Mystery Mocha Cake

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Mystery Mocha Cake

star rating (6) rate this recipe »
Published prior to 2008

The only mysterious thing about this cake is how it can be so delicious and still contain virtually no fat. Looking at this deep, almost black chocolate cake, cushioned in a velvety fudge sauce, you'll think, "No way. No way is this cake low-calorie." But, at 124 calories a serving (not including the whipped cream/ice cream you'll be dying to add), it won't push your calorie count for the day into the stratosphere.

3/4 cup (5 1/4 ounces) granulated sugar
1 cup (4 1/4 ounces) King Arthur Unbleached All-Purpose or White Whole Wheat Flour
2 teaspoons baking powder
1/4 teaspoon salt
1/4 cup (3/4 ounce) low-fat cocoa
3/4 cup (6 ounces) skim milk
2 teaspoons vanilla

1/2 cup (3 1/4 ounces) brown sugar, packed
1/2 cup (3 1/2 ounces) granulated sugar
1/4 cup (3/4 ounce) low-fat cocoa
1 cup (8 ounces) double-strength coffee, room temperature

Cake: Preheat the oven to 350°F. Lightly grease an 8 x 8-inch baking pan.

In a large mixing bowl, stir together the sugar, flour, baking powder, salt and cocoa. Add the milk and vanilla; beat till smooth. Pour the batter into a lightly greased 8 x 8-inch pan.

Sauce: In a small bowl, mix together the white and brown sugars and cocoa. Sprinkle evenly over the cake batter in the pan. Pour the coffee over all. This may look kind of strange and messy, but never fear; everything will turn out fine.

Bake the cake for 40 minutes, or until the top springs back when pressed gently. Remove from the oven and cool on a wire rack. This cake is best enjoyed warm, between half an hour and an hour after you've taken it out of the oven. Yield: 1 cake, sixteen 2 x 2-inch servings.

Nutrition information per serving (1 piece, 59g): 124 cal, .6g fat, 2g protein, 7g complex carbohydrates, 21g sugar, 1g dietary fiber, 97mg sodium, 105mg potassium, 7 RE vitamin A, 1mg iron, 67mg calcium, 51mg phosphorus, 15mg caffeine.


  • 12/13/2012
  • from
  • my mother had this receipt when we were kids in the 60's from the Detroit Free Press was my favorite then and still is today.
  • star rating 01/20/2011
  • laubamabar from KAF Community
  • Great recipe! I used regular cocoa and 2% milk, but it's still a much healthier chocolate fix than regular cake. It freezes beautifully, too. When I want a treat I'll take a piece out of the freezer (gooey bottom and all) and nuke it for 30-40 seconds. Still as moist as the day I made it!
  • star rating 11/01/2010
  • bkrisner from KAF Community
  • I made this cake this weekend. It is delicious and oh so easy to make! Regular brownies have alway been my favorite but this may replace them. I love the fudgy creamy sauce that forms and they are very chocolately. Mine did not turn out rubbery at all. I even added walnuts to the batter and they were perfect. I just love this website! I have a loaf of sourdough whole grain bread rising now. I just don't know how I'm going to manage to eat all that I want to bake! Thanks KAF.
  • star rating 10/11/2010
  • wildalin from KAF Community
  • Unfortunately, I found this cake to be flat and rubbery. The sauce made for a somewhat unappealing look, though ameliorated somewhat when I cut the cake in half and stacked one half on top of the other in an attempt to generate some height and make more use of the sauce that had congealed on the cake.
  • star rating 03/29/2010
  • Susan J from VT's eastern shore
  • I've made this 3 or 4 times now since receiving the Wholegrain Baking book for Christmas. It's a delicious cake, dark, rich and satisfying with no butter or eggs. It makes adding a scoop of ice cream ok without overdoing it! Good recipe - definitely a keeper!
  • star rating 05/14/2009
  • Sarah from Seattle
  • We absolutely LOVE this cake! It's tempting to make every time we have an extra cup of coffee at the end of the day (yes, regular strength coffee works great too). And I love that there's no eggs or butter, both of which we can't eat. This is by far the easiest and tastiest chocolate cake especially with the lovely sauce! YUM!