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Chocolate Cobbler

Chocolate cobbler with a fudgy cake top and self-saucing molten chocolate interior. Baked in one pan with hot water poured on top—no stirring—so a rich sauce forms underneath as it bakes.
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings: 8 servings
Course: Dessert
Cuisine: American
Calories: 380
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 prep
  1. Preheat the oven to 350F and butter a 9x9 or 8x8 baking dish with a thin coating, then set it aside.
  2. Whisk all-purpose flour, granulated sugar, cocoa powder, baking powder, and salt together in a bowl until evenly combined and no dry pockets remain.
Make the batter
  1. Stir in whole milk, melted unsalted butter, and vanilla extract just until the batter looks smooth and glossy.
  2. Spread the batter evenly into the prepared baking dish so it reaches the corners in a flat layer.
Add topping and bake
  1. Mix brown sugar and cocoa powder, then sprinkle it evenly over the batter in an even blanket.
  2. Pour very hot water over everything (do not stir), letting it sink through the layers and pool slightly at the bottom.
  3. Bake for 35-40 minutes at 350F, until the top is set and looks like a firm chocolate cake while the edges appear slightly puffed.
  4. Let the cobbler rest for 5 minutes so the molten chocolate sauce thickens slightly before serving.
Serve
  1. Serve warm with vanilla ice cream, letting the ice cream melt over the self-saucing chocolate interior.

Notes

Pro tip: pour the hot water slowly and leave the surface undisturbed—stirring can prevent the layered, self-saucing magic. Store covered in the refrigerator up to 4 days; reheat individual portions in the microwave until warm. Freezing isn’t recommended because the sauce texture can change after thawing. For a dairy-light swap, use unsalted plant butter and lactose-free milk in the batter.