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Chocolate Cobbler

Chocolate cobbler is a self-saucing dessert with a fudgy cake top and molten chocolate sauce underneath. Bake the batter, pour hot water over, and let the “magic” happen in the oven for a gooey, spoonable center.
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings: 8 servings
Course: Dessert
Cuisine: American
Calories: 430
Ingredients Equipment Method Notes

Ingredients
  

For the batter
  • 1 cup all-purpose flour
  • 0.75 cup granulated sugar
  • 0.25 cup cocoa powder
  • 2 tsp baking powder
  • 0.25 tsp salt
  • 0.5 cup whole milk
  • 0.3333333333 cup unsalted butter, melted
  • 1 tsp vanilla extract
For the topping (poured over; do not stir)
  • 0.75 cup brown sugar, packed
  • 0.25 cup cocoa powder
  • 1.5 cup very hot water
  • 1 vanilla ice cream for serving

Equipment

  • 1 sheet pan
  • 1 square baking dish

Method
 

Prep and mix the batter
  1. Preheat the oven to 350F and butter a 9x9 or 8x8 baking dish so the batter releases easily.
  2. Whisk all-purpose flour, granulated sugar, cocoa powder, baking powder, and salt until evenly combined and no dry pockets remain.
  3. Stir in whole milk, melted unsalted butter, and vanilla extract until the batter is smooth.
  4. Spread the batter into the prepared baking dish in an even layer.
Add the cobbler topping and bake
  1. Mix the brown sugar and cocoa powder, then sprinkle the mixture evenly over the batter.
  2. Pour the very hot water over everything and do not stir so the sauce can form underneath during baking.
  3. Bake for 35-40 minutes at 350F, until the top is set and looks set across the surface.
  4. Let the cobbler rest briefly so the molten chocolate sauce settles, then serve warm with vanilla ice cream.
The magic (what to expect)
  1. Expect a rich chocolate sauce to form underneath as it bakes, leaving a fudgy cake top you can dig into with a spoon.

Notes

For clean slices, spoon servings rather than trying to lift pieces—this cobbler is meant to be gooey in the center. Store leftovers covered in the refrigerator up to 3 days; reheat individual portions in the microwave until warm. Freeze yes (wrap tightly) for up to 2 months, then thaw overnight in the fridge and reheat. For a lighter option, use reduced-fat milk and a plant-based butter stick that measures 1:1.