Chocolate Cobbler

Warm, gooey chocolate cake hidden just beneath a rich, crackly surface makes this chocolate cobbler a hidden gem of the dessert world. Top it with a melty scoop of vanilla ice cream to make any chocolate lover's day.

Course Dessert

Cuisine English, Irish

Prep Time 15

Cook Time 35

Total Time 50

Servings

Calories 600kcal

Author Imma

Ingredients

The Chocolate Cobbler

¾ cup (90g) all-purpose flour
1½ teaspoons (7g) baking powder
½ teaspoon (3g) salt
½ cup (100g) granulated sugar
⅓ cup (60g) semi-sweet chocolate (chips or chunks)
2 tablespoons (30g) unsweetened cocoa powder
½ cup (118ml) milk
½ cup (113g) butter
1 teaspoon (5ml) vanilla extract

The Cobbler Topping

½ cup (100g) granulated sugar
½ cup (110g) brown sugar
¼ cup (60g) unsweetened cocoa powder
1½ cups (350ml) boiling water
vanilla ice cream for serving (optional but recommended)

Instructions

Preheat oven to 350℉ (175℃).
Whisk flour, baking powder, sugar, and salt in a medium-sized mixing bowl. Set aside.
Place chocolate chunks or chips in a small bowl and microwave in 20-second intervals until melted.
Add cocoa powder, milk, and vanilla extract, and mix until thoroughly combined.
Create a well in the dry ingredients and pour in the chocolate mixture and melted butter. Stir until a thick batter forms.
Pour into a small, ungreased, 8-inch rectangular casserole dish with high sides.
In another bowl, mix cocoa powder, granulated sugar, and brown sugar. Sprinkle evenly over the top of the chocolate batter. PLEASE DO NOT STIR OR MIX.
Gently pour hot water over the mixture. Again, please don't stir. Place a baking sheet in the oven, then put the chocolate cobbler on it in case the batter spills over while baking.
Bake for 30-35 minutes or until the top part sets. Carefully remove it from the oven and cool for 5-10 minutes before serving. Serve warm with vanilla ice cream.

Notes

Use high-quality chocolate (bars or chips) with at least 60% cocoa content for a deep, rich chocolate flavor. Avoid using low-quality chocolate or chocolate-flavored chips, as they can have an artificial taste and affect the overall texture of your cobbler.
Chocolate cobbler is best warm, while the sauce is gooey and the cake is soft.
A note on the science of cobbler: cool or warm water simply won't suffice. Only boiling water will create that perfectly crisp, shiny, crackly top layer with a tender dough underneath.
Please remember that the nutritional information is a rough estimate and can vary significantly based on the products used in the recipe.

Nutrition