Best Mocha Coffee Cake Light Recipes

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MOCHA COFFEE CAKE



Mocha Coffee Cake image

A sweet topping of cocoa powder and cinnamon is baked right into this delicious mocha coffee cake.

Provided by EatingWell Test Kitchen

Categories     Healthy Spring Cake Recipes

Time 1h10m

Number Of Ingredients 17

3 tablespoons packed brown sugar
2 tablespoons flour
1 tablespoon unsweetened cocoa powder
½ teaspoon ground cinnamon
2 tablespoons cold butter
1 ½ cups flour
½ cup packed brown sugar (see Tip)
2 tablespoons unsweetened cocoa powder
1 tablespoon instant espresso coffee powder
1 teaspoon baking powder
¼ teaspoon baking soda
¼ teaspoon salt
2 eggs, lightly beaten, or 1/2 cup refrigerated or frozen egg product, thawed
½ cup fat-free sour cream or plain lowfat yogurt
¼ cup water
3 tablespoons canola oil
1 teaspoon vanilla

Steps:

  • Preheat oven to 350 degrees F. Lightly coat an 8x8x2-inch or 9x9x2-inch baking pan with cooking spray; set aside.
  • To prepare Topping: In a small bowl stir together the brown sugar, flour, cocoa powder, and cinnamon. Cut in butter until mixture resembles coarse crumbs; set aside.
  • To prepare Coffee Cake: In a large bowl stir together flour, brown sugar, cocoa powder, espresso powder, baking powder, baking soda, and salt. Make a well in the center of the flour mixture; set aside.
  • In a medium bowl combine eggs, sour cream, water, canola oil, and vanilla. Add to flour mixture; stir just until combined. Spread batter evenly in prepared pan. Sprinkle evenly with topping.
  • Bake for 25 to 30 minutes or until a wooden toothpick inserted in the center comes out clean. Cool in pan on a wire rack for 15 minutes. Cut into 12 pieces; serve warm.

Nutrition Facts : Calories 165.3 calories, Carbohydrate 23.9 g, Cholesterol 41.3 mg, Fat 6.5 g, Fiber 0.9 g, Protein 3.5 g, SaturatedFat 1.9 g, Sodium 148.4 mg, Sugar 8.2 g

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 CAKE



Mocha Cake image

Without a doubt, this is the best chocolate cake I've ever made. I share this decadent dessert with everyone I can!-Katherine DeLoach, Visalia, California

Provided by Taste of Home

Categories     Desserts

Time 1h10m

Yield 16 servings.

Number Of Ingredients 17

1 cup butter, softened
3 cups packed brown sugar
4 large eggs, room temperature
3 teaspoons vanilla extract
3 cups all-purpose flour
3/4 cup baking cocoa
3 teaspoons baking soda
1/2 teaspoon salt
1-1/2 cups brewed coffee, cooled
1-1/3 cups sour cream
FROSTING:
12 ounces cream cheese, softened
6 tablespoons butter, softened
6 ounces unsweetened chocolate, melted
6 tablespoons brewed coffee
2 teaspoons vanilla extract
4-1/2 to 5-1/2 cups confectioners' sugar

Steps:

  • Preheat oven to 350°. In a large bowl, cream butter and brown sugar until light and fluffy, 5-7 minutes. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine flour, cocoa, baking soda and salt; add to creamed mixture alternately with coffee and sour cream, beating well after each addition. , Pour into three greased and floured 9-in. round baking pans. Bake until a toothpick inserted in the center comes out clean, 30-35 minutes. Cool 10 minutes before removing from pans to wire racks to cool completely., In a large bowl, beat cream cheese and butter until fluffy. Beat in the chocolate, coffee and vanilla until blended. Gradually beat in confectioners' sugar. Spread between layers and over top and sides of cake. Cover and refrigerate until serving.

Nutrition Facts : Calories 710 calories, Fat 34g fat (21g saturated fat), Cholesterol 131mg cholesterol, Sodium 528mg sodium, Carbohydrate 99g carbohydrate (73g sugars, Fiber 3g fiber), Protein 9g protein.

MOCHA CAKE



Mocha Cake image

Super moist chocolate coffee mocha cake recipe, topped with mocha cream cheese frosting. Recipe includes layer, Bundt, and mini cake options.

Provided by Erin Clarke / Well Plated

Categories     Dessert

Time 1h10m

Number Of Ingredients 23

Butter (for greasing the pan)
1/2 cup all-purpose flour
1/4 cup whole wheat pastry flour (plus 2 tablespoons)
1 cup granulated sugar
1/4 cup unsweetened cocoa powder (plus 2 tablespoons, plus extra for the pan)
2 teaspoons espresso powder
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon kosher salt
1/2 cup low fat buttermilk
1/4 cup coconut oil (melted and cooloed)
1 large egg (at room temperature)
1 teaspoon pure vanilla extract
1/2 cup freshly brewed hot coffee
4 ounces reduced fat cream cheese (at room temperature)
3 tablespoons unsalted butter (at room temperature)
1 tablespoon brewed coffee (at room temperature or cold)
1 teaspoon espresso powder
1/2 teaspoon pure vanilla extract
1 1/2 cups powdered sugar
1/4 cup unsweetened cocoa powder
1/8 teaspoon salt
Chopped chocolate covered espresso beans (for decorating)

Steps:

  • Preheat the oven to 350 degrees F. Butter and lightly dust with cocoa powder a 6-cup bundt pan or an 8-inch x 2-inch round cake pan, tapping out the excess. If using a round cake pan, line the bottom with parchment paper, then butter and dust with cocoa again.
  • Into the bowl of a standing mixer fitted with the paddle attachment or a large mixing bowl, briskly whisk together the all-purpose flour, whole wheat pastry flour, sugar, cocoa powder, espresso powder, baking soda, baking powder, and salt until well combined and no lumps remain.
  • In a separate bowl, combine the buttermilk, oil, eggs, and vanilla until well blended. With the mixer running on low speed, slowly pour the wet ingredients into the dry. Then, keeping the mixer running on low, pour in the coffee and mix gently, just until combined. Scrape the bottom of the bowl with a rubber spatula to ensure all ingredients are blended.
  • Pour the batter into the prepared pan and bake for 35 to 40 minutes, until a toothpick inserted in the center of the cake comes out clean (either of the two pans will bake in this amount of time). Remove from the oven, place the pan on a wire rack, then let the cake cool in the pan for 30 minutes. Carefully invert onto a serving plate.
  • Prepare the frosting: in a large mixing bowl, beat together the cream cheese and butter on medium speed until light and fluffy.
  • In a small bowl, stir together the coffee, espresso powder, and vanilla extract so that the espresso powder dissolves, then add the mixture to the bowl with the cream cheese and butter and beat until combined. In a separate bowl, sift together the powdered sugar, cocoa powder, and salt. With the mixer on low, slowly add the powdered sugar mixture to the cream cheese. Mix until well blended. Add a little more liquid coffee or powdered sugar as needed to reach the desired consistency. Spread over the cooled cake. Sprinkle immediately with chopped chocolate covered espresso beans. Dive in!

Nutrition Facts : TransFat 1 g, ServingSize 1 slice (of 10), Calories 304 kcal, Carbohydrate 49 g, Protein 4 g, Fat 12 g, SaturatedFat 8 g, Cholesterol 32 mg, Fiber 2 g, Sugar 39 g, UnsaturatedFat 3 g

MOCHA-CINNAMON COFFEE CAKE



Mocha-Cinnamon Coffee Cake image

This tender coffee cake is so yummy and sweet, it doesn't need frosting.-Bette Mintz, Glendale, California

Provided by Taste of Home

Time 55m

Yield 12-16 servings.

Number Of Ingredients 16

3/4 cup chopped walnuts
1/3 cup sugar
1 tablespoon baking cocoa
1 teaspoon instant coffee granules
1 teaspoon ground cinnamon
BATTER:
3/4 cup butter, softened
1-1/2 cups sugar
4 large eggs
1 teaspoon vanilla extract
2-1/4 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
1-1/2 cups sour cream
1/2 cup semisweet chocolate chips
Confectioners' sugar, optional

Steps:

  • In a small bowl, combine the first five ingredients; set aside. In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine the flour, baking powder and baking soda; add to creamed mixture alternately with sour cream just until combined. Stir in chocolate chips., Pour a third of the batter into a greased 10-in. fluted tube pan. Sprinkle with half of the walnut mixture; repeat layers. Top with remaining batter. , Bake at 350° for 40-45 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing to a wire rack. Dust with confectioners' sugar if desired.

Nutrition Facts : Calories 354 calories, Fat 19g fat (9g saturated fat), Cholesterol 91mg cholesterol, Sodium 244mg sodium, Carbohydrate 42g carbohydrate (26g sugars, Fiber 1g fiber), Protein 6g protein.

FLUFFY COFFEE AND WALNUT CAKE WITH MOCHA BUTTERCREAM



Fluffy Coffee and Walnut Cake With Mocha Buttercream image

This light and fluffy coffee and walnut cake recipe is inspired by the classic British cake-but the mocha frosting takes it over the top.

Provided by Tara O'Brady

Time 2h

Yield Makes one 8"-diameter cake

Number Of Ingredients 20

¾ cup (1½ sticks) unsalted butter, plus more for pans
2 cups (250 g) raw walnuts
½ cup plus 2 Tbsp. vegetable oil or refined coconut oil, melted
2 cups (250 g) all-purpose flour
2¼ tsp. baking powder
1 tsp. Diamond Crystal or ½ tsp. Morton kosher salt
½ tsp. baking soda
4 large eggs
1¼ cups (250 g) sugar
2 tsp. vanilla extract
1 tsp. instant espresso powder
2 Tbsp. whole milk
8 large egg whites
2¼ cups (450 g) sugar
¾ tsp. Diamond Crystal or ½ tsp. Morton kosher salt
¼ tsp. cream of tartar
1 tsp. vanilla extract
3 cups (6 sticks) unsalted butter, room temperature, cut into pieces
¼ cup (21 g) unsweetened cocoa powder, sifted if needed
2 tsp. instant espresso powder

Steps:

  • Place a rack in middle of oven; preheat to 325°. Lightly butter three 8"-diameter cake pans and line bottoms with parchment paper rounds. Toast 2 cups (250 g) raw walnuts in a single layer on a rimmed baking sheet, tossing halfway through, until golden brown, 12-14 minutes. Let cool. Set aside 1 cup walnuts for serving.
  • Meanwhile, cook ¾ cup (1½ sticks) unsalted butter in a small saucepan over medium heat, stirring often, until it foams, then browns, 6-8 minutes. Remove from heat and immediately stir in ½ cup plus 2 Tbsp. vegetable oil or refined coconut oil, melted. Set brown butter mixture aside.
  • Pulse remaining 1 cup toasted walnuts in a food processor until coarsely ground (it should be the texture of panko). Transfer to a large bowl and whisk in 2 cups (250 g) all-purpose flour, 2¼ tsp. baking powder, 1 tsp. Diamond Crystal or ½ tsp. Morton kosher salt, and ½ tsp. baking soda.
  • Process 4 large eggs, 1¼ cups (250 g) sugar, 2 tsp. vanilla extract, and 1 tsp. instant espresso powder in food processor (no need to clean bowl) until mixture is lightened in color and thickened, about 30 seconds. Stir 2 Tbsp. whole milk into reserved brown butter mixture. With motor running, gradually stream brown butter mixture into egg mixture and process until combined. Add dry ingredients and process just until a smooth batter forms. Divide batter among prepared pans.
  • Bake cakes, rotating pans front to back after 15 minutes, until puffed and just starting to pull away from the sides of pans and a tester inserted in the centers comes out clean, 20-22 minutes. Transfer pans to wire racks and let cakes cool 15 minutes. Run a small knife around edges of each cake to release from pan if needed. Turn out cakes onto racks and remove parchment paper; discard. Turn cakes right side up and let cool completely.
  • Combine 8 large egg whites, 2¼ cups (450 g) sugar, ¾ tsp. Diamond Crystal or ½ tsp. Morton kosher salt, and ¼ tsp. cream of tartar in the bowl of a stand mixer. Set over a medium saucepan filled with 1½" of simmering water (bowl should not touch water). Heat, stirring and scraping often with a heatproof rubber spatula, until sugar is dissolved and an instant-read thermometer registers 185°, 10-15 minutes.
  • Fit bowl onto stand mixer fitted with whisk attachment and beat, starting on low speed and gradually increasing to high, until meringue is shiny and stiff, 8-10 minutes. Beat in 1 tsp. vanilla extract.
  • With mixer on medium speed, add 3 cups (6 sticks) unsalted butter, room temperature, cut into pieces, a piece at a time, mixing until incorporated before adding more. Once all the butter has been added, increase speed to high and beat 1 minute. Transfer buttercream in bowl to refrigerator and chill 30 minutes.
  • Fit bowl with buttercream back onto stand mixer and add ¼ cup (21 g) unsweetened cocoa powder, sifted if needed, and 2 tsp. instant espresso powder. Beat on medium-low speed, scraping down sides as needed, until combined.
  • Using a large serrated knife and long sawing strokes, remove tops of cakes to level if needed. Place a cake layer, right side up, on a cake stand or large plate. Using an offset spatula, spread ¼ cup buttercream over cake, working all the way to the edges. Place second cake layer, right side up, on top; spread another ¼ cup buttercream over cake, working all the way to the edges. Place third cake layer, cut side down, on top, and press lightly to adhere. Spread top and sides of cake with ½ cup buttercream in a thin, even layer. Chill, uncovered, at least 1 hour and up to 12 hours. (If chilling cake longer than 1 hour, cover remaining buttercream in bowl and chill. Bring to room temperature and beat again before using.)

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