Chocolate Cobbler
Delicious chocolate cake topping with a hot, gooey, fudgy bottom - this is a true Southern classic and a must make
Print Recipe
Ingredients
Fudgy Bottom Layer!
- 1 Cup All Purpose Flour
- 2 teaspoons Baking Powder
- 1/3 teaspoon Salt
- 3 Tablespoons Dark Cocoa Powder
- 1/4 teaspoon Ground Cinnamon
- 3/4 Cup Granulated White Sugar
- 1/2 Cup Milk
- 5 Tablespoons Butter melted
- 2 teaspoons Vanilla Extract
Cake Topping!
- 1/2 Cup Granulated White Sugar
- 1/2 Cup Dark Brown Sugar Packed
- 4 Tablespoons Dark Cocoa Powder
- 1 1/2 Cup Hot Water
Instructions
- Preheat oven to 350°F
Fudgy Melty Bottom Layer!
- In a large bowl, mix together: Flour, Baking Powder, Salt, Cocoa, Cinnamon, and Granulated White Sugar
- Add the Milk, Melted Butter, and Vanilla to the Flour Mixture. Stir until smooth.
- Spread the thick batter into an ungreased 8-inch baking dish
Topping!
- In a second bowl, mix together: The Granulated White Sugar, Dark Brown Sugar, and Cocoa.
- Sprinkle this over the top of the fudgy cake layer.
- Pour the Hot Tap Water over the cake - DO NOT MIX!!!!!!!
- Bake for 35 - 40 minutes - or until the center is set.
- Let stand at room temperature 5-8 minutes.
Notes
* I use Dark Cocoa Powder and Dark Brown Sugar because I prefer the deeper, richer taste. Feel free to sub unsweetened or Regular Cocoa Powder and Light Brown Sugar per your pantry's holding, or your taste preferences.
*Serve with Vanilla Bean Ice Cream, sliced Strawberries, Toasted Pecans, Toasted Coconut, even a caramel drizzle.
*Serve with Vanilla Bean Ice Cream, sliced Strawberries, Toasted Pecans, Toasted Coconut, even a caramel drizzle.