Chocolate Cobbler

Have you ever tried Chocolate Cobbler? It’s one of those desserts that doesn’t look beautiful but it sure tastes great! And perhaps the best part is that this recipe uses simple ingredients that you probably already have in your pantry and fridge.

I don’t know if you’ve ever made a cobbler but it’s a simple layered dessert.

You simply layer the components in the pan, but you don’t stir them together.

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Layer 1 – Butter Us UP

The first layer is just a stick of butter.

I prefer to use real butter, not margarine.

It needs to be melted so I usually put the stick of butter into the baking dish and stick it in the oven while the oven is preheating.

By the time I have the other ingredients together, the butter is melted and ready to go.

Layer 2 – Cobble Us Something Together

The cobbler batter is a very simple mix of milk, sugar, and flour with a little baking powder and salt added in there for, you know, leavening.

Don’t forget the baking powder! Things don’t work well without it. I tell you this from experience.

You can whisk the batter up in a small bowl then just pour it over the butter in your baking dish.

Don’t stir it into the butter, just pour it around a little.

It doesn’t have to be perfect.

Like, not at all.

Layer 3 – Shake Us Some Chocolate YUM

The chocolate layer is unsweetened cocoa powder mixed with brown sugar.

I like to put the cocoa powder and brown sugar into a plastic baggie and shake it all around.

Sometimes I even have a cute helper who’s willing to lend a hand.

To layer the chocolate in the baking dish, just pour the cocoa and brown sugar all over the top of the batter.

Don’t stir it. Don’t try to make it perfect.

Just pour it all over and let it do its thing.

Layer 4 – Get Us In Hot Water

The fourth layer is just two cups of boiling water.

I put just a touch more than two cups of water in my microwave-safe glass measuring cup then heat it in the microwave for a few minutes until it comes to a boil.

You can boil the water on the stove or in another microwave-safe bowl.

Heck, you can even use very hot water if that’s what you prefer.

I just like to use as few dishes as possible when I cook.

The hot water will help to activate the cocoa powder for a deep, dark chocolate flavor.

Again, you just pour the boiling water all over the baking dish.

Don’t worry if every single bit of cocoa is not covered or if things are left floating around.

It’s all normal and it will all turn out perfectly.

Unless you forget an ingredient like the baking powder. Then things can go bad in a hurry. I’m just saying.

Now all that’s left to do is to put your baking dish in the oven.

Be very, very careful because you’ll be carrying a big pan of boiling water and you don’t want to burn yourself.

Or make a mess.

This Chocolate Cobbler is great on its own or served with ice cream.

I prefer mine served with just a little ice cream on top.

The chocolate sauce is divine.

The pictures do not do it justice.

It’s finger-licking good.

Well, spoon-licking good.

Unless you just want to stick your fingers in it.

To each his own, ya know?

Try this Chocolate Cobbler next time you need a no-fuss dessert. You will be pleasantly surprised.

Save this Chocolate Cobbler recipe to you favorite Chocolate Desserts board or your Cobblers board.

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