Chocolate Cobbler with Ice Cream

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Okay seriously, WHAT could be better than warm chocolate cobbler with ice cream on a snow day? Yeah…nothing. So we’ve had a snow day both Friday and today, Monday. Thank goodness we did the day right after the superbowl because I definitely wasn’t the only one up at 1am! Yes, doing my usual late-night, binge online shopping. After a kickboxing class this morning, this was well deserved. Me and my brothers were all worried when pouring the boiling water on top of the cake before baking it–I’ve never had to do that in a recipe before! I thought it was for around the dish, but it came out perfectly! I thought it was going to be a lot more so I used a little too big of a dish, but the bottom was super fudgy and this came out much better than I expected. For the ice cream, I used vanilla because I think it tastes best with this sort of thing and isn’t overpowering in flavor, but you can use whatever you’d like! My brother literally licked the entire bowl and spoon with the batter…and he’s picky.


Ingredients:

base
  • ¾ cup sugar
  • 1 cup flour
  • ⅓ cup cocoa powder
  • 2 teaspoons baking powder
  • ½ teaspoon salt
  • ½ cup milk
  • 6 tablespoons butter, melted
top layer
  • ¾ cup sugar
  • ¼ cup brown sugar
  • ¼ cup cocoa powder
  • ¼ teaspoon salt
  • 1¼ cups boiling water
  • 1 teaspoon vanilla extract (or ½ teaspoon vanilla + ½ teaspoon almond extract)
  • ice cream (your choice flavor)

Directions:

  1. Preheat oven to 350 degrees and grease a 2-quart casserole or baking dish.
  2. First prepare the base. In a medium bowl combine sugar, flour, cocoa powder, baking powder, and salt – whisk well. In another bowl (or liquid measuring cup) whisk milk and melted butter. Add wet ingredients and mix until combined. (A few small lumps are okay) Spread mixture in the bottom of prepared dish.
  3. Next prepare the top layer. In a small bowl whisk together sugar, brown sugar, cocoa powder, and salt. Sprinkle mixture on top of your base in the baking dish. Stir vanilla into hot water. Slowly pour water over the sugar mixture.
  4. Bake for 30-45 minutes until the middle is mostly set. (Just give it a little shake – if it still moves a lot in the middle, it’s not quite ready) Serve warm with ice cream.
  5. Enjoy!

 

 

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