Description
This Chocolate Cobbler is a rich, decadent dessert that’s egg-free and made with pantry staples. Featuring a luscious chocolate filling topped with a fudgy chocolate sauce, it’s perfect for a quick last-minute treat and ideal when served warm alongside vanilla ice cream or whipped cream.
Ingredients
For the Cobbler:
- 6 tablespoons butter
- 1 cup flour
- 3/4 cup white sugar
- 2 tablespoons unsweetened Dutch-process cocoa powder
- 1 teaspoon espresso powder (optional but recommended)
- 1 1/4 teaspoons baking powder
- 1/4 teaspoon salt
- 1/2 cup milk
- 2 teaspoons vanilla extract
For the Topping:
- 1/2 cup brown sugar
- 1/4 cup white sugar
- 1/4 cup unsweetened Dutch-process cocoa powder
- 1 1/2 cups hot water
- Vanilla ice cream or whipped cream, for serving
Instructions
- Preheat Oven and Melt Butter: Preheat your oven to 350°F (175°C). Place the butter in an 8×8 inch baking dish and put it in the oven while preheating. Allow the butter to melt but watch closely; if the butter starts sputtering or popping, carefully remove the dish to prevent burning.
- Mix Dry Ingredients for Cobbler: In a mixing bowl, combine the flour, white sugar, cocoa powder, espresso powder (if using), baking powder, and salt. Whisk these together until evenly mixed.
- Add Liquids: Whisk the milk and vanilla extract into the dry ingredients until you achieve a smooth, well-combined batter.
- Assemble Cobbler Base: Once the butter has melted in the baking dish, carefully spoon the chocolate batter over the melted butter. Do not stir; the batter will sit atop the butter, creating the base layer.
- Prepare the Topping: In a small bowl, whisk together the brown sugar, white sugar, and cocoa powder for the topping until combined evenly.
- Add the Topping and Hot Water: Sprinkle the topping mixture evenly over the cobbler batter without stirring. Then, slowly and carefully pour the hot water evenly over the top, trying to cover the topping layer as much as possible. A few uncovered spots are fine. Do not stir.
- Bake the Cobbler: Place the baking dish in the preheated oven and bake for 30-35 minutes. The top should firm up, but the center will remain slightly jiggly and soft.
- Serve: Serve the cobbler warm with a scoop of vanilla ice cream or a dollop of whipped cream for an indulgent finish.
Notes
- Using Dutch-process cocoa powder gives a deeper chocolate flavor, but natural cocoa powder can be substituted.
- Espresso powder is optional but enhances the chocolate taste significantly.
- Be careful not to burn the butter when melting it in the oven; watch for sputtering sounds.
- Do not stir after adding the hot water on top; this layering effect creates the signature cobbler texture.
- This dessert is egg-free, making it suitable for those with egg allergies or dietary restrictions.
- Serve cobbler warm for the best taste and texture contrast with cold ice cream or whipped cream.
