Chef notes
This was a new dessert for both Nana and me, as neither of us had ever heard of chocolate cobbler. Maybe we've been living under a rock, but I'm glad we stepped out for this one. Here's what makes it special, and a little magical: You make a thick chocolate batter, pour it into the pan, dust the top with a cocoa sugar mixture, and then pour hot water straight over everything. No stirring, no mixing it in. Just trust the process. As it bakes, the water sinks through the batter and creates a warm, gooey fudge sauce underneath while the top bakes into a rich, brownie-like layer. It's part brownie, part lava cake, part ultra-moist chocolate cake, and it comes out of the oven ready to scoop straight from the pan. Every chocolate lover's dream, and honestly one of the most impressive things you can make with almost no effort.
Technique tip: Trust the process. When you pour the hot water over the batter, it will look completely wrong: watery, messy and like you made a mistake. You didn't. The water sinks to the bottom as it bakes, creating a warm, saucy layer beneath the cake. Do not stir it, do not mix it, do not touch it. Just put it in the oven and let it do its thing.
Excerpted from "Better Than Grandma's: Comfort Desserts We Grew Up Loving" by Justin Ellen.
