Southern Chocolate Cobbler

Ingredients

FOR THE BATTER:

1/2 cup unsalted butter

1 1/2 cups granulated sugar

4 tablespoons unsweetened cocoa powder

2 cups all-purpose flour

2 teaspoons baking powder

1/4 teaspoon salt

1 cup milk

2 teaspoons vanilla extract

FOR THE TOPPING:

2 cups granulated sugar

1/2 cup unsweetened cocoa powder

3 cups boiling water

Vanilla ice cream, for serving

Instructions:

Step 1:

Preheat oven to 350°F.

Step 2:

Place butter in a 9×13-inch baking dish and put in oven.

Once butter has melted, remove and set aside.

Step 3:

Stir together the 1 1/2 cups sugar, 4 tablespoons cocoa powder, flour, milk, baking powder, salt, and vanilla extract.

Spoon into baking dish over melted butter, but do not stir.

Step 4:

In a separate bowl, mix together the 2 cups sugar and 1/2 cup cocoa powder.

Sprinkle over batter in pan.

Pour boiling water over topping, but again do not stir.

Step 5:

Bake until top has set, 35-40 minutes.

The bottom will be loose and a bit gooey.

Step 6:

Let cool 15 minutes before serving.

Enjoy!

Notes:

Preparation: Preheat the oven and melt butter in the baking dish for a convenient start to the recipe.

Layering Batter: Create a cake-like batter by mixing sugar, cocoa powder, flour, milk, baking powder, salt, and vanilla extract. Spoon this over the melted butter without stirring.

Topping: Combine sugar and cocoa powder for the topping. Sprinkle this mixture evenly over the batter layer.

Hot Water Pouring: Pour boiling water over the topping layer without stirring. This creates a luscious chocolate sauce during baking.

Baking Process: Bake until the top sets, about 35-40 minutes. The bottom will remain gooey, providing a delightful contrast in texture.

Cooling Time: Allow the cobbler to cool for 15 minutes before serving to set and avoid burns from the hot sugar and cocoa mixture.

Serving Suggestions: Serve warm with a scoop of vanilla ice cream for a delightful dessert experience.

Ingredient Substitutions: Salted butter can replace unsalted butter, but adjust additional salt accordingly. Dutch-processed cocoa powder can be used instead of unsweetened cocoa powder.

Flour Choice: All-purpose flour works best for this cobbler, providing the desired texture.

Customizing Sweetness: Adjust sugar quantity to taste preference for a less sweet dessert.

Reheating: Leftovers can be reheated in the microwave or oven. While the texture may slightly change, the cobbler will remain delicious.

Nutrition Information:

Frequently Asked Questions:

Can I use salted butter instead of unsalted butter?

Yes, you can use salted butter, but you might want to adjust the added salt in the recipe accordingly to avoid over-salting.

Is it necessary to preheat the oven before baking?

Yes, preheating the oven ensures that the cobbler cooks evenly.

It’s an essential step for most baking recipes.

Can I use Dutch-processed cocoa powder instead of unsweetened cocoa powder?

Yes, you can use Dutch-processed cocoa powder as a substitute.

It may slightly affect the taste and color, but it’s generally interchangeable.

What type of flour works best for this cobbler?

All-purpose flour is the best choice for this recipe.

It provides the right texture for the batter.

Can I use a different type of milk, like almond milk or soy milk?

Yes, you can use alternative milk options, but keep in mind that it might slightly alter the flavor and texture.

Is it crucial to let the cobbler cool for 15 minutes before serving?

Allowing the cobbler to cool for 15 minutes helps it set, making it easier to serve.

It also prevents burns from the hot sugar and cocoa mixture.

Why does the recipe call for not stirring the layers after assembly?

The layers are intentionally not stirred to create a layered effect during baking, resulting in a delicious combination of cake-like and gooey textures.

Can I use less sugar if I prefer a less sweet dessert?

Yes, you can adjust the sugar quantity to your taste preference.

Reducing the sugar in either the batter or topping will make the cobbler less sweet.

What’s the purpose of boiling water in the topping?

The boiling water creates a hot liquid layer on top, which interacts with the cocoa-sugar mixture, forming a rich chocolate sauce during baking.

Can I reheat leftovers, and will it affect the texture?

Yes, you can reheat leftovers in the microwave or oven.

The texture may change slightly, but it will still be delicious.