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Warm Chocolate Cobbler

Warm Chocolate Cobbler features moist chocolate cake floating on top of a caramel-streaked, coffee-laced, molten chocolate sauce.

Warm Chocolate Cobbler ~ a layer of moist chocolate cake floats on a caramel-streaked, coffee-laced, pudding-like layer of chocolate decadence | FiveHeartHome.com

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We’ve all enjoyed cobbler before, right? Whether we’re talking blackberry, blueberry, peach, or whatever your personal favorite may be, cobbler typically involves a fruity filling crowned with some sort of cakey or biscuit-ish topping.

But Chocolate Cobbler? That’s served all warm and gooey? Ohhhhh, YES. Mark my words…you’ll never think of cobbler the same way again.

Warm Chocolate Cobbler ~ a layer of moist chocolate cake floats on a caramel-streaked, coffee-laced, pudding-like layer of chocolate decadence | FiveHeartHome.com So to create this culinary masterpiece, the first step is to whip up a quick, basic, one-bowl chocolate cake batter. In the meantime, cocoa powder and two kinds of sugar are melted into some strong, black coffee.

Now even if you’re not a fan of coffee, it can do magical things to chocolate desserts. Coffee brings out a deeper, richer flavor in chocolate, and most of the time people can’t even identify that there’s coffee in there. I do think that this dessert has a slight coffee undertone, but nobody in my family seemed to mind. My kids scarfed down this Warm Chocolate Cobbler without hesitation, and I can assure you that they are not known to be fans of coffee. 😉

Warm Chocolate Cobbler ~ a layer of moist chocolate cake floats on a caramel-streaked, coffee-laced, pudding-like layer of chocolate decadence | FiveHeartHome.com

After the cake batter is made and the coffee mixture is warming, it’s time to unwrap the magical secret ingredients: Riesen chocolate candies!

Have y’all ever had these little bad boys? Oh my goodness…addictive would be the first word that pops into my head. Riesens are chewy chocolate caramels covered in a thin layer of rich chocolate. Seeing as how I have a hard time stopping at 20, it’s a pity they’re individually wrapped, since the wad of candy wrappers in the trash gives me away every time.

Warm Chocolate Cobbler ~ a layer of moist chocolate cake floats on a caramel-streaked, coffee-laced, pudding-like layer of chocolate decadence | FiveHeartHome.com I got the idea to blog about this Warm Chocolate Cobbler while walking past a giant bag of Riesens in the grocery store one day. I didn’t have the recipe handy, but I knew that 2 pounds of candy should be more than enough…and if necessary, I suppose I could figure out a way to somehow use up the leftovers.

Fast forward to later that night, when I wasn’t quite ready to make this dessert (much less had I tracked down the recipe yet). But surely I could open the bag and sneak just *one* chewy chocolate caramel, right? I mean, there were more than enough.

Well, one turned into five turned into 15…so before I managed to decimate the whole bag, I had to staple it shut and hide it under some other packages at the very back of the pantry. And thanks to that excellent, adult-like display of self-control, I am now able to bring you this stunning masterpiece of chocolate euphoria!

Warm Chocolate Cobbler ~ a layer of moist chocolate cake floats on a caramel-streaked, coffee-laced, pudding-like layer of chocolate decadence | FiveHeartHome.com This recipe actually originated from one of those little paperback cookbooks that you find on a rack above the magazines at the grocery store checkout line. When I graduated from college, my mom passed down to me some of her old cookbooks, and the little treasure that yielded this recipe was amongst then. My fellow teacher roommate and I discovered it one day when hunting for a chocolate fix, and it became an immediate favorite of two early 20-somethings who didn’t yet boast a lot of cooking experience. But Warm Chocolate Cobbler??? That we could figure out!

Warm Chocolate Cobbler ~ a layer of moist chocolate cake floats on a caramel-streaked, coffee-laced, pudding-like layer of chocolate decadence | FiveHeartHome.com Putting the cobbler together is pretty simple. Scatter your Riesen candies in the bottom of an 8- by 8-inch baking dish, and pour the chocolate cake batter on top. (The original recipe called for using half of a chocolate cake mix for the cake portion, but in recent years, I’ve swapped that out for a modification of my favorite, one-bowl chocolate cake.) Then carefully pour the warm coffee mixture all over the top. It’s going to look like a flooded, soupy mess, but DO NOT STIR! While the cobbler bakes, the cake will rise to the top and the chocolate caramels and coffee mixture will form a thick, gooey, glossy, pudding-like layer of deliciousness on the bottom. Just like fruit cobbler except, you know, CHOCOLATE.

If you are able to restrain yourself, let the baked cobbler rest for 15 minutes before scooping up a big glob and serving with vanilla ice cream. Because everyone knows that any good warm cobbler should have ice cream melting down over the top!

Warm Chocolate Cobbler ~ a layer of moist chocolate cake floats on a caramel-streaked, coffee-laced, pudding-like layer of chocolate decadence | FiveHeartHome.com And now for a few quick notes, because y’all know I always err on the side of giving way too much information. 😉 I am regularly asked about making substitutions to the recipes that I share, and oftentimes I have not tried those particular substitutions so I don’t feel like I have the authority to promise that they will work out. So I am going to go ahead and get this out there…I can’t think of a substitute for the coffee in this recipe. As mentioned earlier, the coffee serves to accentuate the chocolate moreso than stand alone, so I think that most people won’t pay much attention to the fact that it’s even in there. However, if you abhor the flavor of coffee, you might prefer Skillet S’mores Dip or Chocolate Chip Nutella Swirl Banana Bundt Cake with Nutella Glaze instead. 😉

Similarly, unless you can find another firm, chewy, chocolate caramel, I don’t know that there’s a good substitute for the Riesens. I don’t think that regular chocolates with caramel centers would work the same. But again, I haven’t tried it, so maybe it would? If you successfully swap out the Riesens for another type of candy, leave a comment and share your brilliance with the rest of us! 😉

Warm Chocolate Cobbler ~ a layer of moist chocolate cake floats on a caramel-streaked, coffee-laced, pudding-like layer of chocolate decadence | FiveHeartHome.com

The bottom line is that if you like molten chocolate cake, this Warm Chocolate Cobbler is sure to win you over! However, if your grocery store only has that 2 pound bag of Riesens in stock when you get ready to make it, feel free to send the extras my way…because I’m flat out. After all, a stapled, hidden bag doesn’t do much good if you’re the one who stapled it and hid it.

Warm Chocolate Cobbler ~ a layer of moist chocolate cake floats on a caramel-streaked, coffee-laced, pudding-like layer of chocolate decadence | FiveHeartHome.com

Warm Chocolate Cobbler

Yield: 10 servings

Warm Chocolate Cobbler

Warm Chocolate Cobbler features moist chocolate cake floating on top of a caramel-streaked, coffee-laced, molten chocolate sauce.

Ingredients

  • 1/4 cup unsweetened cocoa powder
  • 1/4 cup sugar
  • 1/4 cup packed brown sugar
  • 1 1/2 cups coffee
  • 7 ounces Riesen chewy chocolate caramels
  • For the 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 coconut oil, melted & cooled (or vegetable oil)
  • 1 teaspoon pure vanilla extract

Instructions

  1. Adjust rack to center position of oven and preheat to 350°F. 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.
  2. Unwrap Riesen candies and evenly space on the bottom of an 8- by 8-inch square glass baking dish.
  3. 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, coconut oil, and vanilla. Beat at medium speed for 2 minutes.
  4. 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.

Notes

A glass baking dish is recommended because the Riesen caramels will stick to the bottom once the chocolate cobbler cools, and it's easier to scrape them off of a glass dish than a metal pan that may scratch.

Recipe Management Powered by Zip Recipes Plugin
http://www.fivehearthome.com/2014/10/28/warm-chocolate-cobbler/

Adapted from Best Recipes: Rich & Gooey Dessert Sensations

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Comments

  1. Debbie Caraballo says:

    Oh. Em. Gee. This looks so delicious! I’ve seen recipes for Chocolate Cobbler before, but have never made it. And…I’ve never had the Riesen’s either! Looks like I might have to rememdy this very soon! Thanks for a great recipe. and extremely nice giveaway too. Just can’t talk about the Ags right now. 🙁
    Have a great rest of the week!

    • Samantha at Five Heart Home Samantha at Five Heart Home says:

      Oh, Deb…you need to buy a big bag of Riesens to try ASAP, and then you need to make this cobbler with the leftovers! 😉 And yes, let’s just hope the Ags can make it through the remainder of this season without too much more trauma…and then we’ll hold out hope again for next season! 😛

  2. GOOD LORD!!!!!!!!!!!!!!!!!!! I’m getting on a plane & coming over. This looks INCREDIBLE!

    Hope you have had a great week my friend – hugs!

    • Samantha at Five Heart Home Samantha at Five Heart Home says:

      Come on down, Gina! I’ll make you this for breakfast if you’ll come see me. 😉 Hope your week is going well and thanks for stopping by!

  3. Ohh, this looks so good! I am a chocolate lover, tho (who isn’t?). I have a recipe similar to this that I make every Christmas in the slow cooker. It has a chocolate fudge sauce that cooks underneath the cake. I would be curious to try this to see how the coffee flavor benefits the chocolate. Yum, thanks for sharing!

    • Samantha at Five Heart Home Samantha at Five Heart Home says:

      I’ve only ever met a few people who didn’t like chocolate, Carrie, and I have to say that I didn’t understand them. 😉 Your slow cooker chocolate recipe sounds divine! And yes, years ago, Ina Garten taught me that a little bit of coffee deepens the flavor of chocolate. And as usual, she was right. 🙂 Hope you’re having a great week!

  4. Daniela Tapia says:

    Anything with chocolate I love, even though I don’t bake my favorite desserts often. I like trying new recipes! This cash giveaway is so amazing, thanks for the chance!

    • Samantha at Five Heart Home Samantha at Five Heart Home says:

      I’m right there with you, Daniela…chocolate anything is hard to resist! I hope you get a chance to try this recipe…I think you’ll love it! And good luck on the giveaway. 🙂 Happy Friday!

  5. Marian Boll says:

    This would be such a great Christmas treat for my grandkids!!!!

  6. Marian Boll says:

    The bread pudding with strawberries would be for my family!!!!

    • Samantha at Five Heart Home Samantha at Five Heart Home says:

      You can’t go wrong with the Chocolate Bread Pudding either, Marian. I honestly can’t say which one I like better. They’re different yet both oh-so-good…it’s a tough call. 😉 Thanks so much for stopping by and I hope you have a great weekend!

  7. Ruth Carter says:

    I am trying to ward off complete chocolate addiction, but this is a losing proposition. Since I teach 7th grade, (my principal is observing me TOMORROW) I can only put off clamping a diving board on the side of this dish and taking the plunge for only so long. However, this should cure what stress-induced ailments I have just perfectly. Warm chocolate goo–what’s not to love?
    Thanks, Samantha!

    RMC

    • Samantha at Five Heart Home Samantha at Five Heart Home says:

      Ha ha, Ruth…I think you totally earned a big bowl of chocolate cobbler for making it through your observation! 😉 Hope it went smoothly, hope you enjoy this recipe, and hope you have a fabulous weekend! Happy Halloween and happy Friday! 🙂

  8. Oh my goodness. I want to lick the computer screen. My husband is in love with chocolate lava cakes and I’m really, “eh….” about them… This may be the perfect compromise. Yummy!

    • Samantha at Five Heart Home Samantha at Five Heart Home says:

      Ha, Erin…well, I hope this recipe pleases both of you then! And I hope your computer screen came out unscathed… 😉 Thanks for stopping by and have a great weekend!

  9. Wooooah. This looks sinful. I need it. Right now. Thanks so much for the giveaway too! Visiting from the Weekend Retreat Link Party!

    • Samantha at Five Heart Home Samantha at Five Heart Home says:

      Thanks for hopping over, Lauren! Enjoy the chocolate treat and good luck with the giveaway! Happy Halloween! 🙂

  10. I saw this on The Weekend Social and I just had to come over and say OH MY! And to pin it.

    • Samantha at Five Heart Home Samantha at Five Heart Home says:

      Ha, Audrey. 😉 Thanks so much for hopping over and for the pin. I hope you get to try this recipe soon!

  11. I saw this at the link party and I about died when I read your post. Coffee AND Riesens all in one dessert? Can something this wonderful exist?? I’ll have to make it and see for myself. 😉

    • Samantha at Five Heart Home Samantha at Five Heart Home says:

      I’m so glad I’m not the only one with a weakness for these particular ingredients, Erin! 😉 I hope this recipe is a hit if you have a chance to try it. Thanks so much for swinging over from the link party…have a wonderful week!

  12. My mouth is watering. I need it. All of it. Riesens are that one guilty pleasure I usually pick up in a little bag from the Dollar Store and hide in my room so I don’t have to share. I must make this! Pinning 🙂

    • Samantha at Five Heart Home Samantha at Five Heart Home says:

      That made me laugh, Meaghan. When I’m not hiding Riesens from myself, I’m definitely hiding them from my family members! 😉 Enjoy, and thanks so much for the pin!

  13. Oh my goodness, CHOCOLATE cobbler?!!! That sounds out of this world delicious!!

    • Samantha at Five Heart Home Samantha at Five Heart Home says:

      I know, Maria…all kinds of craziness, right?! 😉 I love fruit cobbler, but I also love chocolate, so this dessert is a highly tasty homage to both. Hope you have a chance to try it…thanks so much for stopping by!

  14. What an amazing recipe! It looks out of this world wonderful! Thanks a million for sharing with us at Weekend Potluck. What a winner of a recipe!

    • Samantha at Five Heart Home Samantha at Five Heart Home says:

      Thank you, Marsha…you are too sweet! I appreciate you stopping over from Weekend Potluck…I enjoy linking up with y’all each week. And I hope you have a chance to try this one. I’m pretty sure you’ll love it! 😉 Have a wonderful rest of the week!

  15. I’m not even a major chocolate lover, but this cobbler looks So good! I am going to have to make this soon

    • Samantha at Five Heart Home Samantha at Five Heart Home says:

      Thanks, Heather! Maybe it’ll convert you to a full-blown chocoholic when you try it…? 😉

  16. I am a major chocoholic! What a great recipe for any major chocolate lover! Thanks for sharing and I can’t wait to try this one.

    • Samantha at Five Heart Home Samantha at Five Heart Home says:

      I hope you love this one, Valerie! I think it will earn a special place in your chocolate-loving heart. 😉 Have a great weekend!

  17. Chocolate cobbler?! Oh my gosh, I didn’t know I needed this in my life but boy do I!!
    I used to love those riesens, I haven’t seen them around here in a long, long time though I forgot they even existed until I saw this! I’m going to have to hunt them down now!

    • Samantha at Five Heart Home Samantha at Five Heart Home says:

      Ha, Michelle! Well, I’m sorry to have reminded you about those (highly addictive) Riesens…or should I instead say ‘you’re welcome’? 😉 Hope you track some down soon and that you’re able to resist them long enough to get them into this cobbler. 😉 Enjoy your weekend!

  18. Carolyn Crouchet says:

    This was so much fun to cook and even better to gobble up. I made two batches– one for a wonderful friend who came to supper last night, and one to take to a gathering this afternoon. I know it will be a hit there, too! Thanks so much.

    • Samantha at Five Heart Home Samantha at Five Heart Home says:

      I’m so happy that everyone enjoyed this, Carolyn! I have no doubt that your friends appreciate the goodies you always treat them to, and I’m flattered when it’s my recipes you make for them! 😉 Thanks for stopping by and hope you’re having a great week!

  19. What could be substituted for the coffee? My crew doesn’t like that flavor, but I love Rienens so I want to make this!

    • Samantha at Five Heart Home Samantha at Five Heart Home says:

      Hi Jenny! That’s a really great question. I anticipated it and even talked about it in the post, but the truth is, I don’t know what would work well in place of the coffee! The best idea I can come up with is to pour 1 1/2 cups of prepared hot chocolate over the cake batter. I would use it in place of the coffee/cocoa/sugar mixture. Again, I haven’t tried this, so I can’t promise that it would work or taste good, but I think it would be okay? The coffee really contributes to the overall flavor of this recipe, so I feel like it might turn out a bit bland without it, but maybe not…and particularly if your family doesn’t like that flavor in the first place. 😉 Anyway, hope this helps and that you can get this recipe to work without using coffee. Let me know how it turns out if you try it, and good luck!

  20. i want to make this for my work christmas party. do you think using an aluminum pan (the disposable kind) would work out with the reisens? I’m also thinking of lining the pan with reynolds non-stick or parchment paper too. what do you think?

    • Samantha at Five Heart Home Samantha at Five Heart Home says:

      Hi Laura! I don’t see why an aluminum pan wouldn’t work just fine with this recipe. The Riesens don’t really start to stick until the cobbler cools, but it wouldn’t hurt to try nonstick foil. Hope that everyone at your Christmas party enjoy this! Happy December! 🙂

  21. Saw this on my FB. This will be our dessert for our Christmas get together. How can you go wrong with chocolate and coffee. Or the Reisens!!!! I’m diabetic but I will have a lil of this. My grands and great grands will love this.

    • Samantha at Five Heart Home Samantha at Five Heart Home says:

      I hope it’s a hit at your get-together, Sue! I agree…you pretty much can’t go wrong with chocolate, coffee, or Reisens! 😉 Thanks for taking the time to comment and I hope you have a very merry Christmas with your family!

  22. Could you use box cake mix instead?

    • Samantha at Five Heart Home Samantha at Five Heart Home says:

      You can absolutely use a boxed cake mix, Laura! In fact, I adapted this from a recipe that originally called for a boxed cake mix…but you were only supposed to use half of the cake mix. So if you want to make the whole cake mix, it’s probably easiest to use half of the resulting batter for this recipe, and then bake the other half of the batter in a 9-inch round pan. Enjoy! 🙂

  23. I have a question about the coffee in the recipe, and it’s not the same question everyone else is asking. I’m not a coffee drinker so I just need a little clarification… when the recipe calls for 1+1/2 cups of coffee, I presume you are talking about coffee already brewed since I don’t see any other liquid ingredient and I don’t think the sugar would make enough liquid when melted. And you mentioned in your post that it should be strong black coffee – what do you consider “strong”? How much grounds do you use to make the coffee for the recipe?

    • Samantha at Five Heart Home Samantha at Five Heart Home says:

      Hi Julia…great questions! Yes, the coffee should be brewed. As for the amount of grounds you should use to make your coffee, I’m not sure! It depends on the brand of coffee and the type of coffee maker that you have. I’d probably just check the directions on the bag of grounds and make your coffee slightly stronger. Honestly, you can also use coffee made from a small jar of instant coffee in a recipe like this and nobody will know the difference (again, just make it a tad stronger than directed). Hope that helps and that you enjoy…happy Friday! 🙂

  24. This recipe is very similar to a recipe that came from my grandmother called baked fudge pudding. Hers featured a yellow cake base made from scratch and then sprinkled with a mix of cocoa powder, white and brown sugars, and salt. Then the entire pan is topped with boiling water. The differences seem to be no candies in my recipe and coffee vs boiling water. To those wondering about a coffee substitute, I would guess an equal amount of water would work. This idea would also be good with cinnamon in the cake batter and chai tea as the liquid component.

    • Samantha at Five Heart Home Samantha at Five Heart Home says:

      Thanks so much for sharing, Andrea! You grandmother’s Baked Fudge Pudding sounds delicious. I’ll have to play with this recipe and try it with a yellow cake base sometime… 🙂

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