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


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

Recipe Notes

Yield: 2 skillets (10-12 servings)

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