Dark Chocolate Mocha Cake with Raspberries

12 Servings


1 HR 45 MIN


15-30 mins


1 HR 15 MIN




1/2  cup

granulated sugar

2 tbsp

Maxwell House Instant Coffee Original Roast

1/2 cup


2 whole

eggs, separated


egg whites

1 tsp


1/2 cup

unsweetened cocoa powder

1/3 cup


1/4 tsp

Magic Baking Powder

1 tsp

icing sugar

1/2 cup

fresh raspberries


Step 1

Heat oven to 350ºF.

Step 2

Cook granulated sugar, coffee and water in saucepan on medium-low heat 2 to 3 min. or until sugar is dissolved, stirring constantly. (Do not boil.) Remove pan from heat. Add dark chocolate; stir until melted. Whisk 2 egg yolks and vanilla in medium bowl until blended; gradually stir in dark chocolate mixture.

Step 3

Beat 5 egg whites with mixer on high speed until stiff peaks form. Combine cocoa powder, flour and baking powder; stir into dark chocolate mixture until blended. Stir small amount of egg whites into chocolate mixture, then gently fold remaining egg whites into chocolate mixture just until blended. Transfer to 9-inch springform pan sprayed lightly with cooking spray; spread gently to form even layer.

Step 4

Bake 20 to 25 min. or until top springs back when touched lightly in centre. Cool 10 min. Run knife around rim of pan to loosen cake; remove rim. Cool cake completely. (Top of cake will sink slightly as it cools.)

Step 5

Sprinkle with icing sugar just before serving; top with raspberries.