Chocolate Cobbler
A warm, gooey dessert that combines the comforts of a brownie and a hot fudge sundae with a self-saucing magic beneath a tender cake top.
Ingredients
Batter Ingredients
- 1 cup all-purpose flour
- 1/4 cup unsweetened cocoa powder plus 1/4 cup more for topping
- 3/4 cup granulated sugar plus 1/2 cup more for topping
- 2 tsp baking powder
- 1/4 tsp fine salt
- 1/2 cup milk room temperature
- 1/3 cup unsalted butter melted and slightly cooled
- 1 tsp vanilla extract
- 1 cup very hot water
- 1/2 cup chocolate chips optional for extra gooey pockets
Instructions
Preparation
- Preheat your oven to 350°F (175°C). Lightly butter or spray an 8-inch square baking dish.
- In a mixing bowl, whisk flour, 1/4 cup cocoa powder, 3/4 cup sugar, baking powder, and salt until well combined.
- Stir in milk, melted butter, and vanilla until smooth. Fold in chocolate chips if using.
- Spread the batter evenly in the prepared baking dish.
- In a small bowl, combine the remaining 1/4 cup cocoa and 1/2 cup sugar. Sprinkle evenly over the batter.
- Pour the hot water gently over the top. Do not stir.
Baking
- Bake for 28 to 35 minutes, until the top looks set and cracked in spots, and bubbling occurs around the edges.
- Let the Chocolate Cobbler rest for 10 minutes to allow the sauce to thicken a little before serving.
Serving
- Scoop gently, ensuring each portion contains both cake and fudge sauce. Top with vanilla ice cream or whipped cream.
Notes
This dessert is best when freshly baked, but leftovers can be stored at room temperature for up to 6 hours or refrigerated for up to 3 days. For reheating, warm in the microwave or oven.