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Chocolate Cobbler

Chocolate cobbler is a self-saucing dessert with a fudgy cake top and molten chocolate sauce underneath. Bake a simple batter, pour hot water on top, and let the chocolate transform into a rich pudding-like 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
  • 0.333 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
 

Preheat and prep the pan
  1. Preheat the oven to 350F and butter a 9x9 or 8x8 baking dish.
  2. Arrange the baking dish on a sheet pan so it’s easier to move in and out of the oven.
Make the batter
  1. Whisk together all-purpose flour, granulated sugar, cocoa powder, baking powder, and salt.
  2. Stir in whole milk, melted unsalted butter, and vanilla extract until smooth.
  3. Spread the batter evenly into the prepared baking dish.
Add the topping (do not stir)
  1. Mix brown sugar and cocoa powder, then sprinkle evenly over the batter.
  2. Pour very hot water over everything without stirring.
Bake and serve
  1. Bake for 35-40 minutes at 350F, until the top is set.
  2. Let the cobbler rest briefly, then serve warm with vanilla ice cream.

Notes

Pro tip: keep the hot water pour gentle and don’t stir after it’s added—this preserves the “magic” self-saucing effect. Store leftovers covered in the fridge for up to 3 days; reheat in the microwave until just warm. Freezing is not recommended because the sauce texture can thin. For a dairy swap, use plant-based milk and a 1:1 plant butter to keep the batter consistent.