Chocolate Cobbler

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

Warm Chocolate Cobbler on a plate topped with vanilla ice cream, with text overlay

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If you enjoy gooey chocolate desserts, you'll also love S'mores Dip, One-Minute Chocolate Peanut Butter Mug Cake, or Slow Cooker Chocolate Peanut Butter Fondue!

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.

close-up of gooey center oozing out

Ingredients

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 Chocolate Cobbler without hesitation, and I can assure you that they are not known to be fans of coffee. 😉

Serving scooped out and missing from glass baking dish

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.

Wrapped and unwrapped Riesen caramel candies scattered on table

I got the idea to blog about this 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. 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 FIFTEEN.

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!

Chocolate Cobbler on a white plate with a spoon topped with melting vanilla ice cream

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 among 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!

Close-up aerial view of Chocolate Cobbler with vanilla ice cream on top and a spoon

How to Make Chocolate Cobbler

Putting the recipe together is pretty simple.

  1. Scatter your Riesen candies over the bottom of an 8- by 8-inch baking dish.
  2. Pour the chocolate cake batter on top.
  3. 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!

Aeriel view of glass dish of Chocolate Cobbler with missing serving

Substitutions

I've gotten some questions about making substitutions in this recipe. While I have personally only made the recipe as directed, here are some ideas for substitutions that reportedly work...according to others who have tried them or according to similar recipes.

Can I use anything in place of the coffee?

As mentioned earlier, in a recipe like this, coffee serves to accentuate the chocolate flavor more so than stand alone. I find that most people don't even detect any coffee flavor in the final cobbler. However, if you prefer not to use coffee in this recipe, I can't really think of an equivalent substitute aside from plain water.

On the other hand, if you don't already have brewed coffee on hand, you can whip some up quickly by mixing instant coffee granules or espresso powder (per the directions on the jar) into 1 ½ cups hot water.

Do I have to use Riesen caramels?

If you can't find firm, chewy, chocolate-covered caramels (like Riesens), regular chewy caramel candies (like Kraft) should work instead. (Mary in the Comments section shared that she uses regular unwrapped caramels and they work just fine.)

Can I use a cake mix in this recipe?

Yes! The original recipe actually called for using half of a prepared Devil's Food cake mix for the cake portion. So you could certainly use that instead of the from-scratch modification of my favorite, one-bowl chocolate cake, which is what's listed in this recipe.

Warm Chocolate Cobbler with a Scoop of Ice Cream on a White Scalloped Plate

The bottom line is that if you like molten chocolate cake, this warm, gooey 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.

More Chocolate Favorites

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

Chocolate Cobbler

Warm and gooey Chocolate Cobbler features moist chocolate cake floating on top of a caramel-streaked, coffee-laced, molten chocolate sauce.
Course: Dessert
Cuisine: American
Prep Time: 15 minutes
Cook Time: 45 minutes
Total Time: 1 hour
Servings: 10 servings
Calories: 320kcal
Print Pin Rate

Ingredients

  • ¼ cup unsweetened cocoa powder
  • ¼ cup sugar
  • ¼ cup packed brown sugar
  • 1 ½ cups brewed coffee
  • 7 ounces Riesen chewy chocolate caramels

FOR CHOCOLATE CAKE BATTER:

  • 1 cup sugar
  • ¾ cup all-purpose flour
  • cup unsweetened cocoa powder
  • ¾ teaspoon baking powder
  • ¾ teaspoon baking soda
  • ½ teaspoon salt
  • 1 egg
  • ½ cup milk
  • ¼ cup vegetable oil, such as sunflower
  • 1 teaspoon pure vanilla extract

Instructions

  • 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.
  • 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.

Video

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.

Nutrition

Calories: 320kcal | Carbohydrates: 55g | Protein: 4g | Fat: 11g | Saturated Fat: 8g | Cholesterol: 20mg | Sodium: 251mg | Potassium: 201mg | Fiber: 2g | Sugar: 44g | Vitamin A: 70IU | Vitamin C: 0.2mg | Calcium: 70mg | Iron: 1.4mg
Made this recipe? I'd love to see on IG!Mention @FiveHeartHome or tag #FiveHeartHome!

Adapted from Best Recipes: Rich & Gooey Dessert Sensations.
Originally published October 28, 2014.

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65 Comments

  1. 5 stars
    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.

    1. 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!

  2. 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!

    1. 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!

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

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

    1. Thanks, Heather! Maybe it'll convert you to a full-blown chocoholic when you try it...? 😉

  4. 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!

    1. 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!

    1. 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!

  5. 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 🙂

    1. 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!

  6. 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. 😉

    1. 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!

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

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

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

  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!

    1. 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. 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

    1. 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! 🙂

    1. 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!

  10. 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!

    1. 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!

  11. 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!

    1. 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!

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

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

    1. 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!

  13. 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!

    1. 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! 😛