Ingredients
- All-purpose flour: 1 cup
- Granulated sugar (for batter): 1/2 cup
- Unsweetened cocoa powder (divided): 1/4 cup + 2 tablespoons
- Baking powder: 1 teaspoon
- Whole milk: 3/4 cup
- Melted unsalted butter: 1/4 cup
- Granulated sugar (for topping/sauce): 1 cup
- Boiling water: 1 1/2 cups
Instructions
- Step 1: Preheat the oven to 350°F (175°C). In a medium bowl, whisk together the flour, 1/2 cup of sugar, 2 tablespoons of cocoa powder, and the baking powder. Add the milk and melted butter, stirring until just combined to form a thick batter. Pour the batter into an ungreased 8×8 inch baking dish.
- Step 2: In a separate small bowl, combine the remaining 1 cup of sugar and the remaining 1/4 cup of cocoa powder to create the topping mixture. Sprinkle this entire cocoa-sugar mixture evenly over the top of the batter in the baking dish. Do not stir.
- Step 3: Carefully and slowly pour the 1 1/2 cups of boiling water directly over the sugar and cocoa topping. Again, resist the urge to stir; the liquid will seem very thin, but this is what creates the gooey sauce underneath the crust.
- Step 4: Bake for 35 to 40 minutes, or until the top layer is set, appears dry and cake-like, and the chocolate sauce underneath is bubbling up around the edges.
- Step 5: Remove the cobbler from the oven and let it rest for 10 to 15 minutes before serving. The cobbler should be served warm, spooned directly from the dish, usually topped with vanilla ice cream or whipped cream.
Notes
- The secret to the sauce is resisting the urge to stir in Step 3; pouring the boiling water slowly and carefully over the dry topping ensures the sugar melts down during baking, creating the distinct, hot fudge layer beneath the cake crust.
- To restore that fresh-baked warmth, reheat individual servings in a conventional oven at 300°F (150°C) for 8 to 10 minutes until the sauce just starts to bubble.
- Store leftovers covered in the refrigerator for up to 4 days; note that while the cake top will soften, the sauce remains delightfully gooey.
- Pair the intense chocolate flavor with a scoop of premium vanilla bean ice cream or a dollop of fresh espresso-infused whipped cream for a luxurious contrast.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 cup (approx. 1/8th of recipe)
- Calories: 410
- Sodium: 81mg
- Fat: 17g
- Saturated Fat: 10g
- Trans Fat: 0.1g
- Protein: 55g