Southern Chocolate Cobbler Recipe


1/2 cup 113.5g unsalted butter

1 1/2 cups 300g granulated sugar, divided

4 tablespoons 19g unsweetened cocoa powder, divided

2 cups 250g all-purpose flour

2 teaspoons 10g baking powder

1/4 teaspoon 1.5g salt

1 cup 240ml milk

2 teaspoons 10ml vanilla extract

3 cups 720ml boiling water

Vanilla ice cream for serving


Preheat the oven to 350°F (175°C).

Place the butter in a 9×13-inch (23x33cm) baking dish and put it in the oven until melted. Once melted, remove from the oven and set aside.

In a medium bowl, mix together 1 1/2 cups sugar, 2 tablespoons cocoa powder, flour, baking powder, salt, milk, and vanilla extract until well combined.

Pour the batter over the melted butter in the baking dish, but do not stir.

In another bowl, mix together 2 cups sugar and 2 tablespoons cocoa powder. Sprinkle the mixture over the batter in the baking dish, but again, do not stir.

Pour the boiling water over the mixture in the baking dish, but do not stir.

Bake for 35-40 minutes or until the top is set. The bottom will be loose and gooey.

Let the cobbler cool for 15 minutes before serving. Serve with a scoop of vanilla ice cream.


This recipe is best served warm, with a scoop of vanilla ice cream.

Make sure to spoon the batter over the melted butter, but do not stir it.

Similarly, sprinkle the sugar and cocoa powder topping over the batter, but do not stir.

The bottom of the cobbler will be a bit gooey, which is part of the charm of this dessert.


Leftovers can be stored in the refrigerator for up to 3 days.