Chocolate Cobbler
This Chocolate Cobbler turns a handful of pantry staples into a warm, fudgy dessert with almost no effort. A simple batter bakes into a soft cake layer, and underneath it a rich chocolate sauce forms all on its own. It is like a brownie, a pudding cake, and a warm fudge sauce all in one dish.
Equipment
- 9x13-inch baking dish Ceramic holds heat evenly
- Large mixing bowl
- Whisk
- Measuring cups and spoons
- Fine-mesh sieve For a smooth, lump free cocoa topping
Ingredients
For the Cobbler Batter
- 1/2 cup unsalted butter 1 stick, 113g, melted
- 1 cup granulated sugar 200g
- 2 cups self-rising flour 240g; or substitute 2 cups all-purpose flour + 3 tsp baking powder + 1/2 tsp salt
- 1/4 cup unsweetened cocoa powder 25g
- 1 cup whole milk 240ml
- 2 teaspoons pure vanilla extract 10ml
For the Chocolate Topping
- 1 1/2 cups light brown sugar packed, 300g
- 1/4 cup unsweetened cocoa powder 25g
- 1 3/4 cups boiling water 415ml
For Serving
- vanilla ice cream for serving
- warm caramel sauce optional, for drizzling
- whipped cream optional, freshly whipped
- powdered sugar optional, for dusting
- fresh berries optional, for brightness
Instructions
- Preheat oven to 350°F (175°C). Place butter in a 9x13 inch baking dish and set in the warming oven for 3 to 4 minutes, just until fully melted. Remove and set on a heatproof surface, leaving the melted butter in an even layer.
- In a large mixing bowl, whisk together the self-rising flour, granulated sugar, and 1/4 cup cocoa powder until no streaks remain. Pour in the milk and vanilla, then stir just until the batter comes together, thick and smooth. A few small lumps are fine.
- Spoon the batter evenly over the melted butter and spread it to the edges with the back of a spoon. Do not stir the batter into the butter; the layers need to stay separate.
- In a small bowl, whisk together the brown sugar and remaining 1/4 cup cocoa powder, breaking up any clumps. Sprinkle evenly over the batter, covering it from edge to edge.
- Bring 1 3/4 cups water to a full boil. Slowly and evenly pour the boiling water over the entire surface of the cobbler, moving in a steady back and forth pattern. Do not stir.
- Carefully transfer the dish to the preheated oven. Bake for 35 to 40 minutes, until the top looks set, matte, and slightly cracked like a brownie. The center will still look a little jiggly, which is expected.
- Remove from the oven and set on a wire rack or trivet. Let rest for 15 to 20 minutes before serving, as the fudge sauce continues to thicken as it cools. Scoop warm portions into bowls, spooning extra sauce from the bottom over each serving.
Notes
- If you do not have self-rising flour, whisk together 2 cups all-purpose flour, 3 teaspoons baking powder, and 1/2 teaspoon salt, then use in its place.
- Pour the boiling water gently over the back of a spoon so it does not punch holes through the batter.
- Use a light hand when mixing the batter; overmixing can make the cake layer dense instead of soft.
- Check the cobbler around the 30 minute mark if your oven tends to run hot, since ovens vary quite a bit.
- Let it rest before serving; cutting in too soon means a thinner, runnier sauce.
- For a deeper flavor, swap in a rich, natural cocoa powder or Dutch-process cocoa.
- Mocha variation: stir 1 tablespoon instant espresso powder into the boiling water before pouring over the top.
- Peanut butter swirl variation: drop spoonfuls of peanut butter over the batter before adding the cocoa topping.
- Storage: cover tightly at room temperature for up to 1 day, refrigerate in an airtight container for up to 4 days, or freeze portions for up to 2 months.
- Reheat a single portion in the microwave for 20 to 30 seconds, or a larger portion covered with foil in a 300°F oven for about 15 minutes.
Nutrition
Serving: 1ServingCalories: 290kcalCarbohydrates: 54gProtein: 3gFat: 7gSaturated Fat: 4gMonounsaturated Fat: 2gCholesterol: 18mgSodium: 160mgPotassium: 120mgFiber: 1gSugar: 41gVitamin A: 4IUCalcium: 4mgIron: 6mg
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