Ingredients Jump to Instructions ↓

  1. Cooking spray

  2. 110g whole-wheat pastry flour

  3. 75g plain flour

  4. 50g Dutch processed cocoa

  5. 1/4; tsp salt

  6. 1 tsp bicarbonate of soda

  7. 1 tsp baking powder

  8. 30g butter, melted

  9. 2 tbsp rapeseed oil

  10. 2 eggs

  11. 2 egg whites

  12. 375g lowfat yoghurt

  13. 2 tsp vanilla essence

  14. 150g caster sugar

  15. 40g icing sugar

  16. 1 tbsp espresso powder, dissolved in

  17. 1 tbsp of hot water

  18. 60g good-quality dark chocolate

  19. 225g reduced fat cream cheese, softened

  20. 1 tsp espresso powder dissolved in

  21. 1 tsp hot water

  22. 1 tsp coffee liqueur or vanilla

  23. 1 small square chocolate

Instructions Jump to Ingredients ↑

  1. Moist mocha cake 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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