Chocolate Mocha Cakes with Raspberries Recipe

Name: Chocolate Mocha Cakes with Raspberries
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup granulated sugar; 1 cup water; 1/4 cup instant coffee granules; 6 squares Baker's Semi-Sweet Chocolate, chopped; 4 each egg yolks; 2 tsp. vanilla; 10 each egg whites; 1 cup unsweetened cocoa powder; 2/3 cup flour; 1/2 tsp. Magic Baking Powder; 2 tsp. icing sugar; 1 cup fresh raspberries

Servings: persons

1 cup granulated sugar
1 cup water
1/4 cup instant coffee granules
6 squares Baker's Semi-Sweet Chocolate, chopped
4 each egg yolks
2 tsp. vanilla
10 each egg whites
1 cup unsweetened cocoa powder
2/3 cup flour
1/2 tsp. Magic Baking Powder
2 tsp. icing sugar
1 cup fresh raspberries

1
Cook granulated sugar, water and coffee in saucepan on medium-low heat 2 to 3 min.
2
or until sugar is dissolved, stirring constantly.
3
(Do not boil.)
4
Remove pan from heat; stir in chocolate until melted.
5
Whisk egg yolks and vanilla in large bowl until blended; gradually stir in chocolate mixture.
6
Beat egg whites with electric mixer on high speed until stiff peaks form.
7
Combine cocoa, flour and baking powder; stir into chocolate mixture until blended.
8
Fold a small amount of egg whites into chocolate mixture to lighten.
9
Add remaining egg whites; fold in until just blended.
10
Spread batter evenly into 2 (9-inch [23 cm]) springform pans sprayed lightly with cooking spray (or into 1 pan for trial recipe).
11
Bake in 350 degrees F (180 degrees C) standard oven 20 to 25 min.
12
or until top springs back when touched lightly in centre.
13
Cool 10 min.
14
Run knife around rim of pan to loosen cake; remove rim.
15
Cool cake completely.
16
(Cake will sink slightly as it cools.)
17
Sprinkle cake with icing sugar just before serving.
18
Garnish each slice with 0.25 oz (7 g) raspberries.

1652

kcal

Calories

Fat

174

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1 cup granulated sugar, 1 cup water, 1/4 cup instant coffee granules, 6 squares Baker's Semi-Sweet Chocolate, chopped, and more.

Yes, Chocolate Mocha Cakes with Raspberries falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Chocolate Mocha Cakes with Raspberries

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions