Preheat oven to 350°F. Melt butter and pour it into the bottom of an 8-inch baking dish.
In a bowl, for the first layer, combine the sugar, cocoa, flour, baking powder, salt, and chocolate milk. Mix just until blended. Drop into the baking dish, DO NOT STIR into the butter.
For the top layer, combine sugar and cocoa in a bowl. Sprinkle over cobbler. Sprinkle with pecans, optional. Pour hot water over the top (DO NOT STIR).
Bake for 30-35 minutes, the center will be quite jiggly. Allow to cool about 15 minutes then serve warm with vanilla ice cream! ENJOY.
Video
Notes
For best results, use a square 8-inch or 9-inch baking dish for this Chocolate Cobbler recipe. A 2 quart casserole dish will also work.
I haven’t tested the recipe doubled and baked in a larger pan but it’s so easy to double and distribute between two pans or a 13×9 dish.
The pecans add that authentic southern flair and a touch of saltiness to balance the intense sweetness, so I always use them. This cobbler would still taste delicious without them if you need a nut free dessert.