Mocha Chocolate Layer Cake

Mocha Chocolate Layer Cake

I can’t recall where I found this recipe, but if I remember correctly, I think it was touted as a low calorie cake that you could indulge in without guilt. I wasn’t overly interested in reducing calories because that usually meant it tasted a bit off, so I just used regular ingredients instead of the lower fat or lower calorie option.

Whenever I make this, it reminds me of my “home ec.” classes in jr. high. One day we made a jelly roll. This was revolutionary to me since I had never considered using a cookie sheet to bake a cake-like batter. Likewise, this recipe uses a cookie sheet to make the cake portion, which really makes it easier to create the layers. Even better, it uses an angel food cake mix. So easy!

Mocha Chocolate Layer Cake
Light layers of chocolate cake with creamy mocha mousse and whipped cream.
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  1. ¾ cup cocoa
  2. ¼ cup sugar
  3. ½ cup boiling water
  4. 1 pkg angel food cake mix (430 g)
  5. 1 ¼ cups water
  6. 1 TBSP instant coffee powder
  7. 1 ½ cups milk
  8. 1 pkg dry whipped topping mix (eg. Cool Whip)
  9. 1 pkg instant chocolate pudding mix
  10. * Optional: whipped cream or prepared whipped topping
  11. * Optional: berries for garnish
  1. Preheat oven to 350F. Line a 10" x 15" cookie sheet with parchment paper.
  2. Whisk together cocoa, sugar and boiling water. Cool to lukewarm.
  3. Prepare cake mix, beating as per package directions, using the 1 ¼ cup cold water and adding cocoa mixture before beating.
  4. Spread batter evenly in the pan. Bake 20 minutes or until the top looks dry.
  5. Invert onto a large wire rack. Remove the pan and parchment paper. Cool.
  6. In a medium bowl, dissolve coffee in milk. Add topping mix and pudding mix. Beat on low speed until moistened.
  7. Beat on high speed until soft peaks form. Chill 5 minutes.
  8. Cut cake cross-wise into thirds.
  9. Cover each layer with topping. Stack and chill for 2 hours.
  10. * Optional - spread whipped cream or prepared whipped topping on sided of cake.
  11. * Optional - add berries just before serving.
If you are looking to reduce the calories of this cake, you can substitute the following
  1. - skim milk instead of partly skimmed milk or whole milk
  2. - sugar-free instant chocolate pudding mix instead of regular
  3. - reduced calorie whipped topping
I am a sucker for chocolate and berries. I would suggest adding strawberries, raspberries, blueberries, whatever you like, to this delicious and light cake. Something about the sweet but tart flavour of the berries really adds dimension to the dessert.

The mocha flavour is also a lovely surprise when you bite in. Depending on your powdered coffee flavour, you may find it to be subtle or very strong. If you prefer it subtle, you could even reduce the amount of powdered coffee you put in it.

I really enjoy this cool and light treat. It certainly gets gobbled up fast at my house, so if I’m not careful, I might miss out! Let me know what you think of this cake below in the comments.

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