Indulge in a Decadent Southern Chocolate Cobbler
The Southern Chocolate Cobbler is a dessert that will satisfy your sweet tooth and warm your heart. Its unique preparation method creates a fudgy, chocolaty cake on top and a rich, gooey sauce on the bottom. This dessert is perfect for sharing with friends and family, and it is best served warm with a scoop of vanilla ice cream.
Ingredients
FOR THE BATTER:
- 113 grams 1/2 cup unsalted butter
- 300 grams 1 1/2 cups granulated sugar
- 30 grams 4 tablespoons unsweetened cocoa powder
- 240 grams 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/4 teaspoon salt
- 240 ml 1 cup milk
- 2 teaspoons vanilla extract
FOR THE TOPPING:
- 400 grams 2 cups granulated sugar
- 60 grams 1/2 cup unsweetened cocoa powder
- 720 ml 3 cups boiling water
- Vanilla ice cream for serving
Instructions
- Preheat the oven to 350°F (175°C).
- In a 9x13-inch baking dish, place the unsalted butter and put it in the oven to melt. Once melted, remove from the oven and set aside.
- In a large mixing bowl, stir together the granulated sugar, unsweetened cocoa powder, all-purpose flour, baking powder, salt, milk, and vanilla extract until well combined. Spoon the batter over the melted butter in the baking dish, but do not stir.
- In a separate bowl, mix together the granulated sugar and unsweetened cocoa powder. Sprinkle the mixture evenly over the batter in the baking dish, but do not stir.
- Pour the boiling water over the mixture in the baking dish, but again, do not stir.
- Bake for 35-40 minutes, until the top has set, and the bottom is loose and a bit gooey.
- Let the cobbler cool for 15 minutes before serving with a scoop of vanilla ice cream.
Notes
Be sure to use unsweetened cocoa powder in both the batter and the topping for the best flavor.
The cobbler will be loose and a bit gooey on the bottom, which is what makes it so delicious.
You can use any kind of milk, but whole milk will yield the best results.
Leftovers can be stored in an airtight container in the refrigerator for up to three days.
The cobbler will be loose and a bit gooey on the bottom, which is what makes it so delicious.
You can use any kind of milk, but whole milk will yield the best results.
Leftovers can be stored in an airtight container in the refrigerator for up to three days.