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
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

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