Description

Chocolate Cobbler is a rich, gooey, self-saucing dessert that’s incredibly easy to make and deeply satisfying for chocolate lovers. Featuring a cakey top layer with a molten chocolate sauce underneath, this warm treat perfectly balances textures and flavors. Ideal served with a scoop of vanilla ice cream or whipped cream, it resembles a delightful cross between a brownie and a lava cake—all baked in one dish!

Ingredients

Dry Ingredients

1 cup all-purpose flour
2 teaspoons baking powder
¼ teaspoon salt
¾ cup granulated sugar
2 tablespoons unsweetened cocoa powder

Wet Ingredients

½ cup milk
⅓ cup unsalted butter, melted
1 teaspoon vanilla extract

Topping Ingredients

½ cup packed light brown sugar
¼ cup unsweetened cocoa powder
1 ¾ cups boiling water

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Instructions

Preheat and Prepare: Preheat your oven to 350°F (175°C) and lightly grease an 8×8-inch baking dish to prevent sticking.
Mix Dry Ingredients: In a mixing bowl, whisk together the all-purpose flour, baking powder, salt, granulated sugar, and 2 tablespoons of unsweetened cocoa powder until evenly combined.
Add Wet Ingredients: Stir in the milk, melted unsalted butter, and vanilla extract into the dry mixture, combining until a thick, smooth batter forms with no lumps.
Spread Batter: Pour and spread the batter evenly into the prepared baking dish, ensuring a uniform layer for even baking.
Prepare Topping: In a separate bowl, mix together the packed light brown sugar and ¼ cup unsweetened cocoa powder thoroughly.
Add Topping to Batter: Sprinkle the brown sugar and cocoa powder mixture evenly over the batter layer in the baking dish.
Pour Boiling Water: Carefully and slowly pour the 1 ¾ cups of boiling water over the top of the batter and topping – do not stir, as this will create the self-saucing effect.
Bake: Place the baking dish in the preheated oven and bake for 35 to 40 minutes, or until the top is set and cakey while the bottom remains gooey and molten.
Cool and Serve: Allow the cobbler to cool slightly before serving warm, ideally garnished with a scoop of vanilla ice cream or whipped cream for extra indulgence.

Notes

Best enjoyed warm with vanilla ice cream or whipped cream for a luscious contrast.
The boiling water creates the signature molten chocolate sauce layer beneath the cakey top—avoid stirring to keep this effect intact.
This recipe can be doubled and baked in a 9×13-inch dish to serve a larger group.
Ensure the water is boiling hot to correctly activate the self-saucing transformation during baking.