This indulgent chocolate cobbler is like a cross between a brownie, pudding, and molten lava cake.
Its easy pantry-staple ingredients and simple dump-and-bake method make it the perfect crowd-pleasing dessert for any occasion.
In fact, it’s so easy to make, it’s downright dangerous! I’ve made it twice in as many weeks, and I still want more.
It’s pure decadence in every bite, and I know you’ll love it.
Why You’ll Love This Gooey Chocolate Cobbler
Ooey-Gooey Chocolatey Goodness: This chocolate cobbler features a dreamy pudding-like sauce under an ultra-moist cake. Every mouthful brings a wallop of rich flavor nobody can resist.
Easy Preparation: Despite its decadent taste and appearance, this recipe comes together in minutes. Not only that, you don’t need any special ingredients or baking skills!
Just Like Grandma’s: Many people grew up enjoying chocolate cobbler. It’s an easy, old-fashioned dessert that brings back warm, comforting memories.
Ingredients
You’ll find the complete list of ingredients and full method at the bottom of the post.
But here’s a quick run-down of what you’ll need:
- All-Purpose Flour: The foundation of the batter, providing structure and texture. You can also use self-rising flour and will find the amount needed in the recipe card.
- Baking Powder: The leavening agent that helps the cobbler rise and become light and fluffy.
- Salt: Enhances the chocolate flavor and balances the sweetness.
- Granulated and Brown Sugar: Adds pure sweetness to the batter and sauce, respectively.
- Unsweetened Cocoa Powder: Provides deep, intense chocolate flavor.
- Whole Milk: Adds moisture and richness to the smooth batter.
- Unsalted Butter: Gives buttery flavor and helps create a soft, tender crumb.
- Vanilla Extract: Enhances the overall flavor with subtle, sweet, floral notes.
- Hot Water: The key to creating a rich, gooey chocolate sauce underneath the cake-like top.
How to Make Chocolate Cobbler
If you’ve never made a self-saucing pudding before, you’re in for a real treat.
It’s like baking magic! Here are the steps:
1. PREP. Preheat the oven to 350°F (175°C) and grease an 8×8 baking dish.
2. MIX the dry ingredients in a bowl, then stir in the wet to create a thick batter.
3. LAYER. Pour the batter into the baking dish, then sprinkle over the topping. Next, drizzle very hot water over the top – don’t mix the layers!
4. BAKE for 40-45 minutes until the top is fudgy and the sauce is bubbly.
5. COOL for 15 minutes before serving. Then enjoy!
Tips For the Best Chocolate Cobbler
This old-fashioned Southern dessert is pure chocolate bliss.
But if you’re nervous about those layers, don’t stress. These tips will help:
- Use very hot water. This is the key to the self-saucing magic. It should be just shy of boiling before pouring it over the batter for the perfect consistency.
- Don’t overmix the batter. Gently combine the batter ingredients by hand until just incorporated to avoid a tough texture.
- No stirring. Once you’ve added the topping and hot water, resist the urge to stir! The water seeps through the powder, into the batter, creating lovely layers once baked.
- Rest before serving. If you dive in right away, it’ll be a gloopy (very hot!) mess. So, give the sponge time to set and the sauce to thicken.
- Serve warm. Chocolate Cobbler is best enjoyed warm, for the ultimate gooey, comforting experience.
- Toppings. Elevate your cobbler with a scoop of vanilla ice cream, a dollop of coffee whipped cream, or a sprinkle of chopped nuts.
- Experiment with flavors. Add a pinch of cinnamon, 1-2 teaspoons espresso powder to the hot water, or a handful of chocolate chips for a twist on the classic recipe.
How to Store
Whether you call it chocolate cobbler, lava cake, or hot fudge cake, this is my go-to dessert for dinner parties or cozy nights in.
And believe it or not, it stores really well!
To Store: Cover the cobbler tightly with plastic wrap or aluminum foil and store in the fridge for up to 5 days. Let it come to room temperature before reheating.
To Freeze: Wrap the baked and cooled cobbler securely in plastic wrap and then in aluminum foil. Freeze for up to 3 months and thaw overnight in the fridge before reheating.
To Reheat: Place the cobbler in a 350°F oven for 10-15 minutes, until warmed. Alternatively, reheat individual portions in the microwave for 30-60 seconds.
Note: this is best enjoyed fresh. After freezing and thawing, the sauce might thin out a bit – but it’ll still be tasty!
More Chocolate Desserts To Try
Chocolate Poke Cake
Chocolate Milkshake
Homemade Chocolate Brownies
Easy Chocolate Trifle
Chocolate Cobbler
6
servings15
minutes45
minutes490
kcalThis indulgent chocolate cobbler is like a cross between a fudgy brownie and molten lava cake. It’s pure decadence in every bite, and I know you’ll love it.
Ingredients
- For the Cake Layer
2 cups all-purpose flour (see notes)
2 teaspoons baking powder
1/2 teaspoon salt
3/4 cup granulated sugar
1/4 cup unsweetened cocoa powder
1 cup whole milk
1/2 cup unsalted butter, melted
1 teaspoon vanilla extract
- For the Topping
1/2 cup packed brown sugar
1/4 cup unsweetened cocoa powder
1 1/4 cups very hot water
Instructions
- Preheat the oven to 350 degrees Fahrenheit (175°C) and grease an 8×8 inch baking dish with cooking spray or butter. Set aside.
- In a medium bowl, whisk the flour, baking powder, salt, granulated sugar, and 1/4 cup cocoa powder until evenly combined.
- Stir the milk, melted butter, and vanilla extract into the dry ingredients until a thick batter forms. Spread the batter evenly into the prepared baking dish.
- In a separate bowl, mix the brown sugar and remaining 1/4 cup cocoa powder. Sprinkle this mixture evenly over the batter. Do not stir.
- Very carefully pour the hot water over the batter and cocoa/sugar mixture. Do not stir.
- Bake for 40-45 minutes until the center is just barely set. It should still be quite gooey and very sauce-like on the bottom.
- Allow to cool for 10-15 minutes before serving warm, topped with a scoop of vanilla ice cream if desired. Enjoy!
Notes
- Use 2 cups self-rising flour instead of all-purpose and omit the baking powder and salt.
- Make sure the water is very hot, just shy of boiling, before pouring over the batter.
- Once you’ve added the topping and hot water, resist the urge to stir! The water seeps through the powder, into the batter, creating lovely layers once baked.
I just made this for the second time. We love it! This is almost identical to the Chocolate Pudding Cake I made many times, years ago, but without walnuts. The walnuts really add to it, but since I don’t have any, it is still amazing without them!
Hi Barbara!
So happy you enjoy the dish.
I bet it would be even better with some crunchy nuts in the mix 🙂