Chocolate Raspberry Mocha Layer Cake

Chocolate Raspberry Mocha Layer Cake

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Nutritional Info
  • Servings Per Recipe: 16
  • Amount Per Serving
  • Calories: 290.1
  • Total Fat: 6.5 g
  • Cholesterol: 0.0 mg
  • Sodium: 224.2 mg
  • Total Carbs: 57.3 g
  • Dietary Fiber: 3.0 g
  • Protein: 5.2 g

View full nutritional breakdown of Chocolate Raspberry Mocha Layer Cake calories by ingredient
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Vegan version Vegan version
Number of Servings: 16


    2 cups unrefined sugar
    1/4 cup oil
    1 large banana
    1/4 cup water
    2 teaspoon vanilla
    3 cups flour
    1 cup cocoa
    2 teaspoon baking soda
    1/4 teaspoon salt
    2 cups soy milk
    1 shot of espresso or very strong coffee
    1/4 to 1/2 cup fruit-sweetened raspberry jam
    1 cup cream substitute


Blend the sugar and oil and mushed banana(substitute for oil, original recipe contain 3/4 cup oil). Add the water and stir well. Add vanilla extract. In a separate bowl, mix flour, cocoa, baking soda, and salt. In another bowl, measure out soymilk and espresso or coffee. Add the flour mixture gradually to the oil and sugar mixture, alternating with the soymilk. Pour batter into two oiled 9 pans and bake 40 minutes at 350 degrees (180 C).
When cake is baked, remove from pans and cool on a wire rack. When cool to the touch, spread the top of the bottom layer with raspberry jam. Top with second cake layer and decorate with cream substitute.
Original recipe submitted by Emily at

Number of Servings: 16

Recipe submitted by SparkPeople user PATULJAK.

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Member Ratings For This Recipe

  • Very Good
    1 of 1 people found this review helpful
    I used oil instead of the banana and frosted with Lite Cool Whip. At first, I thought it was dry and tasteless...but after sitting in the refrigerator overnight the second taste was very good. I would like to figure a way to make it more moist. Overall, a yummy dessert! - 2/9/11

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