Chocolate Cobbler
Similar to a lava cake but even easier, this Chocolate Cobbler is absolutely divine. It's made with simple ingredients and features a luscious fudge-like topping.
Servings: 8 servings
Ingredients
For the Batter
- 1 cup all-purpose flour , spooned and leveled
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/2 cup granulated sugar
- 2 tablespoons unsweetened cocoa powder
- 1/2 cup whole milk
- 1/4 cup unsalted butter , melted
- 1 teaspoon vanilla
For the Topping
- 3/4 cup packed brown sugar
- 1/4 cup granulated sugar
- 1/4 cup unsweetened cocoa powder
- 1 1/2 cups very hot water (almost to a boil but not quite)
For serving
- vanilla ice cream
Instructions
- Preheat oven to 350 degrees F. Coat an 8x8-inch square baking dish that has high sides with nonstick cooking spray, then place it on a rimmed baking sheet (just in case the chocolate bubbles over a little.)
- Make the batter: In a mixing bowl, whisk together the flour, baking powder, salt, granulated sugar, and cocoa powder. Stir in milk, melted butter, and vanilla until combined and smooth (batter will be thick.)
- Using a spatula, spread mixture into the prepared baking dish in an even layer.
- Make the topping: Combine the brown sugar, granulated sugar, and cocoa powder; sprinkle over batter - it will look like a lot, but use it all! (DO NOT STIR.)
- Slowly pour hot water over the entire top, trying not to disturb the brown sugar layer (DO NOT STIR.)
- Transfer to the oven and bake until the middle is mostly set, but still has a slight wiggle, about 40 minutes. (The cake will rise to the top and hot fudge will form on the bottom.)
- Remove from oven and let sit for about 15 minutes to set a bit. (It can be tempting to skip this step, but don't! The bottom of the cobbler will still be loose, but letting it sit will allow it to cool and thicken some.)
- Serve warm portions in bowls with some of the chocolate sauce from the pan spooned on top and a scoop of vanilla ice cream!
Notes
Intensify the chocolate flavor. To intensify the chocolate flavor, add 1 teaspoon of espresso powder to the batter mixture. This will not make the dish taste like coffee, but will greatly enhance the chocolate taste.
Switch out the water. Instead of pouring the Hot Water over the flour mixture, try pouring HOT COCOA for some extra chocolate flavor. Or if you love coffee, do half hot water, half hot brewed coffee.
Add cherries. Add a few chopped maraschino cherries to the batter for a chocolate sundae look and flavor.
Nutrition
Calories: 279kcal · Carbohydrates: 54g · Protein: 3g · Fat: 7g · Saturated Fat: 4g · Polyunsaturated Fat: 1g · Monounsaturated Fat: 2g · Trans Fat: 1g · Cholesterol: 17mg · Sodium: 15mg · Potassium: 231mg · Fiber: 2g · Sugar: 40g · Vitamin A: 202IU · Calcium: 89mg · Iron: 2mg