Mocha Chocolate Cobbler

Mocha Chocolate Cobbler

Rivers of molten mocha chocolate sauce bubble up around this easy chocolate cobbler. It’s perfect for Valentine’s Day or any night you need a serious chocolate fix!

Ingredients

  • 1 cup flour
  • 3/4 cup granulated sugar
  • 7 tablespoons cocoa powder, divided
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1 teaspoon Nielsen-Massey Pure Coffee Extract
  • 1 teaspoon Nielsen-Massey Madagascar Bourbon Vanilla Extract
  • 1/2 cup milk
  • 6 tablespoons butter, melted
  • 3/4 cup packed brown sugar
  • 1/2 cup semi sweet chocolate chips
  • 1 1/2 cups very hot fresh brewed coffee OR 1 1/2 cups hot water + 3 teaspoons Nielsen-Massey Pure Coffee Extract

Directions

Preheat the oven to 350 degrees F. Grease an 8×8 inch baking pan or 8-inch 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 Extract, 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.

Notes:

Recipe by NeighborFood

  • 125 grams flour
  • 150 grams granulated sugar
  • 7 tablespoons cocoa powder, divided
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1 teaspoon Nielsen-Massey Pure Coffee Extract
  • 1 teaspoon Nielsen-Massey Madagascar Bourbon Vanilla Extract
  • 120 ml milk
  • 6 tablespoons butter, melted
  • 150 grams packed brown sugar
  • 90 grams semi sweet chocolate chips
  • 350 ml very hot fresh brewed coffee OR 350 ml hot water + 3 teaspoons Nielsen-Massey Pure Coffee Extract

Directions

Preheat the oven to 180 degrees C. Grease an 20×20 cm baking pan or 20-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 Extract, 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.

Notes:

Recipe by NeighborFood

  • 40 minprep

  • 20 mincook

  • 6servings

This Recipe Uses

Madagascar Bourbon Pure Vanilla Extract 4oz

Madagascar Bourbon Pure Vanilla Extract

Pure Coffee Extract 4oz

Pure Coffee Extract