Wednesday, December 12, 2012


I first made this cake back in September, when I was full of the "new school year, time for fresh copy books and fresh starts" vibe.  By now the copies are tatty the diet has died but this cake is still delicious,  and I must admit it still feels good to grab a second (or third) slice, without any diet qualms.

We tried the cake with and without the icing, and there was a unanimous decision that without was better - not often you can say that!  The cake is moist and has a rich chocolate taste - no need to add to that.  The recipe comes from Ellie Krieger's "The Food You Crave".

Ellie's Mocha Cake

3/4 cup               wholewheat flour
1/2 cup               white flour
1/2 cup               cocoa
1/4 tsp                salt
1 tsp                   bicarbonate of (bread) soda
1 tsp                   baking powder
2 tbsp                 butter
2 tbsp                 flavourless oil (I used groundnut)
2                        large eggs
2                        large egg whites
1 1/2 cups          fat free yogurt
2 tsp                   vanilla extract
3/4 cup               sugar
1 tbsp                 instant espresso powder, dissolved in 1 tbsp hot water
60g/2oz              70% (or higher) chocolate - melted

Preheat oven to 180 C
Line a 9x13 in cake tin with baking parchment

Combine the flours, cocoa, salt, bread soda and baking powder together.
Whisk the melted butter and oil in a (separate) large bowl.
Add the eggs (whole and whites) to the butter and whisk.
Fold in the yogurt, sugar, coffee and melted chocolate.
Gradually add the flour mixture, and stir until just incorporated being careful not to over beat.
Pour the cake mixture into the prepared tin.
Bake until a skewer comes out clean - about 25 - 35 minutes.
Allow to cool on a baking rack.

Enjoy without a trace of guilt!!


Manu said...

This looks yummy!!!
Have a lovely day

From Beyond My Kitchen Window said...

I have one Ellie cookbook and her recipes are always so healthy. This one looks healthy as well. You got to love chocolate.

Stephen C said...

It would be worth trying this with Splenda as a substitute for sugar. It's early morning here, and I'm craving a piece of cake.

Chele said...

Sign me up - I'll have some of that there cake!

Phil in the Kitchen said...

Those ingredients are a bit of a surprise - I was definitely expecting more fat and more guilt. This definitely sounds like one to try.

Susan Lindquist said...

Looks like a wonderful cake! I can hadle guilt-free! Especially with all the other guilt-ridden desserts making the rounds in cyberspace right now!

Well done!

thecelticcookinshanghai said...

I so need recipes like this after all the overindulgence. However I will wait until the new year to make it. It loks really good.

Alchemy In The Kitchen said...

Yum. I love mocha so I know I'm gonna love this!

laura_howtocook said...

oh I love hearing about a cake that's good enough to not require icing. This sounds perfect and I must look for this book, never heard of it but obviously a good one!

Choclette said...

Sounds delicious. I'm becoming quite a fan of using egg whites in cakes.

Hope you have a splendid Christmas, if I don't pass this way before the Big Day.