One-Bowl Chocolate Mocha Cream Cake By Anna Ginsberg
CATEGORIES
INGREDIENTS
- 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
- 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.