This Southern chocolate cobbler bakes a cocoa batter beneath a sugar-and-cocoa topping and boiling water. The layers form a chocolate sauce as they bake. Keep them separate after adding the water; do not stir.
Recipe Details
- Dish: 9×9-inch baking dish
- Oven: 350°F (175°C)
- Bake: 30–35 minutes
Ingredients
Chocolate Batter
- 1 cup all-purpose flour
- 2 teaspoons baking powder
- ¼ teaspoon salt
- ¾ cup granulated sugar
- 2 tablespoons cocoa powder
- ½ cup whole milk
- ⅓ cup unsalted butter, melted
- 1 teaspoon vanilla extract
- ½ cup semisweet chocolate chips, optional
Sauce Topping
- ½ cup granulated sugar
- ½ cup packed light brown sugar
- ¼ cup cocoa powder
- 1 cup boiling water
How to Make Southern Chocolate Cobbler
Mix and spread the batter
Heat the oven to 350°F (175°C) and grease a 9×9-inch baking dish. Whisk the flour, baking powder, salt, sugar and cocoa together. Stir in the milk, melted butter and vanilla until combined, then fold in optional chocolate chips. Spread in the dish.
Add the dry topping
Mix the topping sugars and cocoa and sprinkle evenly over the batter.
Pour on the boiling water
Carefully pour the boiling water over the batter and topping. Do not stir the layers together.
Bake and serve warm
Bake for 30–35 minutes, until the top is set and slightly firm while sauce remains underneath. Cool slightly, then spoon into bowls. Ice cream or whipped cream is optional.
Tips and Common Mistakes
- Keep the boiling water as the final layer.
- Use the specified pan size so the layers have the intended depth.
- Judge doneness by the set cake-like top; the sauce beneath is meant to remain soft.
Storage and Make-Ahead Tips
Cover and refrigerate cooled leftovers. Reheat portions gently until warm; the sauce thickens as the cobbler cools.
Frequently Asked Questions
Why is there liquid under the cake?
The dessert is self-saucing. A soft chocolate sauce is intended beneath the baked top.
Should I stir after adding the water?
No. Leaving the layers separate allows the sauce to form during baking.