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Mocha Chocolate Cake Recipe

This Mocha Chocolate Cake recipe is light weight and low calorie. Weight watchers can enjoy a dessert treat as this cake is only 138 calories per serving. That's based on 16 slices per cake.

Trivia: According to Wikipedia, mocha originally referred to a type of coffee bean traded through the port of Mocha.

Tip: For best results, always use good quality chocolate.

Mocha Chocolate Cake Recipe


6 eggs
1/4 cup of water
1 teaspoon vanilla extract
1 1/4 cups of sugar, divided
1/8 teaspoon salt
1 cup flour
1/4 cup of unsweetened cocoa
1/2 teaspoon of baking powder
1 teaspoon of cream of tartar
1 cup chocolate milk, low fat
2 tablespoons instant coffee powder
1 tablespoons of Kahlua or any other coffee flavored liqueur


Separate the eggs. Allow the egg whites to reach room temperature.

Preheat oven to 350°F.

Using a good electric mixer like the one shown above, beat the yolks at high speed for six minutes. They should be thick and the color of lemon.

Add water and vanilla and continue beating for another four minutes. The mixture should thicken.

Slowly add 3/4 cup of sugar and the salt. Beat at high speed for yet another five minutes.

In a separate bowl, mix together the dry ingredients (flour, cocoa and baking powder). Sprinkle this gradually over the yolk mixture. Fold it in carefully using a spatula.

Using a third bowl, beat the egg whites until they foam. Add the rest of the sugar, one tablespoonful at a time. Beat until the whites form stiff peaks.

Using your spatula again, carefully fold ONE CUP of the stiff egg whites into the yolk batter. Then, fold the yolk mixture into the rest of the stiff egg whites.

Pour your mocha chocolate cake batter into a 10-inch tube pan. Smooth the top with your spatula.

Bake your cake in the preheated oven until the cake springs back when you touch it. This typically takes about 45 minutes. Remove from oven when done, and invert over a bottle to cool. Allow the cake to cool for about 40 minutes, then loosen it and remove it from pan. Finish cooling on a wire rack.

This cake is drenched with a yummy mocha sauce. To make the sauce, heat the chocolate milk, coffee powder and liqueur together in a pan. Stir constantly over low heat until the coffee powder dissolves. Remove from heat and allow to cool thoroughly.

Carefully poke holes in the top of the chocolate cake. I used a wooden skewer. Spoon the mocha mixture over the top. Let it sink through the holes and absorb into the cake.

Refrigerate over night before cutting your mocha chocolate cake into servings for 16 lucky people.

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