Prepare cake batter by whisking together sugar, flour, cocoa powder, baking powder, baking soda, and salt together in a large bowl. Blend in eggs, milk, coconut oil, and vanilla. Beat at medium speed for 2 minutes.
Slowly pour cake batter over candies. Carefully and evenly pour warm coffee mixture over cake batter. DO NOT STIR! Bake for 45 minutes or until the cake layer is firm (the cake will float to the top of the sauce while baking).
A glass baking dish is recommended because the Riesen caramels will stick to the bottom once the chocolate cobbler cools, and it's easier to scrape them off of a glass dish than a metal pan that may scratch.
For the chocolate cake batter: