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Overhead shot of small batch chocolate cobbler in a white baking dish with a spoon pulling up glossy fudge sauce.

Small Batch Chocolate Cobbler with Molten Fudge Sauce

A small batch chocolate cobbler that bakes into a soft cake floating over its own warm fudge sauce, made in one bowl for two or three people.
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Prep Time 10 minutes
Cook Time 28 minutes
Total Time 43 minutes
Servings: 3 servings
Course: Dessert
Cuisine: American
Calories: 300
Ingredients Method Notes

Ingredients
  

Batter
  • 60 g all-purpose flour (1/2 cup)
  • 50 g granulated sugar (1/4 cup)
  • 15 g unsweetened cocoa powder (2 tbsp); natural cocoa, not Dutch-process
  • 1 tsp baking powder
  • 1/8 tsp fine salt a pinch
  • 60 ml whole milk (1/4 cup)
  • 30 g unsalted butter (2 tbsp); melted, slightly cooled
  • 1/2 tsp vanilla extract
Topping
  • 40 g light brown sugar (3 tbsp); packed
  • 15 g unsweetened cocoa powder (2 tbsp)
  • 180 ml hot water (3/4 cup); just off the boil

Method
 

  1. Heat the oven to 175 C / 350 F. Lightly butter a 15 cm / 6-inch square baking dish.
  2. In a mixing bowl, whisk together the flour, granulated sugar, 15 g cocoa powder, baking powder, and salt.
  3. Add the milk, melted butter, and vanilla. Stir until you have a smooth, lump-free batter.
  4. Pour the batter into the prepared dish and spread it evenly to the edges with a spoon.
  5. In a small bowl, stir together the brown sugar and remaining 15 g cocoa powder. Sprinkle it evenly over the batter, but don't stir it in.
  6. Pour the hot water gently and evenly over the top, over the back of a spoon so it doesn't dig craters. Do not stir.
  7. Bake for 26 to 30 minutes, until the top looks set like a cake and springs back lightly, with sauce visibly bubbling at the edges. The center should still wobble a little when you nudge the dish.
  8. Let the cobbler cool on a rack for 5 minutes. The sauce thickens slightly as it sits, so don't wait too long.
  9. Spoon into bowls, scooping sauce up from the bottom of the dish over each portion. Serve warm, with ice cream if you like.

Notes

  • Bake in a 15 cm / 6-inch dish, not a bigger pan, or the sauce spreads too thin.
  • Pour the hot water evenly and don't stir the layers together.
  • Sauce keeps thickening for a few minutes after baking, don't wait too long to serve.
  • Check for doneness at 26 minutes, every oven runs a little different.