Mocha Chocolate Cobbler

This easy molten Chocolate Cobbler is made with espresso powder and coffee to give this an incredible mocha flavor!

5 from 3 votes

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Prep Time: 20

Cook Time: 40

Total Time: 1

Servings: 6

Calories: 493kcal

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 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 coffee extract)

Preheat the oven to 350 degrees. Grease an 8 x 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, 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.

Course Dessert

Cuisine American

Keyword chocolate cobbler, mocha chocolate cobbler

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