Oh my goodness.
The bliss you experience with this cobbler is greater than any bliss you have ever experienced. That is no exaggeration.
I’m not lying.
I’m still not lying.
It’s not opposite day.
It’s still not opposite day.
This piping-hot mess, with its gooey ooey center that slowly oozes a streak of dark chocolate warmth across your spoon.
This classic chocolate flavor, intensified by a hard ‘n crunchy outer shell that lends a perfectly crisp texture.
Words can’t describe this at all, so just look at the pretty pictures, follow my baking instructions, and say ahhh.
Molten Chocolate Cobbler
The thing I love about this recipe is its ease: no risk of ruining real chocolate (instead we use cocoa powder), and the crunchy-top magic happens without crazy oven temperatures and broiling/baking adjustments. It’s almost unfair that this should be so good and yet so simple. Now that’s what you call a life hack.
- 1 cup all purpose flour
- 1½ cup white sugar
- 7 tbsp cocoa powder
- 1 tsp baking powder
- ¼ tsp salt
- ½ cups milk
- ⅓ cups butter, melted
- 1 tsp vanilla extract
- ½ cups packed brown sugar
- hot water
Stir together dry ingredients: 1 cup flour, 1 tsp baking powder, 1/4 tsp salt, only 3 tbsp of the cocoa, and only 3/4 cup of the white sugar. To this dry mixture, add the wet ingredients: 1/2 cup milk, 1/3 cup butter, and 1 tsp vanilla extract. Mix until smooth.
Pour the mixture into an ungreased baking dish. I used a loaf pan to get a deeper cobbler, but use whatever your heart desires.
In a separate small bowl, mix the 1/2 cup brown sugar, remaining 3/4 cup white sugar, and remaining 4 tbsp cocoa powder. Sprinkle this mixture evenly over the batter.
Pour the hot tap water over all. No, I’m not crazy. And NO — don’t be tempted to stir, at all costs. Control your OCD.
Bake at 350ºF for 30 minutes, or until the water has evaporated and the crust is thick and crunchy.
Gahhhh. Look at this. Just look at it. No, you’re not looking at it if you’re reading this. Just looook.
Now top with some ice cream. Seriously, this is great alone, but it gets 5000000000000000000 times better with ice cream. There’s just something about the cold plus hot combination that makes your brain go crazy.