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
Could this be made using Splenda? I wonder if anyone has tried this with Splenda. Love your recipes Christy.
I made it with Splenda and Stevia. I also substituted with almond and coconut flour to make it low carb. Turned out wonderful!
I am so glad to hear it turned out well Angie!
Angie,
Can you post the amounts for your adaptation? I’m afraid this will be so good that I will need it to be sugar free!
Christy,
This sounds great, like so many of your recipes. Thank you for your daily encouragement on your Facebook page/group.
Christy,
I just wanted to tell you how much I enjoy your posts. I had a recipie for chocolate cobbler in the crockpot that I have used before, but needed one for the oven, and knew JUST where to look! I don’t normally cook, but this came out so well, that the ladies in my Bible Study group couldn’t believe I made it, and all wanted the recipie! Thank you for making this such a success!!
Oh my goodness, I am so glad to hear it turned out great for you!!
I made a recipe similar to this for company! I doubled my recipe & good thing I did cause they almost devoured the whole pan!!
First I want to say I’m so excited to have found this website!! There are so many dishes I want to try! I started with the chocolate cobbler. I’ve been wanting to try it for awhile and attempted this afternoon. I followed the directions and it smelled delicious and looked great!! When I cut into it, the top set and was perfect, the bottom was full of chocolate water. Any clues as to what I did wrong?? My husband said if I could fix that it would be great!!!
Made your cobbler recipe today. I added cinnamon, salt, and instant coffee to the batter, and it was amazing! Thanks for posting this. I cannot wait to make it again!
I am so glad to hear that you liked it Christine!!!
Christy,
I have tried several times to print the “smoked ham & veggie salad,” and when I click on it, it comes up” how to make chocolate clobbler” I have that already, really want the salad receipe!!!!
Thanks, HAPPY 4TH of July to the “Jordan’s”,
Maryanna
I have had this recipe for many years. My friend gave it to me and was called Chocolate Pudding Cake and we add pecans on top. My recipe is like what Laura mentioned. Very good especially served with vanilla ice cream. Never known it to be called Chocolate Cobbler until recently.