Chocolate Cobbler

Chocolate Cobbler


  • 4 tablespoons butter
  • 1 cup dark chocolate chips
  • cup ½ water
  • 1 teaspoon instant coffee powder
  • 1 pack MAYA Decadence Devil’s Food Cake Mix 500g
  • cup ¼ vegetable oil
  • 1 cup water
  • 2 pieces eggs
  • 2 pieces eggs


  • Preheat oven to 350F/177C. Prepare 2 mini cast iron skillets, or 1 large cast iron skillet.
  • Divide the butter and chocolate chips among the two skillets, place inside the oven to melt. Once melted, remove from the oven.
  • In a bowl, combine cake mix, oil, water and eggs. Mix until well combined.
  • Pour the cake batter on the two cast iron skillets.
  • Dilute the coffee powder in the water then pour ¼ cup each on top of the cake batter.
  • Bake for 25-30 minutes or until cake is set. Serve cobbler warm with cold whipped cream or ice cream.


Yield: 2 skillets (10-12 servings)

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