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.

Course Dessert

Cuisine American

Keyword chocolate cobbler recipes, chocolate dessert recipes

Prep Time 15

Cook Time 30

Total Time 45

Servings servings

Calories 319kcal

Author Kathleen

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.

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.
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