Chocolate Cobbler

Chocolate Cobbler. Lava Cake. Hot Fudge Cake. All these names are for the same recipe and I’ve been making it for twenty years.  It’s amazing. I’m not sure where I got the recipe originally. Yesterday, I changed it up just a bit and it changed the taste for the better! It was already scrumptious!  Here it is! Enjoy! 

The recipe calls for a 11x7  pan. I used my Fiesta casserole and added five minutes baking time. 

3/4 cup butter

1 cup self-rising flour

½ cup semisweet chocolate chips

¾ cup packed light brown sugar, divided

1 cup granulated sugar, divided

7 tablespoons unsweetened cocoa, divided

½ cup whole milk

2 teaspoons vanilla extract

3/4 cup boiling water

3/4 cup warmed milk, half and half or heavy cream (I used the cream!) 

Vanilla ice cream for serving 

Directions 

 Step 1

Preheat oven to 350°F. Place butter in an 11- x 7-inch baking dish. Place dish in oven (the oven does not need to be fully preheated). Heat until butter melts, about 10 minutes. Remove from oven.

 Step 2

Stir together flour, chocolate chips, ½ cup of the brown sugar, ⅓ cup of the granulated sugar, and 2 tablespoons of the cocoa in a medium bowl. Stir together milk and vanilla in a separate bowl. Stir milk mixture into flour mixture until batter is smooth. Pour batter evenly over melted butter in baking dish (do not stir).

 Step 3

Stir together remaining 5 tablespoons cocoa, ¼ cup brown sugar, and ⅔ cup granulated sugar in a small bowl. Sprinkle evenly over batter in baking dish (do not stir). Gently pour boiling water and warmed cream over mixture in dish (do not stir).

 Step 4

Bake in preheated oven until edges are golden brown and mixture is set on top, 30 to 35 minutes. Serve cobbler warm with vanilla ice cream.

This is like the dish I baked mine in. 

It was wonderful warmed over this morning with my coffee!