Chocolate Cobbler


Chocolate – okay. Cobbler – what?? Never heard of you!  This recipe seems to be a favorite among Tasty Kitchen members, and since I have this brand new bag of King Arthur Self-Rising flour waiting to be used, I figured this was a good place to start. What makes KAF Self-Rising flour (besides the quality), is that it is unbleached and the baking powder is aluminum free. I know my local grocery store does not carry a similar product, and now I’m hoping that it will stock this soon!

I thought about making a fruit cobbler, but I know the hubbs appreciates a good chocolate dessert. This one is so simple and because I’m so darn lazy and didn’t feel like making a special trip to the store for fruit, I went with it. The batter is different from most desserts, especially because you don’t stir the whole batter together before pouring in the baking dish. It’s super simple and requires pantry and kitchen staples, but it takes 40 long minutes to bake! Hopefully it’s worth the wait! 🙂

Verdict: Chocolatey, gooey goodness! Make sure to top it off with a generous scoop of vanilla ice cream! Thanks for reading, enjoy!


Chocolate Cobbler – adapted from Tasty Kitchen


Preheat oven to 350 degrees.

First stir together the flour, baking powder, salt, 3 tablespoons of the cocoa, and 3/4 cup of the white sugar. Reserve the remaining cocoa and sugar.

Stir in the milk, melted butter, and vanilla to the flour mixture. Mix until smooth.

Pour the mixture into an ungreased 8-inch baking dish. I prefer my 2 quart casserole from Princess House.

In a separate small bowl, mix the remaining white sugar (it should be 1/2 cup), the brown sugar, and remaining 4 tablespoons of cocoa. Sprinkle this mixture evenly over the batter.

Pour the hot tap water over all. DO NOT STIR!

Bake for about 40 minutes or until the center is set.

Let stand for a few minutes if you can hold yourself back. Serve with homemade ice cream using the gooey sauce to spoon over all.


6 thoughts on “Chocolate Cobbler

  1. Recipe refers to baking powder, yet none in the ingredients list. I assume that’s because the original recipe has AP flour, which would require the bp, but you substituted self-rising flour?

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