Low Fat Chocolate Mocha Cake

Total Time
50mins
Prep 20 mins
Cook 30 mins

This is an adopted recipe from the Feb. 2006 Recipezaar adoption.

Ingredients Nutrition

Directions

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

We made this for my husband's birthday and we enjoyed it very much! Very easy to make and a keeper -- only change was using egg beaters for the egg whites. Thanks for sharing!

ellie_ March 29, 2009

I really enjoyed this cake. I thought it had a very nice texture and also really liked the fact that it wasn't overly sweet. I used 1 cup splenda and 1/2 c sugar (was scared to omit sugar entirely) and it turned out fine! I also substituted the yogurt for sour cream because I didn't have any yogurt at the time. OK, too. Thanks for the recipe!

crispychick January 27, 2005