On Sunday, after lunch, my Ben quietly walked up to me, put his arm around my shoulders and whispered, “Mom, could we do something, just you and me?” I love one on one time with my boys. I love it even more when it comes at their suggestion.
He wanted to go somewhere, but I had plans to try a couple of things in the kitchen, one of them being this recipe for Chocolate Cobbler. Ben has a weakness for chocolate, especially anything warm, chocolate and gooey straight out of the oven. When I suggested he help me with this dessert, mentioning he could have some while it was still warm, his eyes lit up and he quickly said he’d help.
Having made this dessert before, I wanted to try replacing the hot water that the recipe called for with hot coffee. Coffee works well with chocolate in baking, enhancing it’s flavor without adding a coffee taste.
As Ben and I moved through the recipe I could tell it wasn’t coming together quite right. The batter just looked a little funny. It turns out he and I were talking so much we had forgotten a couple key ingredients. So, we washed out the mixing bowl and started again…
*as always I used non dairy milk and butter for this recipe, but it was originally written using dairy products in equal measurements
adapted from Tasty Kitchen
1 cup all-purpose flour
2 teaspoons baking powder
1/4 teaspoon salt
7 Tablespoons cocoa powder, divided
1 1/4 sugar, divided
1/2 cup milk
1/3 cup melted butter
1 1/2 teaspoon vanilla extract
1/2 cup brown sugar, packed
1 1/2 cup hot coffee (or hot tap water if you prefer)
Preheat oven to 350 degrees. First, mix together flour, baking powder, salt, 3 tablespoons of the cocoa powder, and 3/4 cup of the white sugar (it’s a thick batter). Reserve remaining cocoa and sugar.
Stir the milk, melted butter, and vanilla into the flour mixture. Mix until smooth. Pour the mixture into an ungreased 8 inch baking dish.
In a separate bowl mix together the remaining white sugar (1/2 cup), the brown sugar and remaining 4 tablespoons of cocoa. Sprinkle this mixture evenly over the batter.
The next step was a bit scary, but trust me…there is a reason and makes the end result so good.
Pour the hot coffee (or hot tap water if using instead) over all. DO NOT STIR!!
When we did this Ben’s only comment was…”Mom, this looks like a disaster.”
Bake for 40 minutes or until the center is set. Let stand for a few minutes before serving. Serve with ice cream using the gooey sauce to spoon on top.
When the cobbler came out of the oven Ben could hardly wait to try it. After just having it the evening before (without the coffee change) he said our experiment was a success. I had to agree the chocolate flavor is deeper, richer with the coffee addition. Ben finished his bowl saying over and over how much fun he’d had baking.
Now, if I could just get him to think that cleaning up is fun too…