Christy Jordan’s Chocolate Cobbler

We like chocolate around here, and we’re pretty fond of cobbler too, so when we saw a recipe in Southern Plate for chocolate cobbler, we were hooked. What you end up with is a gooey layer of fudge under a crisp-topped chocolate cake layer. And I warn you, it’s addictive.

Our Version of Christy Jordan’s Chocolate Cobbler

Total Time: 1 hour

Yield: 6 servings

Christy uses self-rising flour instead of all-purpose. If you use self-rising flour, omit the baking powder and 1/2 teaspoon of the salt. Christy didn't add any salt to her version, but I like a little salt in something sweet like this. Christy also used milk instead of whipping cream, but we were out, and the whipping cream made a rich dessert. Christy's recipe calls for vanilla extract instead of vanilla paste. If you use extract, increase the amount to 1 teaspoon. Christy lists chopped pecans as an optional ingredient. If you use them, add them with the milk, vanilla, and oil.

Pecans would be nice, but you could use walnuts, almonds or peanuts instead. A little bit of cinnamon and/or cayenne mixed into the brown sugar and cocoa mixture would give a slightly Mexican flavor to the dish. Sprinkling over some sea salt before pouring the hot water over would add a nice crunch and different salty flavor to the crust. Add an extract to the batter for a different flavor. Peppermint, almond, or orange would be very nice. A liqueur would work too. 1/4 cup of raspberries, blackberries, or cherry pie filling would be a great addition as well. Needless to say, a scoop of ice cream or a dollop of whipped cream would be the perfect topping.


  • 1 cup all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 1 1/2 teaspoons salt
  • 3/4 cup sugar
  • 1/4 cup + 2 tablespoons unsweetened cocoa powder
  • 1/2 cup whipping cream
  • 1/2 teaspoon vanilla paste
  • 2 tablespoons vegetable oil
  • 3/4 cup brown sugar
  • 1 3/4 cups hot water


  1. Preheat the oven to 350 and grease an 8x8-inch baking pan.
  2. In a large bowl, sift together the flour, baking powder, and salt. Stir in the sugar and 2 tablespoons of cocoa powder.
  3. Add the cream, vanilla, and oil and mix well to combine. Pour the batter into the baking pan.
  4. In a small bowl, mix the brown sugar and the remaining 1/4 cup of cocoa powder. Sprinkle the mixture over the batter in the baking dish.
  5. Very slowly pour the hot water over the baking dish. If you pour too fast, the layers will be mixed and won't turn out the same.
  6. Bake for 40 to 45 minutes or until a toothpick stuck 1/2-inch in the center comes out clean.

The Great Peppermint Incident of 1998
Christy Jordan's Chicken Stew