Chocolate Cobbler Recipe
Introduction
Chocolate Cobbler is a rich, comforting dessert that brings together a tender cake-like base with a deeply chocolatey sauce. It’s easy to prepare and perfect for serving warm with ice cream or whipped cream for a cozy treat.
Ingredients
- 6 tablespoons butter
- 1 cup flour
- 3/4 cup white sugar
- 2 tablespoons unsweetened Dutch-process cocoa powder
- 1 teaspoon espresso powder (optional but recommended)
- 1 1/4 teaspoons baking powder
- 1/4 teaspoon salt
- 1/2 cup milk
- 2 teaspoons vanilla extract
- 1/2 cup brown sugar
- 1/4 cup white sugar
- 1/4 cup unsweetened Dutch-process cocoa powder
- 1 1/2 cups hot water
- Vanilla ice cream or whipped cream, for serving
Instructions
- Step 1: Preheat the oven to 350°F (175°C). Place the butter in an 8×8-inch baking dish and set the dish in the oven while it preheats until the butter is melted. If you hear the butter sputtering and popping, remove the dish promptly to prevent burning.
- Step 2: In a mixing bowl, whisk together the flour, 3/4 cup white sugar, 2 tablespoons cocoa powder, espresso powder (if using), baking powder, and salt until evenly combined.
- Step 3: Add the milk and vanilla extract to the dry ingredients and whisk until the batter is smooth and well blended.
- Step 4: Carefully spoon the chocolate batter over the melted butter in the baking dish. Do not stir; simply spread gently to cover the butter.
- Step 5: In a separate bowl, whisk together the brown sugar, 1/4 cup white sugar, and 1/4 cup cocoa powder to make the topping.
- Step 6: Sprinkle the topping evenly over the chocolate batter in the dish.
- Step 7: Slowly and carefully pour the hot water over the topping, ensuring it covers as much as possible without stirring. A few dry spots are acceptable.
- Step 8: Bake the cobbler for 30 to 35 minutes until the top has set but the center remains slightly jiggly.
- Step 9: Serve the chocolate cobbler warm with a scoop of vanilla ice cream or a dollop of whipped cream for an irresistible finish.
Tips & Variations
- Use espresso powder to deepen the chocolate flavor, but it can be omitted if unavailable.
- For a nuttier twist, add chopped toasted walnuts or pecans to the topping mixture.
- Try using milk or dark chocolate cocoa powder according to your preference for sweetness.
- Allow the cobbler to cool slightly for thicker sauce consistency before serving.
Storage
Store any leftover cobbler covered in the refrigerator for up to 3 days. Reheat gently in the microwave until warm before serving. The sauce may thicken after refrigeration; adding a splash of hot water when reheating can help loosen it.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I make this cobbler ahead of time?
Yes, you can prepare the cobbler and refrigerate it before baking. When ready, bake it as directed, adding a few extra minutes if the dish is cold.
What can I substitute for Dutch-process cocoa powder?
If you don’t have Dutch-process cocoa, natural cocoa powder can be used, but it may slightly affect the flavor and acidity. You may need to adjust baking powder accordingly.
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Chocolate Cobbler Recipe
- Total Time: 50 minutes
- Yield: 6 servings 1x
Description
This rich and indulgent Chocolate Cobbler combines a moist, chocolatey cake layer with a luscious cocoa topping, served warm and perfect with vanilla ice cream or whipped cream. The combination of Dutch-process cocoa and espresso powder intensifies the chocolate flavor, making it a decadent dessert that’s easy to prepare and bake in one dish.
Ingredients
Cobbler Base
- 6 tablespoons butter
- 1 cup all-purpose flour
- 3/4 cup white sugar
- 2 tablespoons unsweetened Dutch-process cocoa powder
- 1 teaspoon espresso powder (optional but recommended)
- 1 1/4 teaspoons baking powder
- 1/4 teaspoon salt
- 1/2 cup milk
- 2 teaspoons vanilla extract
Topping
- 1/2 cup brown sugar
- 1/4 cup white sugar
- 1/4 cup unsweetened Dutch-process cocoa powder
- 1 1/2 cups hot water
Serving
- Vanilla ice cream or whipped cream, for serving
Instructions
- Preheat and melt butter: Preheat your oven to 350°F (175°C). Place 6 tablespoons of butter in an 8×8 inch baking dish and put it in the oven as it heats up. Wait until the butter has completely melted but be careful not to let it brown or burn; remove the dish once you hear the butter sputter or pop.
- Mix dry ingredients for base: In a mixing bowl, whisk together 1 cup flour, 3/4 cup white sugar, 2 tablespoons unsweetened Dutch-process cocoa powder, 1 teaspoon espresso powder, 1 1/4 teaspoons baking powder, and 1/4 teaspoon salt until well combined.
- Add wet ingredients: Whisk 1/2 cup milk and 2 teaspoons vanilla extract into the dry ingredients until a smooth batter forms.
- Assemble base layer: Carefully spoon the batter over the melted butter in the baking dish. Do not stir; the butter should remain at the bottom throughout baking.
- Prepare topping mixture: In a separate bowl, whisk together 1/2 cup brown sugar, 1/4 cup white sugar, and 1/4 cup unsweetened Dutch-process cocoa powder.
- Add topping to the batter: Sprinkle the topping mixture evenly over the batter in the baking dish, creating a layer on top.
- Add hot water: Slowly and carefully pour 1 1/2 cups hot water over the topping layer, ensuring it mostly covers the sugars and cocoa but leaving a few spots dry is acceptable. Again, do not stir the mixture.
- Bake the cobbler: Place the dish in the oven and bake for 30 to 35 minutes until the top is set and firm but the center remains slightly jiggly and moist.
- Serve warm: Let the cobbler cool slightly, then serve warm with a scoop of vanilla ice cream or a dollop of whipped cream to complement the rich chocolate flavors.
Notes
- Using Dutch-process cocoa powder and espresso powder enhances the depth of chocolate flavor without adding bitterness.
- Do not stir once you add the batter to butter or when pouring the hot water; the distinct layers create the cobbler’s unique texture.
- Make sure the butter is fully melted but not browned before adding the batter to avoid burnt flavors.
- This dessert is best enjoyed warm, ideally with vanilla ice cream or whipped cream for contrast.
- If you prefer a less sweet version, reduce the sugar in the topping slightly, but it will affect the syrupy topping texture.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Keywords: Chocolate cobbler, chocolate dessert, easy chocolate cobbler, Dutch-process cocoa, baked chocolate dessert, chocolate pudding cake
