Southern Chocolate Cobbler
A rich and gooey Southern Chocolate Cobbler with a soft chocolate topping and warm fudgy sauce underneath. Best served warm with ice cream.
Equipment
- 9x13-inch baking dish
- Mixing bowls
- Whisk
- Spoon
Ingredients
- 1/2 cup unsalted butter for the baking dish
- 1 1/2 cups granulated sugar for the batter
- 4 tablespoons unsweetened cocoa powder for the batter
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/4 teaspoon salt
- 1 cup milk
- 2 teaspoons vanilla extract
- 2 cups granulated sugar for the topping
- 1/2 cup unsweetened cocoa powder for the topping
- 3 cups boiling water
- 1 serving vanilla ice cream for serving
Instructions
- Preheat the oven to 350°F. Place the butter in a 9x13-inch baking dish and melt it in the oven.
- In a large bowl, whisk together the sugar, cocoa powder, flour, baking powder, and salt. Stir in the milk and vanilla until smooth.
- Spoon the batter over the melted butter without stirring.
- In another bowl, mix the topping sugar and cocoa powder, then sprinkle it evenly over the batter.
- Slowly pour the boiling water over the top without stirring.
- Bake for 35 to 40 minutes, until the top is set and the edges are bubbling. Let rest before serving warm.
Notes
- Serve warm for the best gooey texture.
- Do not stir after layering the batter and topping.
- Leftovers can be refrigerated for up to 4 days.