Description
This Chocolate Cobbler is a delightfully gooey, old-fashioned dessert featuring a rich chocolate sauce that forms beneath a tender cake batter. Simple to prepare and baked to perfection, it’s perfect served warm with a scoop of vanilla ice cream for an extra indulgent treat.
Ingredients
Scale
Dry Ingredients
- 1 cup all-purpose flour
- 2 teaspoons baking powder
- ¼ teaspoon salt
- ¾ cup granulated sugar
- 2 tablespoons unsweetened cocoa powder
Wet Ingredients
- ½ cup whole milk
- â…“ cup unsalted butter, melted
- 1 teaspoon vanilla extract
Topping
- ½ cup packed brown sugar
- ¼ cup unsweetened cocoa powder
- 1 ½ cups hot water
Optional
- Vanilla ice cream, for serving
Instructions
- Preheat and prepare the dish: Preheat your oven to 350°F (175°C) and lightly grease an 8×8-inch baking dish to prevent sticking.
- Mix dry ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, salt, granulated sugar, and 2 tablespoons of unsweetened cocoa powder until well combined.
- Add wet ingredients: Stir in the whole milk, melted unsalted butter, and vanilla extract into the dry mixture until you get a smooth batter without any lumps.
- Pour batter into dish: Transfer the batter to the prepared baking dish and spread it evenly with a spatula.
- Prepare the topping: In a small bowl, combine the packed brown sugar and ¼ cup unsweetened cocoa powder. Sprinkle this mixture evenly over the batter in the baking dish.
- Add hot water: Carefully pour 1 ½ cups of hot water over the top of the batter and topping mixture without stirring. This will create the signature chocolate sauce underneath as it bakes.
- Bake: Place the dish in the oven and bake for 35 to 40 minutes, or until the top is set and a rich chocolate sauce has formed beneath the cake layer.
- Cool and serve: Allow the cobbler to cool for 10 minutes before serving. Spoon into bowls and enjoy warm, optionally topped with vanilla ice cream for a creamy contrast.
Notes
- Do not stir after adding the hot water to allow the chocolate sauce to form properly underneath the cake.
- For a deeper chocolate flavor, substitute regular cocoa powder with dark unsweetened cocoa powder.
- You can serve this dessert warm or at room temperature depending on preference.
- Vanilla ice cream is optional but recommended for a perfect balance of warm and cold textures.
Nutrition
- Serving Size: 1 scoop
- Calories: 310
- Sugar: 32g
- Sodium: 220mg
- Fat: 14g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 46g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 35mg
