Chocolate Cobbler 
Ingredients
For the Base:
½ cup salted butter
1½ cups self-rising flour
1⅓ cups granulated sugar
¼ cup unsweetened cocoa powder
¼ teaspoon kosher salt
1 cup buttermilk
1 tablespoon vanilla extract
For the Topping:
6 ounces semisweet chocolate, cut into chunks (about 1 cup)
1 cup granulated sugar
⅓ cup unsweetened cocoa powder
2 cups boiling water
For Serving:
Vanilla ice cream or whipped cream
Instructions
Melt the Butter: Preheat the oven to 350°F. Place the butter in a 9×13-inch baking dish and set the dish in the oven while it preheats. Allow the butter to melt completely until it is gently bubbling. Remove the dish from the oven and set aside.
Prepare the Batter: In a large mixing bowl, whisk together the self-rising flour, sugar, cocoa powder, and salt. Add the buttermilk and vanilla extract, stirring until a smooth batter forms.
Add the Batter to the Dish: Spoon the batter in dollops over the melted butter in the baking dish. Do not stir or spread the batter; it will settle unevenly, which is intended.
Add the Toppings: Sprinkle the chocolate chunks evenly over the batter. Follow with the sugar and then the cocoa powder, distributing both evenly across the surface.
Pour the Boiling Water: Slowly and carefully pour the boiling water over the entire dish. Do not stir or mix any of the layers.
Bake: Place the dish in the oven and bake for 40 to 45 minutes, until a firm crust has formed on top. The underside will have a thick, pudding-like sauce.
Serve: Allow the cobbler to rest for 5 to 10 minutes before serving. Scoop into bowls, ensuring each portion includes both the cake top and the sauce from the bottom. Serve warm with ice cream or whipped cream.
Chocolate Cobbler
