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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