There are some recipes that feel like pure magic, and this, my friends, is one of them. It’s the height of summer here on the farm, the air is warm, and our cherry trees have been generous. What better way to celebrate the bounty of the season (and a beautiful 4th of July afternoon!) than with a dessert that’s as surprising as it is delicious?
I’m calling this my Black Forest Creeping Cobbler.
Forget everything you think you know about making cobbler. There's no fussy dough to roll out or drop on top. For this trick, you pour a simple chocolate batter on the bottom of the pan. Yes, you read that right! Then you spoon a rich, brandied cherry filling over the top. As it bakes, the cake magically creeps up and around the fruit, creating a fudgy, molten, self-saucing dessert that will have everyone asking for your secret.
It’s the perfect, easy showstopper for any summer gathering. Let’s make some magic together!
Black Forest Creeping Cobbler
Yields: 8 servings Prep time: 20 minutes Bake time: 45-55 minutes
What You'll Need:
For the Dark Cherry Filling:
- 5 cups fresh dark cherries, pitted and halved (the star of the show!)
- ½ cup granulated sugar
- 1 tablespoon cornstarch
- 2 tablespoons brandy (or Kirsch for a classic Black Forest vibe)
- ½ teaspoon almond extract
- A pinch of salt
For the Chocolate Batter:
- ½ cup (1 stick) unsalted butter
- 1 standard box Devil's Food or Chocolate Fudge cake mix
- 1 cup whole milk
- 1 teaspoon vanilla extract
Step-by-Step Guide:
Step 1: Prep the Oven and Pan First things first, get your oven preheating to 375°F. Take your stick of butter and place it in a 9x13-inch glass baking dish. Pop the dish right into the preheating oven and let that butter get nice and melted. Once it is, pull it out and set it on your stovetop.
Step 2: Mix the Cherry Filling In a medium bowl, gently combine your beautiful pitted cherries, sugar, cornstarch, brandy, almond extract, and salt. Give it a good stir and just let it sit for a few minutes to get friendly while you mix the batter. The aroma is already incredible!
Step 3: Whip Up the Batter This part is almost too easy. In a separate bowl, whisk together the dry chocolate cake mix, milk, and vanilla. Mix it just until it’s combined into a thick, luscious batter. Try not to overmix!
Step 4: Assemble the Magic! Now for the fun part. Pour your chocolate batter directly over the melted butter in the baking dish. Don't stir it! Just pour it evenly over the bottom.
Next, spoon the entire bowl of the cherry mixture, juices and all, right on top of the batter. Spread it out so it covers the batter, but again, the most important rule is: DO NOT STIR! This layering is what creates the magic. It might look a little strange now, but trust the process.
Step 5: Bake to Perfection Slide that dish into your preheated oven and bake for 45 to 55 minutes. You’ll know it’s done when the cake has puffed up around the cherries, the top looks set, and the cherry filling is bubbling like a happy little cauldron around the edges.
Step 6: Rest and Serve This is the hardest part: let it cool on a wire rack for at least 20 minutes. This allows the molten cherry sauce to set up a bit. The wait is worth it, I promise!
Serve it warm right out of the dish. A scoop of good vanilla ice cream is practically mandatory—it melts into the warm chocolate cake and is pure heaven. A dollop of fresh whipped cream is also a fantastic choice.
There you have it! A dessert that looks like it took hours but is secretly one of the easiest and most impressive things you’ll make all summer.
Happy baking, everyone! -A Hippie Farmer
