One-Bowl Chocolate Mocha Cream Cake

Photo by Lisa P.

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • Ingredients

  • Cake:

  • 2

    cups all-purpose flour (about 9 ounces)

  • 1

    cup granulated sugar

  • 1

    cup packed dark brown sugar

  • 3/4

    cup unsweetened cocoa

  • 1 1/2

    teaspoons baking soda

  • 1 1/2

    teaspoons baking powder

  • 1/2

    teaspoon salt

  • 1

    cup reduced-fat mayonnaise

  • 3

    tablespoons canola oil

  • 1

    cup hot strong brewed coffee

  • 2

    teaspoons vanilla extract

  • 1/3

    cup semisweet chocolate morsels

  • Cooking spray

  • Mocha Cream:

  • 1/4

    cup boiling water

  • 1

    tablespoon instant coffee granules

  • 1

    (7-ounce) jar marshmallow creme

  • 1

    (8-ounce) container frozen light whipped topping, thawed

  • 1/3

    cup light chocolate syrup (such as Hershey's Lite Syrup)

Directions

Preparation Preheat oven to 350°. 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. 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.

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