Chocolate Cobbler

This chocolate cobbler is the ultimate chocolate experience! It’s crazy-easy to put together and is delicious beyond belief. The best way to describe it is it’s like a giant chocolate lava cake. It consists of 2 layers. On top, there’s a fluffy, tender cake layer, and below a warm, fudgy, pudding layer. If you love chocolate you have to make this recipe!

This cobbler is special enough to serve for any holiday and easy enough to serve for a weeknight treat. Sometimes you just need a decadent chocolate dessert to brighten up your week. This is the answer!

I was raised on the cobbler. My family had cobbler almost every Sunday so you know I’ve got lots of recipes. I hope you’ll try more of my classic cobbler recipes next! You’ll love my  peach cobbler, strawberry cobbler, apple cobbler, and blackberry cobbler. I promise!!! ♥

What is Chocolate Cobbler

Chocolate cobbler is an easy scratch-made, fluffy, cake-like topping with an ooey-gooey, thick, chocolate sauce underneath the topping. It’s like a big batch of hot lava cake!

Do You Eat Cobbler Hot or Cold?

I like to eat the cobbler warm for about 10-15 minutes after I pull it out of the oven. If I have cold leftovers, I like to gently heat them up in the microwave.

Chocolate Cobbler Ingredients

• Butter: Use good quality unsalted butter.
• Self-Rising Flour: If you don’t have self-rising flour you can use the following for this recipe:
  • 1 cup all-purpose flour
  • 1 ½ teaspoons baking powder
  • ½ teaspoon salt
• White Sugar: Just plain ole granulated sugar, aka table sugar.
• Cocoa: I use Hershey’s natural unsweetened cocoa. If you prefer a darker chocolate they have a Special Dark version. I’ll warn you the cobbler comes out almost black if you use the dark.
• Espresso Powder: This will enhance the depth of flavor of the chocolate. It will not impart a coffee flavor to the cake.
• Milk: I use whole milk rather than a lower-fat version to add to the richness of the cobbler.
• Vanilla Extract: Use pure vanilla extract not imitation stuff. It really makes a difference.
• Water: Use very hot water, close to a boil.

Tips

• Espresso Powder: If you can’t find this ingredient at your local market, you can easily order it online from amazon. I use King Arthur espresso powder.
• Don’t Stir: After you add the boiling water at step 4, don’t stir the mixture!
• Rest It: Allow the cobbler to rest for at least 15 minutes before serving.
• Double It: If you want to feed a crowd, double the ingredients and make the cobbler in a 9X13-inch baking dish.
• How Do I Know It’s done: Bake until the cake-like topping will be fluffy and set. Don’t over-bake it!
• Place on a baking sheet: I like to place my baking dish on a rimmed baking sheet. This can bubble up and over the edges of the baking dish.

Storing + Freezing 

• How Long Can You Keep This In The Fridge? Yes, this can be kept in the fridge for a week. Store in an airtight container.
• Can You Freeze This? Yes. Allow the cobbler to cool completely, then place it in resealable plastic bags in individual serving sizes, for 3-4 months. Thaw in the fridge overnight then heat, in the microwave, if desired.
• Food Safety: If you’d like more food safety info check out this article. I’ve yet to find an article that specifically lists cobblers and crisps, I use the “chocolate cake” under bakery products as my reference.

How To Serve

I like to serve this warm with a big scoop of vanilla ice cream or a dollop of whipped cream. Try it with a keoke coffee on the side.

How to Make Southern Chocolate Cobbler

1. Melt the butter in the baking dish.
2. Stir together the flour, sugar, cocoa, and espresso powder.
3. Stir in milk and vanilla.
4. Spoon the batter over the melted butter.
5. Stir together the remaining cup of sugar and cocoa powder.
6. Sprinkle over the batter.
7. Slowly pour the boiling water.
8. Bake and let it cool.

See the full instructions below.

More Delicious Cobbler Recipes

• Blueberry Cobbler
• Pecan Pie Cobbler
• Pear Cobbler
• Cherry Cobbler with Cake Mix
• Bisquick Apple Cobbler
• Bisquick Peach Cobbler
• Bisquick Blueberry Cobbler

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Chocolate Cobbler

This chocolate cobbler is like a giant lava cake. It has a layer of fluffy, tender chocolate cake topping with a layer of fudgy chocolate pudding.

Prep Time15 minutes mins

Cook Time30 minutes mins

Total Time45 minutes mins

Servings: 8 servings

Author: Kathleen

Ingredients

• 6 tablespoons butter
• 1 cup self-rising flour
• 3/4 cup white sugar
• 1 1/2 tablespoons unsweetened cocoa powder
• 1/2 teaspoon espresso powder
• 1/2 cup milk
• 1 teaspoon vanilla extract
• 1 cup white sugar
• 1/4 cup unsweetened cocoa powder
• 1 1/2 cups boiling water

Instructions

• Preheat the oven to 350 °F (177°C).
• Melt butter in an 8x8 inch baking dish while the oven preheats.
  
• In a medium bowl, stir together the flour (1 cup), sugar (3/4 cup), cocoa (1 1/2 tablespoons), and espresso powder (1/2 teaspoon). Stir in milk (1/2 cup) and vanilla (1 teaspoon) until smooth. Spoon this batter over the melted butter in the baking dish.
  
• Stir together the remaining cup of sugar and 1/4 cup of cocoa powder. Sprinkle over the batter. Slowly pour boiling water (1 1/2 cups) over the top of the mixture.
  
• Bake for 30 minutes in the preheated oven, until set. Serve slightly warm with ice cream.
• Let it cool for at least 15 minutes before serving.

Fans Also Made:

• 
  Chocolate Cream Pie
• 
  Decadent Chocolate Rum Pie
• 
  Oreo Pie
• 
  Triple Chocolate Brownies

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Notes

1. Espresso Powder: If you can't find this ingredient at your local market, you can easily order it online from amazon. I use King Arthur espresso powder.
2. Don't Stir: After you add the boiling water at step 4, don't stir the mixture!
3. Rest It: Allow the cobbler to rest for at least 15 minutes before serving.
4. Double It: If you want to feed a crowd, double the ingredients and make the cobbler in a 9X13-inch baking dish.
5. How Do I Know It's done: Bake until the cake-like topping will be fluffy and set. Don't over-bake it!
6. Place on a baking sheet: I like to place my baking dish on a rimmed baking sheet. This can bubble up and over the edges of the baking dish.
7. Self-Rising Flour: If you don't have self-rising flour you can use the following for this recipe:
   • 1 cup all-purpose flour
   • 1 ½ teaspoons baking powder
   • ½ teaspoon salt

© Gonna Want Seconds. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media/website/blog is strictly prohibited.

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