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
I just slid this into the oven!!! My sweet husband will just love this!
Deb
I made the Chocolate Cobbler and oh soooooooooooooooooo Good.
Love, love, LOVE this recipe! My mother-in-law cut it out of a newspaper many years ago and gave it to me, taped to a recipe card. It has so many splashes of cocoa on it it’s getting hard to read! The one difference between yours and mine is that in mine you stir the hot water into the cocoa powder and brown sugar mixture before pouring over the cake layer. I don’t know if it makes a difference or not but you don’t have to be as careful with it. Love your posts and recipes…but mostly the stories you share about your family! Blessings to you!!
This one of my all time favorites. When served hot with vanilla ice cream, it is “to die for”.
This is my most favorite dessert. It smells SO good baking, and its easy.
I am a terrible person, have you ever had a recipe that you wanted to keep to yourself, well until now this recipe neither had I. I took one look at Chocolate Cobbler and knew I wanted to keep the recipe to myself so that when I fixed it no one would know how simple it was to make it and think that I was such a talented cook.
~giggles~ I won’t tell if you don’t Melanie!!!
is there any salt in this recipe , seem it would be rather bland with out it !
A friend and I met you recently at a cornbread festival and got our co-workers excited about your cookbook. We’re having a going away party for another co-worker and we each decided to choose a recipe from your cookbook and bring it to the party. I am a terrible cook and was told to make the chocolate cobbler because of its simplicity and the easiness of the recipe. Somehow I have manage to mess this up. I followed the recipe exactly. I got organized, took my time, and somehow still got lost. Everything looked exactly like the pictures above, but after 45 minutes in the oven my hot water was still standing. No crust formed at all. What happened?? 🙁