When you think of cobbler, you probably think of bubbly saucy fruit topped with a sweet biscuity batter, so fudgy chocolate doesn’t immediately come to mind. But with its ooey-gooey molten bottom and cakey chocolate top, this old-fashioned Southern Chocolate Cobbler definitely fits the cobbler parameters. It’s a similar combination of textures, there’s just no fruit to be seen. Just oodles of rich chocolate, which is always good news.
It’s an easy dessert, and since it basically gives you cake and fudge sauce all at once, it just might be the perfect one. It’s irresistible served with ice cream, thanks to the contrast of the cool ice cream and ooey-gooey chocolate sauce, but no promises that it even makes it out of the baking dish. It’s that good.
Southern Chocolate Cobbler
A cakey crisp top with molten fudginess below.
FOR THE BATTER:
- 1/2 cup unsalted butter
- 1 1/2 cups granulated sugar
- 4 tablespoons unsweetened cocoa powder
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/4 teaspoon salt
- 1 cup milk
- 2 teaspoons vanilla extract
FOR THE TOPPING:
- 2 cups granulated sugar
- 1/2 cup unsweetened cocoa powder
- 3 cups boiling water
- Vanilla ice cream, for serving
- Preheat oven to 350°F.
- Place butter in a 9×13-inch baking dish and put in oven. Once butter has melted, remove and set aside.
- Stir together the 1 1/2 cups sugar, 4 tablespoons cocoa powder, flour, milk, baking powder, salt, and vanilla extract. Spoon into baking dish over melted butter, but do not stir.
- In a separate bowl, mix together the 2 cups sugar and 1/2 cup cocoa powder. Sprinkle over batter in pan. Pour boiling water over topping, but again do not stir.
- Bake until top has set, 35-40 minutes. The bottom will be loose and a bit gooey.
- Let cool 15 minutes before serving. Enjoy!
Recipe adapted from Add a Pinch.