I’m not sure if there’s any better dessert for a meal than a moist chocolate cake! I’m happy to share a recipe with you that is amazing, and also reduced in fat and calories!!
Father’s Day dinner was a collaboration between my daughter Alli and me. She did the main meal and we ate that at her house. She fixed a Roasted chicken done in her air fryer on the slow cook mode. When we got home from church she crisped up the skin in the air fryer and it was so good! She and I both LOVE the crispy skin on roasted chicken! She also fixed a delicious salad and potatoes.
I got to fix dessert and we came to my house to enjoy it…and let the boys play in the pool we had just put up!
If you’ve ever made a “Mayonnaise Cake” you’ll be familiar with the moist texture of this cake. It needs no eggs, due to the mayonnaise. This cake is absolutely delicious. It’s hard to believe that it’s a Cooking Light recipe, but it is! Introducing, Chocolate Mocha Cream Cake! Don’t worry, if you don’t love coffee; it only enhances the chocolate flavor. Here’s the recipe:
Chocolate Mocha Cream Cake
- 2 cups all-purpose flour (about 9 ounces)
- 1 cup granulated sugar
- 1 cup packed dark brown sugar
- ¾ cup unsweetened cocoa
- 1 ½ teaspoons baking soda
- 1 ½ teaspoons baking powder
- ½ teaspoon salt
- 1 cup reduced-fat mayonnaise
- 3 tablespoons canola oil
- 1 cup hot strong brewed coffee
- 2 teaspoons vanilla extract
- ⅓ cup semisweet chocolate morsels
- Cooking spray
- Mocha Cream:
- ¼ cup boiling water
- 1 tablespoon instant coffee granules
- 1 (7-ounce) jar marshmallow creme
- 1 (8-ounce) container frozen light whipped topping, thawed
- ⅓ cup light chocolate syrup (such as Hershey’s Lite Syrup)
Directions
- Step 1 Preheat oven to 350°.
- Step 2 To prepare cake, lightly spoon flour into dry measuring cups; level with a knife. Combine flour and next 6 ingredients (through salt) in a large bowl. Add mayonnaise and oil; beat with a mixer at low speed until well blended. Slowly add brewed coffee and vanilla; beat with a mixer at low speed 1 minute or until well blended. Stir in chocolate; pour batter into a 13 x 9-inch baking pan coated with cooking spray. Bake at 350° for 30 minutes or until a wooden pick inserted in center comes out clean. Cool completely in pan on a wire rack.
- Step 3 To prepare mocha cream, combine water and coffee granules in a large bowl; stir until granules dissolve. Add marshmallow creme; beat with a mixer at low speed until smooth. Fold in whipped topping. Spread mocha cream over top of cake; drizzle with chocolate syrup. Chill until ready to serve.
This makes a 9×13 pan full of wonderful cake! I had leftovers and put them in the freezer to use later in the week, and it froze beautifully! So IF you have any left, you can tuck it away to be enjoyed later!
No need to wait for a holiday to enjoy this cake. When you make it, it will be its own holiday!! Happy Chocolate Cake Day!
RefreshHer 