If you're looking for a decadent chocolate dessert, my Chocolate Cobbler recipe is the one you've been dreaming of all this time.
- ¾ cup (6 oz/170 g) butter
- 1 cup (5 oz/142 g) self-rising flour
- ½ cup (3 oz/85 g) dark brown sugar
- ⅓ cup (2½ oz/71 g) granulated sugar
- 2 tablespoons (½ oz/14 g) unsweetened cocoa powder
- ¼ teaspoon salt
- ¾ cup (6 fl oz/180 ml) whole milk
- 2 teaspoons vanilla extract
- ½ cup (3 oz/85 g) bittersweet chocolate, chopped
- ⅔ cups (5 oz/142 g) granulated sugar
- ¼ cup (1 ½ oz/43 g) dark brown sugar
- 5 tablespoons (1 oz/28g) unsweetened cocoa powder
- 1 ½ cups (12 fl oz/360 ml) boiling water
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Preheat oven to 350°F (180°C). Place butter in baking dish, about 11 x 7-inch. Place dish in oven and heat until butter melts, about 5 minutes. Remove from oven and set aside.
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In a medium bowl, stir together flour, brown sugar, granulated sugar, cocoa powder and salt.
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Pour in the milk and vanilla and whisk until the batter is smooth. Lastly fold in the chopped chocolate.
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Pour batter evenly over melted butter in the baking dish. Do not stir.
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In a small bowl, stir together the granulated sugar, brown sugar, and cocoa powder. Sprinkle evenly over the cake batter in a baking dish, Do Not Stir.
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Carefully pour boiling water over mixture in dish, again Do Not Stir.
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Bake for about 30 minutes, until edges are golden brown and mixture is set on top. Serve cobbler warm with vanilla ice cream. Cover leftovers and store for up to 3 days in the fridge.
- If you can’t buy self-rising flour, you can easily make your own with my recipe.
- I strongly recommend using bittersweet chocolate rather than milk for the ultimate, over-the-top decadent dessert.
- This dessert doesn’t allow you to stir it. Please follow my directions and DO NOT STIR where it applies.
- When it comes to cocoa powder, use unsweetened cocoa powder, not hot chocolate powder. It’s not the same thing.
- Use a baking pan around 7 x 11 inches. If you use a 9 x 13 inches the dessert won’t be thick.