Chocolate Cobbler Recipe
Introduction
Chocolate Cobbler is a decadent dessert that perfectly blends rich chocolate flavors with a moist, cake-like topping. The gooey caramel candies hidden beneath add a delightful surprise with every bite. It’s an irresistible treat that’s simple to make and perfect for chocolate lovers.
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
- Step 1: Adjust the oven rack to the center position and preheat the oven to 350°F. In a small pot over medium-low heat, combine 1/4 cup cocoa powder, 1/4 cup sugar, brown sugar, and brewed coffee. Stir occasionally until the sugars dissolve and the mixture is hot. Keep warm.
- Step 2: Unwrap the Riesen chewy chocolate caramels and arrange them evenly on the bottom of an 8- by 8-inch square glass baking dish.
- Step 3: In a large bowl, whisk together 1 cup sugar, 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.
- Step 4: Slowly pour the cake batter over the caramel candies in the baking dish. Then carefully and evenly pour the warm coffee mixture over the batter. Do not stir.
- Step 5: Bake for about 45 minutes, or until the cake layer is firm. During baking, the cake will rise to the top while the sauce settles at the bottom. Allow the cobbler to cool for 15 minutes before serving.
- Step 6: Serve warm, optionally topped with vanilla ice cream for an extra indulgent finish.
Tips & Variations
- For a coffee-free version, substitute the brewed coffee with hot milk or hot water with a teaspoon of vanilla extract.
- Use different chewy chocolate caramels or chocolate candies to vary the flavor and texture.
- Serve with whipped cream or fresh berries for a lighter contrast to the rich chocolate.
- Make sure the coffee mixture is warm when poured over the batter to help the cobbler bake evenly.
Storage
Store leftover cobbler covered in the refrigerator for up to 3 days. Reheat individual servings gently in the microwave until warm, taking care not to overheat as the sauce may separate. It’s best enjoyed warm, so consider reheating just before serving.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use regular chocolate chips instead of Riesen caramels?
Yes, you can substitute with chocolate chips, but the chewy caramel texture will be lost. Consider mixing in caramel bits to maintain some chewiness.
Is it necessary to use brewed coffee in the recipe?
Brewed coffee adds a depth of flavor that enhances the chocolate, but if you prefer not to use coffee, hot milk or hot water with a splash of vanilla extract works well as an alternative.
PrintChocolate Cobbler Recipe
This decadent Chocolate Cobbler combines rich cocoa and chewy chocolate caramels baked together in a luscious coffee-infused sauce, creating a moist cake that floats atop a sweet, chocolatey layer. Perfect for serving warm with vanilla ice cream, this dessert offers a delightful balance of textures and intense chocolate flavor ideal for cozy evenings or special occasions.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour
- Yield: 6 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Coffee Sauce Ingredients
- 1/4 cup unsweetened cocoa powder
- 1/4 cup sugar
- 1/4 cup packed brown sugar
- 1 1/2 cups brewed coffee
Chocolate Caramel Layer
- 7 ounces Riesen chewy chocolate caramels
Cake Batter Ingredients
- 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
- Prepare Coffee Sauce: Adjust the oven rack to the center position and preheat your oven to 350°F. In a small pot over medium-low heat, combine the cocoa powder, sugar, brown sugar, and brewed coffee. Stir occasionally until the sugars dissolve and the mixture is hot but not boiling. Keep this warm while preparing the batter.
- Arrange Chocolate Caramels: Unwrap the Riesen chewy chocolate caramels and evenly distribute them across the bottom of an 8-inch by 8-inch square glass baking dish, creating a caramel base for the dessert.
- Prepare Cake Batter: In a large mixing bowl, whisk together the sugar, flour, cocoa powder, baking powder, baking soda, and salt. Add the egg, milk, vegetable oil, and vanilla extract. Using a mixer, beat the ingredients at medium speed for 2 minutes until the batter is smooth and well combined.
- Assemble and Bake: Slowly and carefully pour the cake batter evenly over the caramels without stirring. Then, gently pour the warm coffee mixture over the batter, allowing it to seep through and around without mixing. Bake in the preheated oven for 45 minutes, or until the cake is firm and has risen to the top of the sauce.
- Cool and Serve: Remove the cobbler from the oven and let it cool for 15 minutes. Serve warm, optionally topped with vanilla ice cream for an extra indulgent treat.
Notes
- Do not stir the coffee mixture into the cake batter to allow the cake to rise above the sauce, creating distinct layers.
- Use a glass baking dish for even heat distribution and to easily monitor the baking progress.
- For a homemade coffee base, brew coffee with your preferred strength and flavor profile.
- Let the cobbler cool slightly before serving to allow the layers to set and make serving easier.
- Adding vanilla ice cream on top enhances the contrast between warm cobbler and cold creamy dessert.
Keywords: Chocolate cobbler, chocolate caramel dessert, coffee chocolate cobbler, warm dessert, easy chocolate cobbler recipe, chocolate cake with caramel, baked chocolate dessert
