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Chocolate Cobbler

Chocolate cobbler with a fudgy cake top and molten self-saucing chocolate underneath. This American-style bake uses a poured hot-water layer so the sauce forms while the center stays rich.
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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
  • 0.33 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
  • 1 Vanilla ice cream for serving

Equipment

  • 1 sheet pan

Method
 

Prep
  1. Preheat the oven to 350F, then butter a 9x9 or 8x8 baking dish with a thin, even layer.
  2. Whisk all-purpose flour, granulated sugar, cocoa powder, baking powder, and salt in a mixing area until the dry ingredients look evenly combined with no cocoa lumps.
  3. Stir in whole milk, melted unsalted butter, and vanilla extract just until smooth, with no dry pockets remaining.
  4. Spread the batter into the prepared dish so it forms an even layer.
Add the magic 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 and do not stir, watching it soak down between layers.
Bake and serve
  1. Bake at 350F for 35-40 minutes, until the top is set and looks firm on the surface.
  2. Let the cobbler rest briefly, then serve warm with vanilla ice cream so the molten chocolate sauce is visible beneath the cake top.

Notes

For the best molten center, don’t stir after you pour the very hot water, and bake until the top is fully set at 35-40 minutes. Store leftovers in the refrigerator up to 3 days; rewarm individual portions in the microwave. Freezing is not recommended because the self-saucing texture can turn grainy. If you want a dairy-light swap, use unsalted butter and whole milk alternatives designed for baking and keep the rest of the method the same.