Mystery Mocha Cake - Powerful Handmade site

Mystery Mocha Cake

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Mystery Mocha Cake

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The only mysterious thing about this cake is how it can be so delicious and still contain virtually no fat, and no eggs. Looking at this deep, almost black chocolate cake, cushioned in a velvety fudge sauce, you’ll think, “No way. No way is this cake low-calorie.” But, at 124 calories a serving (not including the whipped cream/ice cream you’ll be dying to add), it won’t push your calorie count for the day into the stratosphere.

At a glance

Prep
Bake
Total
Yield
one 8″ x 8″ pan, sixteen 2″ x 2″ servings

Nutrition information

Ingredients

Cake

  • 3/4 cup granulated sugar
  • 1 cup King Arthur Unbleached All-Purpose Flour or White Whole Wheat Flour
  • 2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 1/4 cup Triple Cocoa Blend
  • 3/4 cup skim milk
  • 2 teaspoons vanilla extract

Sauce

  • 1/2 cup brown sugar, packed
  • 1/2 cup granulated sugar
  • 1/4 cup Triple Cocoa Blend
  • 1 cup double-strength coffee, room temperature

Cake

  • 5 1/4 ounces granulated sugar
  • 4 1/4 ounces King Arthur Unbleached All-Purpose Flour or 4 ounces White Whole Wheat Flour
  • 2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 3/4 ounce Triple Cocoa Blend
  • 6 ounces skim milk
  • 2 teaspoons vanilla extract

Sauce

  • 3 3/4 ounces brown sugar
  • 3 1/2 ounces granulated sugar
  • 3/4 ounce Triple Cocoa Blend
  • 8 ounces double-strength coffee, room temperature

Cake

  • 149g granulated sugar
  • 120g King Arthur Unbleached All-Purpose Flour or 113g White Whole Wheat Flour
  • 2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 21g Triple Cocoa Blend
  • 170g skim milk
  • 2 teaspoons vanilla extract

Sauce

  • 106g brown sugar
  • 99g granulated sugar
  • 21g Triple Cocoa Blend
  • 227g double-strength coffee, room temperature

Instructions

  1. To make the cake: preheat the oven to 350°F. Lightly grease an 8″ x 8″ baking pan.
  2. In a large mixing bowl, stir together the sugar, flour, baking powder, salt and cocoa.
  3. Add the milk and vanilla; beat until smooth.
  4. Pour the batter into the prepared pan.
  5. To make the sauce: in a small bowl, mix together the white and brown sugars and cocoa. Sprinkle evenly over the cake batter in the pan.
  6. Pour the coffee over the cake batter. This may look kind of strange and messy, but never fear; everything will turn out fine.
  7. Bake the cake for 40 minutes, or until the top springs back when pressed gently. Remove from the oven and cool on a wire rack. This cake is best enjoyed warm, between half an hour and an hour after you’ve taken it out of the oven.
  8. The cake may be stored covered in the refrigerator for up to 5 days or frozen for 5 months.

Nutrition Information

  • Serving Size59g
  • Servings Per Batch16
Amount Per Serving:
  • Calories124
  • Calories from Fat
  • Total Fat.6g
  • Saturated Fat
  • Trans Fat
  • Cholesterol
  • Sodium97mg
  • Total Carbohydrate7g
  • Dietary Fiber1g
  • Sugars21g
  • Protein2g

* The nutrition information provided for this recipe is determined by the ESHA Genesis R&D software program. Substituting any ingredients may change the posted nutrition information.

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