Make your own warm chocolate cobbler!

Want to know one of my biggest guilty pleasures? Warm and gooey chocolate desserts. Ideally combined with whipped cream or vanilla ice cream. This, warm chocolate cobbler will definitely do the trick, and that’s especially true during winter. I’m picturing myself enjoying this while cozying up on the couch with a good show on Netflix, having a perfectly gooey piece of warm chocolate cobbler, while hearing the wind roar outside. If you’re also a fan of gooey treats, I highly recommend you to try this one out.

The recipe below yields 10 servings.

INGREDIENTS

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

FOR CHOCOLATE 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

You’ll find the original recipe HERE.

INSTRUCTIONS

• Adjust rack to center position of oven and preheat to 350°F or 175°C . In a small pot set over medium-low heat, combine cocoa, sugar, brown sugar, and coffee. Cook, stirring occasionally, until sugars are dissolved and mixture is hot. Keep warm.
• Unwrap Riesen candies and evenly space on the bottom of an 8- by 8-inch square glass baking dish.
• Prepare cake batter by whisking together sugar, flour, cocoa powder, baking powder, baking soda, and salt together in a large bowl. Blend in eggs, milk, oil, and vanilla. Beat at medium speed for 2 minutes.
• Slowly pour cake batter over candies. Carefully and evenly pour warm coffee mixture over cake batter. DO NOT STIR! Bake for 45 minutes or until the cake layer is firm (the cake will float to the top of the sauce while baking). Cool for 15 minutes before serving warm topped with vanilla ice cream, if desired.

PRO TIPS

• It’s really important for the baking process in the oven that the coffee mixture sits right on top of the cake batter and is spread out evenly.
• Once you’ve added the Vanilla Ice cream, the melted Riesen’s will react to the cold ice cream. The cobbler will get stiff if you let the ice cream sit for too long. Make sure to enjoy this dessert right after you’ve added the ice cream.

Will you be making this at home? Let me know in the comments! If you’re interested in more chocolate treats, I highly recommend you to check out my hot chocolate cheesecake, which you’ll find HERE.