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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.

Ingredients

Scale

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

Find it online: https://tastygenius.com/chocolate-cobbler-recipe/