Moist mocha cake

  • Preparation Time25 mins
  • Cooking Time25 mins
  • Serves16
  • DifficultyMedium

For the cake

Cooking spray
110g whole-wheat pastry flour
75g plain flour
50g Dutch processed cocoa
1/4 tsp salt
1 tsp bicarbonate of soda
1 tsp baking powder
30g butter, melted
2 tbsp rapeseed oil
2 eggs
2 egg whites
375g lowfat yogurt
2 tsp vanilla extract
150g caster sugar
40g icing sugar
1 tbsp espresso powder, dissolved in 1 tbsp of hot water
60g good-quality dark chocolate

For the frosting

225g Neufchatel cheese (reduced fat cream cheese), softened
1 tsp espresso powder dissolved in 1 tsp hot water
1 teaspoon coffee liqueur or vanilla
1 small square chocolate

1) Arrange rack in centre of oven and preheat oven to 180 degrees C/Gas 4. Spray a 20 by 30-cm cake tin with cooking spray and set aside.

2) Whisk together flours, cocoa, salt, bicarbonate of soda and baking powder in a medium bowl, then sift ingredients through a fine mesh sieve.

3) 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.

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

5) Combine all frosting 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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