Chocolate Cobbler (Print version)
A warm chocolate cobbler with a crisp cake top and rich molten sauce underneath, baked in one pan with everyday pantry staples.
# Ingredients:
For the batter
01 -
6 tablespoons unsalted butter
02 -
1 cup (125 g) all-purpose flour
03 -
3/4 cup (150 g) granulated sugar
04 -
1 1/2 tablespoons unsweetened cocoa powder
05 -
1 1/2 teaspoons baking powder
06 -
1/4 teaspoon salt
07 -
1/2 cup (120 ml) whole milk
08 -
1 teaspoon vanilla extract
For the topping
09 -
1 cup (200 g) granulated sugar
10 -
1/4 cup (25 g) unsweetened cocoa powder
11 -
1 1/2 cups (355 ml) boiling water
# Instructions:
01 -
Preheat the oven to 350°F (175°C). Place the butter in an 8-inch square baking dish and set it in the oven while it preheats. Remove once the butter is fully melted.
02 -
Whisk the flour, 3/4 cup sugar, 1 1/2 tablespoons cocoa powder, baking powder, and salt together in a bowl. Stir in the milk and vanilla until smooth and thick.
03 -
Stir the remaining 1 cup sugar and 1/4 cup cocoa powder together in a small bowl. Break up any lumps so the mixture sprinkles evenly.
04 -
Pour the batter over the melted butter in the dish. Sprinkle the sugar-cocoa topping evenly across the surface. Slowly pour the boiling water over everything. Do not stir.
05 -
Bake for 30 to 35 minutes, until the top looks dry and crackled but the center still jiggles slightly. Let cool for 10 minutes before serving.
# Good to know:
01 -
Serve warm for the best texture and sauce consistency.