Southern Chocolate Cobbler
With layers of fudgy goodness and a soft cake base, this Chocolate Cobbler is an old-school Southern dessert. We always have it with a scoop of vanilla ice cream for Sunday supper or whip it up for last-minute get-togethers. Made with pantry staples, it's simple to make, all come together in one pan, and delivers big flavor.
Calories: 300kcal
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 9x9-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
Recipe Variations:
This cobbler is easy to scale up! Simply double all the ingredients and bake in a 9x13-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!
- 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 9x13-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
Serving: 1 | Calories: 300kcal | Carbohydrates: 518g | Protein: 32g | Fat: 106g | Saturated Fat: 66g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 27g | Trans Fat: 4g | Cholesterol: 264mg | Sodium: 1846mg | Potassium: 1431mg | Fiber: 23g | Sugar: 369g | Vitamin A: 3100IU | Calcium: 455mg | Iron: 16mg