Southern Chocolate Cobbler Recipe


1/2 cup 113.5 g unsalted butter

1 1/2 cups 300 g granulated sugar, divided

4 tbsp 19g unsweetened cocoa powder, divided

2 cups 250g all-purpose flour

2 teaspoons 10g baking powder

1/4 teaspoon 1.5 g salt

1 cup 240 ml milk

2 teaspoons 10 ml vanilla extract

3 cups 720 ml boiling water

Vanilla ice cream to serve


Preheat the oven to 350°F (175°C).

Place the butter in a 9 × 13 inch (23 x 33 cm) baking dish and place within the oven till melted. As soon as melted, take away from oven and put aside.

In a medium bowl, mix 1 1/2 cups sugar, 2 tablespoons cocoa powder, flour, baking powder, salt, milk and vanilla extract till mixed effectively blended.

Pour the batter over the melted butter within the baking dish, however don’t stir.

In one other bowl, mix 2 cups of sugar and a pair of tablespoons of cocoa powder. Sprinkle the combination over the batter within the baking dish, however once more, don’t stir.

Pour boiling water over combination in baking dish, however don’t stir.

Bake 35 to 40 minutes or till high is about. The underside might be unfastened and gooey.

Let the cobbler cool for quarter-hour earlier than serving. Serve with a scoop of vanilla ice cream.


This recipe is eaten heat, accompanied by a scoop of vanilla ice cream.

You should definitely pour the batter over the melted butter, however do not stir it.

Equally, sprinkle the sugar and cocoa powder over the batter, however don’t stir.

The underside of the cobbler might be a little bit gooey, which is a part of the appeal of this dessert.

Leftovers could be saved within the fridge for as much as 3 days.


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