Southern Chocolate Cobbler


Are you a chicken lover craving something new and insanely flavorful? Look no further than this smothered chicken recipe, blanketed in a luscious creamed spinach sauce with crispy bacon and caramelized mushrooms.

1/2 cup 113g butter
1 1/2 cups 297g granulated sugar
3 tablespoons 16g unsweetened cocoa powder
2 cups 226g self-rising flour
1 cup 227g whole milk
2 teaspoons 9g vanilla extract
Chocolate Cobbler Topping:
2 cups 396g granulated sugar
1/2 cup 42g unsweetened cocoa powder
3 cups 681g boiling water
Vanilla ice cream for serving optional but recommended

Preheat oven to 350°F. Place butter in a 9×13 baking dish and put in preheated oven to melt. Remove and set aside.
In a bowl, mix together the sugar, cocoa powder, flour, milk and vanilla for the batter. Spoon batter into baking dish over melted butter. Do not stir.
In a separate bowl, mix together 2 cups sugar and 1/2 cup cocoa powder for topping. Sprinkle evenly over batter in pan.
Pour the boiling water carefully over the top of the batter and topping. Do not stir.
Bake for 35-40 minutes until top is set. Bottom will still be a little loose and saucy.
Allow to cool for 15-20 minutes before serving warm, topping with vanilla ice cream if desired.
Use room temperature ingredients for easy mixing.
To make self-rising flour, whisk together 2 cups all-purpose flour, 3 teaspoons baking powder, and 1/2 teaspoon salt.
Don’t overmix the batter – just mix until dry ingredients are incorporated.
Let cobbler rest for 15 minutes after baking to allow sauce to thicken properly.
Store leftovers covered in the fridge for up to 5 days. Reheat portions gently before serving.

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