This incredible Chocolate Cobbler recipe layered with chocolate sauce and cakey topping is the ultimate
old-fashioned chocolate dessert Easy to whip this cobbler is sure to impress any chocolate
lover with its rich decadent flavors.
Indulge in old-fashioned chocolate bliss with this delectable Chocolate Cobbler recipe. Overflowing with
rich chocolate sauce and a sweet cakey topping, this simple yet show-stopping dessert is guaranteed to
satisfy even the most devoted chocolate lover.
V’llth just a handful of humble ingredients that you likely have in your pantry, you can W’hip up the
ultimate comfort food in no time. This easy cobbler comes together by layering a chocolate studded
cake-like batter over melted butter, then drenching the whole mixture in a glossy chocolate syrup right
before baking. As it bakes, the buttery batter rises up around the edges while the chocolate sauce sinks
down into the dish, creating an intoxicating chocolate pool at the bottom
The finished cobbler is warm, gooey perfection in a bowl_ Each spoonful treats you to an irresistible
combo of dark cocoa notes from the syrup paired with the lighter cakey layers on top. The addition of a
cold scoop of vanilla ice cream takes this chocolate indulgence over the top.
Baking up rich and chocolatey, yet wonderfully sinvle, this old-fashioned Chocolate Cobbler is a crowd-
pleasing dessert destined to become a new family favorite_ Ifs tie ultimate chocolate fix you can easily
make right in your own kitchen.
Can I use unsalted butter instead of salted butter?
A: You can use unsalted butter, but the recipe works best with salted for maximum flavor.
What kind of cocoa powder should I use?
Use any regular unsweetened cocoa powder. Do not use instant cocoa mixes.
Can I substitute the milk?
A: iMo•le milk is recommended. Other milks may change the consistency and flavor.
What if I don’t have self-rising flour?
You can make your mvn by mixing 1 1/2 cups all-purpose flour with 1 112 teaspoons baking powder and
1/4 teaspoon salt.
How do I know when it’s done baking?
Check for doneness at 30 minutes. The top should be set and the edges bubbling slightly.
Ingredients:
1 1/2 cups all-purpose flour
• 1 1/4 cups white sugar
• 1 3/4 tablespoons cocoa powder
• 3/4 cup whole nlk
• 1 stick salted butter (1/2 cup or 8 tbsp), melted
• 1/2 cup cocoa powder
1 1/2 cups white sugar
2 1/4 cups boiling water
• Ice cream (for serving)

Instructions:
1_ Preheat the oven to 350’E Put a pot of water on to boil for the 2 1/4 cups boiling water needed later
2 Melt 1 stick of salted butter in the microwave. Pour the melted butter into a bakng dish
3. In a bowl, mix together 1 1/2 cups all-purpose flour, 1 1/4 cups white sugar, and 1 3/4 tablespoons
cocoa powder. Stir to combine the dry irvredients.
4_ Pour 3/4 cup whole into the dry ingredients and mix with a spoon until fully incorporated
(do not use a stand mixer).
5_ Pour the flour mixture over the melted butter in the baking dish. Do not stir them together.
6_ In a separate bowl, mix 1/2 cup cocoa powder and 1 1/2 cups white sugar. Sprinkle this evenly over
the top of the flour,’butter mixture. Do not stir.
7_ Slowly pour 2 1/4 cups water over the entire mixture. Do not stir
8_ Bake at 350’F for 30 minutes.
9_ Scoop into bowls and top with a scoop of ice cream before serving_ Enjoy!
The layers of cakey and chocolate syrup are what make this chocolate cobbler so delicious. As it cools,
the sauce vhll thicken up even more.
Tips:
• For best results. use freshly boiled water rather than hot tap water.
• Resist the urge to stir or disturb the batter once assembled in the baking dish.
tf your sauce is too thin after baking, mix together a spoonful of cocoa pov•der and sugar, then stir into
the hot cobbler to thicken.
• For a fun twi$ sprinkle the top with chocolate chips, nuts, or coconut before baking.
• Leftover cobbler keeps well refrigerated for 5-6 days — the sauce will thicken to a fudge-like
consistency Gently reheat indi•ödual portions.