Then I made it for the second time on Christmas Day for dinner with my parents.
Mmmmmmm. Do you think we liked it!? LOL There's a lot of things going right with this dessert. The chocolate cake part of it is not overly sweet - it has a fairly mild cocoa flavor. Like what I envision chocolate cake used to taste like back in Grandma & Grandpa's day. But then it's paired with the oozing lava of chocolate sauce that forms beneath the cake as it bakes - and that sauce is packed with a rich, sweet, decadent flavor. And when you put the two of them together in a bowl - AND THEN top it with a scoop of vanilla ice cream!!? Great googley moogley (shout out to the other Maggie & the Ferocious Beast fans!! LOL) It is pure joy. Bliss. Delight.
Let's go:
Unsweetened cocoa powder, white sugar, brown sugar, flour, baking powder, salt, butter, vanilla, milk, hot tap water (not pictured).
Grab your 8x8 baking dish - I used my middle-sized oval Corningware (do not grease it). Pour in the flour, baking powder, salt, 3/4 cup of white sugar & 3 Tbsp of cocoa.
Stir that around to combine. Then add the melted butter, vanilla & milk. Mix well & spread evenly into the bottom of the dish.
Now in a separate bowl mix the rest of the sugar, the rest of the cocoa & the brown sugar. Stir it around to mix it well.
Sprinkle this over the top of the wet mixture.
Last layer is to pour the hot tap water down over the top of it all.
DO NOT MIX IT!!! I know - it looks like a sloppy mess of soup. It's OK! A bit of magic happens as it bakes. The bottom mixture bakes into the cake layer & it rises to the top. Then the dry layer mixes with the water to turn into the sweet lava that sinks to the bottom. Kinda fun, huh!!!?
Bake at 350 for 40 minutes.
Try to be patient & let it cool about 10-15 minutes before you dive it. You don't wanna get burned! Throw a scoop of vanilla ice cream on top & enjoy!
Mmmm... What is it about a scoop of cold vanilla ice cream on top of any hot dessert that make such perfection? Really - is there any grater combination in the world of desserts?
Unsweetened cocoa powder, white sugar, brown sugar, flour, baking powder, salt, butter, vanilla, milk, hot tap water (not pictured).
Grab your 8x8 baking dish - I used my middle-sized oval Corningware (do not grease it). Pour in the flour, baking powder, salt, 3/4 cup of white sugar & 3 Tbsp of cocoa.
Stir that around to combine. Then add the melted butter, vanilla & milk. Mix well & spread evenly into the bottom of the dish.
Now in a separate bowl mix the rest of the sugar, the rest of the cocoa & the brown sugar. Stir it around to mix it well.
Sprinkle this over the top of the wet mixture.
Last layer is to pour the hot tap water down over the top of it all.
DO NOT MIX IT!!! I know - it looks like a sloppy mess of soup. It's OK! A bit of magic happens as it bakes. The bottom mixture bakes into the cake layer & it rises to the top. Then the dry layer mixes with the water to turn into the sweet lava that sinks to the bottom. Kinda fun, huh!!!?
Bake at 350 for 40 minutes.
Try to be patient & let it cool about 10-15 minutes before you dive it. You don't wanna get burned! Throw a scoop of vanilla ice cream on top & enjoy!
Mmmm... What is it about a scoop of cold vanilla ice cream on top of any hot dessert that make such perfection? Really - is there any grater combination in the world of desserts?
Chocolate Cobbler:
1 cup flour
2 tsp baking powder
1/4 tsp salt
7 Tbsp unsweetened cocoa powder, divided
1 1/4 cup white sugar, divided
1/2 cups milk
1/3 cup butter, melted
1 1/2 tsp vanilla
1/2 cup brown sugar
1 1/2 cup hot tap water
Source: The Pioneer Woman
1 cup flour
2 tsp baking powder
1/4 tsp salt
7 Tbsp unsweetened cocoa powder, divided
1 1/4 cup white sugar, divided
1/2 cups milk
1/3 cup butter, melted
1 1/2 tsp vanilla
1/2 cup brown sugar
1 1/2 cup hot tap water
Preheat oven to 350 degrees.
In an 8x8 baking dish stir together the flour, baking powder, salt, 3 tablespoons of the cocoa & 3/4 cup of the white sugar. Stir the milk, melted butter & vanilla into the flour mixture. Mix until smooth. and spread evenly in the bottom of the ungreased pan.
In a separate bowl mix the remaining 1/2 cup of white sugar, the remaining 4 tablespoons of cocoa & the brown sugar. Sprinkle over the batter.
Pour the hot tap water over all. DO NOT STIR! Bake for about 40 minutes. Cool for 10 minutes & serve with a hefty scoop of vanilla ice cream.
Source: The Pioneer Woman
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