Chocolate Cobbler is a Southern super easy no fail chocolate lovers dream come true. It is like a cross between a brownie and a hot fudge sundae. So grab a spoon and dig into that hot chocolate mess. Better yet top it with a heaping scoop of vanilla ice cream before you indulge in that baby.
Oh, this Easy Chocolate Cobbler Recipe is just heavenly. It is one of my family’s favorites. It only takes just a few minutes to put it together, and the results are well worth the effort. I love whipping this up for unexpected company. Everyone loves a decadently creamy chocolate pudding cake dessert.
How do you make Chocolate Cobbler?
Start by greasing the sides of an eight or nine-inch square baking. You can also use an equivalent-sized casserole dish as I did. Pour the melted butter into the bottom of the baking dish. Then in a medium bowl, whisk together flour, baking powder, salt, sugar, and cocoa. Now stir in the milk and vanilla and spoon into the baking pan on top of the butter. However, do not mix it in.
Then whisk together sugar, brown sugar, and cocoa. Sprinkle the mixture evenly over the batter in the pan. Again don’t mix in.
Finally, pour that almost boiling water over the top. Again do not mix in. Bake for around thirty to forty minutes or until the center is mostly set. Please keep in mind that this is an ooey gooey dessert, so the toothpick test does not work, and it will not be completely set in the center. If desired, serve a la mode.
Helpful tips for making this Chocolate Cobbler Recipe epic
- Use good quality cocoa. I personally prefer gourmet Dutch processed baking cocoa, which I purchase from Costco.
- The added water should be brought just right up to a boil.
- Do not over-bake this cobbler. Since this dessert is a gooey chocolate mess, it will only be semi-set in the middle.
- This dessert is best served warm or at least at room temperature.
- Store leftovers in an airtight container in the fridge for up to 3 days.
If you love chocolate, this is a must. By the way, who doesn’t love chocolate? Well, what are you waiting for? Get that darn spoon! I hope you and yours love this treat as much as we do!
Other chocolate recipes you will love!
This post was originally published on July 25, 2016, and was republished on March 22, 2019, with new content.
Easy Chocolate Cobbler
Ingredients
- 4 tablespoons butter melted
- 1 cup all purpose flour
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon salt
- 3/4 cup white sugar
- 3 tablespoons unsweetened cocoa
- 1/2 cup milk
- 1 teaspoon vanilla
- 1/2 cup sugar
- 1/2 cup brown sugar
- 1/4 cup unsweetened cocoa
- 1 1/4 cups almost boiling water
Instructions
- Grease an 8 x 8-inch baking pan. Pour butter into the bottom of the baking pan. Mix in a medium bowl flour, baking powder, salt, 3/4 cup of sugar, and 3 tablespoons cocoa. Add milk and vanilla. Stir to combine and spoon into the baking pan on top of the butter. Do not mix in.
- Combine 1/2 cup sugar, brown sugar, and 1/4 cup cocoa. Sprinkle evenly over the batter in the pan. Don't mix in.
- Slowly pour boiling water over it. Do not mix in.
- Bake at 350 degrees for 35-40 minutes or until the center is set.
Notes
- I use my 1 1/2 quart Corning-ware oval baking dish and it works perfect for this recipe.
- Use good quality cocoa. I personally prefer gourmet Dutch processed baking cocoa which I purchase from Costco.
- The added water should be brought just right up to a boil.
- Do not over-bake this cobbler. Since this dessert is a gooey chocolate mess it will only be semi set in the middle.
- This dessert is best served warm or at least at room temperature.
Nutrition
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Dianna Dennison
This is so good and decadent. Do not overtake!!
Beth Pierce
Thank you, Dianna! I am guessing you meant to type overbake?
Alyssa
Love this! My gang loves gooey chocolate desserts. I have an oval 2 quart dish…think that will work?
Beth Pierce
I love chocolate anything! I use a 1 1/2 quart oval dish. I think a 2 quart will work but it will be a little thinner.
Willa Griffith
Can you use self rising flour
Beth Pierce
Yes you can, just elminate the baking powder and the salt.
Jan
I made a huge boo-boo when I made this. I was going from my phone to the mixing bowl while cooking dinner for guests. I left out a crucial element! After the 40 minute bake it was dry on top. I had failed to put the 1 1/4 cup of hot water on it. Being a cobbler – and having vanilla ice cream if it was a failure – I poured the re-heated water over the top and baked it for another fifteen minutes. Left it in the still hot oven while we ate. Maybe less gooey, but it was great!
Beth Pierce
Great save! I would have tried that too! I love a cook that can improvise!
anonymous
This recipe is really delicious. I used half oat flour since I ran out of flour and it came out just wonderful thanks again for the recipe I certainly will share it
Beth Pierce
Thanks! So glad that you liked it!
Jean
My mom made this cake but it was called mystery mocha cake. Instead of just hot water you would add instant coffee to the hit water. We still make to this day.
Beth Pierce
Sounds like a great tip. Thanks Jean!
Sarah
This is a great idea!
Dave Maloney
Can I substitute sugar substitute (i.e. Splenda)? Will it work, and what would the ratio be? Thanks.
Beth Pierce
Sorry Dave but I have not worked with Splenda. Perhaps one of the readers knows.
Rhonda
Can I use self rising flour instead and if so how much
Beth Pierce
I have never worked with self rising flour. Maybe one of the readers will respond.
Wendy
You can use self rising flour for most dump cobblers, you just need to make up the volume. I use 2-3 Tsp of extra flour.
LaCinda
I make a super similar one and it calls for self rising and it works great.
Darryl Wayne Touchet
Absolutely fantastic. The only issue I had was I made a huge batch of it: Three times the servings. I had to cook it longer than 40 minutes for the pudding part to coagulate good. What I did was cook it the 40 minutes, the break up the top a little bit, leaving huge floating islands of the crust. Then I cooked it another 30 minutes, and it was perfect. I used a huge glass baking dish.
Beth Pierce
So glad that you liked it! Thanks for the tip on tripling the recipe.
Brenda
Can you freeze this recipe
Beth Pierce
Yes you can.
candy latkowski
can you add cherry pie filling?
Beth Pierce
I do not think so but I have never tried.
Anna
We made this cobbler this weekend and it was fantastic! I can’t wait to make it again soon!
Toni
I really loved how easy it is to make!! Such a delicious dessert!
Audrey Dander
This is my new favorite dessert! It’s so incredibly delicious!
Mike Rowe
So good.
Beth Pierce
Thanks Mike! I am glad that you liked it!