One-Bowl Chocolate Mocha Cream Cake By Anna Ginsberg
  • 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)
  1. To prepare cake, lightly spoon flour into dry measuring cups; level with a knife.
  2. Combine flour and next 6 ingredients (through salt) in a large bowl.
  3. Add mayonnaise and oil; beat with a mixer at low speed until well blended.
  4. Slowly add brewed coffee and vanilla; beat with a mixer at low speed 1 minute or until well blended.
  5. Stir in chocolate; pour batter into a 13 x 9-inch baking pan coated with cooking spray.
  6. Bake at 350° for 30 minutes or until a wooden pick inserted in center comes out clean.
  7. Cool completely in pan on a wire rack.
  8. To prepare mocha cream, combine water and coffee granules in a large bowl; stir until granules dissolve.
  9. Add marshmallow creme; beat with a mixer at low speed until smooth.
  10. Fold in whipped topping.
  11. Spread mocha cream over top of cake; drizzle with chocolate syrup.
  12. Chill until ready to serve.