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Mystery Mocha!

Posted by in Baking, Step-by-Step Recipes

Note: Since Valentine’s Day is just around the corner, I’m bringing up this chocolate wonder from the step-by-step archives. Serve this with your V-Day dinner! I absolutely loved it. –Ree

 
Tasty Kitchen Blog: Mystery Mocha. Post by Ree Drummond, recipe submitted by TK member Larry.

 
The second I read the name of this recipe, I just knew I had to make it. First of all, I love any recipe with either “mystery” or “surprise” in the title. Second, I love any recipe with “mocha” in the title. It means good things will happen.

So “Mystery Mocha?” Count me in!

I thought it was funny that halfway through the printable recipe, the submitter (thanks, Larry!) warns us that “this will look TERRIBLE”. You’ve got to love the honesty!

But no matter what it looks like halfway through, the end result is all that I wanted it to be…and more. It turns out a little bit like a lava cake or baked fudge, but with a lovely coffee undertone. I served mine with freshly whipped cream and absolutely loved every bite. This is a treasure!

Here’s how you make it.

 
 
Tasty Kitchen Blog: Mystery Mocha. Post by Ree Drummond, recipe submitted by TK member Larry.

Melt butter and unsweetened chocolate in the microwave for about 45 seconds.

 
 
 
Tasty Kitchen Blog: Mystery Mocha. Post by Ree Drummond, recipe submitted by TK member Larry.

Stir it until the mixture is totally melted and smooth.

 
 
 
Tasty Kitchen Blog: Mystery Mocha. Post by Ree Drummond, recipe submitted by TK member Larry.

Sift together sugar, flour, baking powder, and salt. In a separate container, mix together the milk and vanilla. Set aside.

 
 
 
Tasty Kitchen Blog: Mystery Mocha. Post by Ree Drummond, recipe submitted by TK member Larry.

Mix together the sifted mixture, the chocolate mixture, and the milk/vanilla mixture.

 
 
 
Tasty Kitchen Blog: Mystery Mocha. Post by Ree Drummond, recipe submitted by TK member Larry.

Stir it together until all combined, then spread in a thoroughly greased square pan. Mine was about 6 1/2 x 6 1/2, but 8 x 8 would work fine.

 
 
 
Tasty Kitchen Blog: Mystery Mocha. Post by Ree Drummond, recipe submitted by TK member Larry.

Now, this is where it starts getting weird. In a separate bowl, mix together sugar, brown sugar, and cocoa powder.

 
 
 
Tasty Kitchen Blog: Mystery Mocha. Post by Ree Drummond, recipe submitted by TK member Larry.

Stir it to combine…

 
 
 
Tasty Kitchen Blog: Mystery Mocha. Post by Ree Drummond, recipe submitted by TK member Larry.

Then sprinkle the mixture evenly over the top of the cake batter.

 
 
 
Tasty Kitchen Blog: Mystery Mocha. Post by Ree Drummond, recipe submitted by TK member Larry.

Interesting! What does it all mean?

 
 
 
Tasty Kitchen Blog: Mystery Mocha. Post by Ree Drummond, recipe submitted by TK member Larry.

After that mixture is evenly sprinkled and distributed, pour cold coffee all over the top. I didn’t have any coffee made, so I mixed instant coffee crystals in a cup of water. And I made it very strong: two heaping tablespoons of coffee! We’ll see how it turns out.

 
 
 
Tasty Kitchen Blog: Mystery Mocha. Post by Ree Drummond, recipe submitted by TK member Larry.

This would definitely be the part in the recipe where Larry warns “it will look terrible!” I don’t think it looks terrible at all, though…just curious!

Bake for 40 minutes on 350 degrees, then remove from the oven.

 
 
 
Tasty Kitchen Blog: Mystery Mocha. Post by Ree Drummond, recipe submitted by TK member Larry.

And this…THIS is what it looks like!

 
 
 
Tasty Kitchen Blog: Mystery Mocha. Post by Ree Drummond, recipe submitted by TK member Larry.

Oh my word. Oh my.

 
 
 
Tasty Kitchen Blog: Mystery Mocha. Post by Ree Drummond, recipe submitted by TK member Larry.

It’s funny—until I scooped into it, I didn’t realize this would be a lava-type cake. It was a nice surprise!

 
 
 
Tasty Kitchen Blog: Mystery Mocha. Post by Ree Drummond, recipe submitted by TK member Larry.

Gorgeous! And it smells so, so good.

 
 
 
Tasty Kitchen Blog: Mystery Mocha. Post by Ree Drummond, recipe submitted by TK member Larry.

I whipped some cream and plopped it on top.

 
 
 
Tasty Kitchen Blog: Mystery Mocha. Post by Ree Drummond, recipe submitted by TK member Larry.

And this turned out to be a very good move.

 
 
 
Tasty Kitchen Blog: Mystery Mocha. Post by Ree Drummond, recipe submitted by TK member Larry.

The Verdict: This was absolutely delicious. If you use very strong coffee, the flavor will really come through and result in a very rich mocha flavor. This would be perfect for company—so easy to make!

Thank you, Larry, for sharing such a yummy recipe.

 
 

Printable Recipe

Mystery Mocha

4.78 Mitt(s) 32 Rating(s)32 votes, average: 4.78 out of 532 votes, average: 4.78 out of 532 votes, average: 4.78 out of 532 votes, average: 4.78 out of 532 votes, average: 4.78 out of 5

Prep Time:

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Difficulty: Easy

Servings: 8

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Description

My mother’s secret recipe, no longer secret! Decadent chocolate cake with mocha pudding inside. For chocolate lovers, this is a ten.

Ingredients

  • ¾ cups Granulated Sugar
  • 1 cup Sifted All-Purpose Flour
  • 2 teaspoons Baking Powder
  • ⅛ teaspoons Salt
  • 1 piece Unsweetend Chocolate (1 Square)
  • 2 Tablespoons Butter
  • ½ cups Whole Milk
  • 1 teaspoon Vanilla Extract
  • ½ cups Brown Sugar
  • ½ cups Granulated Sugar (additional)
  • 4 Tablespoons Powdered Cocoa (Not Drink Mix)
  • 1 cup Cold Strong Coffee

Preparation Instructions

Sift together 3/4 cup sugar, flour, baking powder, and salt. Set aside.

Melt square of unsweetened chocolate and butter in the microwave. Add to dry ingredients alternately with the milk and vanilla. Blend. Pour into a greased 8×8 pan.

Combine brown sugar, the 1/2 cup additional granulated sugar and cocoa powder. Sprinkle over the cake batter. Pour the one cup COLD coffee on top. This will look TERRIBLE. Bake 350 degrees for 40 minutes.

Serve warm with ice cream or sweetened whip cream or whipped topping. This will serve 8. In a 9×9 square pan, you can cut 9 pieces. Best served warm.

 
 

131 Comments

Comments are closed for this recipe.

Tyson on 5.17.2011

Thanks for the photos. They really help out while trying this at home.

handmade kitchens on 3.1.2011

very nice, I wish I could make something like that! never have the time

Sarah Christmas on 2.28.2011

We call this Hot Fudge Sundae Cake as coined by the Betty Crocker Cookbook. A friend gave us this recipe years ago, and then I happened upon it in my falling-apart BC Cookbook. There was a little history note in the book that said they recommended it during WWII as a substitute for more conventional cakes, because the original recipe uses oil instead of butter, and contains no eggs, as these were in short supply due to rationing. :) I’ve been dying to try it with applesauce instead of oil OR butter. Such a great recipe!

You can also add nuts, raisins, MARSHMALLOWS(!!!), or peanut butter. Can you say versatile? YUM!

Randie K on 2.26.2011

It looked awesome, and smelled even better. But I didn’t care for it at all:( Cloyingly sweet, but not in a chocolate-y way. Bummer.

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sduffy on 2.15.2011

At the stores (both grocery and dollar) we have these Sauce ‘N Cake mixes that make something just like this. They come in 5 different flavours, and just like this cake they look very strange when they go in the oven but the result is a moist cake with a lovely sauce underneath. A baking miracle!

http://www.oetker.ca/en/product/baking-mixes/sauce-n-cake

amanda on 2.14.2011

this is so good! perfect for valentine’s day! thanks

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Betsy on 2.14.2011

I made this last time you posted it and it is absolutely wonderful!!

Health Review Site on 2.13.2011

The food is very tasty. thanks for the very detailed info about this food. I suggest that added health information contained in those foods.

PAULA on 2.13.2011

yes i will be making this,,,,,,love coffee. i made ur fried steak w/ crash potatoes last night! yum, my man loved it so :)

Janet M on 2.13.2011

I am thinking I must add some crushed Heath bars to this– as my favorite ice cream is coffee heath bar crunch. Oh– i can taste it now.

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Minnow in Hampton Roads on 2.13.2011

SO easy and absolutely delicious! My wonderful mother-in-law taught me to bake and she always added coffee to anything chocolate she made. I wish she was still with us – this recipe just screams Audrey!!

Karen on 2.13.2011

In Australia this is quite common and we call it self saucing pudding. A favourite in winter because it’s quick, easy and only uses pantry ingredients. It’s my 11 yr old daughter’s signature dish!

Jennifer G on 2.12.2011

OH. MY. GOSH.!!!!! Just made this and it is scrumptious!!! At Ree’s recommendation I topped with fresh whipped cream. I could eat the entire pan all by myself!!

maxiwe on 2.12.2011

I’ve made this in the hot fudge cake version. I love the idea of using coffee on top to make it a mocha dessert. This is on the menu for my Sunday lunch. Can’t wait to try it!

elizabeth on 2.12.2011

This looks really really yummy! I’m going to see you today at the Tattered Cover in Denver! Can’t wait.

Carol on 2.12.2011

I want to halve the recipe and bake it in four ramekins. Any ideas on how long I should reduce the baking time?

Vicki C. on 2.12.2011

I forgot to add that next time I make it I am going to add a pinch of cayenne pepper!

Vicki C. on 2.12.2011

Made this last night and WOW! I used DARK chocolate and doubled the amount. I cut back on the white sugar some and also added about a half tsp of cinnamon which was a wonderful touch. I also added a bit more vanilla flavoring and made instant coffee and used 2 heaping tsp to one cup of water. It turned out fantastic and I thank you for this recipe!

Sara on 2.12.2011

I made this last nite for my hubby in a heart shaped pan … he calls it crack! So delicious… WOW!!!

beckysue on 2.11.2011

I am pretty sure this is what my husband calls fudgy pudding cake except they used water. Thought he was crazy the first time I made it. This with coffee sounds soooo much better.

Lazy Beth on 2.11.2011

Mmmmmmmmmmmmmmmmmmmm

Heidi on 2.11.2011

This is old school with a new twist of mocha! Love this dessert. Probably one of my first dessert recipes I ever made. I might just need to have my daughter learn how this weekend! =)

Carol Maryott on 2.11.2011

Yummm! I have been craving chocolate for weeks now. I will
definitely make this soon. I have a fabulous chocolate espresso
pudding cake recipe from a Jenny Craig cookbook.

It will be fun to compare the recipes .Thank you for this valentine’s Day treat !

Peggy on 2.11.2011

Haven’t seen a movie in a long time. Did see the band Pure Prarie League in concert last night though. Wonderful!!! Does that count?

Kathy on 2.11.2011

it’s not a mystery —- it is chocolate love. :)

Vanesa on 2.11.2011

This looks really good! Serve it for dessert and you and your Valentine might just be up all night! (hopefully making good use of your time!)
Lesley M – I wonder if 9×9 is too large a pan for the recipe? I looked back over the recipe & Ree used a 6 1/2 x 6 1/2 size pan and said and 8×8 would probly work. I haven’t made it yet-but after seeing your comment I think I’ll make sure to 8×8 or smaller.

Sue on 2.11.2011

Up

Kymberley on 2.11.2011

The last movie I saw in the theater was Secretariat with my 8 year old son. It was great! Any movie made for grown-ups we have to wait for the Netflix release!

Heidi Stone Photography on 2.11.2011

I wonder if this would work with hot chocolate on top.

Leslie M on 2.11.2011

I just made this, but it did not stay moist inside – all the gooeyness fell to the bottom :(
What did I do wrong???
I used a 9×9 pan, and left 35 minutes in the oven…
But let me tell you that it tastes amazing anyway, just not gooey like the pictures.

Bethany on 2.11.2011

Made this last night–oh my oh my oh my! Delish!

EG on 2.11.2011

This is similar to the coffee cobbler posted on here last spring. Which is also bizarre and amazing!

Lindsay on 2.11.2011

OMG that looks sooo good! Our oven has truly picked a bad time to give up! Lol :)

Dea on 2.11.2011

Just made this recipe a few days ago it is sinful gooey chocolatey goodness… I ate more of it than i care to admit to…

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luvey on 2.10.2011

I can’t wait to try this! It looks wonderful. I love coffee/mocha flavored anything. I think I will make this when my relatives come to visit me from Canada next week!

Mweekly on 2.10.2011

Oh mah GAWD!!
I claim this for me! I will make it and it will be mine! Oh I can’t wait.

DonnaMc on 2.10.2011

Ree,

This reminds me so much of a cake I have made for years — Stir Crazy Cake (not quit as gooey). You won’t believe where I got the recipe — Marlboro Chuckwagon Cookin’ cookbook (Twelve authentic recipes from Marlboro Country). Will send to you through your contact page.

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happywhennothungry on 2.10.2011

Wow this looks absolutely amazing! My mouth is watering…. yum!

Ellie@fitforthesoul on 2.10.2011

This looks delicioso. Thank you to Larry for sharing! :D

nancypants on 2.10.2011

Oh and my husband has stories about his mother’s “Meatball Surprise” dish that involved meat (duh) stuffed with squares of straight cheddar. His memories of biting into said meatball and having the greasy cheddar squirt open and dribble out the corner of his lips has forever made any recipe with the word “Surprise” in it strictly off limits in our household. If it has “surprise” or “mystery” in it, he figures there’s some evil lurking ‘neath the surface that the cook doesn’t really want you to know about.

nancypants on 2.10.2011

Mmmm… Looks sort of like the “Grandma’s Chocolate Cobbler” that was featured on here once before. I can smell it from here and my hormones are making me really believe that this particular dessert is firmly ensconced in the NEED category. But the scale tells me the truth. I love anything that has gooey warm melty chocolate.

Torturer!

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EatLiveRun on 2.10.2011

anything with the word “mystery” in the title always gets me, too! This looks like heaven!

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warmvanillasugar on 2.10.2011

I am so making this right now!

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tessks on 2.10.2011

I make something similar and call it Hot Fudge Sundae Cake. Mine uses just water, and creates the most wonderful chocolate sauce that is perfect with ice cream. From what I’ve read, this is a cake that was made often during World War II. Eggs were rationed, and this was an easy cake that didn’t require any.

Luanna on 2.10.2011

I’ve been making this dessert for years, after I learned how from Mom, who had been making it for years. It’s so easy, and delicious. Scoop some vanilla ice cream on top and you’ll be in heaven!

Frances on 2.10.2011

This is a recipe off of America’s Test Kitchen. I don’t remember the name of it but I do remember Christopher Kimball commenting how “crazy” it looks after you pour the coffee on it.
You need to be careful pouring the coffee so as not to upset the dry ingredients too much.
The coffee intensifies the chocolate flavor so DEFINITELY do not leave it out.
I have made this several times and my chocolate loving homegirls ask for it frequently. It will take care of that chocolate jones you got going on.

Gina on 2.10.2011

I have made this. It is fabulous. Thanks for the reminder.

lauren in arkansas on 2.10.2011

Mmmmm …. I’m going to have to try this one this weekend. It kinda looks like a goopy brownie ….. mmm mmmm

Suzanne @ Window On The Prairie on 2.10.2011

Reminds me of my Peanut Butter and Chocolate Pudding cake. Love cakes that bake with a pudding underneath. Neato. http://windowontheprairie.com/2010/08/17/peanut-butter-and-chocolate-pudding-cake/ Suzanne

Julia on 7.30.2010

I’m literally drooling here, great find, thank you!!!!