Nielsen-Massey Vanillas

 

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Mocha Chocolate Cobbler

Mocha Chocolate Cobbler

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Servings: 6-8

1 cup125 g flour
3/4 cup150 g granulated sugar
7 tablespoons cocoa powder, divided
2 teaspoons baking powder
1/2 teaspoon salt
1 teaspoon1 teaspoon Nielsen-Massey Pure Coffee Extract
1 teaspoon1 teaspoon Nielsen-Massey Madagascar Bourbon Vanilla Extract
1/2 cup120 ml milk
6 tablespoons6 tablespoons butter, melted
3/4 cup150 g packed brown sugar
1/2 cup90 g semi sweet chocolate chips
1 1/2 cups350 ml very hot fresh brewed coffee OR 1 1/2 cups350 ml hot water + 3 teaspoons3 teaspoons Nielsen-Massey Pure Coffee Extract

Preheat the oven to 350 degrees F180 degrees C. Grease an 820 x 8 inches20 cm baking pan or 8-inch20-centimeter cast iron skillet. 

In a bowl, whisk together the flour, sugar, 3 tablespoons of the cocoa powder, baking powder, and salt.

In another bowl, whisk together the coffee extract, vanilla, milk, and butter. Add the butter mixture to the flour mixture and stir to combine. Spread the cake mixture in the prepared pan.

Combine the brown sugar and remaining 4 tablespoons of cocoa powder. Sprinkle over the cake batter. Spread the chocolate chips over top. 

Pour the hot coffee (or water) over top of the cake. Do not stir. Place the pan in the oven and bake for 40 minutes or until the mixture is bubbly with some parts that are set. There will be some molten chocolate parts that will remain liquid. Serve warm with vanilla ice cream.

Recipe courtesy of Courtney Rowland, NeighborFood




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