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  • Anïsa Lewis

Black Forest Chocolate Cobbler


Ingredients

  • 1 Cup All Purpose Flour

  • 3 Tbsp Unsweetened Dark Cocoa Powder

  • 2 Tsp Baking Powder

  • ½ Tsp Salt

  • ¾ C Sugar

  • ⅓ C Milk

  • ½ C Butter

  • 2 Tsp Vanilla

  • ¾ Cup Cherry Pie Filling

  • 1 Tsp Instant Coffee Granules

For the Top:

  • ¼ C Sugar

  • ¾ C Dark Brown Sugar

  • ¼ C Unsweetened Dark Cocoa Powder

  • 1 ½ C Very Hot Water


Preparation

  1. Heat oven to 350

  2. In a medium mixing bowl, combine flour, 3 tbsp of unsweetened dark cocoa powder, salt, sugar, baking powder & instant coffee.

  3. Melt butter & milk in the microwave for about one minute. Check on it 30 seconds in & stir.

  4. Add milk & butter mixture to the dry mixture, adding vanilla as well.

  5. Mix until just combined; it should be a nice, thick chocolatey mix.

  6. Spread into a deep 8 inch pan. Dollop the cherry filling in spoonfuls randomly on the top of the batter.

  7. For the topping, combine ¼ C of granulated sugar, ¾ C of the dark brown sugar & the ¼ C of the unsweetened dark cocoa.

  8. Spread the topping evenly over the batter.

  9. Pour the hot water directly over the whole thing. DO NOT MIX IT.

  10. Bake 45-50 minutes, until the middle is set. Allow to cool for 10-15 minutes, then serve with whipped cream or vanilla ice cream…OR BOTH!

Tips

  • Easily make this vegan by using vegan butter or coconut oil and a non dairy milk such as almond or oat milk.



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