1/2 cup 113.5 g unsalted butter
1 1/2 cups 300 g granulated sugar, divided
4 tbsp 19g unsweetened cocoa powder, divided
2 cups 250g all-purpose flour
2 teaspoons 10g baking powder
1/4 teaspoon 1.5 g salt
1 cup 240 ml milk
2 teaspoons 10 ml vanilla extract
3 cups 720 ml boiling water
Vanilla ice cream to serve
Preheat the oven to 350°F (175°C).
Place the butter in a 9 × 13 inch (23 x 33 cm) baking dish and place in the oven until melted. Once melted, remove from oven and set aside.
In a medium bowl, combine 1 1/2 cups sugar, 2 tablespoons cocoa powder, flour, baking powder, salt, milk and vanilla extract until combined well mixed.
Pour the batter over the melted butter in the baking dish, but do not stir.
In another bowl, combine 2 cups of sugar and 2 tablespoons of cocoa powder. Sprinkle the mixture over the batter in the baking dish, but again, do not stir.
Pour boiling water over mixture in baking dish, but do not stir.
Bake 35 to 40 minutes or until top is set. The bottom will be loose and gooey.
Let the cobbler cool for 15 minutes before serving. Serve with a scoop of vanilla ice cream.
This recipe is eaten warm, accompanied by a scoop of vanilla ice cream.
Be sure to pour the batter over the melted butter, but don’t stir it.
Similarly, sprinkle the sugar and cocoa powder over the batter, but do not stir.
The bottom of the cobbler will be a little gooey, which is part of the charm of this dessert.
Leftovers can be stored in the refrigerator for up to 3 days.