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Chocolate Cobbler Recipe

★★★★★

4.6 from 67 reviews
  • Author: Thomas
  • 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

Scale

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

  1. 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.
  2. 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.
  3. Add wet ingredients: Whisk 1/2 cup milk and 2 teaspoons vanilla extract into the dry ingredients until a smooth batter forms.
  4. 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.
  5. 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.
  6. Add topping to the batter: Sprinkle the topping mixture evenly over the batter in the baking dish, creating a layer on top.
  7. 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.
  8. 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.
  9. 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

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Find it online: https://mealmagicplace.com/chocolate-cobbler-recipe/