Go Back

Chocolate Cobbler

Chocolate cobbler is a self-saucing dessert with a fudgy cake top and a molten chocolate sauce that forms underneath as it bakes. Bake the batter with a brown-sugar cocoa layer and pour very hot water over it for that signature gooey interior.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings: 8 servings
Course: Dessert
Cuisine: American
Calories: 480
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 (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 and preheat
  1. Preheat the oven to 350F, then butter a 9x9 or 8x8 baking dish.
  2. Whisk all-purpose flour, granulated sugar, cocoa powder, baking powder, and salt until evenly combined and no dry streaks remain.
Make the batter
  1. Stir in whole milk, melted unsalted butter, and vanilla extract until the batter is smooth.
  2. Spread the batter into the prepared baking dish in an even layer.
Add topping and bake
  1. Mix brown sugar and cocoa powder, then sprinkle it evenly over the batter without stirring.
  2. Pour very hot water over everything, do not stir, and keep the top undisturbed.
  3. Bake for 35-40 minutes at 350F until the top is set and looks firm while the center stays saucy.
Serve
  1. Serve warm straight from the dish, spooning into the self-saucing chocolate interior and topping with vanilla ice cream.

Notes

Pro tip: keep the hot water layer untouched—pouring and not stirring helps the chocolate sauce form underneath. Refrigerate leftovers in an airtight container up to 3 days; rewarm individual portions in the microwave until gooey. Freezing is not recommended because the sauce texture can turn grainy. For a dairy-free swap, use plant-based butter and unsweetened plant milk in the batter.