If you are thinking of making a chocolate cake for folks who love coffee, I have the perfect Seriously Simple dessert for you.

The first time I tasted this I thought it was the best home-style chocolate/coffee cake I had ever tasted. My friend Judy Miller has had this recipe in her family for years and she told me that it is always a hit for both simple get-togethers and larger events. I particularly like it served after a cold weather stew or soup since it has a rustic touch to it.

This moist, brownie-style mocha cake is truly Seriously Simple. Made using an unusual cooking technique, the batter is first blended and cooked in a non-stick saucepan on top of the stove before it is baked in the oven. And for ease in clean up you use the same non-stick saucepan to simmer the cake and make the frosting.

The frosting is poured over the cake, which has holes poked into it to make the cake moist and give it a double dose of chocolate. Make sure to use a high-quality unsweetened cocoa powder like Droste or Scharffen Berger. The espresso instant coffee not only gives the cake a hint of coffee flavor, but it also enhances the chocolate flavor.

Since it only takes a few minutes to put together, this may become your standby for last minute dinners or even when you just need a chocolate fix. Serve this warm or at room temperature with a scoop of coffee ice cream.

Judy's One Pot Mocha Brownie Cake

Serves 6 to 8

1 cup all-purpose flour

1 cup sugar

1/2 teaspoon baking soda

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