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Chocolate Cobbler

Chocolate cobbler with a self-saucing molten interior: mix a smooth cocoa batter, pour very hot water over the top, and bake until the sauce forms underneath. The fudgy cake top stays set while a rich chocolate sauce develops beneath for spoonable servings.
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings: 8 servings
Course: Dessert
Cuisine: American
Calories: 420
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
 

Prep and batter
  1. Preheat the oven to 350F and butter a 9x9 or 8x8 baking dish so the batter releases easily after baking.
  2. Whisk all-purpose flour, granulated sugar, cocoa powder, baking powder, and salt until evenly combined.
  3. Stir in whole milk, melted unsalted butter, and vanilla extract until the batter is smooth.
  4. Spread the batter into the prepared baking dish in an even layer.
Topping and baking
  1. Mix brown sugar and cocoa powder, then sprinkle evenly over the batter without stirring it into the batter.
  2. Pour very hot water over everything and do not stir so the chocolate sauce forms underneath during baking.
  3. Bake for 35-40 minutes at 350F until the top is set and the interior becomes molten underneath (you may see a thin sauce layer around the edges).
Serve
  1. Serve the chocolate cobbler warm with vanilla ice cream so the ice cream melts into the self-saucing chocolate interior.

Notes

Pro tip: pour the hot water carefully and keep the oven door closed for the full bake time so the sauce properly develops underneath. Store leftovers covered in the refrigerator up to 3 days; reheat individual portions at 300F until warmed through. Freezing is not recommended because the sauce texture can change. For a dairy-light option, substitute melted vegan butter and use any unsweetened milk alternative for a similar consistency.