Home Desserts Old-Fashioned Chocolate Cobbler

Old-Fashioned Chocolate Cobbler

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.

Chocolate cobbler in a white bowl garnished with scoop of vanilla ice cream with spoon on the side.
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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.

Chocolate batter spread in a baking dish.


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.
Baking dish with chocolate cobbler.

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!

Chocolate cobbler in a square baking dish on a white marble table.

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.
A serving of gooey and moist chocolate cobbler served in a white bowl.

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.

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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

Course: DessertCuisine: American


Prep time


Cooking time





This 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.


  • 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


  • 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!


  • 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.

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author avatar
Kim - InsanelyGood
Hey there! I'm Kim. I love running, cooking, and curling up with a good book! I share recipes for people who LOVE good food, but want to keep things simple :)

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