This chocolate cobbler is sinfully delicious

Emily Monaco

Contributing Writer

Chocolate cobbler is a classic Southern dessert marrying a rich, barely-cooked base layer with a crisp, decadent topping. With a texture akin to a lava cake and deep flavor thanks to the addition of a hint of espresso powder, the recipe below is as impressive as it is simple to make.
This cobbler is assembled in layers. Melted butter is topped with a simple brownie batter and finished with a cocoa and brown sugar topping. Boiling water is poured over the top before the cobbler is baked to make it tender and fudgy. Serve with a scoop of vanilla ice cream or a dollop of whipped cream: either way, everyone at your dinner table will be in heaven.

Cooktop Cove

Chocolate cobbler

5 minutes

35 minutes

40 minutes

½ cup butter, melted

1 ½ cups granulated sugar

½ cup plus 3 tablespoons unsweetened cocoa powder, divided

2 cups self-rising flour

½ teaspoon salt

1 cup milk

1 teaspoon espresso powder

2 teaspoons vanilla

2 cups light brown sugar

3 cups boiling water

Preheat the oven to 350 F. Place the butter into a 9x13-inch baking dish and swirl to coat all the sides. Set aside.

In a bowl, combine the sugar, 3 tablespoons cocoa powder, flour, salt, milk, vanilla, and espresso powder. Pour the mixture over the melted butter.

In another bowl, combine the brown sugar and remaining ½ cup cocoa powder. Sprinkle this mixture over the batter, and pour the boiling water on top.

Bake for 35 to 40 minutes or until top is set. Cool for 15 to 20 minutes before serving.

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