If you're looking for a decadent chocolate dessert, my Chocolate Cobbler recipe is the one you've been dreaming of all this time. This chocolate cobbler is a self-saucing pudding; the chocolate topping melts down and creates a sauce that bakes down into the cake, which makes an incredible moist dessert. It’s mind-blowing, honestly. If I had to describe it, I would say it is somewhat like a lava cake, except insanely better. Not to mention, a bit easier to make. If you have chocolate lovers in your house, they will be licking their dishes.
Ingredients
Chocolate Cake:
- ¾ cup butter - 1½ sticks, 6 ounces, 170 grams
- 1 cup self-rising flour - 5 ounces, 142 grams
- ½ cup 70% bittersweet chocolate - 3 ounces, 85 grams, chopped
- ½ cup dark brown sugar - 3 ounces, 85 grams
- ⅓ cup granulated sugar - 2½ ounces, 71 grams
- 2 teaspoons instant espresso powder
- 2 tablespoons unsweetened cocoa powder - ½ ounce, 14 grams
- ¾ cup whole milk - 6 fluid ounces, 180 ml
- 2 teaspoons vanilla extract
Chocolate Topping:
- ⅔ cups granulated sugar - 5 ounces, 142 grams
- ¼ cup dark brown sugar - 1½ ounces, 43 grams
- 5 tablespoons unsweetened cocoa powder - 1 ounce, 30 grams
- 1 ½ cups boiling water - 12 fluid ounces, 360 ml
Instructions
To Make the Chocolate Cake:
Melt the butter:
- Preheat the oven to 350°F (180°C).
- Place the butter in an 11 x 7-inch baking dish.
- Place the dish in the oven and heat until the butter melts, about 5 minutes.
- Remove from the oven and set aside.
Make the batter:
- In a medium bowl, stir together the flour, chopped chocolate, brown sugar, granulated sugar, espresso powder, and cocoa powder.
- Pour in the milk and vanilla and whisk until the batter is smooth.
- Pour the batter evenly over the melted butter in the baking dish. Do not stir.
For The Chocolate Topping:
- Stir together the granulated sugar, brown sugar, and cocoa powder in a small bowl.
- Sprinkle evenly over the cake batter in the baking dish, Do Not Stir.
- Gently pour boiling water over the mixture in the dish, again Do Not Stir.
Bake and serve:
- Bake for 30 to 35 minutes, until the edges are golden brown and the mixture is set on top.
- Serve the cobbler warm with vanilla ice cream.