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Chocolate Cobbler

Chocolate cobbler with a fudgy, self-saucing chocolate interior—baked with a pour-over cocoa-brown-sugar topping that turns into molten sauce underneath. A set cake top with warm, spoonable chocolate sauce makes an easy American dessert for any night.
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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
  • 0.3333 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 cups very hot water
For serving
  • 1 Vanilla ice cream

Equipment

  • 1 sheet pan

Method
 

Prep & batter
  1. Preheat oven to 350F and butter a 9x9 or 8x8 baking dish.
  2. Whisk together all-purpose flour, granulated sugar, cocoa powder, baking powder, and salt.
  3. Stir in whole milk, melted unsalted butter, and vanilla extract until smooth.
  4. Spread the batter into the prepared baking dish.
Add topping & bake
  1. Sprinkle the brown sugar, packed and cocoa powder evenly over the batter.
  2. Pour very hot water over everything and do not stir.
  3. Bake for 35-40 minutes, until the top is set; the cobbler will look like a cake on top with chocolate pooled underneath.
Serve
  1. Serve warm with vanilla ice cream.

Notes

Pro tip: use very hot water straight from the kettle so the self-saucing chocolate forms evenly; let it rest 5 minutes before serving for cleaner spoonfuls. Refrigerate leftovers in a covered container up to 3 days; reheat individual portions in the microwave. Freezing is not recommended because the sauce texture can loosen on thawing. Dietary swap: for a gluten-free version, use a 1:1 gluten-free all-purpose flour blend in place of all-purpose flour.