Old-Fashioned Chocolate Cobbler

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Old-fashioned chocolate cobbler is a sweet treat that’s easy to make at home. This dessert combines the best parts of a fudgy brownie and a gooey lava cake. You’ll love how the crispy top layer gives way to a warm, chocolatey pudding underneath.

With just a few simple ingredients and about an hour of your time, you can create this comforting dessert. It’s perfect for chilly nights or when you need a quick chocolate fix. Serve it warm with a scoop of vanilla ice cream for an extra special touch.

Exact Ingredients List

Here’s everything you’ll need to make this yummy chocolate cobbler:

For the Cake Layer:

• 2 cups all-purpose flour
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 3/4 cup granulated sugar
• 1/4 cup unsweetened cocoa powder
• 1 cup whole milk
• 1/2 cup unsalted butter, melted
• 1 teaspoon vanilla extract

For the Topping:

• 1/2 cup packed brown sugar
• 1/4 cup unsweetened cocoa powder
• 1 1/4 cups very hot water

You’ll also want to have cooking spray or butter on hand to grease your baking dish. Make sure your butter is unsalted so you can control the salt in the recipe.

Don’t forget to preheat your oven to 350°F (175°C) before you start mixing. You’ll need an 8×8 inch baking dish too.

For best results, use whole milk in the cake layer. It adds richness to the cobbler. You can serve it with a scoop of vanilla ice cream if you like.

Instructions

Preheat your oven to 350°F (175°C). Grease an 8×8 inch baking dish with cooking spray or butter.

In a bowl, mix the dry ingredients for the cake layer:

• 2 cups flour
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 3/4 cup sugar
• 1/4 cup cocoa powder

Add 1 cup milk, 1/2 cup melted butter, and 1 teaspoon vanilla to the dry mix. Stir until you get a thick batter. Spread this in your baking dish.

For the topping, combine 1/2 cup brown sugar and 1/4 cup cocoa powder. Sprinkle this over the batter. Don’t stir!

Carefully pour 1 1/4 cups very hot water over everything. Again, don’t stir.

Bake for 40-45 minutes. The center should be just set, but still gooey at the bottom.

Let it cool for 10-15 minutes. Serve warm with a scoop of vanilla ice cream if you like. Enjoy your yummy chocolate cobbler!

Possible Substitutes List

You can easily swap out some ingredients in this chocolate cobbler recipe. Here are some options:

Flour:

• Gluten-free all-purpose flour blend
• Whole wheat flour (use 1 3/4 cups)

Sugar:

• Coconut sugar
• Monk fruit sweetener

Milk:

• Almond milk
• Oat milk
• Coconut milk

Butter:

• Coconut oil
• Vegan butter

Cocoa powder:

• Carob powder (for those sensitive to cocoa)

Vanilla extract:

• Almond extract
• Maple syrup

For a dairy-free version, use plant-based milk and coconut oil or vegan butter. If you’re watching your sugar intake, try using monk fruit sweetener instead of regular sugar.

Remember, substitutions may slightly change the texture and flavor of your cobbler. But don’t worry – it will still be yummy!

How To Make It Diabetes-Friendly

To make this chocolate cobbler more diabetes-friendly, you can try a few simple swaps. Replace the all-purpose flour with whole wheat flour or almond flour. This adds fiber and reduces the carb impact.

Instead of sugar, use a natural sweetener like stevia or monk fruit. These have zero calories and don’t affect blood sugar. Start with about 1/3 the amount of sweetener compared to sugar, then adjust to taste.

For the milk, choose unsweetened almond milk or another low-carb option. This cuts down on sugar and calories. You can also reduce the butter by half and replace it with unsweetened applesauce.

Here’s a quick substitution guide:

• All-purpose flour → Almond flour
• Sugar → Stevia or monk fruit sweetener
• Whole milk → Unsweetened almond milk
• 1/2 cup butter → 1/4 cup butter + 1/4 cup applesauce

These changes will lower the carb count and make the dessert more blood sugar-friendly. Remember to check with your doctor about how sweet treats fit into your meal plan.

Enjoy your chocolate cobbler in smaller portions. Pair it with some protein, like Greek yogurt, to help balance blood sugar.

Tips, Tricks & Storing

For the best chocolate cobbler, use room temperature ingredients. This helps everything mix smoothly. Make sure your oven is fully preheated before baking.

Don’t overmix the batter. Stir just until combined to keep the cobbler tender. Spread the batter evenly in the pan for consistent baking.

Use very hot water when pouring over the top. This creates the gooey sauce underneath. Be careful not to stir after adding the water.

Check for doneness at 40 minutes. The center should be slightly jiggly but not liquid. It will continue to set as it cools.

Let the cobbler rest for 10-15 minutes before serving. This allows the sauce to thicken up. Serve warm with a scoop of vanilla ice cream on top.

Store leftovers in the fridge for up to 3 days. Cover tightly with plastic wrap or transfer to an airtight container. Reheat individual portions in the microwave for 20-30 seconds before eating.

For longer storage, you can freeze the cobbler for up to 3 months. Wrap it well in plastic wrap and foil. Thaw overnight in the fridge before reheating.