Name: Light & fluffy chocolate mocha cake
Prep time: 30 min
Cook time: 20 min
Total time: 50 min
Yield: 8
Cuisine: British
Ingredients: 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

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Light & fluffy chocolate mocha cake

Light & fluffy chocolate mocha cake

Mary Cadogan

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Serves 8

More effort

Prep: 30 mins

Cook: 20 mins

Plus chilling

A star rating of 2.5 out of 5.61 ratingsRate

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

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Ingredients

Nutrition

Units:

MetricUS

softened butter

for greasing
3 large eggs
85g caster sugar
70g plain flour
1 tbsp cornflour
2 tbsp cocoa
½ tsp baking powder

For the icing and filling

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

To decorate

15g dark chocolate

chopped

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Nutrition: per serving

kcal180
fat7g
saturates3g
carbs27g
sugars18g
fibre1g
protein5g
salt0.33g

low

Method

step 1

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.
step 2

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.
step 3

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.
step 4

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

Recipe from Good Food magazine, February 2010

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A star rating of 2.5 out of 5.61 ratings

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