Chocolate Cobbler

Chocolate cobbler with a fudgy cake top and a molten self-saucing chocolate layer underneath. Baked in a buttered 8x8 or 9x9 dish, it sets on top while forming a rich chocolate sauce beneath as it bakes.

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Prep Time 15

Cook Time 40

Total Time 55

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
0.33 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

Method

Prep

Preheat the oven to 350F, then butter a 9x9 or 8x8 baking dish.
Whisk all-purpose flour, granulated sugar, cocoa powder, baking powder, and salt until evenly combined.
Stir in whole milk, melted unsalted butter, and vanilla extract until the batter looks smooth.
Spread the batter into the prepared baking dish in an even layer.

Self-saucing topping

Mix brown sugar and cocoa powder, then sprinkle evenly over the batter without stirring.
Pour very hot water over everything, then do not stir so the cobbler forms its sauce underneath.

Bake and serve

Bake for 35-40 minutes at 350F, until the top is set and looks firm to the touch.
Let it rest briefly so the self-saucing chocolate interior settles, then serve warm with vanilla ice cream.

Notes

For the best texture, keep the topping layer undisturbed: sprinkle the brown sugar-cocoa evenly and pour the hot water on top without mixing. Store leftovers covered in the refrigerator up to 3 days; rewarm individual portions in the microwave. Freezing is not recommended because the sauce layer can separate when thawed. For a gluten-free swap, use a 1:1 gluten-free all-purpose flour blend in place of regular flour.