Chocolate Cobbler Recipe

Introduction

This Chocolate Cobbler is a delightful dessert that combines rich chocolate flavors with a gooey caramel center. It’s an easy-to-make treat perfect for satisfying your sweet tooth and impressing guests with minimal effort.

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 1/4 cup cocoa powder, 1/4 cup sugar, 1/4 cup brown sugar, and brewed coffee. Stir occasionally until the sugars dissolve 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, 3/4 cup flour, 1/3 cup cocoa powder, baking powder, baking soda, and salt. Add the egg, milk, vegetable oil, and vanilla extract. Beat at medium speed for 2 minutes until smooth.
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 on top is firm. The cake will rise to the surface while baking, forming a cobbler-like top.
6. Step 6: Let the cobbler cool for 15 minutes before serving warm. It’s delicious topped with vanilla ice cream if desired.

Tips & Variations

• Use strong brewed coffee or espresso for a deeper chocolate and coffee flavor.
• Try substituting the Riesen caramels with your favorite chocolate caramel candies or fudge pieces.
• For extra richness, add a handful of chopped nuts or chocolate chips to the batter before baking.

Storage

Store any leftover chocolate cobbler in an airtight container in the refrigerator for up to 3 days. Reheat individual servings in the microwave for about 20-30 seconds. This dessert is best enjoyed warm, so serve immediately after reheating with a scoop of ice cream or whipped cream.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use milk instead of coffee?

Yes, you can substitute brewed coffee with milk or even hot water, but the coffee adds a rich depth to the chocolate flavor that enhances the overall dessert.

Do I need to unwrap the caramels before baking?

Absolutely. The caramels should be unwrapped and placed directly in the baking dish to melt into the cobbler’s sauce during baking.

Chocolate Cobbler Recipe

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★★★★★

4.6 from 132 reviews

This decadent Chocolate Cobbler combines a rich chocolate cake layer with melty chewy chocolate caramel candies and a luscious coffee-infused sauce. Baked until the cake rises over the gooey candy-sauce base, it’s a comforting dessert perfect for chocolate lovers, served warm and optionally topped with vanilla ice cream.

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

Ingredients

Scale 1x2x3x

Coffee Sauce

• 1/4 cup unsweetened cocoa powder
• 1/4 cup sugar
• 1/4 cup packed brown sugar
• 1 1/2 cups brewed coffee

Candy Layer

• 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 egg
• 1/2 cup milk
• 1/4 cup vegetable oil (such as sunflower)
• 1 teaspoon pure vanilla extract

Instructions

1. Preheat and Prepare Coffee Sauce: Adjust the oven rack to the center position and preheat the oven to 350°F. In a small pot set over medium-low heat, combine the unsweetened cocoa powder, sugar, brown sugar, and brewed coffee. Cook this mixture, stirring occasionally, until the sugars are fully dissolved and the mixture is hot. Keep it warm while preparing the other components.
2. Arrange Candy Layer: Unwrap the Riesen chewy chocolate caramel candies and evenly space them across the bottom of an 8- by 8-inch square glass baking dish. This layer will provide a gooey, caramel surprise beneath the cake.
3. Mix Cake Batter: In a large bowl, whisk together the sugar, all-purpose flour, cocoa powder, baking powder, baking soda, and salt until well combined. Add in the egg, milk, vegetable oil, and pure vanilla extract. Beat the mixture at medium speed for about 2 minutes until the batter is smooth and well blended.
4. Assemble and Bake: Slowly pour the cake batter evenly over the candy layer in the baking dish, ensuring it covers the candies completely. Carefully and evenly pour the warm coffee-cocoa sauce over the top of the cake batter. Important: Do not stir the mixture after pouring. Bake in the preheated oven for 45 minutes, or until the cake layer is firm and pulls away from the edges. During baking, the cake will float to the top while the sauce settles beneath.
5. Cool and Serve: Remove the cobbler from the oven and allow it to cool for about 15 minutes. Serve the chocolate cobbler warm, optionally topped with a scoop of vanilla ice cream for an indulgent finish.

Notes

• Do not stir after pouring the coffee mixture over the batter to allow the layers to form properly during baking.
• Use a glass or ceramic baking dish for even cooking and visual appeal.
• Vanilla ice cream is recommended as a topping to complement the warm chocolate flavors, but it’s optional.
• Allowing the cobbler to cool for 15 minutes helps the layers to set for easier serving.

Keywords: Chocolate Cobbler, chocolate caramel dessert, coffee chocolate dessert, baked chocolate cake, Riesen candy dessert, easy chocolate dessert