LIGHT MOCHA CAKE
This decadent chocolate cake from our Test Kitchen is flavored with cinnamon, coffee and Kahlua, then topped with a rich, fudgy frosting. Hard to believe something so delectable is actually light!
Provided by Taste of Home
Categories Desserts
Time 1h5m
Yield 16 servings.
Number Of Ingredients 19
Steps:
- In a small bowl, dissolve coffee granules in boiling water. In a large bowl, beat the eggs, buttermilk, 1/2 cup coffee liqueur, oil, vanilla and coffee mixture until well blended. Combine the dry ingredients; gradually beat into egg mixture until blended., Coat a 10-in. fluted tube pan with cooking spray and sprinkle with flour; add batter. Bake at 325° for 40-48 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack. Cool 15 minutes longer; brush with remaining coffee liqueur. Cool completely., In a small microwave-safe bowl, melt chocolate with milk; stir until smooth. Stir in enough coffee liqueur to achieve a spreading consistency. Spread over top of cake.
Nutrition Facts : Calories 224 calories, Fat 6g fat (1g saturated fat), Cholesterol 54mg cholesterol, Sodium 286mg sodium, Carbohydrate 36g carbohydrate (24g sugars, Fiber 1g fiber), Protein 4g protein.
LIGHT & FLUFFY CHOCOLATE MOCHA CAKE
Have your cake and eat it, with this beautifully decadent low-fat chocolate cake
Provided by Mary Cadogan
Categories Afternoon tea, Treat
Time 50m
Number Of Ingredients 13
Steps:
- 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.
- 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.
- 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.
- To finish, microwave the 15g chocolate on Medium for about 20 secs until melted. Stir gently until smooth, then drizzle all over the cake.
Nutrition Facts : Calories 180 calories, Fat 7 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 27 grams carbohydrates, Sugar 18 grams sugar, Fiber 1 grams fiber, Protein 5 grams protein, Sodium 0.33 milligram of sodium
LIGHT MOCHA
On a chilly morning, enjoy a steamy cup of this guilt-free coffee drink.
Provided by Martha Stewart
Categories Breakfast & Brunch Recipes
Time 5m
Yield 5 minutes
Number Of Ingredients 5
Steps:
- In a medium saucepan, combine unsweetened cocoa powder, instant espresso powder (or coffee), and salt. Starting very gradually (adding 1 tablespoon at a time), vigorously whisk in 2 cups water until very smooth; whisk in 1 1/2 cups low-fat milk.
- Bring to a simmer over medium heat. Stir in sugar until dissolved. If desired, strain through a fine-mesh sieve before serving.
COFFEE-CHOCOLATE LAYER CAKE WITH MOCHA-MASCARPONE FROSTING
Provided by Abigail Johnson Dodge
Categories Cake Coffee Chocolate Egg Dessert Bake Valentine's Day Birthday Shower Bon Appétit Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 10 to 12 servings
Number Of Ingredients 18
Steps:
- For cake:
- Position rack in center of oven; preheat to 325°F. Generously butter two 9-inch cake pans with 2-inch-high sides; dust with flour, tapping out any excess. Line bottom of pans with parchment paper.
- Sift 2 cups cake flour, cocoa, baking soda, and salt into medium bowl. Using electric mixer, beat butter in large bowl until smooth. Add brown sugar and beat until well blended, about 2 minutes. Add eggs 1 at a time, beating well after each addition. Mix in vanilla. Add flour mixture in 3 additions alternately with buttermilk in 2 additions, beating just until blended after each addition. Gradually add hot espresso-water mixture, beating just until smooth.
- Divide batter between pans; smooth tops. Bake cakes until tester inserted into center comes out clean, about 40 minutes. Cool cakes in pans on rack 15 minutes. Run small knife around sides of pans to loosen cakes. Invert cakes onto racks; lift pans off cakes and remove parchment. Place wire rack atop each cake; invert again so top side is up. Cool completely. DO AHEAD: Can be made 1 day ahead. Wrap each cake in plastic and store at room temperature.
- For frosting:
- Sift cocoa powder into large bowl; add espresso powder. Bring 1 cup cream to boil in small saucepan. Slowly pour cream over cocoa mixture, whisking until cocoa is completely dissolved, about 1 minute. Add 1/2 cup cream and sugar; stir until sugar dissolves. Chill until cold, at least 2 hours. DO AHEAD: Can be made 1 day ahead. Cover; keep chilled.
- Add mascarpone to chilled cocoa mixture. Using electric mixer, beat on low speed until blended and smooth. Increase speed to medium-high; beat until mixture is thick and medium-firm peaks form when beaters are lifted, about 2 minutes (do not overbeat or mixture will curdle).
- Using pastry brush, brush off crumbs from cakes. Place 1 cake layer, top side up, on platter. Spoon 13/4 cups frosting in dollops over top of cake. Using offset spatula, spread frosting to edges. Top with second cake layer, top side up, pressing to adhere. Spread thin layer of frosting over top and sides of cake. Chill 10 minutes. Using offset spatula, spread remaining frosting over top and sides of cake, swirling decoratively. Top with chocolate curls, if desired. DO AHEAD: Can be made 1 day ahead. Cover with cake dome; chill. Let stand at room temperature 20 minutes before serving.
- *An Italian cream cheese; sold at many supermarkets and at Italian markets.
MOCHA-HAZELNUT GLAZED ANGEL FOOD CAKE
I love this recipe because it combines three of my favorite flavors: coffee, hazelnuts and cherries. -Joan Pecsek, Chesapeake, Virginia
Provided by Taste of Home
Categories Desserts
Time 55m
Yield 16 servings.
Number Of Ingredients 13
Steps:
- Place egg whites in a large bowl; let stand at room temperature 30 minutes., Meanwhile, preheat oven to 350°. In a small bowl, mix flour and coffee granules until blended., Add cream of tartar, extract and salt to egg whites; beat on medium speed until soft peaks form. Gradually add sugar, 1 tablespoon at a time, beating on high after each addition until sugar is dissolved. Continue beating until soft glossy peaks form. Gradually fold in flour mixture, about 1/2 cup at a time., Gently transfer to an ungreased 10-in. tube pan. Cut through batter with a knife to remove air pockets. Bake on lowest oven rack 30-40 minutes or until top springs back when lightly touched. Immediately invert pan; cool cake in pan, about 1-1/2 hours. , Run a knife around sides and center tube of pan. Remove cake to a serving plate. In a small bowl, whisk Nutella, confectioners' sugar and coffee until smooth. Drizzle over cake; sprinkle with hazelnuts. Serve with cherries.
Nutrition Facts : Calories 234 calories, Fat 7g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 123mg sodium, Carbohydrate 41g carbohydrate (33g sugars, Fiber 1g fiber), Protein 5g protein.
MOCHA COFFEE CAKE - LIGHT
Make and share this Mocha Coffee Cake - Light recipe from Food.com.
Provided by Redsie
Categories Breads
Time 45m
Yield 1 cake, 16 serving(s)
Number Of Ingredients 14
Steps:
- Preheat the oven to 350°F Spray a 9-inch square cake pan with Pam.
- Make topping: in a small bowl, stir together brown sugar, chocolate chips and cocoa.
- Make cake: in a large bowl, beat sugar, oil, coffee, egg, egg white and vanilla.
- In another bowl, stir together flour, cocoa, baking powder and baking soda. With a wooden spoon, stir the dry ingredients into the coffee mixture in batches, alternating with the sour cream, making two additions of dry and one of wet, and stirring just until the mixture is combined. Pour it into a prepared pan. Sprinkle with topping.
- Place the pan in the centre of the oven and bake for 30 to 35 minutes or until a tester inserted in the centre comes out clean.
- Let cool on a wire rack.
MOCHA-CINNAMON COFFEE CAKE
This tender coffee cake is so yummy and sweet, it doesn't need frosting.-Bette Mintz, Glendale, California
Provided by Taste of Home
Time 55m
Yield 12-16 servings.
Number Of Ingredients 16
Steps:
- In a small bowl, combine the first five ingredients; set aside. In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine the flour, baking powder and baking soda; add to creamed mixture alternately with sour cream just until combined. Stir in chocolate chips., Pour a third of the batter into a greased 10-in. fluted tube pan. Sprinkle with half of the walnut mixture; repeat layers. Top with remaining batter. , Bake at 350° for 40-45 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing to a wire rack. Dust with confectioners' sugar if desired.
Nutrition Facts : Calories 354 calories, Fat 19g fat (9g saturated fat), Cholesterol 91mg cholesterol, Sodium 244mg sodium, Carbohydrate 42g carbohydrate (26g sugars, Fiber 1g fiber), Protein 6g protein.
LIGHT CAFE MOCHA
I worked hard to get the right measurements for this. I love cafe mochas but don't love the sugar, hence I used the wonderful sweetener, stevia! It is a natural product that you will find in health stores and has no calories but is around 30 times as powerful as sugar. I also like the dual chocolates. The dutch cocoa gives it a rich flavor while the regular cocoa gives it that nice bitter end.
Provided by Rebam98
Categories Beverages
Time 5m
Yield 1 cup, 1 serving(s)
Number Of Ingredients 5
Steps:
- Heat 1 cup of milk on stovetop. You can eliminate the skin that forms on the bottom of the pot or pan by wetting it before heating. You can prevent the skin that forms at the surface by either foaming the milk (whip it) before heating or covering the pot or both.
- Recommend pre-heating the cup by putting water in it and microwaving it for 2 minutes.
- When milk is hot (I use a digital probe thermometer and wait for it to get to about 170), discard water from cup and add dry ingredients to bottom of cup.
- Add milk slowly, stirring.
- Enjoy!
MOCHA STREUSEL COFFEE CAKE
Layers of nutty, brown sugar streusel with chocolate chips and coffee set this coffee cake on a pedestal.
Provided by looneytunesfan
Categories Breads
Time 1h30m
Yield 12 serving(s)
Number Of Ingredients 15
Steps:
- Heat oven to 350°F Spray 10-inch angel food (tube) cake pan with removable bottom with cooking spray. In small bowl, mix all streusel ingredients; set aside.
- In another small bowl, mix 2 3/4 cups flour, the baking powder, cinnamon, baking soda and salt; set aside.
- In large bowl, beat granulated sugar and butter with electric mixer on medium speed, scraping bowl constantly, until light and fluffy. Beat in almond extract. Add eggs, one at a time, beating well after each addition. Add half of the flour mixture; beat on low speed just until combined. Beat in sour cream until well blended. Beat in remaining flour mixture.
- Spoon half of the batter into pan; spread evenly. Sprinkle with half of the streusel. Top with remaining batter and streusel.
- Bake 55 to 65 minutes or until toothpick inserted in center comes out clean. Cool upright in pan on cooling rack 1 hour. Remove cake from pan.
Nutrition Facts : Calories 472.9, Fat 27.2, SaturatedFat 14.7, Cholesterol 102.3, Sodium 276.5, Carbohydrate 53.6, Fiber 1.9, Sugar 28.2, Protein 6.3
MOCHA LAYER CAKE
Yummy delicious chocolate layer cake with a hint of coffee!
Provided by Dan
Categories Chocolate Cake
Time 1h30m
Yield 18
Number Of Ingredients 16
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Grease and flour three 8-inch round cake pans.
- Dissolve baking soda in buttermilk. Combine flour, cocoa powder, and salt in a separate bowl.
- Beat butter in a mixing bowl until creamy. Gradually add sugar, beating well. Add flour mixture alternately with the buttermilk mixture, beginning and ending with the flour mixture; mix well after each addition. Stir in 1 tablespoon plus 2 teaspoons coffee and vanilla.
- Beat egg whites in a glass, metal, or ceramic bowl until stiff peaks form. Gently fold into the creamed mixture. Pour batter into the prepared cake pans.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, 30 to 35 minutes. Cool in the pans for 10 minutes. Run a table knife around the edges to loosen. Invert cakes carefully onto a serving plate or cooling rack. Let cool, about 20 more minutes.
- While the cake is cooling, beat butter and cocoa powder for frosting in a bowl until well creamed. Add powdered sugar, egg yolk, and vanilla and beat until smooth.
- Stack the 3 cake layers on top of each other, spreading frosting between layers, and on top of the cake.
Nutrition Facts : Calories 471 calories, Carbohydrate 79.5 g, Cholesterol 52.6 mg, Fat 16.2 g, Fiber 1 g, Protein 4 g, SaturatedFat 10.1 g, Sodium 135.5 mg, Sugar 59.4 g
FLUFFY COFFEE AND WALNUT CAKE WITH MOCHA BUTTERCREAM
This light and fluffy coffee and walnut cake recipe is inspired by the classic British cake-but the mocha frosting takes it over the top.
Provided by Tara O'Brady
Time 2h
Yield Makes one 8"-diameter cake
Number Of Ingredients 20
Steps:
- Place a rack in middle of oven; preheat to 325°. Lightly butter three 8"-diameter cake pans and line bottoms with parchment paper rounds. Toast 2 cups (250 g) raw walnuts in a single layer on a rimmed baking sheet, tossing halfway through, until golden brown, 12-14 minutes. Let cool. Set aside 1 cup walnuts for serving.
- Meanwhile, cook ¾ cup (1½ sticks) unsalted butter in a small saucepan over medium heat, stirring often, until it foams, then browns, 6-8 minutes. Remove from heat and immediately stir in ½ cup plus 2 Tbsp. vegetable oil or refined coconut oil, melted. Set brown butter mixture aside.
- Pulse remaining 1 cup toasted walnuts in a food processor until coarsely ground (it should be the texture of panko). Transfer to a large bowl and whisk in 2 cups (250 g) all-purpose flour, 2¼ tsp. baking powder, 1 tsp. Diamond Crystal or ½ tsp. Morton kosher salt, and ½ tsp. baking soda.
- Process 4 large eggs, 1¼ cups (250 g) sugar, 2 tsp. vanilla extract, and 1 tsp. instant espresso powder in food processor (no need to clean bowl) until mixture is lightened in color and thickened, about 30 seconds. Stir 2 Tbsp. whole milk into reserved brown butter mixture. With motor running, gradually stream brown butter mixture into egg mixture and process until combined. Add dry ingredients and process just until a smooth batter forms. Divide batter among prepared pans.
- Bake cakes, rotating pans front to back after 15 minutes, until puffed and just starting to pull away from the sides of pans and a tester inserted in the centers comes out clean, 20-22 minutes. Transfer pans to wire racks and let cakes cool 15 minutes. Run a small knife around edges of each cake to release from pan if needed. Turn out cakes onto racks and remove parchment paper; discard. Turn cakes right side up and let cool completely.
- Combine 8 large egg whites, 2¼ cups (450 g) sugar, ¾ tsp. Diamond Crystal or ½ tsp. Morton kosher salt, and ¼ tsp. cream of tartar in the bowl of a stand mixer. Set over a medium saucepan filled with 1½" of simmering water (bowl should not touch water). Heat, stirring and scraping often with a heatproof rubber spatula, until sugar is dissolved and an instant-read thermometer registers 185°, 10-15 minutes.
- Fit bowl onto stand mixer fitted with whisk attachment and beat, starting on low speed and gradually increasing to high, until meringue is shiny and stiff, 8-10 minutes. Beat in 1 tsp. vanilla extract.
- With mixer on medium speed, add 3 cups (6 sticks) unsalted butter, room temperature, cut into pieces, a piece at a time, mixing until incorporated before adding more. Once all the butter has been added, increase speed to high and beat 1 minute. Transfer buttercream in bowl to refrigerator and chill 30 minutes.
- Fit bowl with buttercream back onto stand mixer and add ¼ cup (21 g) unsweetened cocoa powder, sifted if needed, and 2 tsp. instant espresso powder. Beat on medium-low speed, scraping down sides as needed, until combined.
- Using a large serrated knife and long sawing strokes, remove tops of cakes to level if needed. Place a cake layer, right side up, on a cake stand or large plate. Using an offset spatula, spread ¼ cup buttercream over cake, working all the way to the edges. Place second cake layer, right side up, on top; spread another ¼ cup buttercream over cake, working all the way to the edges. Place third cake layer, cut side down, on top, and press lightly to adhere. Spread top and sides of cake with ½ cup buttercream in a thin, even layer. Chill, uncovered, at least 1 hour and up to 12 hours. (If chilling cake longer than 1 hour, cover remaining buttercream in bowl and chill. Bring to room temperature and beat again before using.)
MARBLE MOCHA CHEESECAKE (LIGHT)
This light cheesecake is so delicious. Every time I have baked it, my friends couldn't believe it was light and couldn't wait to have a second--or third piece! Can't go wrong with a R. Reisman recipe!
Provided by Redsie
Categories Cheesecake
Time 55m
Yield 1 cake, 12 serving(s)
Number Of Ingredients 13
Steps:
- Preheat oven to 350°F Spray a 9-inch springform pan with cooking spray.
- To make crust: in a bowl, stir together all crust ingredients. Press onto bottom and partway up side of prepared pan.
- To make filling: in a food processor, purée all filling ingredients until smooth. Pour into crust.
- To make marble: in a small microwave-safe bowl, heat chocolate with water on high in the microwave for 20 seconds. Stir until smooth. Drizzle over cheesecake; using a knife, marble the batter.
- Bake in centre of oven for 40 to 45 minutes or just until centre of cheesecake is still slightly loose. Cool on a wire rack to room temperate. Refrigerate for 2 hours or until chilled.
Nutrition Facts : Calories 295.1, Fat 11.9, SaturatedFat 5.7, Cholesterol 58.3, Sodium 216.2, Carbohydrate 40.8, Fiber 0.8, Sugar 28.2, Protein 7.6
MOCHA SPONGE CAKE
This is a wonderful light sponge cake, flavored with coffee and a hint of chocolate. This may also be made in an 8 cup decorative pan.
Provided by Kimberly D
Categories Desserts Specialty Dessert Recipes Liqueur Dessert Recipes Coffee Liqueur
Time 1h15m
Yield 12
Number Of Ingredients 11
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Grease two 9 inch round cake pans. Dissolve the espresso powder and cocoa powder in the hot water; set aside to cool slightly.
- In a large glass or metal bowl, whip egg whites to soft peaks. Gradually sprinkle in 1/4 cup sugar while continuing to whip until stiff, but not dry.
- In a separate bowl, whip egg yolks with remaining sugar until thick and pale, about 5 minutes. Stir in the espresso mixture, then sift in the flour, baking powder and salt. Gently stir until incorporated. Fold 1/3 of the egg whites into the batter until very well mixed, then gently fold in the remaining egg whites. A few streaks are okay. Divide the batter between the two prepared pans, and spread evenly.
- Bake for 25 to 30 minutes in the preheated oven, until the top of the cake springs back when lightly pressed.
Nutrition Facts : Calories 136.5 calories, Carbohydrate 27.8 g, Cholesterol 51.2 mg, Fat 1.3 g, Fiber 0.4 g, Protein 2.7 g, SaturatedFat 0.4 g, Sodium 126 mg, Sugar 17.8 g
More about "mocha coffee cake light food"
MOCHA COFFEE CAKE | TLN
From tln.ca
Estimated Reading Time 1 min
MOCHA COFFEE CAKE | RECIPE - KELLOGG'S
From kelloggs.ca
ROBINHOOD | MOCHA COFFEE CAKE
From robinhood.ca
10 BEST MOCHA COFFEE CAKE RECIPES | YUMMLY
From yummly.com
MOCHA COFFEE CAKE | ALL-BRAN*
From allbran.ca
MOCHA COFFEE CAKE - 2 SISTERS RECIPES BY ANNA AND LIZ
From 2sistersrecipes.com
30 TOTALLY INDULGENT MOCHA DESSERT RECIPES | TASTE OF …
From tasteofhome.com
FRENCH MOCHA CAKE RECIPE - GATEAU MOKA - EASY …
From easy-french-food.com
12 DECADENT MOCHA DESSERT RECIPES FOR COFFEE LOVERS
From chatelaine.com
MOCHA COFFEE CAKE - MY BAKING ADDICTION
From mybakingaddiction.com
Reviews 28Estimated Reading Time 2 mins
MOCHA COFFEE CAKE RECIPE - FOOD FANATIC
From foodfanatic.com
MOCHA COFFEE CAKE - HONEST AND TRULY!
From honestandtruly.com
MOCHA SNACKING CAKE | CANADIAN LIVING
From canadianliving.com
LOW-FAT MOCHA ANGEL FOOD CAKE RECIPE - LIFEMADEDELICIOUS.CA
From lifemadedelicious.ca
MOCHA COFFEE CAKE – LIGHT - CHAMPSDIET.COM
From champsdiet.com
MOCHA COFFEE COFFEE CAKE - JOY THE BAKER
From joythebaker.com
MOCHA COFFEE CAKE - LIGHT RECIPE - FOOD.COM | RECIPE
THE PERFECT MOCHA COFFEE RECIPE - BBC FOOD
From bbc.co.uk
MOCHA COFFEE CAKE RECIPES ALL YOU NEED IS FOOD - STEVEHACKS
From stevehacks.com
MOCHA COFFEE CAKE - LIGHT RECIPE - FOOD.COM | RECIPE
From pinterest.ca
MOCHA CAKE - MARICELS RECIPES
From maricelsrecipes.com
COFFEE MOCHA CAKE - FOODHEAVENMAG.COM
From foodheavenmag.com
COFFEE FLAVORED CAKE - FOOD MEANDERINGS
From foodmeanderings.com
MOCHA COFFEE CAKE - LIGHT RECIPE - FOOD.COM | RECIPE | COFFEE …
From pinterest.co.uk
RECIPE DETAIL PAGE | LCBO
From lcbo.com
MOCHA CHIFFON CAKE RECIPE - HOW TO MAKE A LIGHT AND AIRY
From youtube.com
LIGHTENED CHOCOLATE-COFFEE CHEESECAKE & MOCHA SAUCE RECIPE
From myrecipes.com
MOCHA COFFEE MOONCAKE | MISS CHINESE FOOD
From misschinesefood.com
MOCHA COFFEE CAKE - LIGHT - ANTIPASTI RECIPES
From fooddiez.com
MOCHA LOAF CAKE WITH COFFEE GLAZE | BETHCAKES.COM
From bethcakes.com
WE MADE INA GARTEN'S ICEBOX CAKE AND IT WAS SO SIMPLE
From tasteofhome.com
MOCHA DEVIL’S FOOD CAKE - LADY BEHIND THE CURTAIN
From ladybehindthecurtain.com
MOCHA LAYER CAKE - MARSHA'S BAKING ADDICTION
From marshasbakingaddiction.com
MOCHA COFFEE CAKE WITH ESPRESSO GLAZE RECIPE | MYRECIPES
From myrecipes.com
MOCHA LAVA CAKE | MOLTEN COFFEE CAKE - MY FOOD STORY
From myfoodstory.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love