Ingredients:

  • 1 (12-ounce) can full fat Evaporated Milk
  • 1 cup Semi-sweet Chocolate Chips (175 g)
  • 1 teaspoon Vanilla Extract (5 ml)
  • 1 teaspoon Instant Espresso/Coffee Granules (5 g, optional)
  • 1/4 teaspoon Sea Salt
  • 1 (15.25-ounce) box Chocolate Cake Mix (432 g)
  • 1/2 cup Pecans or Walnuts (60 g, roughly chopped, optional)
  • 1 1/2 sticks Unsalted Butter (170 g, cold, sliced)

Instructions:

  1. Preheat the oven to 350°F (175°C). Lightly grease a standard 9x13 inch (23x33 cm) casserole or baking dish.
  2. In a medium bowl, whisk together the evaporated milk, chocolate chips, vanilla extract, instant coffee granules (if using), and salt until just combined. Pour the entire liquid mixture evenly into the prepared baking dish.
  3. Open the box of dry chocolate cake mix (do not prepare it). Sprinkle the dry cake mix evenly over the liquid base. Use a flat spatula to gently spread the powder, ensuring the liquid base is entirely covered. Do not stir the layers.
  4. If using nuts, sprinkle the chopped pecans or walnuts evenly over the dry cake mix layer.
  5. Slice the 1 1/2 sticks of cold butter into thin, uniform pieces (about 24 slices). Arrange the butter slices closely together across the entire surface of the cake mix layer to ensure maximum coverage.
  6. Bake for 45 to 50 minutes, or until the topping is golden brown and bubbling, and the cake layer appears set in the center. Remove from the oven and let the cobbler rest for at least 15 minutes before serving to allow the fudgy base to set slightly.