Fat Free Chocolate Mocha Cake Recipes

LOW FAT CHOCOLATE MOCHA CAKE

Steps:

• Preheat oven to 350°F.
• Spray a 9" tube pan with nonstick spray and dust with flour.
• In a large bowl, mix the cocoa, coffee and boiling water; add the margarine and stir until melted.
• Stir in the sugar, honey, egg yolk, and vanilla until blended.
• In another bowl, combine the cornstarch with 1/4 cup yogurt, then stir in the rest of the yogurt.
• Add to chocolate-honey mixture.
• Sift together flour, baking soda and baking powder and add to the wet mixture.
• Stir well.
• With an electric mixer, beat the egg whites until frothy.
• Add the cream of tartar and continue to beat until stiff.
• Fold the egg whites gently into the batter.
• Pour the batter into the pan.
• Bake for 45-55 minutes or until a toothpick inserted comes out clean.
• Cool for 30 minutes on a rack.
• Unmold and cool to room temperature.
• Combine all the glaze ingredients in a bowl.
• Mix thoroughly and let stand 5 minutes.
• Spread the glaze over the top of th cake.

FAT FREE CHOCOLATE CAKE

Steps:

• Beat Together and set aside first 3 ingredients.
• Sift Together all remaining ingredients.
• Blend all ingredients together until smooth.
• Pour into 10" pan sprayed with cooking spray.
• Bake in oven pre-heated to 350 degrees for 30-40 minutes.
• Cool in pan on rack and remove when completely cool.

CHOCOLATE CAKE WITH MOCHA FROSTING

Steps:

• Preheat the oven to 350 degrees F. Grease a 9-by-13-by-2-inch baking pan. Line with parchment paper, then grease and flour the pan.
• Place the butter and sugar in the bowl of an electric mixer fitted with the paddle attachment and beat on medium speed for 4 to 5 minutes, until light and fluffy, scraping down the bowl. On medium speed, add the vanilla, then beat in the eggs, one at a time, until incorporated and the batter is smooth.
• Sift the flour, baking soda, and salt together in a medium bowl. In another bowl or a liquid measuring cup, whisk together the hot water, cocoa powder, and espresso powder until smooth. Add the half-and-half and whisk until smooth. With the mixer on low, add the flour and chocolate mixtures alternately in thirds, starting and ending with the flour. With a rubber spatula, scrape down the bowl to be sure the batter is well mixed.
• Pour the batter into the prepared pan, smooth the top, and bake for 25 to 35 minutes, until a cake tester inserted in the center comes out clean. Cool completely in the pan. Turn out onto a flat platter or board and frost the top with the Mocha Frosting. Cut in squares and serve.
• Place the chocolate, butter, and espresso powder in a bowl. Heat the cream to simmer and pour it over the chocolate mixture, stirring occasionally, until the chocolate is melted. (If the chocolate isn't melted, microwave the mixture for 15 seconds.) Stir in the Kahlua and vanilla and stir until the mixture is smooth. Cover and refrigerate for 30 minutes only, until cool but not cold.
• Scrape down the bowl and beat the frosting with a handheld mixer on high speed for 15 to 20 seconds only, until the mixture forms soft peaks. (If you overbeat it, it will curdle!) Spread on the cake immediately with a metal spatula.

CHOCOLATE MOCHA CAKE I

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease two 9 inch round cake pans.
• Measure flour, sugar, cocoa, oil, eggs, buttermilk, baking powder, soda, and salt into a mixing bowl. Dissolve instant coffee in hot water, and add to mixing bowl. Beat at medium speed for 2 minutes until smooth; batter will be thin. Pour into prepared pans.
• Bake for 30 to 35 minutes, or until an inserted wooden pick comes out clean. Cool in pans for 10 minutes, and then turn out onto racks to cool completely.
• Frost cooled cake with Coffee Icing. After frosting, melt some semisweet chocolate baking squares or chips in a double boiler. Drizzle chocolate around top outside edges letting it run down sides, or over top of cake.

NO-FAT MOCHA CAKE

Steps:

• Preheat oven to 350°F. Line bottom of 9-inch-diameter cake pan with 1 3/4-inch-high sides with waxed paper. Spray pan and paper with vegetable oil spray (or oil pan and paper lightly). Dust pan with flour; tap out excess.
• Sift 1 cup flour, 1/3 cup plus 1 tablespoon cocoa, espresso powder, baking powder and baking soda into medium bowl. Using electric mixer, beat egg whites, brown sugar, yogurt and vanilla in large bowl until blended, about 1 minute. Mix in dry ingredients. Transfer batter to prepared pan. Bake cake until tester inserted into center comes out clean, about 35 minutes. Cool in pan on rack 15 minutes. Cut around pan sides to loosen cake. Turn out onto plate. Peel off paper and cool completely.
• Combine remaining 1 tablespoon cocoa powder, powdered sugar and cinnamon in small bowl. Sprinkle over cake before serving.