Hot Salted Caramel Chocolate Easter Cob Loaf

Hot Salted Caramel Chocolate Easter Cob Loaf


Servings 15
Time Needed Prep
Ingredients 16
Difficulty Medium

Rating (click to rate)

4.1 based on 9 ratings.


  • Chocolate Brownie Cob Loaf
  • 3 Cups Self Raising Flour
  • 3 tbsp Cocoa
  • 2 tbsp Caster Sugar
  • 1 tbsp Golden Syrup
  • 100 g Chocolate Melts
  • 3 tbsp Butter
  • 100 g White Chocolate Melts
  • 1 Cup Milk
  • Hot Salted Caramel Filling
  • 2 Cups Caster Sugar
  • 100 g White Chocolate
  • 3/4 Cup Of Butter
  • 1 cup Cream
  • 1 tsp Flaky Salt
  • 2 tbsp Corn Flour

Nutrition Information

Qty per
146g serve
Qty per
Energy 707.05683333333kcalcal 485.24935373916kcalcal
Protein 5.5731666666667gg 3.824834717361gg
Fat (total) 56.656gg 38.882712236634gg
 - saturated 37.0285gg 25.41246311166gg
Carbohydrate 46.750333333333gg 32.084505753437gg
 - sugars 11.598333333333gg 7.9598746368357gg
Dietary Fibre 2.4896666666667gg 1.7086450255073gg
Sodium 441.8045mgmg 303.20808455151mgmg

Please Note - Nutritional information is provided as a guide only and may not be accurate.

Hot Salted Caramel Chocolate Easter Cob Loaf with Hot Cross Bun Dippers will make your Easter sweeter and better!

This recipe can serve up to 15 people so you can celebrate Easter with your family and friends – the kids are going to love it! Enjoy this gooey, chocolatey and decadent Hot Salted Caramel Chocolate Easter Cob Loaf with Hot Cross Bun Dippers.

Chocolate mousse Cob Loaf | Stay at Home Mum.com.au
Here’s a variation from Baker’s Delight Au with their Chocolate Mousse Cob!

This tastes like a chocolate cake, and the delicious hot salted caramel filling is decadent and thigh-thickening!

Give it a try and you’ll be amazed.

hot chocolate cob dip more must see videos 135151 3 | Stay at Home Mum.com.au
Taste has its own recipe for a Hot-chocolate mousse cob dip as well!

We just made one right now and it’s incredibly delightful! I’m out of words!!!


  1. Sift the self-raising flour, caster sugar and cocoa into a bowl.

  2. Add the butter and use your fingertips to 'rub together' the mix until the mixture comes together like breadcrumbs.

  3. Add the chocolate melts and golden syrup.

  4. Fold in the milk and knead lightly until it comes together.

  5. Line a large cake tin with aluminium foil.  Place the Cob Loaf into the cake tin, heaping it up in the centre to give it the 'cob loaf' shape.

  6. Bake for 30 minutes or until the outside has formed a hard crust.

  7. Allow cooling in the pan.

  8. Add the caster sugar to the bottom of a saucepan, spreading it evenly over the bottom.

  9. Heat over high, and whisk the sugar as it starts to melt.

  10. Once all the sugar has melted, allow the mixture to continue cooking until it deepens to a golden colour.

  11. Add the butter to the mixture (being careful as it may spit) and whisk it together until the butter and sugar have come together.  Remove the pan from the heat.

  12. Very slowly pour in the cream whilst whisking at the same time.   Whisk until smooth.

  13. Add the flaky salt and again beat well.

  14. Let the mixture cool for a few minutes.

  15. Cut a circle into the top of the cob loaf, and remove as much as the filling as you can.

  16. Cut up mini Hot Cross Buns, toast and set aside (use these as dippers)

  17. Pour the hot caramel sauce into the cob loaf.

  18. Decorate with honeycomb, raspberries and grated chocolate.

  19. Serve hot.

Jody Allen
About Author

Jody Allen

Jody Allen is the founder of Stay at Home Mum. Jody is a five-time published author with Penguin Random House and is the current Suzuki Queensland Amb...Read Moreassador. Read Less

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