Chocolate Cobbler
My quick and easy chocolate cobbler recipe is the perfect mouthwatering combination of moist chocolate cake with a hot chocolate fudge sauce layer. You’re going to love this deliciously decadent chocolate dessert!
Growing up, we had this Southern chocolate cobbler recipe probably once a week. I always thought it was because everyone liked it so much. But according to Mama, the frequency of this dessert had a lot more to do with it being so quick, easy, and most importantly: budget-friendly.
Generally, most folks have these ingredients on hand. We’re talking vanilla, oil, brown sugar, granulated sugar, cocoa powder, flour, and milk. I bet they’re already sitting in your pantry and fridge, right? It doesn’t hurt that you don’t even need an egg for it either.
This cobbler bakes up magically. When you pull it out of the oven you’ll have a rich chocolate cake layer on top and a hot fudge chocolate sauce layer beneath. I highly recommend it be served with a big ol’ scoop of vanilla ice cream. It’s just like a chocolate lava cake but so much easier to make and is also known as a chocolate pudding cake because it has the same scrumptious texture.
We frequently package the dry ingredients and give them along with the recipe as Christmas gifts. People are always intrigued by the name and very happy with the results!
Recipe Ingredients
Recipe Ingredients- Self-rising flour
- Vegetable oil
- Milk
- Granulated sugar
- Unsweetened cocoa powder
- Brown sugar
- Vanilla extract
How to Make Chocolate Cobbler
In a medium bowl, add the flour…
And white sugar.
Then add the cocoa powder…
And stir to combine your dry ingredients.
To this, add the wet ingredients, including the milk…
Vegetable oil…
And the vanilla extract.
Stir your cobbler batter until it looks like this.
Spray an 8×8 baking dish with cooking spray (or grease however you like).
Spread the batter into the prepared pan.
In a separate bowl, combine the brown sugar and more cocoa powder.
Stir the topping until it looks like this.
Sprinkle this mixture evenly over the top of your batter.
SLOWLY pour hot water over the batter. SLOWLY.
Place in a 350-degree oven for 40 to 45 minutes.
It’s gonna look like this and smell HEAVENLY.
Oh LAWD. Do yourself a favor and just make it already!
But don’t forget to pair your chocolate cobbler with a scoop of vanilla ice cream!
Storage
Store leftovers in an airtight container in the fridge for up to 3 days and simply reheat in the microwave.
Recipe Notes
- Instead of ice cream, serve your chocolate cobbler with whipped cream and your favorite fresh berries, like . Alternatively, chocoholics might want to pair theirs with chocolate ice cream!
- For added chocolate flavor, fold 1/2 cup of semi-sweet chocolate chips into the cobbler batter.
- To enhance the chocolate flavor, add 1 teaspoon of espresso powder.
- Visit this post for substitutions if you have food allergies. You can easily use any kind of non-dairy milk, like soy milk, substitute regular for gluten-free flour, and use carob instead of cocoa.
- Let the chocolate cobbler sit for at least 10 to 20 minutes after you take it out of the oven to allow the sauce to cool and thicken. We don’t want any burnt tongues out here!
Recipe FAQs
Can I double this recipe?
Absolutely! Easily double the recipe and bake your chocolate cobbler in a 9×13 baking dish instead. Easy peasy!
You may also like these decadent chocolate desserts:
Chocolate Velvet Cake With Cream Cheese Icing
Triple Chocolate Cake (a.k.a Chocoholic Cake)
The Best Brownie Recipe With Chocolate Frosting
Ingredients
- 1 cup self-rising flour
- 3/4 cup sugar
- 2 tbsp unsweetened cocoa powder
- 1/2 cup milk
- 1 tsp vanilla extract
- 2 tbsp vegetable oil
- 3/4 cup brown sugar
- 1/4 cup cocoa
- 1 3/4 cup hot tap water
- 1 cup chopped pecans optional
Instructions
- Mix together the dry ingredients: flour, sugar, and cocoa. Then add the wet ingredients: milk, vanilla, oil, and nuts (if using). Mix well and then pour into a greased 8x8 baking dish.1 cup self-rising flour, 3/4 cup sugar, 2 tbsp unsweetened cocoa powder, 1/2 cup milk, 1 tsp vanilla extract, 2 tbsp vegetable oil, 1 cup chopped pecans
- Mix together the brown sugar and remaining cocoa powder together. Sprinkle this topping over the batter. Then pour hot tap water, very slowly, over the dry mixture and batter.1/4 cup cocoa, 1 3/4 cup hot tap water, 3/4 cup brown sugar
- Bake in a 350-degree oven for 40 to 45 minutes.
Nutrition
Hi! I just wanted to thank you for sharing your recipe and instructions. I have this baking in my oven as I type. I hope mine is as good as yours. I had to use dark cocoa powder and dark brown sugar as that was all I had. But when I get to the store, I plan on making it just as you did.
I hope you enjoy it!!
Since this is a forum for opinions……I DID make this cobbler and I did use butter instead of oil, added a pinch of salt as one lady suggested and I will not make this recipe again.
Yes, I am entitled to my opinion.
Thanks!
This isn’t a forum sweetie, it’s my personal website that I pay for so I can share recipes with the sweet members of the Southern Plate Family.
Hope things look up for you soon. There’s an awful lot to be grateful for and you’ll find sharing your opinion on the joys in life twice as gratifying as how this post made you feel.
Keep on the sunny side!
This weekend I shall have chocolate cobbler !!! Thanks for sharing wow
Christy, how can you be sure when it’s done?
My kids LOVE this chocolate cobbler! Its so easy for me to throw in the oven at the end of a long day at work and my boys think I have just slaved over it! Thank you so much Christy for your super easy, filling recipes that my family just loves! Reminds me of home…
I am so glad to hear that you and your family like this recipe!!!
Oooooohhhh my word–this is deadly stuff (but what a way to go!!). I love using brown sugar with the cocoa, it adds so much richness to it. I don’t allow myself to make this very often because I know myself and chocolate, especially anything with fudge sauce like this. Love your website, there isn’t one recipe I’ve tried that’s not a keeper. Thank you!!!
Deb, you just made my day!!! So glad you are enjoying the recipes and finding keepers!!
Like Sandy — my recipe for this, which we called Fudge pudding, came from the Betty Crocker cookbook of 1955 vintage that I used to learn to cook — yes — way back IN 1955! But my story – one winter my step-daughter got snowed in at our home and I made this dessert and she was eating and yumming and said ‘what kind of a box did THIS come from?’ And I said BITE YOUR TONGUE. Yes, this is an oldie but a goodie — I haven’t made it in ages but maybe I should???