Indulgent Southern Chocolate Cobbler (Print version)
A warm Southern chocolate cobbler with a soft cocoa cake top and a thick fudge sauce that forms underneath as it bakes.
# Ingredients:
For the batter
01 -
1/2 cup (113 g) unsalted butter
02 -
1 1/2 cups (300 g) granulated sugar
03 -
4 tablespoons (22 g) unsweetened cocoa powder
04 -
2 cups (240 g) all-purpose flour
05 -
2 teaspoons baking powder
06 -
1/4 teaspoon fine salt
07 -
1 cup (240 ml) whole milk
08 -
2 teaspoons vanilla extract
09 -
1 teaspoon instant espresso powder, optional
For the cocoa topping
10 -
2 cups (400 g) granulated sugar
11 -
1/2 cup (43 g) unsweetened cocoa powder
12 -
3 cups (720 ml) boiling water
For serving
13 -
Vanilla ice cream or whipped cream, optional
# Instructions:
01 -
Preheat the oven to 350 degrees F. Place the butter in a 9x13-inch baking dish and set it in the oven until melted, then remove the dish carefully.
02 -
In a large bowl, whisk 1 1/2 cups sugar, 4 tablespoons cocoa, flour, baking powder, salt, and espresso powder if using. Stir in the milk and vanilla until a thick, smooth batter forms.
03 -
Spoon the batter evenly over the melted butter in the baking dish. Do not stir the batter into the butter.
04 -
In a separate bowl, mix 2 cups sugar with 1/2 cup cocoa powder. Sprinkle this mixture evenly over the batter, reaching the edges of the pan.
05 -
Slowly pour the boiling water over the entire surface. Do not stir after adding the water.
06 -
Bake for 35-40 minutes, until the top is set and lightly crackled. The bottom should remain loose and saucy.
07 -
Let the cobbler cool for 15 minutes before scooping. Serve warm with vanilla ice cream or whipped cream if desired.
# Good to know:
01 -
The cobbler is meant to be saucy underneath, so do not bake until dry.
02 -
Use boiling water, not warm tap water, for the best self-saucing texture.
03 -
Resting for 15 minutes helps the sauce thicken before serving.