Go Back

Chocolate Cobbler

Chocolate cobbler with a fudgy cake top and self-saucing molten chocolate layer underneath. Batter and topping are layered without stirring, then baked until the top is set and the sauce forms.
Print Recipe Pin Recipe
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 prepare the pan
  1. Preheat the oven to 350F, then butter a 9x9 or 8x8 baking dish so it’s evenly coated for easy serving.
Make the chocolate batter
  1. Whisk all-purpose flour, granulated sugar, cocoa powder, baking powder, and salt until the mixture looks uniform in color.
  2. Stir in whole milk, melted unsalted butter, and vanilla extract until smooth, then spread the batter into the prepared dish in an even layer.
Layer the topping and bake
  1. Mix brown sugar and cocoa powder, then sprinkle the mixture evenly over the batter.
  2. Pour very hot water over everything without stirring, so it settles beneath the batter as it bakes.
  3. Bake for 35-40 minutes at 350F, until the top is set and looks firm while the interior underneath turns glossy.
Serve
  1. Serve warm with vanilla ice cream, scooping to reveal the self-saucing chocolate layer underneath the cake top.

Notes

Pro tip: use very hot water (not just warm) and keep the “do not stir” step—this is what creates the molten chocolate sauce under the cake. Store covered in the fridge up to 3 days; reheat individual portions in the microwave until warm. Freeze leftover cobbler without the ice cream for up to 2 months, then thaw and reheat. For a lighter option, replace whole milk with 2% milk and use reduced-fat butter; the texture remains close, though slightly less rich.