It’s yummy and gooey and oh so gorgeous tasting ….
Mocha Fudge Cobbler!
This is one of those recipes that has “oh happy day” written all over it!
We know that if the word decadent is used along with chocolate, that pretty much sums it up. But I’ll go one step further just to clarify and add that it’s a decadent molten lava flow of hot syrupy chocolate hidden by more chocolatey mocha brownie goodness to indulge in with a slather of whipped cream or better yet, your favorite ice cream and more caramel syrup drizzled over top for good measure. {deep breath}
As you may have gathered, I’m a bit of a fan and would be extremely happy if my children learned to make this for my dinner one night – seriously dinner. OK, I would settle to have it for dessert, if I must.
If you are needing an easy peasy lemon squeezy dessert to have on hand and ready to make, this one is a must try. Most of the ingredients you probably already have in your pantry and if you are not a fan of coffee, just make the coffee really weak or try using instant hot chocolate instead. Yes, I know – more chocolate.
I came across this recipe a while back in the Southern Pie Book, and found no reason to tweak it except for the option of using instant hot chocolate in place of coffee if desired.
Yes, it’s insanely decadent and tastes gorgeous!
Mocha Fudge Cobbler
Ingredients
- 1 cup All -Purpose Flour
- 2 tsp. Baking Powder
- ¼ tsp. Salt
- 1 ¼ cups White Sugar divided
- ¼ cup plus 2 Tbls. Unsweetened Cocoa divided
- ½ cup Milk
- ⅓ cup Vegetable Oil
- 1 tsp. Vanilla Extract
- ½ cup firmly packed Light Brown Sugar
- 1 ½ cups hot Brewed Coffee or Instant Hot Cocoa
- Whipped Cream optional
- Ice Cream optional
- Caramel Sauce optional
Instructions
- Preheat oven to 350°F. Lightly grease 2 quart baking dish or 10 inch oven proof skillet (I used my cast iron skillet).
- In a large bowl, mix together the Flour, Baking Powder, Salt, 3/4 cups of the White Sugar & 2 Tbls. Cocoa.
- Make a well in the Flour mixture, add in the Milk, Oil & Vanilla and mix until dry ingredients are moistened.
- Pour batter into a prepared baking dish and spread out evenly.
- In small mixing bowl, mix together the Brown Sugar, remaining 1/2 cup White Sugar & remaining 1/4 cup of Cocoa, blending well.
- Sprinkle the Brown Sugar mixture evenly over the batter.
- Slowly drizzle the hot Coffee (or hot Chocolate) over the Brown Sugar mixture carefully, try not to mess up the layers. (Do NOT Stir). BE CAREFUL when putting in oven so that the hot Coffee doesn't spill out.
- Bake in the preheated 350°F oven for about 35 - 40 minutes or until a brownie/cake like layer forms on top.
- Remove carefully from oven and cool for at least 20 - 25 minutes before serving.
- Serve with Whipped Cream or Ice Cream and Caramel Sauce lavishly slathered on top.
- Enjoy.
