Chocolate Cobbler

    (426)
    45 min

    A very easy and rich chocolate cobbler, which is like a baked pudding. Wonderful with custard, cream or ice cream. If you double the ingredients, use a 20x30cm baking dish.


    386 people made this

    Ingredients
    Serves: 8 

    • 90g butter
    • 125g self-raising flour
    • 150g caster sugar
    • 1 1/2 tablespoons unsweetened cocoa
    • 120ml milk
    • 1 teaspoon vanilla extract
    • 200g caster sugar
    • 4 tablespoons unsweetened cocoa powder
    • 350ml boiling water

    Method
    Prep:15min  ›  Cook:30min  ›  Ready in:45min 

    1. Preheat the oven to 180 C / Gas 4. Melt butter in a 20cm square baking dish while the oven preheats.
    2. In a medium bowl, stir together the flour, 150g sugar and 1 1/2 tablespoons cocoa. Stir in milk and vanilla until smooth. Spoon this mixture over the melted butter in the baking dish.
    3. Stir together the remaining 200g sugar and 4 tablespoons cocoa. Sprinkle over the mixture in the dish. Slowly pour boiling water over the top of all.
    4. Bake for 30 minutes in the preheated oven, until set. Serve slightly warm with ice cream.
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    Reviews & ratings
    Average global rating:
    (426)

    Reviews in English (371)

    by
    7

    just made this after looking for a quick easy recipe,,oh my so glad I found it,so easy to make with store cupboard ingrediants,looks weird when it goes in the oven but comes out like a soft squidgy brownie surrounded in a rich dark chocolate sauce,we had it with vanilla icecream,,we all loved it,,this recipe is a keeper for sure,many thanks for sharing,  -  17 Sep 2012

    0

    Tried for the first time this evening and was a huge success. I used dark brown soft sugar rather than caster sugar for a deeper taste (not that it was needed!). I also halved the ingredients as was only three of us, but this would easily have served five. Only small portions required as it's SO rich. I've got about a dozen chocolate cobbler recipes saved, but I think it'll be my Go To as I know it works. (Oh, and I used margarine rather than butter to reduce the calories a little!) Thanks for sharing this fabulous recipe.  -  21 Mar 2015

    by
    165

    I didn't have self-rising flour, so I substituted with 1 cup of all-purpose flour and 1.5 teaspoons of baking powder. I didn't change anything else, and this dessert turned out very well. It is not too sweet or too decadent, but it satisfies a chocolate craving. I let it cool until it was just warm and the sauce was thickening, and then served it in bowls with scoops of vanilla ice cream. I will definitely make this again.  -  02 Jun 2007  (Review from Allrecipes US | Canada)

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