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…

Chocolate Cobbler

*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…

Alison

13 Responses to Chocolate Cobbler

  1. Janell says:

    This just looks fabulous. And who could refuse the name of the dessert!?

  2. This is genius. Chocolate overload…I love it!

  3. I love getting the kids involved int he kitchen :] Nothing can beat a happy smile!

  4. Alyssa says:

    oh. my. YUMMINESS!!!! So fabulous — I served it tonight to our small group bible study from church — and it was a hit! OF COURSE! (As if any recipe you share wouldn’t be!) So glad you shared this one — it’s going in my list of “can’t go wrong with this one” dessert!

    • Alison says:

      Great!! It’s always good to have recipes you know will be a hit every time. I’m so glad this gets to be one of them for you.

  5. I tried this and it was very good – I love cobbler but let’s face it when it’s chocolate, it’s just even yummier and it was not difficult to make, which of course is a huge plus for me!

  6. How adorable is your son!? I love that he wanted to bake with you. Some of my fondest childhood memories are baking with my mum. There’s nothing like food to bring family together. Thanks for sharing, Alison.

  7. Rosie says:

    I tried this last night and my husband liked it very much but I just couldn’t get past the brown sugar taste. It just seemed like it didn’t go with the chocolate. I thought about just using all white sugar on the topping instead. As they say down here in the south, “It just didn’t “twang my buds!” Would like to know if anyone has tried just the white sugar only and if so how did it turn out?

  8. Haneen says:

    Easy, fast and delicious!

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