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Chocolate Cake – Light Recipe

Chocolate cake 1

Chocolate cake - serving piece 2

I spotted the original cake recipe on Pinterest, but made some changes to meet my current needs.

This turned out to be a very moist, and rich tasting chocolate cake.  The cake recipe is on a light side, but the richness of the frosting is not so light.

The Cream Cheese and Peanut Butter frosting was a perfect combination of flavors and texture.

You may wish to visit the original recipe, but I will post my version with the changes I made.

This delicious cake is perfect for any occasion, but this time I am dedicating it to all Mothers.


Chocolate Cake – Light Recipe

Chocolate Cake – Light Recipe


  • 1 1/4 cup Brown Sugar
  • 2 Large Egg
  • 1 1/2 cup Sour Cream, Light
  • 1/2 cup Canola Oil
  • 2 tsp.Vanilla extract
  • 1 cup Brewed Coffee (I used Hazelnut flavor), room temperature
  • 1 cup Unsweetened Baking Cocoa Powder (Hershey's is my favorite)
  • 2 cup Flour, all-purpose unbleached
  • 2 tsp. Baking Soda
  • 2 tsp. Baking Powder
  • 1/8 tsp. Kosher Salt
  • 1/4 cup water (for cake punch)
  • 1/2 tsp. Grand Marnier liqueur or your favorite extract (Vanilla, Rum, Almond)- for cake punch


  1. In a large mixing bowl, beat the egg and brown sugar until creamy.
  2. Mix in the light sour cream, oil, and vanilla extract.
  3. In a small bowl place the cocoa powder, and gradually mix in the cooled coffee, mixing continuously, until smooth mixture forms.
  4. Combine the cocoa mixture with egg mixture,and beat until smooth.
  5. In a separate mixing bowl whisk the flour, salt, baking soda and baking powder.
  6. Add the dry ingredients to the wet mixture, and whisk vigorously to combine mixtures.
  7. Line the bottoms of 2 cake pan with greased parchment paper (I use Crisco shortening).
  8. Divide the batter evenly between the two pans.
  9. Preheat oven to 350 degrees F, and bake cakes 25-30 minutes.
  10. Remove from oven, and cool in pans 10 minutes, then remove onto a cooling rack to cool completely.
  11. Trim off the tops of the cakes, to make them flat.
  12. Prepare cake soaking punch by mixing 1/4 cup water with Grand Marnier, or with your favorite extract.
  13. Keep on dipping a basting brush into the punch and sprinkle over the top of each cake round, to moisten them generously.
  14. Prepare your favorite cake frosting ( I used Peanut Butter Cream Cheese frosting).
  15. Spread a layer of frosting on once cake round, and cover with second cake round, then frost top and sides of the cake.
  16. Use your imagination to decorate further. I used some frosting and mini chocolate chips.
  17. Enjoy!

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