When you envision a cobbler, your mind likely conjures images of bubbling fruit in a luscious sauce, adorned with a sweet batter. It’s a classic dessert, but what if I told you that cobbler could take on a whole new dimension? Enter the old-fashioned Southern Chocolate Cobbler, a delightful creation that adheres to cobbler traditions while veering into the realm of chocolatey decadence.
Ingredients:
For the Batter:
- 1/2 cup of unsalted butter
- 1 1/2 cups of granulated sugar
- 4 tablespoons of unsweetened cocoa powder
- 2 cups of all-purpose flour
- 2 teaspoons of baking powder
- 1/4 teaspoon of salt
- 1 cup of milk
- 2 teaspoons of vanilla extract
For the Topping:
- 2 cups of granulated sugar
- 1/2 cup of unsweetened cocoa powder
- 3 cups of boiling water
For Serving:
- Vanilla ice cream
Directions:
- Begin by preheating your oven to 350°F.
- Place the 1/2 cup of unsalted butter in a 9×13-inch baking dish and set it in the oven. Once the butter has melted, remove the dish from the oven and set it aside.
- In a mixing bowl, combine the 1 1/2 cups of sugar, 4 tablespoons of cocoa powder, all-purpose flour, milk, baking powder, salt, and vanilla extract. Spoon this batter over the melted butter in the baking dish, but refrain from stirring.
- In another bowl, mix together the 2 cups of granulated sugar and 1/2 cup of cocoa powder. Sprinkle this mixture evenly over the batter in the pan. Now, carefully pour the 3 cups of boiling water over the topping, again avoiding any stirring.
- Bake your creation until the top has set, which should take approximately 35-40 minutes. Keep in mind that the bottom will maintain a delightful looseness and a touch of gooeyness.
- Allow your Southern Chocolate Cobbler to cool for about 15 minutes before serving. For the ultimate experience, top it off with a scoop of velvety vanilla ice cream. Indulge and enjoy!
This Southern Chocolate Cobbler is a delightful departure from the conventional cobbler, offering a symphony of rich chocolate flavors that are sure to please your taste buds.
