugar
70g plain flour
1 tbsp cornflour
2 tbsp cocoa
½ tsp baking powder
25g dark chocolate , chopped (don't use 75% chocolate, or the icing will be bitter)
1 tbsp strong black coffee
100g light soft cheese
100g 0% Greek yogurt
2 tbsp icing sugar
15g dark chocolate , chopped

Steps:

  • 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.
  • 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.
  • 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.
  • To finish, microwave the 15g chocolate on Medium for about 20 secs until melted. Stir gently until smooth, then drizzle all over the cake.

Nutrition Facts : Calories 180 calories, Fat 7 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 27 grams carbohydrates, Sugar 18 grams sugar, Fiber 1 grams fiber, Protein 5 grams protein, Sodium 0.33 milligram of sodium

MOCHA COFFEE CAKE - LIGHT



Mocha Coffee Cake - Light image

Make and share this Mocha Coffee Cake - Light recipe from Food.com.

Provided by Redsie

Categories     Breads

Time 45m

Yield 1 cake, 16 serving(s)

Number Of Ingredients 14

1/2 cup packed brown sugar
3 tablespoons semi-sweet chocolate chips
4 teaspoons unsweetened cocoa powder
1 1/4 cups granulated sugar
1/3 cup vegetable oil
1/3 cup brewed strong coffee
1 large egg
2 large egg whites
1 teaspoon vanilla
1 1/4 cups all-purpose flour
1/3 cup unsweetened cocoa powder
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
2/3 cup low-fat sour cream

Steps:

  • Preheat the oven to 350°F Spray a 9-inch square cake pan with Pam.
  • Make topping: in a small bowl, stir together brown sugar, chocolate chips and cocoa.
  • Make cake: in a large bowl, beat sugar, oil, coffee, egg, egg white and vanilla.
  • In another bowl, stir together flour, cocoa, baking powder and baking soda. With a wooden spoon, stir the dry ingredients into the coffee mixture in batches, alternating with the sour cream, making two additions of dry and one of wet, and stirring just until the mixture is combined. Pour it into a prepared pan. Sprinkle with topping.
  • Place the pan in the centre of the oven and bake for 30 to 35 minutes or until a tester inserted in the centre comes out clean.
  • Let cool on a wire rack.

LIGHT MOCHA CAKE



Light Mocha Cake image

This decadent chocolate cake from our Test Kitchen is flavored with cinnamon, coffee and Kahlua, then topped with a rich, fudgy frosting. Hard to believe something so delectable is actually light!

Provided by Taste of Home

Categories     Desserts

Time 1h5m

Yield 16 servings.

Number Of Ingredients 19

3 tablespoons instant coffee granules
2 tablespoons boiling water
4 eggs
3/4 cup buttermilk
1/2 cup plus 2 tablespoons coffee liqueur, divided
3 tablespoons canola oil
2 teaspoons vanilla extract
1-1/2 cups all-purpose flour
3/4 cup sugar
2/3 cup baking cocoa
1/2 cup packed brown sugar
1 teaspoon salt
1 teaspoon baking powder
1 teaspoon baking soda
1/4 teaspoon ground cinnamon
ICING:
2 ounces semisweet chocolate, chopped
2 tablespoons sweetened condensed milk
3 to 4 teaspoons coffee liqueur

Steps:

  • In a small bowl, dissolve coffee granules in boiling water. In a large bowl, beat the eggs, buttermilk, 1/2 cup coffee liqueur, oil, vanilla and coffee mixture until well blended. Combine the dry ingredients; gradually beat into egg mixture until blended., Coat a 10-in. fluted tube pan with cooking spray and sprinkle with flour; add batter. Bake at 325° for 40-48 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack. Cool 15 minutes longer; brush with remaining coffee liqueur. Cool completely., In a small microwave-safe bowl, melt chocolate with milk; stir until smooth. Stir in enough coffee liqueur to achieve a spreading consistency. Spread over top of cake.

Nutrition Facts : Calories 224 calories, Fat 6g fat (1g saturated fat), Cholesterol 54mg cholesterol, Sodium 286mg sodium, Carbohydrate 36g carbohydrate (24g sugars, Fiber 1g fiber), Protein 4g protein.

LIGHT CAFE MOCHA



Light Cafe Mocha image

I worked hard to get the right measurements for this. I love cafe mochas but don't love the sugar, hence I used the wonderful sweetener, stevia! It is a natural product that you will find in health stores and has no calories but is around 30 times as powerful as sugar. I also like the dual chocolates. The dutch cocoa gives it a rich flavor while the regular cocoa gives it that nice bitter end.

Provided by Rebam98

Categories     Beverages

Time 5m

Yield 1 cup, 1 serving(s)

Number Of Ingredients 5

1 cup milk
1 1/2 teaspoons Dutch-processed cocoa powder
1/2 teaspoon cocoa powder
1 teaspoon instant coffee
82 mg stevia powder (2 scoops)

Steps:

  • Heat 1 cup of milk on stovetop. You can eliminate the skin that forms on the bottom of the pot or pan by wetting it before heating. You can prevent the skin that forms at the surface by either foaming the milk (whip it) before heating or covering the pot or both.
  • Recommend pre-heating the cup by putting water in it and microwaving it for 2 minutes.
  • When milk is hot (I use a digital probe thermometer and wait for it to get to about 170), discard water from cup and add dry ingredients to bottom of cup.
  • Add milk slowly, stirring.
  • Enjoy!

BREAD PUDDING-MOCHA FUDGE (COOKING LIGHT)



BREAD PUDDING-MOCHA FUDGE (COOKING LIGHT) image

Categories     Chocolate     Dessert

Number Of Ingredients 9

-1 1/3 C 1% milk
-1 C hot strong brewed coffee
-1/4 C packed dark brown sugar
-1/2 beaters
-1 t vanilla
-Salt
-2 large egg whites
-8 C (1-inch) cubed white bread (about 10 oz)
-1 1/4 C semisweet chocolate chips

Steps:

  • 1. Preheat oven to 350º 2. Combine milk, coffee and brown sugar in a medium saucepan over medium-high heat, bring to a simmer, stirring until brown sugar dissolves 3. Remove from heat, cool to room temperature 4. Add egg beaters, vanilla, salt and egg whites, stirring with a whisk 5. In a large bowl, combine egg mixture with bread cubes, tossing gently to coat. Let stand 30 minutes 6. Spoon half of bread mixture into 8-inch square baking dish coated with cooking spray, and sprinkle evenly with chocolate chips, then add remaining bread mixture 7. Bake at 350º for 45 minutes or until center is set

LIGHT CAFE MOCHA MIX



Light Cafe Mocha Mix image

Very creamy mocha mix similar to International Coffees sugar free, fat free version. It can be decaf or regular according to taste.

Provided by Chef Larz in Pennsb

Categories     Beverages

Time 20m

Yield 1 quart

Number Of Ingredients 5

1 cup decaf instant coffee crystals
1 cup powdered milk, granules
2 cups powdered cocoa mix (like Swiss Miss, no sugar added)
2/3 cup artificial sweetener (like Splenda)
1 (1 1/2 ounce) box instant chocolate pudding mix, sugar free and fat free

Steps:

  • In processor combine coffee and powdered milk and blend on high until powdery. It should reduce in quantity down to about 1 cup of combined coffee and instant milk.
  • In large bowl combine remaining ingredients with the coffee and milk mixture. Stir or blend with hand mixer on low until well combined.
  • To serve: add 4 tsp of mix to 6 oz of hot water, adjust to personal taste.

Nutrition Facts : Calories 4465.2, Fat 71, SaturatedFat 43.1, Cholesterol 133.1, Sodium 5613.6, Carbohydrate 854.4, Fiber 33.8, Sugar 718.9, Protein 99.7

MEXI-MOCHA COFFEE-FROTHY AND LIGHT!



Mexi-Mocha Coffee-Frothy and Light! image

Make and share this Mexi-Mocha Coffee-Frothy and Light! recipe from Food.com.

Provided by Sharon123

Categories     Beverages

Time 15m

Yield 2 serving(s)

Number Of Ingredients 9

1/4 cup packed brown sugar
2 ounces dark chocolate, chopped
1/2 teaspoon orange zest
1/4 teaspoon cinnamon
1/8 teaspoon ground allspice
1/2 cup strong decaffinated coffee
1/4 cup milk
orange zest (to garnish)
cinnamon stick (to garnish)

Steps:

  • Mix sugar, chocolate, orange zest, cinnamon and allspice in a blender. Whirl until finely chopped.
  • Add the hot coffee to the blender. Blend 1-2 minutes until smooth and the chocolate is melted.
  • Pour the 1/4 cup milk into a small saucepan and gently heat.
  • Pour the milk into the blender and blend all until it is frothy. Strain to remove solids.
  • Serve in cappacino cups. Garnish with the orange zest and cinnamon sticks. Enjoy!

Nutrition Facts : Calories 266.8, Fat 16, SaturatedFat 9.9, Cholesterol 4.3, Sodium 33.8, Carbohydrate 37.1, Fiber 4.9, Sugar 26.7, Protein 4.7

LIGHT MOCHA CAKE RECIPE



Light Mocha Cake Recipe image

How to make Light Mocha Cake Recipe

Provided by @MakeItYours

Number Of Ingredients 20

Ingredients
3 tablespoons instant coffee granules
2 tablespoons boiling water
4 eggs
3/4 cup buttermilk
1/2 cup plus 2 tablespoons coffee liqueur, divided
3 tablespoons canola oil
2 teaspoons vanilla extract
1-1/2 cups all-purpose flour
3/4 cup sugar
2/3 cup baking cocoa
1/2 cup packed brown sugar
1 teaspoon salt
1 teaspoon baking powder
1 teaspoon baking soda
1/4 teaspoon ground cinnamon
ICING:
2 ounces semisweet chocolate, chopped
2 tablespoons sweetened condensed milk
3 to 4 teaspoons coffee liqueur

Steps:

  • In a small bowl, dissolve coffee granules in boiling water. In a large bowl, beat the eggs, buttermilk, 1/2 cup coffee liqueur, oil, vanilla and coffee mixture until well blended. Combine the dry ingredients; gradually beat into egg mixture until blended.
  • Coat a 10-in. fluted tube pan with cooking spray and sprinkle with flour; add batter. Bake at 325° for 40-48 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack. Cool 15 minutes longer; brush with remaining coffee liqueur. Cool completely.
  • In a small microwave-safe bowl, melt chocolate with milk; stir until smooth. Stir in enough coffee liqueur to achieve a spreading consistency. Spread over top of cake. Yield: 16 servings.

LIGHT MOCHA



Light Mocha image

On a chilly morning, enjoy a steamy cup of this guilt-free coffee drink.

Provided by Martha Stewart

Categories     Breakfast & Brunch Recipes

Time 5m

Yield 5 minutes

Number Of Ingredients 5

1/3 cup unsweetened cocoa powder
2 tablespoons instant espresso powder (or coffee)
1/4 teaspoon salt
1 1/2 cups low-fat milk
4 to 5 tablespoons sugar

Steps:

  • In a medium saucepan, combine unsweetened cocoa powder, instant espresso powder (or coffee), and salt. Starting very gradually (adding 1 tablespoon at a time), vigorously whisk in 2 cups water until very smooth; whisk in 1 1/2 cups low-fat milk.
  • Bring to a simmer over medium heat. Stir in sugar until dissolved. If desired, strain through a fine-mesh sieve before serving.

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