Moist Mocha Cake

Total Time:
50 min
25 min
25 min

16 servings (1 serving equals 1 square)

  • Cooking spray
  • 3/4 cup whole-wheat pastry flour
  • 1/2 cup all-purpose flour
  • 1/2 cup Dutch processed cocoa
  • 1/4 teaspoon salt
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 2 tablespoons butter, melted
  • 2 tablespoons canola oil
  • 2 eggs
  • 2 egg whites
  • 1 1/2 cups lowfat yogurt
  • 2 teaspoons vanilla extract
  • 3/4 cup granulated sugar
  • 1 tablespoon espresso powder, dissolved in 1 tablespoon of hot water
  • 2 ounces good-quality dark chocolate
  • 1 (8-ounce) bar Neufchatel cheese (reduced fat cream cheese), softened
  • 1/3 cup confectioners' sugar
  • 1 teaspoon espresso powder dissolved in 1 teaspoon hot water
  • 1 teaspoon coffee liqueur or vanilla
  • 1 small square chocolate
Watch how to make this recipe. For the cake: For the frosting:
  • Arrange rack in center of oven and preheat oven to 350 degrees F. Spray a 9 by 13-inch cake pan with cooking spray and set aside.

  • Whisk together flours, cocoa, salt, baking soda and baking powder in a medium bowl, then sift ingredients through a fine mesh strainer.

  • In a large mixing bowl, whisk together melted butter and oil. Add eggs and egg whites and whisk to incorporate. Fold in yogurt, vanilla, sugar and dissolved espresso powder. Melt the chocolate in the microwave for 90 seconds or over a double boiler. Fold chocolate into batter.

  • Gradually add sifted dry ingredients and stir until just incorporated; do not overbeat. Pour batter into prepared pan. Bake for 25 to 30 minutes, until cake has risen nicely and a toothpick inserted into the center comes out clean. Cool completely.

  • While cake is cooling, make the frosting:

  • Combine all ingredients in a bowl and beat with an electric hand mixer until soft and creamy. Spread frosting evenly over cake and cut into squares. Finely grate one small square of chocolate. Sprinkle the chocolate shavings over the cake.

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4.1 36
not sweet enough for me... too much dark chocolate flavor. also, this cake is only about an inch think... it definitely does not serve 16 people. it serves maybe half of that. item not reviewed by moderator and published
Just served this to a group of coworkers and we all loved it! The cake begs to be served with milk or ice cream as it's very moist. I followed the directions exactly (minus not having or finding Dutch process cocoa powder, so used just regular unsweetened and it came out perfectly. I loved the frosting as did the rest of the group. Didn't find it sour at all as others said. I thought it had a subtle mocha flavor that was very enjoyable and nearly guilt free. Thanks Ellie! item not reviewed by moderator and published
I made this exactly as written.........I keep all those ingredients in my pantry. This was a very moist, fudgy, intensely flavored cake. We normally get tired of a 9x13 sized cake after a few days, however we kept this covered in the frig and ate it up completely. It actually tasted even better at the end. I was not crazy about the frosting - I think cream cheese frosting is overused and pretty much only belongs on carrot cake. But hubby loved it so that gives it 5 stars. Next time, I might just powder sugar dust it or make a small amount of vanilla drizzle icing. Very good and very healthy! Thanks Ellie! item not reviewed by moderator and published
Wow! I didn't expect it to be this good. Obviously, it exceed my expectations. I didn't even use sugar. I used Splenda instead. Also, I did not frost the cake. It came out chocolatey and moist and full of flavor. Even my husband who is a chocoholic loved it. I will make it again. I did not, however, make the frosting because I figured it was not necessary as this was supposed to be a healthier treat. item not reviewed by moderator and published
I've made this a few times over the years, but I've never made it with the frosting. I'm a big cake-for-breakfast fan, so I eat it for breakfast and it goes great with coffee or hot chocolate. item not reviewed by moderator and published
Delicious !!! It was a great hit with all my friends !! Thanks Ellie! item not reviewed by moderator and published
I made this with Whole Wheat Flour since I couldn't find the pastry flour and Greek Yogurt with a splash of water instead of the reg yogurt then doubled the powdered sugar in the frosting and it got rave reviews at the party! No one knew it was actually pretty guiltless! Next time I'll try the WW Pastry Flour since I just ordered it on Amazon and see how it turns out. Thanks Ellie for another great guiltless recipe!!! item not reviewed by moderator and published
the best and so easy to make. everyone loved it item not reviewed by moderator and published
I did not like the frosting so I made my own. That being said, the cake is good if you want something chocolate without the guilt. It tastes good, But it cannot compare to 'real' chocolate cake. You know the kind. Your eyes close when it hits your tongue. item not reviewed by moderator and published
This cake will SHOCK you. It's delicious. I only gave it four stars though because I wasn't crazy about the frosting, although I have to admit it tasted better after the cake was refrigerated overnight. Next time I might make the cake and use a layer of whipped cream. Sure this will up the calorie count, but it will still be fresh and natural, which are my top two priorities. Ellie, you rock! item not reviewed by moderator and published
My husband and I love dark chocolate, coffee, and cake. That being said, this cake was not good. It smelled fantastic, looked great, but lacked any substantial flavor. I've tried several of Ellie's recipes and they've been great, but this one was a disappointment. item not reviewed by moderator and published
Flavorless and blah. item not reviewed by moderator and published
I made this cake last night because I was really craving some chocolate without all the guilt and it totally satisfied my craving without busting my diet... However, I made a few minor adjustments... I only used 1 cup nonfat yogurt and I used one large mashed banana... The slight hint of banana made this cake totally amazing! Instead of using sugar in the cake I used 1/4 cup plus two tablespoons splenda for baking... I also used splenda for baking in the frosting too... And I omitted the oil from the recipe... My boyfriend even liked it too! Now keep in mind that it is a healthier cake... It is not going to taste like the real thing dosed in butter and shortening, but for a healthier version it is totally marvelous. item not reviewed by moderator and published
light cake but rich with flavour and the most important is that its a healthy treat item not reviewed by moderator and published
Great moist cake! So Chocolaty! We live at 5500 ft altitude. Most cake recipes are toast but this cake is the bomb!!! My family ranted and raved about it this morning. I have tried for 7 years numerous cake recipes but this one is the one that sticks! Did a few modifications. 3 eggs, 1/2 cup pumpkin puree and 1 cup yogurt.Heck we need our veggies and fruit slipped into everything. Nothing comes close to the richness of this cake! Yes I can say we found the BEST chocolate cake recipe for high altitude! GO Ellie Krieger. Thank you Thank you Thank you!!!!! Ann alias Annabananna item not reviewed by moderator and published
I have made this cake twice so far. I think it is fabulous. It does have a stronger coffee taste, but I think that's what kinda makes it different. I loved EVERYTHING about it. I could almost (I'd probably get sick from all the chocolate) eat the whole thing at one time!! It is super yummy. I wish all health food was this good. But I used store bought whole wheat flour, wonder what it would taste like with freshly ground whole wheat... HMMMMMM have to try it!! item not reviewed by moderator and published
This chocolate cake is so moist and not overly sweet like most. I have made it a number of times and always get positive comments. One friend said that it is "the best chocolate cake" he's eaten "since he's been in the U.S (7 years) ! Thanks for yet another good one, Ellie! You're the BEST! item not reviewed by moderator and published
I made this cake w/ 100% whole wheat flour (no white flour) and it was great! I think people who didn't like this cake expected it to taste like something out of the box. That's the beauty of this recipe. IT DOESN'T!! For once I have a chocolate cake that is rich, moist and as healthy as choc cake can get...and yet, no sugar overload. I did not make the icing as I don't like it very often. I do, however, love cream cheese icing and would make it for guests. Way to go Ellie, another homerun! item not reviewed by moderator and published
I found this recipe to make for a party. I didn't want to make a cake, so I made the mix and used a cupcake pan. THEY WERE AMAZING. Gone in 60 seconds is not just a movie anymore. And no one knew they were healthy. I even fooled my boyfriend. The frosting was amazing as well, light and moist not overly filling. I will be using this recipe again for a LONG time. item not reviewed by moderator and published
This cake was delicious. I made this and my roommates and I loved it. The cake was moist and yummy. You couldn't even tell that there was wheat flour in it. If you can enjoy wheat pasta, this cake is for you. The frosting was a little cream-cheesy and more of a glaze than a rich frosting. But it was light and complimented the cake well. I will definitely make this cake again but maybe rework the frosting a bit. item not reviewed by moderator and published
I don't know what I was expecting, but it wasn't this. Too dry, tasteless, bland and definitely taste like diet food. I love Ellie's shows and her recipes. I use some of them weekly, however this is one that I will NEVER use again. Don't bother to fix this one if you are expecting it to taste anything like chocolate cake. item not reviewed by moderator and published
I made this cake for a friend for her birthday. I used 3 round baking pans to cook the cake in. I decided not to make the icing as many reviews said it was not very good. My mom makes this mocha filling mix with chocolate pudding, vanilla, espresso and whip cream, so I put in between the round layers of the cake and on the top layer then sprinkled it with chocolate curls. It looked good and was very yummy! some of you might want to try this. item not reviewed by moderator and published
This is exactly the recipe I was seeking. First of all I don't like cheesecream icings or even buttercream or anything like that. For the icing I will use something else. I think people make the icing expecting it will taste like something that it is not. It reminds me of the stuff on cinnabons something else I am not a fan of really. I recommend a light whole wheat flour. I think a lot of people might be using darker wheat breeds and this causes the over powering taste. I use a whole wheat all purpose white flour combined with a golden whole wheat flour. The bronze wheats and harder wheats do not work here. That is why its asking pastry flour. I do not know if anyone will find that 2 cents useful, but you got to know what your working with before you judge a recipe. Not all ingredients are the same. item not reviewed by moderator and published
I think the cake is good! moist, tasty, etc but the icing is horrible! i even added more sugar and vanilla and it still had a creamcheese-like taste. id make this cake again but I would definately change the icing item not reviewed by moderator and published
I made this cake last night for a friend who is watching her weight and I was drastically disappointed...I carefully fulfilled the recipe requirements and wholeheartedly agree with another reviewer when they said it tasted like coffee flavored whole wheat flour. Yuk. It smelled great and the texture was fabulous, but the flavor and aftertaste were not palate-pleasing! The frosting was nasty too - even after adding 3x the amount of sugar, it was still sour-tasting. Not that a good frosting would've really even solved the cake problem, right? item not reviewed by moderator and published
My family loved this cake. It isn't hard to make but requires a number of ingredients. It is very moist - I baked it for 25 min. I made the icing but threw it away. Nobody liked it and it overwelmed the taste of the cake. It was too sour tasting. item not reviewed by moderator and published
I made this cake one night while craving something chocolatey. I love Ellie Kreigers method of cooking and have been making her recipes for quite some time. I think her show is great, and her teaching methods are wonderful, however, when it comes to dessert, there is no substitution for the real thing. I think the cake was dry ( and I even underbaked it by 5 minutes) and both the frosting and the cake were just not sweet enough for my taste. It tasted too much like coffee and not enough like chocolate. My kids (who love chocolate cake) hated it. I think desserts shouldnt be fooled around with. item not reviewed by moderator and published
AA item not reviewed by moderator and published
The cake is moderately easy to make but is well worth the effort. I brought it to a work function and everyone loved it. item not reviewed by moderator and published
I thought this looked so good on the show. So I made it and it looks great! As going to serve for dinner with company tomorrow I dished it up for my husband and a bite for me. I thought this would be great to serve a healthy dessert and no one would be the wiser! Well it's chewy got that fat free type taste! So disappointed as now got to buy a birthday cake for our friends as can't serve this as this isn't up to my stander of cooking! item not reviewed by moderator and published
I made this cake expecting that it would be like all those awful lowfat cardboard desserts that I've tried. I was wrong. This cake was moist and light, with a delicate crumb. It was impossible to tell that it was made with whole wheat flour. I would definitely recommend it. item not reviewed by moderator and published
I used dark chocolate cocoa powder. YUM! This was so moist and chocolaty. I must confess. I wasn't altogether impressed with the icing. I might try an icing from a different recipe with it next time. But the cake is great. item not reviewed by moderator and published
It was good, but not as good as i thought it would be. It tasted like the cake from the box...which is a good thing. I didn't make the frosting because i already had plenty of frosting at home. But this cake needs a frosting!! Next time i will make the frosting. thankyou ellie! item not reviewed by moderator and published
Perfect instructions and delicious! Will make a lot! item not reviewed by moderator and published
hbhh item not reviewed by moderator and published
this cake is simply delicious!! moist, light and rich enough to hit the spot! having less fat is another bonus! great recipe, ellie! it's a hit with my family! item not reviewed by moderator and published

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