This simple recipe for Chocolate Cobbler yields one of the most decadent desserts there is.
If you want to indulge in something that is the epitome of chocolaty heaven in a bowl, plus wow your family and friends with a showstopping dessert, you must make this chocolate cobbler. Even though it goes by the humble name “cobbler,” this extraordinary concoction is like a chocolate lava cake, a brownie, and hot fudge sauce all in one.
Oh my gosh, I honestly cannot stop raving about this dessert. The first time I made it, I was showered with compliments and everyone kept asking for the recipe. Yes, it was that delicious. The depth of flavor and range of textures are brought to you by a cocoa-based cake-like batter topped with a mixture of cocoa and sugar that produces the brownie-like layer. It’s then covered with heavy cream and water, which sink down into the other layers during baking to produce the fudgy sauce.
And here’s another amazing thing about this chocolate cobbler. Unlike many complicated desserts that require you to go to the store for special ingredients, everything you need for this recipe is probably already in your pantry and fridge. Butter, milk, and heavy cream? Check. Flour, sugar, vanilla, and cocoa powder? Check. And that’s it! The instructions are simple, and once it’s in the oven, this cobbler only takes about half an hour to bake.
Cobbler Vs. Crumble Vs. Crisp
Are these terms all interchangeable when it comes to warm desserts that generally feature fruit and some kind of pastry topping? Not really. Although they share some similarities, such as being rustic desserts usually made with cooked fruit and crowned with some kind of topping, each one also has its distinctive qualities.
Let’s start with cobbler. Traditionally, cobblers are made by dropping dollops of biscuit dough over fresh fruit. When it bakes up, it looks like a “cobbled” street. But cobblers can also be made with cookie dough or, as in the case of our chocolate cobbler, cake batter. Crisps and crumbles resemble each other more closely because both have streusel toppings, but in crisps, that topping almost always includes oats that “crisp” up during the baking process.
How Do I Store Leftovers?
Cooled chocolate cobbler wrapped in plastic or stored in an airtight container will last in the refrigerator for up to 4 days. It can also be frozen in a freezer-safe container for up to 2 months.
Serving Suggestions
I think all old-school purists will agree that a perfect way to serve chocolate cobbler is with a big scoop of Vanilla Ice Cream on top. But if you are serving this cobbler to chocoholics, then might I suggest this Dark Chocolate Ice Cream and then some Marshmallow Hot Fudge Sauce? Too much? Never!
But we don’t live by chocolate alone. Why? Because it goes so well with so many other flavors. I’ve served this cobbler with Coffee Toffee Ice Cream drizzled with Caramel Sauce, because chocolate and coffee, and chocolate and caramel, right? But we also love chocolate and fruit, so another delectable combination is chocolate cobbler topped with Roasted Summer Berries, some Blueberry Sauce, and homemade Whipped Cream.
Chocolate Cobbler
Ingredients
- 6 tablespoons unsalted butter
- 1 3/4 cups granulated sugar divided
- 1 cup self-rising flour
- 1/4 cup + 2 tablespoons unsweetened cocoa powder
- 1/2 cup milk
- 1 teaspoon vanilla extract
- 3/4 cup water
- 3/4 cup heavy cream
Instructions
- Preheat the oven to 350 degrees Fahrenheit. Place butter in a 9-inch square baking dish and set it in the oven to melt.
- In a medium bowl, whisk 3/4 cup sugar, the flour, and 2 tablespoons cocoa powder until there are no lumps.
- Stir in milk and vanilla extract until smooth.
- In a small bowl, mix the remaining 1 cup sugar and 1/4 cup cocoa powder.
- Remove the baking dish from the oven. Pour the flour mixture over the melted butter, then sprinkle the sugar-cocoa mixture on top.
- In a pot, heat 3/4 cup water and 3/4 cup cream until simmering. Pour over everything in the baking pan.
- Bake in the preheated oven until set, about 30-35 minutes.
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