Chocolate Cobbler Recipe

Introduction

This Chocolate Cobbler is a delightful dessert that blends rich cocoa flavors with chewy chocolate caramels and a moist cake topping. It’s easy to prepare and perfect served warm with a scoop of vanilla ice cream.

Ingredients

• 1/4 cup unsweetened cocoa powder
• 1/4 cup sugar
• 1/4 cup packed brown sugar
• 1 1/2 cups brewed coffee
• 7 ounces Riesen chewy chocolate caramels
• 1 cup sugar
• 3/4 cup all-purpose flour
• 1/3 cup unsweetened cocoa powder
• 3/4 teaspoon baking powder
• 3/4 teaspoon baking soda
• 1/2 teaspoon salt
• 1 egg
• 1/2 cup milk
• 1/4 cup vegetable oil (such as sunflower)
• 1 teaspoon pure vanilla extract

Instructions

1. Step 1: Adjust the oven rack to the center position and preheat the oven to 350°F (175°C). In a small pot over medium-low heat, combine the 1/4 cup cocoa powder, 1/4 cup sugar, brown sugar, and brewed coffee. Stir occasionally until the sugars are dissolved and the mixture is hot. Keep warm.
2. Step 2: Unwrap the Riesen chewy chocolate caramels and evenly space them on the bottom of an 8- by 8-inch square glass baking dish.
3. Step 3: In a large bowl, whisk together 1 cup sugar, flour, 1/3 cup cocoa powder, baking powder, baking soda, and salt. Blend in the egg, milk, vegetable oil, and vanilla extract. Beat at medium speed for 2 minutes to form a smooth batter.
4. Step 4: Slowly pour the cake batter over the caramels in the baking dish. Then carefully and evenly pour the warm coffee mixture over the batter. Do not stir.
5. Step 5: Bake for 45 minutes or until the cake layer is firm. During baking, the cake will rise to the top while the sauce settles below. Let cool for 15 minutes before serving.
6. Step 6: Serve warm, optionally topped with vanilla ice cream for an extra indulgent touch.

Tips & Variations

• Use strong brewed coffee or espresso for a deeper chocolate-coffee flavor.
• Substitute the Riesen caramels with your favorite chocolate candies or soft caramel squares for a different twist.
• For a gluten-free version, swap the all-purpose flour with a gluten-free baking blend.
• Try adding a pinch of cinnamon or chili powder to the batter for a subtle spicy note.

Storage

Store any leftovers covered in the refrigerator for up to 3 days. Reheat individual portions in the microwave until warm. This cobbler is best eaten fresh but can also be enjoyed cold or at room temperature.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this cobbler without coffee?

Yes, you can substitute the brewed coffee with hot water or milk, but keep in mind the coffee adds a rich depth to the chocolate flavor.

What is the texture of this cobbler?

The dessert features a moist, cake-like top layer with a rich, gooey chocolate-caramel sauce underneath, creating a luscious contrast in every bite.

Chocolate Cobbler Recipe

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4.8 from 136 reviews

This decadent Chocolate Cobbler blends rich cocoa, coffee, and chewy Riesen chocolate caramels into a delightfully gooey dessert where a moist chocolate cake bakes atop a luscious chocolate-caramel sauce. Perfectly balanced with coffee bitterness and sweet chocolate layers, it’s an indulgent treat best served warm with a scoop of vanilla ice cream.

• Author: Maya
• Prep Time: 15 minutes
• Cook Time: 45 minutes
• Total Time: 1 hour
• Yield: 6 servings 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

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Chocolate Sauce

• 1/4 cup unsweetened cocoa powder
• 1/4 cup sugar
• 1/4 cup packed brown sugar
• 1 1/2 cups brewed coffee
• 7 ounces Riesen chewy chocolate caramels

Cake Batter

• 1 cup sugar
• 3/4 cup all-purpose flour
• 1/3 cup unsweetened cocoa powder
• 3/4 teaspoon baking powder
• 3/4 teaspoon baking soda
• 1/2 teaspoon salt
• 1 large egg
• 1/2 cup milk
• 1/4 cup vegetable oil (such as sunflower)
• 1 teaspoon pure vanilla extract

Instructions

1. Preheat and prepare sauce: Adjust the oven rack to the center position and preheat to 350°F (175°C). In a small pot over medium-low heat, combine unsweetened cocoa powder, sugar, brown sugar, and brewed coffee. Stir occasionally and cook until the sugars dissolve and the mixture is hot. Keep warm on the stove off-heat.
2. Arrange caramels: Unwrap the Riesen chewy chocolate caramels and evenly space them on the bottom of an 8- by 8-inch square glass baking dish, creating a chocolatey base layer for the dessert.
3. Make the cake batter: In a large bowl, whisk together sugar, all-purpose flour, cocoa powder, baking powder, baking soda, and salt. Blend in the egg, milk, vegetable oil, and vanilla extract. Using an electric mixer, beat at medium speed for 2 minutes until smooth and well combined.
4. Assemble cobbler: Slowly pour the prepared cake batter evenly over the arranged caramels in the baking dish. Then, carefully and evenly pour the warm coffee-cocoa sauce over the cake batter. Do not stir—this helps create the distinct layers.
5. Bake: Place the baking dish in the preheated oven and bake for 45 minutes or until the cake layer is firm and set to the touch. During baking, the cake will rise to the top, floating above the chocolate-caramel sauce beneath.
6. Cool and serve: Remove the cobbler from the oven and allow it to cool for 15 minutes. Serve warm, optionally topped with a scoop of vanilla ice cream for extra indulgence.

Notes

• Do not stir after pouring the batter and sauce to ensure proper layering and texture.
• Using brewed coffee adds depth and balances the sweetness; substitute with strong decaf coffee or hot water with espresso powder if desired.
• This dessert is best served warm and fresh but can be gently reheated.
• For a gluten-free version, substitute all-purpose flour with a gluten-free flour blend.
• Leftovers can be stored covered in the refrigerator for up to 3 days.

Keywords: Chocolate cobbler, chocolate caramel dessert, coffee chocolate cake, baked chocolate dessert, Riesen candy recipe