Chocolate Cobbler
A warm, gooey dessert with a fluffy chocolate cake top and a rich, self-saucing fudge layer underneath—like a molten lava cake but easier to make! Perfect served with vanilla ice cream
Ingredients
Main Batter:
- 1 cup self-rising flour (or 1 cup all-purpose flour + 1.5 tsp baking powder + ¼ tsp salt)
- ¾ cup granulated sugar
- 2 tbsp unsweetened cocoa powder
- ½ tsp salt
- ½ cup milk (whole or dairy-free)
- 2 tbsp melted butter
- 1 tsp vanilla extract
Topping:
- ½ cup brown sugar
- ¼ cup cocoa powder
- 1.5 cups boiling water
Instructions
- Prep: Preheat oven to 350°F (175°C). Melt butter in an 8x8" baking dish in the oven.Batter: Whisk flour, sugar, cocoa, salt, milk, and vanilla. Pour over melted butter (do not stir).Topping: Sprinkle mixed brown sugar and cocoa over batter. Gently pour boiling water on top (do not stir).Bake: 30–35 minutes until top is set but center is jiggly. Rest 15 minutes before serving
Notes
Storage: Refrigerate for up to 3 days. Reheat in the microwave (20–30 seconds) or oven (10 minutes at 300°F).
Substitutions: Use dark cocoa for richer flavor, or add espresso powder to enhance chocolate notes.