Dark Chocolate Mocha Cake with Raspberries Recipe

Name: Dark Chocolate Mocha Cake with Raspberries
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 cup granulated sugar; 2 Tbsp. Maxwell House Instant Coffee Original Roast; 1/2 cup water; 3 oz. Baker's Premium 70% Cacao Dark Chocolate, chopped; 2 whole eggs, separated; 3 egg whites; 1 tsp. vanilla; 1/2 cup unsweetened cocoa powder; 1/3 cup flour; 1/4 tsp. Magic Baking Powder; 1 tsp. icing sugar; 1/2 cup fresh raspberries

Servings: persons

1/2 cup granulated sugar
2 Tbsp. Maxwell House Instant Coffee Original Roast
1/2 cup water
3 oz. Baker's Premium 70% Cacao Dark Chocolate, chopped
2 whole eggs, separated
3 egg whites
1 tsp. vanilla
1/2 cup unsweetened cocoa powder
1/3 cup flour
1/4 tsp. Magic Baking Powder
1 tsp. icing sugar
1/2 cup fresh raspberries

1
Heat oven to 350 degrees F.
2
Cook granulated sugar, coffee and water in saucepan on medium-low heat 2 to 3 min.
3
or until sugar is dissolved, stirring constantly.
4
(Do not boil.)
5
Remove pan from heat.
6
Add dark chocolate; stir until melted.
7
Whisk 2 egg yolks and vanilla in medium bowl until blended; gradually stir in dark chocolate mixture.
8
Beat 5 egg whites with mixer on high speed until stiff peaks form.
9
Combine cocoa powder, flour and baking powder; stir into dark chocolate mixture until blended.
10
Stir small amount of egg whites into chocolate mixture, then gently fold remaining egg whites into chocolate mixture just until blended.
11
Transfer to 9-inch springform pan sprayed lightly with cooking spray; spread gently to form even layer.
12
Bake 20 to 25 min.
13
or until top springs back when touched lightly in centre.
14
Cool 10 min.
15
Run knife around rim of pan to loosen cake; remove rim.
16
Cool cake completely.
17
(Top of cake will sink slightly as it cools.)
18
Sprinkle with icing sugar just before serving; top with raspberries.

461

kcal

Calories

Fat

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: 1/2 cup granulated sugar, 2 Tbsp. Maxwell House Instant Coffee Original Roast, 1/2 cup water, 3 oz. Baker's Premium 70% Cacao Dark Chocolate, chopped, and more.

Yes, Dark Chocolate Mocha Cake 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!

Dark Chocolate Mocha Cake with Raspberries

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions