Chocolate Cobbler

Growing up, I was never a fan of fruit desserts, such as pie or cobbler. (I am, since, reformed.) But, I never felt that fruit belonged in dessert.  I missed out on so much, right?! I mean, I got by: I always gravitated towards the chocolate-y things…the gooier the better. So, now my grown-up self, has created a hybrid dessert, based on one that is traditionally a fruit-centric treat, and made it with a chocolate base and a sweet cream drop biscuit topping, but kept the simplicity of being able to (mostly) assemble and bake all in one dish! Basically the best of everything, in my opinion! This chocolate cobbler is a mashup of a chocolate pudding pie and a fruit based cobbler with a biscuit topping. The result is a warm, melty chocolate dessert with comforting chunks of sweet, sugary-crusted biscuit topping. Perfect for fresh vanilla whipped cream or ice cream on top…or both!

Cobbler Ingredients:

3/4 cup unsalted butter, at room temperature

1 cup self-rising flour (such as White Lily’s)

3/4 cup dark chocolate chips, or chopped chocolate bar

3/4 cup brown sugar, divided

1 cup granulated sugar, divided

6 tbs. Unsweetened dark cocoa powder, preferably Hershey’s Special Dark, divided

1 tbs. Chocolate extract

1 tsp. Vanilla extract

1/2 cup whole milk, at room temperature

1 1/2 cups boiling water

For Biscuit Topping:

3 cups plus 2 tbs. All purpose flour

1/4 cup granulated sugar

2 tbs. Baking powder

1 tsp. Kosher salt

1 stick plus 2 tbs unsalted butter, cold from the fridge

1 cup whole milk, cold

1 cup heavy cream, cold

1 tsp. Vanilla extract

Prepare the cobbler (my advice is to read through these steps before beginning, to ensure you do not overmix!)

Preheat the oven to 350F.

In a medium mixing bowl, whisk together the flour, chocolate chips, 1/2 cup of brown sugar, 1/3 cup of granulated sugar, and 2 tbs of cocoa powder. Pour the milk into a measuring cup and stir in the vanilla and chocolate extracts. Pour the milk mixture into the flour mixture and whisk well.

Place the butter in a 11x7 baking dish and put in oven until butter is melted. Then remove pan from oven. Pour the batter over the melted butter in the baking dish, as evenly as possible, but do not stir it. Set aside.

In a small bowl, whisk the remaining 2/3 granulated sugar, 1/4 cup brown sugar, and 5 tbs of cocoa together and sprinkle it evenly across the top of the batter in the baking dish. STILL DO NOT STIR! Then very slowly pour the boiling water over the whole dish and…. wait for it…don’t stir it!!

Bake in the oven for about 20 minutes. During this time, prepare the biscuit dough. You will remove the baking dish after 20 minutes and arrange the biscuit dough on top. Then finish the baking process.

Prepare the biscuits:

Put the flour, sugar, baking powder and salt in a large mixing bowl and whisk well to ensure baking powder is well distributed.

Chop up the butter into small chunks and scatter them over the dry ingredients. Toss around with your fingers to coat the butter. Then, either using your fingers or a pastry blender or a fork, smush the butter into the flour mixture so that it resembles wet sand with some pea- sized pieces in it. Scoop up the flour and butter in your hands and rub it all in.

Next, make a well in the center of the mixture and pour the milk and cream in. Using a fork or your fingers, blend the liquids into the flour and butter mixture until the dough forms. Allow to sit in the bowl for 10 minutes or so, to fully absorb and rest. This will help to achieve tender biscuits.

Remove the baking dish from the oven, raise the oven temperature to 375F, and carefully dollop biscuit dough around the top of the chocolate mixture, leaving space in between biscuits, because they will spread. Sprinkle the tops of the biscuits with additional sugar or sanding sugar, if desired. Place the dish back in the oven for 12 more minutes. Check the biscuits. They should be browning around the edges and chocolate will be bubbling around them. Bake for 3 more minutes, if needed.

Allow to cool, but serve while still warm!! Use a large spoon to scoop into bowls.

These photos are definitely missing a scoop of vanilla ice cream or cremeux for topping the warm biscuits. If you make this, don’t skimp on that part, and share the photos with me! Happy baking!