I looked back through the first few recipes I’ve posted and I realized that I needed something HEALTHY. Something that wouldn’t make you all fat. Something that had at least some nutritional value. And then I laughed and I got out the ingredients for chocolate cobbler.
I’m sorry. Please forgive me.
This chocolate cobbler is definitely what I would call comfort food. It’s fast. It’s warm and melty. And it’s chocolate. It is not the most fancy desert, nor is it the most delicious. That’s right. I admitted that it isn’t the most delicious thing to have ever passed my lips. But, it is good. I’d even go as far as VERY, VERY GOOD when you serve it warm with vanilla ice cream.
The best part about this desert, though, is that it’s the perfect week night chocolate treat when you just don’t have time to fuss around with dinner, but you really want that sweet something at the end of your meal. This? Fits the bill perfectly. And your kids will love it.
Enough talking. Let’s make a chocolate cobbler.
First things first, you’re going to need butter, self rising flour (if you don’t have self-rising flour you can make your own by adding 1 1/2 tsp. baking powder and 1/2 tsp. salt to one cup all purpose flour), white sugar, cocoa powder, instant coffee, milk, vanilla, brown sugar and water. That’s it! You don’t even need an egg! If that isn’t the most basic list of ingredients around, I don’t know what is.
Now, the first thing you want to do is grab an 8×8 baking dish and plop 6 tablespoons of butter right in it. Don’t bother cutting it up. Just peel the wrapper off your butter and stick it in your dish.
And then take a picture, because butter…mm, butter. It’s just good. And beautiful. And I firmly believe that if everyone ate a stick of butter every day the world be a better place. Also, everyone would be fat as the dickens. (I do not know what a dickens is. Are dickens fat? Can someone please get back to me on this?)
Alright, now pop that butter in to your pre-heated 350 degree oven. We’re gonna let it melt while we mix up the rest of the goods.
Mm, mm. Would ya just look at that yummy looking cocoa? It’s Nestle brand. I really hope to one day find a store in my area that sells the fancy cocoa. But for this recipe, I think Nestle will work just fine. Just fine, indeed.
Now, I’ve dumped in 1 cup of self rising flour, 3/4 cup of white sugar, 2 tbsp. of cocoa powder and about 1 tsp. of instant coffee granules. Coffee really brings out the flavor of the chocolate. It’s goooood.
And, would you look at that? I stirred it all up.
To the dry ingredients, add 1/2 cup of milk and 1 tsp. of vanilla. Stir it all up, lick the spoon, take a deep breath and insist to yourself that it would wrong, JUST WRONG!, if you were to eat it all before putting it in the oven. Have another lick just to show yourself who’s the boss. And then go grab your phone book and look up the number of a local psychiatrist.
Now head over to the oven and get that dish full of yummy, delicious, melty butter. Careful not to stick your entire face in the dish. I know it looks yummy, but it’s hot.
Go ahead and dump your chocolate mixture right into that dish of melted butter. I know the chocolate is thick and pretty difficult to spread out evenly, but do your best. And, as you can see, my best wasn’t all that great. It looks like I just dumped the chocolate in one spot and called it a day. Don’t be like me. Or do. I don’t care.
Now, lets make the chocolate crumble for the top of this bad boy.
In a small bowl, dump in 1/2 cup of brown sugar, 1/4 cup of white sugar and 1/4 cup of cocoa powder. Mix it up. That was easy, huh?
Sprinkle the topping evenly all over the top of your chocolate/butter mixture.
Now, here’s the hard part. You need 1 1/2 cups of very hot water. I just poured tap water into my measuring cup and then microwaved it for a couple minutes. You don’t need boiling water, but you do need HOT water. And then, slowly, EVER SO SLOWLY, pour the hot water over the top of the cobbler.
Don’t go too fast. That would be bad. I’m not sure what would happen, but I can just about guarantee that you wouldn’t like it.
And, oh my, would you look at that? Chocolate soup. I like soup. I like chocolate. I’m going to enjoy this, aren’t I?
Pop it in your oven for about 30-35 minutes. You want it to still be a wee bit jiggly when you pull it out. Trust me. Jiggly is good when it comes to chocolate cobbler.
And there it is. Chocolate cobbler.
Oh, but you didn’t think I was going to just walk away and leave it sitting in that baking dish did you? Oh, heavens no.
First, I put it on a plate.
I ate it.
- 6 tbsp. butter
- 1 cup self rising flour
- 3/4 cup white sugar
- 2 tbsp. cocoa powder
- 1 tsp. instant coffee
- 1/2 cup milk
- 1 tsp. vanilla extract
- 1/2 cup brown sugar
- 1/4 cup white sugar
- 1/4 cup cocoa powder
- 1 1/2 cups hot water
- Pre-heat oven to 350 degrees. Put 6 tbsp. butter in an 8x8 baking dish and allow to melt in the oven.
- Mix together dry ingredients. Pour in milk and vanilla.
- When butter has melted, pour the chocolate mixture on top of the butter. Try to pour it as evenly across the dish as you can, because you won't be able to spread it once it's in the dish.
- Mix together the dry ingredients. Sprinkle over the top of the chocolate cobbler.
- Slowly, slowly, slowly pour the hot water over the entire thing.
- Bake for 30-35 minutes until the top has hardened up, but the cobbler is still a bit jiggly in the middle.
- Serve warm with vanilla ice cream.