Old-Time Chocolate Cobbler
There’s something wonderfully nostalgic about a warm dessert straight from the oven, and this Old-Time Chocolate Cobbler embodies that homestyle magic. With its rich chocolate flavor and gooey, pudding-like base, this dish is the ultimate comfort food. Imagine pulling this delectable treat out of the oven on a chilly evening, the aroma wrapping around you like a cozy blanket. It’s perfect for family gatherings, casual weeknight dinners, or any occasion that calls for a little sweetness.
What makes this recipe truly special is its simplicity and the incredible combination of textures. The top layer forms a cake-like crust while the bottom transforms into a luscious chocolate sauce, creating a delightful contrast with each spoonful. Topped with a scoop of vanilla ice cream, it’s a dish that brings smiles and satisfied sighs from everyone at the table. Trust me, once you taste it, you’ll understand why this dessert has stood the test of time.
This is what the finished dish looks like when perfectly baked.
Ingredients
- 1 cup all-purpose flour
- 1 cup granulated sugar
- 1/2 cup unsweetened cocoa powder
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1 cup milk
- 1/2 cup vegetable oil
- 1 teaspoon vanilla extract
- 1 cup brown sugar
- 1 3/4 cups hot water
- Ice cream for serving
Gather all your ingredients for a delicious chocolate dessert.
Directions
- Preheat your oven to 350°F (175°C).
- In a large mixing bowl, whisk together the flour, granulated sugar, cocoa powder, baking powder, and salt until well combined.
- Add the milk, vegetable oil, and vanilla extract to the dry ingredients; mix until smooth and fully incorporated.
- Pour the batter into a greased 9×13 inch baking dish, spreading it evenly across the bottom.
- In a separate bowl, combine the brown sugar and hot water, stirring until dissolved. Pour this mixture over the batter in the baking dish without stirring—trust the process!
- Bake for 30-35 minutes, or until the top appears set and the edges are bubbling.
- Serve warm with a generous scoop of ice cream on top for a delightful contrast.
Tips & Variations
- Ingredient substitutions: For a gluten-free option, replace all-purpose flour with a gluten-free flour blend. You can also use almond milk or coconut milk in place of regular milk for a dairy-free version.
- Optional variations: Add a pinch of cinnamon or espresso powder to the batter for a unique flavor twist. You can also throw in some chocolate chips or chopped nuts for extra texture.
- Storage or reheating tips: Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, simply warm in the oven or microwave until heated through.
Recipe Information
- Prep time: 15 minutes
- Cook time: 30-35 minutes
- Total time: 50 minutes
- Servings: 8-10
- Difficulty level: Easy
A delightful image of chocolate cobbler can enhance your recipe experience.
Old-Time Chocolate Cobbler
Ingredients
Dry Ingredients
- 1 cup all-purpose flour For gluten-free option, replace with gluten-free flour blend.
- 1 cup granulated sugar
- 1/2 cup unsweetened cocoa powder
- 1 tablespoon baking powder
- 1/2 teaspoon salt
Wet Ingredients
- 1 cup milk Use almond or coconut milk for dairy-free option.
- 1/2 cup vegetable oil
- 1 teaspoon vanilla extract
Topping
- 1 cup brown sugar
- 1 3/4 cups hot water
- Ice cream For serving on top.
Instructions
Preparation
- Preheat your oven to 350°F (175°C).
- In a large mixing bowl, whisk together the flour, granulated sugar, cocoa powder, baking powder, and salt until well combined.
- Add the milk, vegetable oil, and vanilla extract to the dry ingredients; mix until smooth and fully incorporated.
- Pour the batter into a greased 9x13 inch baking dish, spreading it evenly across the bottom.
- In a separate bowl, combine the brown sugar and hot water, stirring until dissolved. Pour this mixture over the batter in the baking dish without stirring.
Baking
- Bake for 30-35 minutes, or until the top appears set and the edges are bubbling.
- Serve warm with a generous scoop of ice cream on top.