Mocha Coffee Cake - Light
photo by Marg (CaymanDesigns)
- Ready In:
- 45mins
- Ingredients:
- 14
- Yields:
-
1 cake
- Serves:
- 16
ingredients
-
Topping
- 1⁄2 cup packed brown sugar
- 3 tablespoons semi-sweet chocolate chips
- 4 teaspoons unsweetened cocoa powder
-
Cake
- 1 1⁄4 cups granulated sugar
- 1⁄3 cup vegetable oil
- 1⁄3 cup brewed strong coffee
- 1 large egg
- 2 large egg whites
- 1 teaspoon vanilla
- 1 1⁄4 cups all-purpose flour
- 1⁄3 cup unsweetened cocoa powder
- 1 1⁄2 teaspoons baking powder
- 1⁄2 teaspoon baking soda
- 2⁄3 cup low-fat sour cream
directions
- 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.
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Reviews
-
Wow! There is nothing "light" about the flavor of this cake! It is very rich and decedent. We all loved it! I substituted applesauce for the oil to make it even lower in fat, but I did use 2 whole eggs. You could also use this as a dessert cake. It is that rich! I cut it into 8 slices and that was plenty, even for the kids. Thanks for sharing the recipe for this moist, flavorful cake, Redsie!
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This sounded wonderful but I needed to reduce the sugar content. I used 1/4 cup of Slpenda Brown Sugar 1 Tbsp is mini chocolate chips in the topping. In the cake I lowered the sugar by using 1/4 cup of sugar and 3/4 cup of Splenda regular and reduced the coco to 1/4 cup, I also used fat free sour cream. The sweetness was perfect for me. The cake turned out very light as a feather, very fluffy and every bit as delicious as I had thought it would be. To make the coffee stronger I added some instant to the breakfast coffee.
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Tweaks
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Wow! There is nothing "light" about the flavor of this cake! It is very rich and decedent. We all loved it! I substituted applesauce for the oil to make it even lower in fat, but I did use 2 whole eggs. You could also use this as a dessert cake. It is that rich! I cut it into 8 slices and that was plenty, even for the kids. Thanks for sharing the recipe for this moist, flavorful cake, Redsie!
RECIPE SUBMITTED BY
Canadian girl that loves to cook for herself and for everyone around her!! I always enjoyed cooking but more so since I started taking better care of myself by eating healthier food (I am a Weight Watchers Lifetime member!). I still love my chocolate though!
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