Gooey Southern Chocolate Cobbler
This comforting Southern-style dessert blends the richness of a soft cocoa cake with a self-saucing layer of molten chocolate beneath. It straddles the line between pudding and cake, delivering warm, fudgy decadence in every spoonful. A scoop of vanilla ice cream on top melts into the warm cobbler for a truly nostalgic indulgence.
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Servings: 12
Ingredients
Batter Base
- ¾ cup white sugar
- ½ cup whole milk
- 1⅓ sticks unsalted butter liquefied
- 1½ teaspoons vanilla essence
- 2 tablespoons plain cocoa powder
- 2 teaspoons leavening agent baking powder
- 1 cup refined wheat flour
- ¼ teaspoon fine salt
Topping Layer
- ½ cup packed golden brown sugar
- ¼ cup unsweetened dark cocoa powder
- ½ cup granulated cane sugar
Hot Liquid Addition
- 1¼ cups freshly boiled water
Instructions
- Preheat the oven to 350°F (175°C) and lightly coat a square baking dish, approximately 9x9 inches in size, with butter or nonstick spray.
- Begin preparing the batter by combining the all-purpose flour, baking powder, salt, granulated sugar, and cocoa powder in a mixing bowl. Stir in the milk, melted butter, and vanilla extract until a smooth, cohesive mixture forms. Spread this batter evenly into the greased baking dish.
- In a separate small bowl, blend together the brown sugar, remaining granulated sugar, and cocoa powder to form the dry topping. Distribute this mixture uniformly across the surface of the batter without mixing it in.
- With care, pour the boiling water over the entire surface of the batter and topping. Do not stir; allow the water to settle naturally to create the sauce as it bakes.
- Transfer the dish to the oven and bake for 35 to 40 minutes. The top should appear firm and cracked, with visible bubbling chocolate sauce around the perimeter.
- Once out of the oven, allow the cobbler to sit for 10 to 15 minutes. Serve warm, ideally paired with a scoop of vanilla ice cream or a dollop of whipped cream for an elevated finish.