Chocolate Cobbler

Do you believe in fate?  Sometimes I think I do.  If I hadn't been where I was in the summer of 2006, I never would have met John.  If we hadn't been in Chicago at Anika's wedding in November of 2008, John might not have applied for a job at Google, bringing us to California.

Similarly, fate brought me this recipe for chocolate cobbler.  Chocolate cobbler, people.  How could I not make this?  If I hadn't been surfing the internet reading the blogs I read every day, I never would have met this chocolate cobbler.  Fate, people.

The recipe mixes up easily and then you layer it in a somewhat peculiar way (ending in a big swig of hot water on top).  Trust the process.

The top forms a moist cake, and then underneath is a rich, gooey chocolate gravy that you can slop all over the cake.  Yes, chocolate gravy is a thing.

To balance the richness, I strongly suggest a huge mound of vanilla ice cream to accompany your chocolate cobbler.  Don't you love when fate makes sure you have ice cream on hand?

This recipe brought to you by fate.

Chocolate Cobbler
From Tasty Kitchen

1 cup flour
2 teaspoons baking powder
1/4 teaspoon salt
7 tablespoons cocoa powder, divided
1 1/4 cups sugar, divided
1/2 cup milk
1/3 cup butter, melted
1 1/2 teaspoons vanilla extract
1/2 cup brown sugar
1 1/2 cups hot top water

Preheat oven to 350 degrees.  In a large bowl, stir together 1 cup flour, 2 teaspoons baking powder, 1/4 teaspoon salt, 3 tablespoons cocoa powder, and 3/4 cup sugar.  Stir in 1/2 cup milk, 1/3 cup melted butter, and 1 1/2 teaspoons vanilla.  Mix until smooth.  Pour the mixture into an ungreased 8-inch baking dish.  In a small bowl, mix 1/2 cup sugar, 1/2 cup brown sugar, and 4 tablespoons cocoa powder.  Sprinkle the crumb mixture evenly over the top of the batter.  Pour 1 1/2 cups hot tap water over the top of the second layer and do not mix.  Bake for 40 minutes until the center is just set.  Let stand for 2 minutes and serve with a scoop of vanilla ice cream and plenty of chocolate gravy.