Chocolate Cobbler Recipe
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.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour
- Yield: 6 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Scale
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
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
Find it online: https://frommamamaya.com/chocolate-cobbler-recipe/
