Best Mocha Yogurt Coffee Cake Recipes

MOCHA COFFEE CAKE - LIGHT

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.

COFFEE SWIRL YOGURT CAKE

Steps:

• Heat oven to 350°F. Grease and flour bottom only of loaf pan, 9x5x3 inches.
• Mix flour, salt, baking soda and baking powder; set aside. Beat butter, sugar and vanilla in large bowl with electric mixer on medium speed until fluffy. Add eggs, one at a time, beating well after each addition. Beat in flour mixture alternately with yogurt, beating until smooth after each addition.
• Remove 1 cup of the batter; stir in dry coffee. Pour half of the plain batter into pan. Drop coffee batter by spoonfuls onto batter in pan. Add remaining plain batter. Swirl batters deeply with handle of wooden spoon for marbled design.
• Bake 1 hour to 1 hour 15 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes. Loosen sides of loaf from pan; remove from pan to wire rack. Cool completely, about 1 hour, before slicing.

MOCHA CAKE

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.