I must admit this one is a first for me! I have made a lot of different things, but never chocolate cobbler. Honestly, the first time I saw this recipe was a few years agos in one of my many recipe collections. At the time I thought hmm, that’s different. It sounded good; but cobbler without fruit?
I never really gave it much thought again until recently, when I stumbled upon the recipe again. So, I pondered it for a few days and now I get it. If you have any picky eaters in your house, this is perfect!
Chocolate Cobbler is just that, cobbler or warm baked loveliness, made with plenty of chocolate, baked in the oven to perfection and topped off with your favorite topping. Doesn’t that sound just about perfect?
I decided if Chocolate Cobbler is as good as they say, Chocolate Mocha Cobbler should be even better! By the way, if you love Mocha flavor top this off with any Mocha ice cream and you should be one happy camper!
With chocolate cobbler there’s no battle over what fruit should be used. Basically a chocolate cobbler should bake up sort-of like brownies over a thick fudgy pudding and this recipe does just that!
Toppings of choice for my oldest must always include ice cream. Here we used coffee flavored (all natural) Haagen-Dazs, and mini chocolate chips. I know, sort of skimpy on the ice cream. Don’t worry, he’s already off to get another scoop.
This is my youngest son’s version. He’s all about layers and layers of chocolate, preferably dark chocolate! Of course he starts out with whip cream, then chocolate sauce, and of course mini chocolate chips.
Chocolate Mocha Cobbler
1 cup all-purpose flour
1 1/2 teaspoons baking powder
1/4 – 1/2 teaspoon salt
2 tablespoons powdered cocoa
1/2 cup White Chocolate Mocha Creamer, brought to room temperature
3 tablespoons melted butter
1/4 cup sugar
1/4 cup brown sugar
2 tablespoons cocoa
3/4 cup White Chocolate Mocha Creamer, brought to room temperature
3/4 cup hot water
1. Preheat oven to 350 degrees F. Spray 11 x 7-in. baking pan with nonstick spray. Set aside.
2. In a bowl, combine the flour, baking powder, salt, and cocoa powder. Stir in milk and melted butter until smooth. Spread into a greased 11 x 7-in. baking pan.
3. Combine the sugar, brown sugar, and 2 tablespoons of cocoa; sprinkle over batter. Pour coffee creamer at room temperature, and hot water over top (do not stir).
4. Bake at 350 degrees for 40-45 minutes or until top of cake spring back when lightly touched. Serve warm with ice cream and toppings of choice, if desired.
* I chose White Chocolate Mocha creamer because we love the flavor of Mocha here, and because I like the way the flavor of white chocolate and darker chocolate play off of each other. Feel free to use any flavor creamer you want to give this dessert a new spin.
* Some of the pictures also have caramel sauce on them. Caramel is also fantastic with the chocolate cobbler and topped off with a little chopped chocolate with sea salt!
Adapted from: Taste of Home