- Cook Time
- Prep Time
- 8 ServingsServings
- canola oil cooking spray
- Wedges:2/3 cup all-purpose flour, spooned into measuring cup and leveled 150 mL
- 1/3 cup white whole-wheat flour, spooned into measuring cup and leveled 75 mL
- 1/2 cup cocoa powder 125 mL
- 1 1/2 tsp baking powder 7 mL
- 1 Tbsp instant coffee granules, divided 15 mL
- 1/8 tsp salt .5 mL
- 1/2 cup packed brown sugar substitute blend 125 mL
- 1/3 cup canola oil 75 mL
- 1/2 cup egg substitute 125 mL
- 2 tsp vanilla extract 10 mL
- Cream:2 Tbsp water 30 mL
- 1 tsp instant coffee granules 5 mL
- 1 cup fresh raspberries 250 mL
- 1 cup blackberries or blueberries 250 mL
1 Preheat oven to 325F (160C). Coat a 9-inch (23 cm), nonstick spring form pan or cake pan with canola oil cooking spray.
2 Combine flours, cocoa, baking powder, 1 Tbsp (15 mL) coffee granules, and salt in a medium bowl.
3 Combine sugar, canola oil, egg substitute, and vanilla in another medium bowl; mix well. Add sugar mixture to flour mixture, and stir until just blended. Batter will be very thick.
4 Spoon into the bottom of the pan; spread evenly by coating the back of a spoon with cooking spray.
5 Bake for 11 minutes or until slightly puffed. (Mixture will not be completely cooked at this point, but it will continue to cook while standing without overcooking and drying out.)
6 Place the pan on a wire rack, and let cool for 5 minutes. Remove the sides of the pan, and gently remove from bottom or leave on bottom and place on a serving plate. Serve warm or at room temperature.
7 When cooled completely, store in an airtight container at room temperature.
8 To make cream, combine water with 1 tsp (5 mL) instant coffee granules in a medium bowl, and stir until dissolved.
9 Add whipped topping; whisk until a sauce consistency is reached. For thinner sauce, add 1-2 Tbsp (15 - 30 mL) water or milk.
10 Refrigerate until needed. To serve, cut into wedges, spoon mocha cream on top, and sprinkle with berries.