Ingredients:
For the Batter:
½ cup (113g) unsalted butter
1 ½ cups (300g) granulated sugar
4 tablespoons (24g) unsweetened cocoa powder
1 cup (125g) self-rising flour
¾ cup (180ml) milk
1 teaspoon vanilla extract
For the Topping:
1 cup (200g) granulated sugar
½ cup (100g) light brown sugar
½ cup (40g) unsweetened cocoa powder
1 ½ cups (360ml) boiling water
Instructions:
Preheat the Oven:
Set your oven to 350°F (175°C).
Melt the Butter:
Place the butter in a 9×13-inch baking dish and let it melt in the preheating oven. Once melted, remove the dish from the oven.
Prepare the Batter:
In a medium bowl, whisk together the granulated sugar and cocoa powder.
Add the self-rising flour, milk, and vanilla extract to the sugar-cocoa mixture, stirring until smooth.
Assemble the Cobbler:
Pour the batter over the melted butter in the baking dish. Do not stir; the batter will float on top of the butter.
Add the Topping:
In a separate bowl, combine the granulated sugar, light brown sugar, and cocoa powder. Sprinkle this mixture evenly over the batter.
Add Boiling Water:
Carefully pour the boiling water over the topping mixture. Do not stir.
Bake:
Place the baking dish in the oven and bake for 35-40 minutes, or until the top is set and the edges are bubbly.
Serve:
Let the cobbler cool for about 15 minutes to allow the sauce to thicken. Serve warm, optionally topped with vanilla ice cream or whipped cream.
Conclusion :
This Southern Chocolate Cobbler offers a delightful contrast between a cakey topping and a rich, fudgy sauce beneath. It’s a simple yet indulgent dessert that’s sure to impress at any gathering.