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Chocolate Cobbler

Chocolate cobbler with a fudgy cake top and self-saucing molten chocolate interior. Baked at 350°F in a buttered 8x8/9x9 dish for a set top and warm, pour-like sauce underneath.
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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 cup very hot water
  • 1 Vanilla ice cream for serving

Equipment

  • 1 sheet pan

Method
 

Prep and bake
  1. Preheat the oven to 350F, then butter a 9x9 or 8x8 baking dish so the cobbler releases cleanly.
  2. Whisk all-purpose flour, granulated sugar, cocoa powder, baking powder, and salt until evenly combined and no dry streaks remain.
  3. Stir in whole milk, melted unsalted butter, and vanilla extract until smooth, thick, and fully incorporated.
  4. Spread the batter into the prepared dish in an even layer.
  5. Mix brown sugar and cocoa powder, then sprinkle the mixture evenly over the batter in a single layer.
  6. Pour very hot water over everything without stirring, creating a top layer that will sink as it bakes.
  7. Bake for 35-40 minutes at 350F until the top is set but still shows a moist, fudgy surface.
  8. Serve warm with vanilla ice cream so the ice cream melts beside the self-saucing chocolate interior.

Notes

For the clearest “magic” effect, follow the poured-over steps exactly: hot water must go on top with no stirring. Store leftovers covered in the refrigerator up to 3 days; rewarm individual portions in the microwave until hot. Freezing is not recommended because the sauce texture can get grainy after thawing. For a lighter option, use reduced-fat milk (same amount) and expect a slightly less rich sauce.