A cobbler is an old-fashioned American dessert that’s been around since the 1800’s. It’s traditionally made with fruit, like peaches or blackberries, that are baked in their juices and topped with a cakey or biscuit-like dough. There are different variations on how the topping is made depending on where you’re from.
A chocolate cobbler breaks from tradition in that it isn’t made with fruit, but as far as making it goes, it’s just as easy to put together as any fruit cobbler and it’s every bit as delicious! Served warm with a scoop of vanilla ice cream, it’s absolutely to die for. Whenever I make this, it disappears almost as soon as it comes out of the oven!
CHOCOLATE COBBLER
- 2 sticks butter
- 1¼ cups sugar
- 1½ cups self-rising flour
- 1 tsp. vanilla
- ¾ cup evaporated milk
For the Chocolate Layer:
- 1 cup sugar
- 6 Tbsps. cocoa powder
- 2 cups boiling water
- Preheat oven to 350ºF.
- Place the 2 sticks of butter into a 9×13 pyrex glass baking dish and put in the oven to melt.
- While butter is melting, stir together 1¼ cups sugar, flour, vanilla and milk in a bowl.
- Pour the batter over the melted butter. Do not stir!
- In another bowl, mix the 1 cup sugar and cocoa powder together, and sprinkle on top of the batter. Again, do not stir!
- Pour the boiling water on top of everything. Resist the urge to stir! Just don’t do it!
- Bake for 30-45 minutes or until you have a nice golden brown crust on top.
- Serve warm with vanilla ice cream.
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