We discovered this recipe while watching one of Meagan and Andy’s videos, and thankfully she posted the recipe on her facebook page because it looked delicious. After making the “original,” I started tweaking until I got the final result to our preferred ratios. I’m posting the recipe as I make it, but will make note of what I changed, if you prefer a saucier cobbler.

This recipe is super easy to make, even though it may seem unusual at first. Trust the process, and the result will be amazingly rich and chocolatey. Served warm with a dollop of vanilla ice cream, it reminds me of a hot fudge sundae or decadent lava cake.

For the Batter:
1/2 Cup unsalted butter
1 1/2 Cups granulated sugar
2 Cups self-rising flour
4 Tablespoons cocoa powder
1 1/4 Cups buttermilk
2 teaspoons vanilla

For the Topping:
2 Cups granulated sugar
1/2 Cup cocoa powder
1 1/4 Cups boiling water [You can use up to 3 Cups of boiling water if you want more sauce]

Step 1: Prepare your oven and baking dish:
1: Preheat oven to 350*
2: Place butter in a 9×13 baking dish and put in preheating oven until butter is melted. Remove the dish and set aside. I have found it takes about as much time to melt the butter as it does to mix the batter, so that works out nicely.

Step 2: Make the batter:
1: In a large bowl, stir together sugar, flour and cocoa powder.
2: Add buttermilk and vanilla to dry ingredients and mix until smooth.
3: Spoon the batter into the prepared baking dish on top of the melted butter. Do not stir.

Step 3: Add the topping:
1: In a separate bowl, mix sugar and cocoa powder until blended.
2: Sprinkle mixture evenly over the batter in the baking dish.
3: Slowly pour boiling water over the sugar-cocoa topping. Do not stir.
***We used piping hot fresh brewed coffee this time instead of boiling water, which gives a subtle mocha flavor. But it is equally delicious with “just water” as well.

Step 4: Bake the cobbler:
1. Bake in preheated oven 35-45 minutes {cooking time varies; I have baked mine as long as 50 minutes}, until the top is set and cake-like. The bottom will remain gooey and saucy.
**Note** There is potential for the cobbler to bubble over out of the baking dish. To save yourself a mess, go ahead and put a cookie sheet/tray below the rack you’re baking on.
2: Remove from oven and let cool for at least 15 minutes before serving.
3: Enjoy!

This recipe reheats very well also, so it’s a great one to make ahead. We do store ours covered in the fridge, and have eaten it cold as well – but there’s something about when it’s warm and gooey, and especially with vanilla ice cream. So simple, but so good.