This decadent, fudgy Chocolate Cobbler bakes into a warm cake-like top with a gooey sauce underneath—it’s part brownie, part lava cake, and 100% Southern comfort. Made with simple pantry staples, it’s the kind of dessert you can whip up anytime and serve with a big scoop of vanilla ice cream.
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No one in my family made chocolate cobbler growing up, but once I discovered it, I never looked back. It’s rich, cozy, chocolatey, and one of those recipes that turns into a tradition all on its own. Funny how fast that happens when dessert’s this good.
A Cobbler Without Fruit? Oh Yeah
Is this even a thing? It sure is. This cozy dessert is like a brownie, chocolate lava cake, and dump cake all rolled into one rich, fudgy bite. It’s simple to make, wildly good, and always ready when you are because the ingredients are probably already in your pantry.
How Does The Sauce End Up On The Bottom?
There’s no need to get technical here because it’s simple baking science. You layer everything just so – batter first, sugar and cocoa next, then pour the hot water over the top without stirring. As it bakes, the batter rises, and the cocoa mixture sinks, creating a rich, chocolate sauce on the bottom. Trust the process, Y’all. Just trust the process.
Chocolate Cobbler Ingredients
- Cobbler basics – Like many baked goods, this one starts with unsalted butter, all-purpose flour, salt, and baking soda.
- Cocoa powder – Use unsweetened cocoa powder for this recipe.
- Milk – Any milk you have will work. This brings the batter together.
- Vanilla extract – Vanilla makes everything else taste better.
- Sugars – I use a combination of light brown sugar and granulated sugar for the best balance of flavors.
- Hot water – This activates the cocoa for the best chocolate flavor.
- Vanilla ice cream – Optional but highly encouraged.
Mix It Up – Recipe Variations
- Chocolate Pecan Cobbler: Sprinkle chopped toasted pecans over the batter before baking for a nutty, crunchy twist.
- Cherry Chocolate Cobbler: Before the brown sugar layer, add a handful of pitted cherries (fresh or frozen) to the batter. Chocolate + cherries = always a good idea.
- Espresso Kick: Add 1 teaspoon of instant espresso powder to the hot water for a mocha-style twist.
Step-By-Step Directions
- Melt the butter: Place the butter in your baking dish and let it melt in the oven as it preheats. Next, make the batter by whisking the dry ingredients together, then stir in milk and vanilla until smooth.
- Layer without stirring: Pour the batter over the melted butter.
- Add the topping: Sprinkle the brown sugar and cocoa mixture evenly over the top.
- Finish and bake: Slowly pour hot water (boiling water from the stove) over everything – DO NOT STIR! Bake for 35–40 minutes until the edges are bubbly and the top is set.
Donya’s Tips For The Best Old-Fashioned Chocolate Cobbler
- Don’t skip the layering order: This is how the magic happens! The batter rises as it bakes and forms the cake top, while the liquid settles below to create a sauce.
- Make it ahead: You can mix the dry ingredients early and store them in a jar to whip this up faster later.
Can I Double This Recipe For A Crowd?
Absolutely! This dessert was born for potlucks, family dinners, and chocolate emergencies. Just use a 9×13-inch baking dish and add a few extra minutes to the bake time. Watch for those bubbly edges and barely-set top—that’s your cue it’s ready.
Frequently Asked Questions
You can prep the dry batter ingredients and topping ahead of time, but wait to add the milk and hot water until just before baking. This dessert is best fresh from the oven.
Absolutely. It’ll give the cobbler a richer, deeper chocolate flavor. Use what you have!
Store cooled cobbler in an airtight container in the refrigerator for up to 3 days. To reheat, pop a portion in the microwave for about 30 seconds or warm it in the oven. The sauce thickens a bit but is still delicious.
Need? Maybe not. Deserve? Absolutely. A scoop of vanilla ice cream melts into the warm chocolate sauce and makes every bite downright dreamy. Whipped cream works too, but ice cream is where it’s at.
You sure can! Just swap the all-purpose flour for a 1:1 gluten-free baking blend (make sure it includes xanthan gum). The texture may be slightly softer, but the chocolatey goodness and gooey sauce still shine through.
How To Serve Chocolate Cobbler
Serve it warm in a bowl with a scoop of vanilla ice cream, whipped cream, or even a spoonful of Balsamic Strawberries on top, and you’ll be in heaven. It’s the perfect finish to a Sunday supper of Roasted Chicken or Crock Pot Beef Roast, Stuffed Baked Potatoes, and Tomato Cucumber Salad.
Craving More? Try These Dessert Recipes
If you tried this Chocolate Cobbler Recipe or any other recipe, please leave a 🌟 star rating and let me know how it went in the comments below. Thanks!
Ingredients
For the First Layer
- ½ cup unsalted butter
- 1 ¼ cups all-purpose flour
- 1 cup granulated sugar
- ⅓ cup cocoa powder
- ½ teaspoon kosher salt
- ½ teaspoon baking soda
- ⅔ cup milk
- 1 teaspoon vanilla extract
For the second layer and to serve
- ¾ cup light brown sugar
- ¼ cup cocoa powder
- 1 ½ cups 360ml hot water
Instructions
- Preheat the oven to 350°F.
- Add the butter to a 9×9-inch pan or baking dish and set in the oven to melt while the oven preheats.
- Whisk together the flour, sugar, cocoa powder, salt, and baking soda. Pour in the milk and vanilla extract and mix with a rubber spatula until smooth. The batter will be thick.
- In a small bowl, whisk together the brown sugar and the cocoa powder.
- When the butter has melted, remove the pan from the oven. Pour in the chocolate biscuit batter and use the spatula to spread it into an even layer. DO NOT STIR.
- Sprinkle the brown sugar and cocoa mixture evenly over the batter. DO NOT STIR
- Slowly pour the hot water over the top. DO NOT STIR.
- Bake until the edges are bubbling and the center is just barely set, 35 to 40 minutes. Don’t overbake.
- Serve with vanilla ice cream.
Notes
- Chocolate Pecan Cobbler – For a nutty twist, sprinkle chopped toasted pecans over the batter before baking. They add the perfect bit of crunch to every gooey bite.
- Cherry Chocolate Cobbler – Add a handful of pitted cherries (fresh or frozen) to the batter before topping with the brown sugar layer. Chocolate and cherries? Always a good idea.
- Espresso Kick – Stir 1 teaspoon of instant espresso powder into the hot water before pouring it over the top. It adds a rich, mocha flavor that deepens the chocolatey goodness.
This cobbler is easy to scale up! Simply double all the ingredients and bake in a 9×13-inch dish. Add 5–10 extra minutes to the bake time, or until the edges are bubbling and the top is just set. How to Store
Let leftovers cool completely, then cover and store in the refrigerator for up to 3 days. Reheat in the microwave or warm in a low oven until heated through. It’s just as cozy the next day!
Nutrition
5 Days of Southern Summer Comfort Food!
My go-to summer recipes!
How many servings is this I can’t wait to try it?
Hi there! This dish bakes in a 9×9 pan, so just serve accordingly! If you have a larger crowd, a 9×13 also works! ~Donya
Turned out beautiful! It was absolutely delicious!!!! Thank you for such a wonderful recipe.
Thank you so much, Joyce! I’m tickled you enjoyed the recipe and so glad you are cooking with me.
~Donya
I found this recipe in my mom’s cookbook long ago. I’ve been making it for years.
That is so cool! I absolutely love this recipe. Nothing like a classic southern dessert! ~Donya