Chocolate Cobbler

 


What You’ll Need

Be sure to scroll down to the recipe card to get the measurements and full instructions!


Butter – I always use unsalted in baking

Boiling Water

All-Purpose Flour

Baking Powder

Salt

Granulated Sugar

Cocoa Powder– unsweetened is what you need. If you use a dark or dutch processed it will just be a darker and richer taste

How To Make Chocolate Cobbler

Preheat oven to 350ΒΊ F.

In a 13×9 inch baking dish, place an unwrapped stick (1/2 cup) of butter. Put the pan in the oven and let the butter melt completely while you get everything else ready.

In a large bowl whisk together flour, baking powder, salt, cocoa powder and sugar. Stir in milk and vanilla extract until it comes together, the mixture will be very thick, almost like a cookie dough.



In a separate bowl mix together the sugar, brown sugar, and cocoa powder for the topping.

Once the butter has completely melted spread the dough into the bottom of the pan. Do not stir the mixture, just make sure the butter completely coats the bottom of the pan.

Sprinkle over the topping mixture so it is in an evenly layer.

Carefully pour over the boiling water, making sure not to stir or mix the cobbler.

Place in the oven and bake for 35-40 minutes until the top is set and cracked, but the center is still jiggly.

Remove from the oven and let cook for 15 minutes before serving.

Whole Milk

Vanilla Extract

Brown Sugar

If you have made this in the past you may see a difference in the flour. A lot of recipes call for self rising flour. But I NEVER have that on hand, so I use a combination of all-purpose flour, baking powder and salt. Which is really just homemade self-rising flour.

Post a Comment

Previous Post Next Post