Chocolate Cobbler

September 3, 2015

Years ago, and I do mean years... like Monroe living years, I made this yummy little cobbler and posted it to the blog. 

My photography has come a long way since then, although not perfect today, so I thought I'd reshoot and reshare this yummy tidbit since I dug it out of the recipe vaults for Sunday lunch around these parts this past weekend. 

This recipe is terribly easy, and I guarantee you if you have coco powder you already have everything you need to make this. 

This recipe doesn't contain a single egg and is reminiscent of my Chocolate Butter Rolls in it's recipe techniques. Which makes me think it's probably an old one. 

Then again these are the only two recipes I've come across that suggest pouring hot water over the top of it. I still don't entirely understand why... I just obey. 

Then again anything that contains tons of coco powder and zero eggs always reminds me of recipes from around the 1940's. 

I served this up in big bowls after lunch and we vegged out in bed soaking in the chocolate goodness while the baby napped. 

This is a dessert to be savored, not to be eaten in a hurry while a wild baby is clawing at your spoon. 

Chocolate Cobber

1 cup All-purpose Flour (I used whole wheat this time, it's what I had on hand)
2 teaspoons Baking Powder
¼ teaspoons Salt
7 Tablespoons Cocoa Powder, Divided
1-¼ cup Sugar, Divided
½ cups Milk
⅓ cups Melted Butter
1-½ teaspoon Vanilla Extract
½ cups Light Brown Sugar, Packed (I subbed 1/4 cup of it for coconut palm sugar because I ran out of brown)
1-½ cup Hot Tap Water

Preheat oven to 350 degrees.
First stir together the flour, baking powder, salt, 3 tablespoons of the cocoa, and 3/4 cup of the white sugar. Reserve the remaining cocoa and sugar.
Stir in the milk, melted butter, and vanilla to the flour mixture. Mix until smooth.
Pour the mixture into an ungreased 8-inch baking dish. I prefer my small oval Corning Ware glass dish.
In a separate small bowl, mix the remaining white sugar (it should be 1/2 cup), the brown sugar, and remaining 4 tablespoons of cocoa. Sprinkle this mixture evenly over the batter.
Pour the hot tap water over all. DO NOT STIR!
Bake for about 40 minutes or until the center is set. It took me about 50 with the oven we have now.