Credit: Jake Hatfield

German Chocolate Cobbler with Buttermilk Ice Cream

Name: German Chocolate Cobbler with Buttermilk Ice Cream
Prep time: 30 s
Cook time: 35 s
Total time: 65 s
Yield: 1
Cuisine: American
Ingredients: FOR THE COBBLER FILLING; Pecan halves; Unsalted butter; Sweetened condensed milk; Packed light brown sugar; Large eggs; Sweetened shredded coconut; Pure vanilla extract; Fine sea salt; Light corn syrup; FOR THE COBBLER TOPPING; Semi-sweet chocolate; All purpose flour; Unsweetened cocoa powder; Baking soda; Sea salt; Unsalted butter; Sugar; Large eggs; Large egg yolk; Pure vanilla extract; Buttermilk

22 May 2025

Evan LeRoy

Chef

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Difficulty

Easy

Total Time

1H 5MIN

Cuisine

American

Ingredients

FOR THE COBBLER FILLING

Pecan halves: 570 g (divided)

Unsalted butter: 200 g (room temperature)

Sweetened condensed milk: 822 g

Packed light brown sugar: 150 g

Large eggs: 6

Sweetened shredded coconut: 286 g

Pure vanilla extract: 14 g

Fine sea salt: 6 g

Light corn syrup: 280 g

FOR THE COBBLER TOPPING

Semi-sweet chocolate: 205 g (finely chopped)

All purpose flour: 240 g

Unsweetened cocoa powder: 14 g

Baking soda: 15 g

Sea salt: 8 g

Unsalted butter: 168 g (softened)

Sugar: 351 g

Large eggs: 3 (room temperature)

Large egg yolk: 1 (room temperature)

Pure vanilla extract: 7 g

Buttermilk: 222 g

“I love this recipe because of how rich and decadent it is,” says LeRoy. “I like taking desserts and turning them on their head and giving guests a little bit of the unexpected.”

How to make German Chocolate Cobbler with Buttermilk Ice Cream

01.

Prep the Baking Dish and Filling

Preheat oven to 350°F.
Spray a 33 x 23 cm (13 x 9 in) baking dish with cooking spray.
In a large bowl, combine all cobbler filling ingredients and mix well.
Pour into the prepared baking dish.

02.

Melt the Chocolate

Melt the semisweet chocolate in a double boiler until smooth.
Set aside to cool slightly.

03.

Make the Topping Batter

Sift together the flour, cocoa powder, baking soda, and salt.
In a separate bowl, cream the softened butter and sugar for 3 minutes.
Add the eggs and egg yolk one at a time, mixing well.
Stir in the vanilla and buttermilk.
Gradually mix in the sifted dry ingredients, then fold in the melted chocolate until smooth.

04.

Assemble and Bake

Spread the topping evenly over the filling.
Bake for 30–40 minutes, until the edges are set but the center remains slightly unset.

05.

Serve

Serve warm with buttermilk ice cream or your preferred ice cream.

22 May 2025

The Chef

Evan LeRoy is a chef and pitmaster based in Austin, Texas, known for redefining Texas barbecue with a creative, “new school” approach. A former pitmaster at New York City’s Hill Country Barbecue Market and Austin’s Freedmen’s Bar, LeRoy now co-owns LeRoy and Lewis Barbecue alongside Lindsey LeRoy and Sawyer and Nathan Lewis.

With over 15 years of experience in the restaurant industry—and a lifetime spent cooking barbecue—LeRoy has earned international acclaim for his smoked meats, inventive menus, and passion for Texas culinary traditions. LeRoy and Lewis was named one of Texas Monthly’s Top 5 BBQ Joints in 2021 and earned a Michelin star in the MICHELIN Guide Texas 2024.

A natural educator and ambassador for Central Texas cuisine, LeRoy blends technical mastery with storytelling, whether behind the pit or sharing tips for the perfect Memorial Day cookout.

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