I know, I know. I’ve been a very naughty blogger. But, I’m back now! Job hunting is time, and brain, consuming…
In my absence, I’ve been spending a lot of time on Pinterest and have found a good number of awesome crafts and recipes that I’ve been trying. Some have worked out, some haven’t. And there are still many more that I haven’t yet had the time to attempt.
When I saw this recipe for Chocolate Cobbler last week, I knew that it would be one of the recipes I tried soon. I mean, really, who doesn’t love chocolate?
“Granny’s Chocolate Cobbler”
I found this recipe through this Pinterest-linked blog. The recipe, however, is actually from Tasty Kitchen recipe website contributor Susan Hawkins.
While I’ve eaten similar ooey-gooey chocolate concoctions before, I’ve never heard it called “cobbler” before. I mean, cobbler is supposed to include fruit, right?
Regardless of the name, Chocolate Cobbler is extremely easy to make (you don’t even need a mixer!) and doesn’t require any out of the ordinary ingredients.
- 1 cup all-purpose flour
- 2 Teaspoons Baking Powder
- 1/4 Teaspoon salt
- 1 and 1/4 cup granulated sugar, divided
- 7 Tablespoons Cocoa Powder, divided
- 1/2 cup milk
- 1/3 cup (5 and 1/3 Tablespoons) melted butter
- 1 and 1/2 Teaspoons Vanilla Extract
- 1/2 cup light brown sugar, packed
- 1 and 1/2 cups Hot Water
- Ceramic or glass oven safe baking dish, approx. 8 inches in diameter and 4 inches deep.
- 2 mixing bowls, one large and one small.
1. In the large mixing bowl, combine the flour, Baking Powder, and salt. To these ingredients, add 3/4 cup of granulated sugar and 3 Tablespoons of cocoa powder.
2. Using the whisk, blend these dry ingredients together so they are mixed evenly.
3. Add the milk, melted butter, and vanilla extract to the mixture. Using the spatula, stir until the batter is thoroughly mixed and smooth. Set this bowl aside.
4. In a small mixing bowl, combine the remaining granulated sugar (1/2 cup), the remaining cocoa powder (4 Tablespoons), and the brown sugar. Use the whisk to evenly mix the sugars and cocoa.
5. Even though the original recipe does not direct you to grease the baking dish, I went ahead and sprayed mine with some cooking spray to be on the safe side.
6. Add the wet, batter-like mixture to the baking dish and spread it out evenly. Then, sprinkle the sugar and cocoa mixture evenly over the batter. It will look like this:
7. Finally, pour the hot water over the top of everything. DO NOT MIX IT. Just let it be.
8. Place the baking dish in a 350 degree oven and bake for 40 minutes. After 40 minutes, test the center of the cobbler with a toothpick. If it is still extremely wet when you pull it out, bake the cobbler for another 5 minutes. (NOTE: The toothpick will never come out completely clean since this is cobbler, and not cake or brownies. Use your best judgement.)
9. Remove the cobbler from the oven, let cool for at least 10 minutes and enjoy!
The cobbler is very similar to volcano cake or chocolate melting cake. It is meant to be eaten warm. The top is a crunchy, cake like crust and the inside is a molten chocolate sauce. Very good, but also best in small quantities. Add ice cream if desired — it is cobbler after all!
Note: I refrigerated the cobbler after people were done eating it. While I normally wouldn’t do this with brownies, cookies, or cake I wasn’t sure how the cobbler would behave since it was both wet and dry. (Better safe than sorry.)
I really liked this recipe, but I wonder how you could change it up a little bit. It would be interesting to try different types of chocolate (maybe dark chocolate) or possibly see how it behaved with different types of flour.