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Chocolate Cobbler

Chocolate cobbler with a fudgy cake top and self-saucing molten chocolate layer baked right underneath. The pour-over hot water creates a soft, set top with a rich sauce base—serve warm with vanilla ice cream.
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings: 8 servings
Course: Dessert
Cuisine: American
Calories: 410
Ingredients Equipment Method Notes

Ingredients
  

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
topping and bake
  • 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
  1. Preheat your oven to 350F, then butter a 9x9 or 8x8 baking dish so the batter releases cleanly.
  2. Whisk all-purpose flour, granulated sugar, cocoa powder, baking powder, and salt until the dry mixture is evenly colored.
  3. Stir in whole milk, melted unsalted butter, and vanilla extract until the batter is smooth with no dry pockets.
  4. Spread the batter into the prepared baking dish to create an even layer.
Make the self-saucing topping
  1. Mix brown sugar and cocoa powder, then sprinkle the mixture evenly over the batter so it covers the surface.
  2. Pour the very hot water over everything without stirring, then stop as soon as the surface looks wet and pooled.
Bake and serve
  1. Bake at 350F for 35-40 minutes, until the top is set and springs back lightly when touched.
  2. Let the chocolate cobbler rest briefly, then serve warm with vanilla ice cream so it melts beside each scoop.

Notes

Pro tip: after baking, you’ll see a clear separation—set cake on top with a thinner chocolate sauce underneath—so serve straight from the baking dish for the best scoop. Refrigerate leftovers in a covered container for up to 3 days; reheat individual portions in the microwave until warm. Freezing is not recommended because the sauce texture softens after thawing. For a lighter swap, use low-fat milk in the batter (texture may be slightly less rich).