For the batter:
1/2 cup of unsalted butter
1 1/2 cups of granulated sugar
4 tablespoons of unsweetened cocoa powder
2 cups of all-purpose flour
2 teaspoons of baking powder
1/4 teaspoon of salt
1 cup of milk
2 teaspoons of vanilla extract
For the topping:
2 cups of granulated sugar
1/2 cup of unsweetened cocoa powder
3 cups of boiling water
Vanilla ice cream, for serving
Preheat your oven to 350°F (175°C).
Place the unsalted butter in a 9×13-inch baking dish and put it in the oven to melt. Once melted, remove from the oven and set aside.
In a mixing bowl, combine 1 1/2 cups of granulated sugar, 4 tablespoons of unsweetened cocoa powder, all-purpose flour, milk, baking powder, salt, and vanilla extract. Spoon this batter over the melted butter in the baking dish, but do not stir.
In a separate bowl, mix together the remaining 2 cups of granulated sugar and 1/2 cup of unsweetened cocoa powder. Sprinkle this mixture evenly over the batter in the baking dish. Again, do not stir.
Carefully pour the boiling water over the topping mixture, but do not stir.
Bake in the preheated oven for 35-40 minutes, or until the top has set. The bottom will be slightly loose and gooey.
Allow the cobbler to cool for 15 minutes before serving. Serve warm with a scoop of vanilla ice cream on top. Enjoy this delicious Southern chocolate cobbler!
