Southern Chocolate Cobbler Recipe

Ingredients 

• 1/2 cup butter 113 g
• 1 1/2 cups granulated sugar 297 g
• 3 tbsp unsweetened cocoa powder 16 g
• 2 cups self-rising flour 226 g
• 1 cup whole milk 227 g
• 2 tsp vanilla extract 9 g
• 2 cups granulated sugar 396 g, for topping
• 1/2 cup unsweetened cocoa powder 42 g, for topping
• 3 cups boiling water 681 g, for topping
• as needed vanilla ice cream for serving, optional but recommended

Instructions 

• Preheat your oven to 350°F (175°C). Place the butter into a 9×13-inch baking dish and set it in the oven to melt while the oven heats. Once the butter is melted, carefully remove the dish and set it aside.
• In a large bowl, combine 1 1/2 cups granulated sugar, 3 tablespoons unsweetened cocoa powder, 2 cups self-rising flour, 1 cup whole milk, and 2 teaspoons vanilla extract. Stir until the mixture is smooth and well combined.
• Spoon the batter over the melted butter in the baking dish. DO NOT STIR—the batter should float on top of the butter.
• In a separate bowl, mix together 2 cups granulated sugar and 1/2 cup unsweetened cocoa powder. Sprinkle this mixture evenly over the batter.
• Slowly pour 3 cups of boiling water over the sugar and cocoa topping. Again, DO NOT STIR—this is crucial for creating the cobbler’s signature sauce.
• Place the baking dish in the oven and bake for 35-40 minutes, or until the top is set and has a slight crust. The bottom will still be a little loose and saucy.
• Let the cobbler cool for 15-20 minutes to allow the sauce to thicken slightly before serving. Serve warm with vanilla ice cream if desired.

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