This fudge cobbler recipe is decades old — you’ll find this recipe in your grandmother’s recipe box clipped from a newspaper or magazine, or find it in an old community cookbook. It was a depression-era recipe because it didn’t use eggs or butter. My grandmother made this recipe — we just loved it — and I modernized it just a bit my changing the hot water called for in the recipe for hot coffee, so now it’s a mocha fudge cobbler. It’s really kind of a magical recipe because you’ll see when we put it together that the flour mixture goes on the bottom of the baking dish, then there is a brown sugar-cocoa layer, and then the liquid over the top, but it comes out with a cake layer on top and this glorious fudge on the bottom! I love to play with flavoring the whipped cream for the top and I’m using orange zest and orange blossom water for the perfect foil against the mocha fudge. Click HERE for the video.
Mocha Fudge Cobbler with Zested Orange Whipped Cream
Serves 8 to 10
Hands-on 10 minutes Total 1 hour, 10 minutes
1 cup all-purpose flour
2 teaspoons baking powder
1⁄4 teaspoon salt
1 1⁄4 cups granulated sugar, divided
1⁄4 cup plus 2 tablespoons unsweetened cocoa
1⁄2 cup milk
1⁄3 cup vegetable oil
1 teaspoon vanilla extract
1⁄2 cup firmly packed light brown sugar
1 1⁄2 cups hot brewed coffee
For the whipped cream:
1/2 cup granulated sugar
1 tablespoon orange zest
1/4 teaspoon orange flower water
1 1/2 cups heavy cream
2 teaspoons vanilla extract
1. Preheat oven to 350°F. Stir together flour, baking powder, salt, 3⁄4 cup of the granulated sugar, and 2 tablespoons cocoa in a medium bowl. Stir together milk, oil, and vanilla in a separate bowl; add to flour mixture, stirring until dry ingredients are moistened. Spread batter as evenly as possible into a lightly greased 2-quart baking dish.
2. Stir together brown sugar, remaining 1⁄2 cup granulated sugar, and remaining 1⁄4 cup cocoa in a small bowl; sprinkle evenly over batter in pan. Using a spoon, VERY gently drizzle (or pour carefully and slowly) hot coffee over brown sugar mixture, being careful not to disturb layers. (Do not stir.)
3. Bake at 350°F for 35 to 40 minutes or until a cake layer forms on top and springs back when lightly touched. Remove from oven to a wire rack, and cool 25 minutes.
4. While the cobbler is cooling, stir together the sugar, orange zest, flower water and salt in the bowl of a stand mixer fitted with the whisk attachment. Add cream and vanilla and mix on medium low for about 1 minute. Increase the speed to medium-high and whip until the cream has thickened and holds a firm peak, about 3 minutes. The cream may be made up to 8 hours ahead and stored in the refrigerator.
Recipe from Sunday Suppers by Cynthia Graubart ©2018 Time Inc Books