Light Chocolate Cake With Mocha Icing Recipe

Name: Light Chocolate Cake With Mocha Icing
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 5 tbsp butter; 3/4 cup granulated sugar; 1 None egg; 1/2 cup self-rising flour; 2 tbsp cocoa powder; 1/2 cup low-fat milk; 1/4 tsp baking soda; None None For the Mocha Icing; 3/4 cup powdered sugar; 1 tbsp cocoa powder; 1/4 tsp coffee granules, dissolved in 1 tbsp boiling water

Servings: persons

5 tbsp butter
3/4 cup granulated sugar
1 None egg
1/2 cup self-rising flour
2 tbsp cocoa powder
1/2 cup low-fat milk
1/4 tsp baking soda
None None For the Mocha Icing
3/4 cup powdered sugar
1 tbsp cocoa powder
1/4 tsp coffee granules, dissolved in 1 tbsp boiling water

1
Preheat oven to 350u00b0F. Grease and line an 8 inch round cake pan.
2
Cream butter and sugar together. Beat in egg. Sift flour and cocoa powder together then fold in alternately with milk, starting and ending with flour. Combine baking soda with 1/4 cup boiling water. Fold in. Transfer to prepared pan and bake for 35-40 mins, until a skewer inserted in the center comes out clean. Let cool in pan for 5 mins then transfer to a wire rack to cool completely.
3
Meanwhile, for the mocha icing, combine powdered sugar and cocoa powder. Whisk in coffee until smooth and spreadable. Spread over cooled cake.

495

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

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

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

You need 11 ingredients. The key ingredients include: 5 tbsp butter, 3/4 cup granulated sugar, 1 None egg, 1/2 cup self-rising flour, and more.

Yes, Light Chocolate Cake With Mocha Icing 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.

Light Chocolate Cake With Mocha Icing

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