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A warm southern chocolate cobbler, its rich, dark surface dappled with flaky sea salt and browned butter aroma.

Southern Chocolate Cobbler

Rebecca Blumer
A classic Southern self-saucing chocolate cobbler with a crisp cake-like top and a molten hot-fudge sauce underneath—made by layering batter, cocoa-sugar topping, and hot water (no stirring).
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Prep Time 10 minutes
Cook Time 40 minutes
Resting Time 5 minutes
Total Time 55 minutes
Course Dessert
Cuisine American
Servings 9 Servings
Calories 360 kcal

Equipment

  • 9x9-inch pan or baking dish
  • large bowl
  • Whisk
  • Rubber spatula
  • Small bowl

Ingredients
 

  • 1/2 cup unsalted butter (113g)
  • 1 1/4 cups all-purpose flour (155g)
  • 1 cup granulated sugar (200g)
  • 1/3 cup natural cocoa powder (28g)
  • 3/4 teaspoon kosher salt
  • 1/2 teaspoon baking soda
  • 2/3 cup buttermilk (160ml)
  • 1 teaspoon vanilla extract
  • 1 cup light brown sugar (213g)
  • 1/4 cup natural cocoa powder (21g)
  • 1 1/2 cups hot water (360ml)

Instructions
 

Preheat and get the butter ready

  • Preheat the oven to 350°F.
  • Add the butter to a 9x9-inch pan or baking dish and set in the oven to melt while the oven preheats. If you start to hear it pop and sizzle, remove the pan from the oven.

Mix the cocoa batter and the sauce topping

  • Mix the batter for the first layer: In a large bowl, whisk together the flour, sugar, cocoa powder, salt, and baking soda. Pour in the buttermilk and vanilla extract and mix with a rubber spatula until smooth. The batter will be thick.
  • Mix the ingredients for the chocolate sauce: In a small bowl, whisk together the brown sugar and the cocoa powder.

Assemble the layers, no stirring

  • Assemble the cobbler: When the oven has preheated and the butter has melted, remove the pan from the oven. Pour in the chocolate biscuit batter and use the spatula to spread it into an even layer.
  • Sprinkle the brown sugar and cocoa mixture evenly over the batter.
  • Slowly pour the hot water over the top. Do not stir.

Bake, then rest for the sauce to set

  • Bake the cobbler until the edges are bubbling and the center is just barely set, 35 to 40 minutes. The center will bounce back when lightly pressed. Don’t overbake.
  • Allow the cobbler to cool and set slightly for 5 to 10 minutes before serving warm. Spoon servings into bowls and top with a scoop of vanilla ice cream, if desired.

Notes

Pour the hot water slowly and gently, and do not stir—this is what keeps the cake-like top and molten sauce underneath.
Nutrition information is estimated based on common ingredients and serving sizes and may vary.

Nutrition

Calories: 360kcalCarbohydrates: 62gProtein: 4.5gFat: 12.5gSaturated Fat: 7.5gCholesterol: 32mgSodium: 260mgPotassium: 210mgFiber: 2.5gSugar: 47gVitamin A: 380IUCalcium: 55mgIron: 2.2mg
Keyword Buttermilk, cocoa powder, hot fudge, self-saucing pudding, southern chocolate cobbler
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