Similar to a lava cake but even easier, this Chocolate Cobbler is absolutely divine. It’s made with simple ingredients and features a luscious fudge-like topping. Serve with a scoop of ice cream for a decadent but easy chocolate dessert.
Other easy cobbler recipes to make include our apple cobbler and blueberry cobbler!
Easy Chocolate Cobbler Recipe
Heads up chocolate lovers! This chocolate cobbler is decadent, rich, and one of the easiest desserts you’ll ever make.
Chocolate cobbler has more in common with a chocolate lava cake than fruit cobblers. It’s made with a simple cake-like base that’s topped with a mixture of sugar and cocoa powder. Hot water turns it into a chocolate sauce and after baking, it becomes rich and gooey. Serve with a scoop of vanilla ice cream and you have THE dessert to get your chocolate fix!
Ingredients Needed
Chocolate cobbler is made with some very basic baking ingredients, plus lots of unsweetened cocoa powder for that deep chocolate flavor.
(Scroll to the bottom for our easy printable recipe with the complete directions.)
For the Batter
- All-purpose flour – Use the spoon and level method to measure it properly.
- Baking powder – To give the cake lift.
- Salt – To enhance the other flavors.
- Granulated sugar – For sweetness.
- Unsweetened cocoa powder – Provides the chocolate flavor.
- Whole milk – This helps make the cake tender.
- Unsalted butter – We use unsalted so the cake isn’t overly salty.
- Vanilla – For flavor.
For the Topping
- Sugar – Both brown sugar and granulated sugar are used.
- Unsweetened cocoa powder – Turns the topping into a delightful chocolate sauce. Be sure to use unsweetened.
- Water – The water should be very hot, close to a boil.
Recipe Variations
Want some extra chocolate flavor? Or maybe you prefer your chocolate with some coffee undertones? Here are a few suggestions to switch up this chocolate dessert.
- Intensify the chocolate flavor. To intensify the chocolate flavor, add 1 teaspoon of espresso powder to the batter mixture. This will not make the dish taste like coffee, but will greatly enhance the chocolate taste.
- Switch out the water. Instead of pouring the Hot Water over the flour mixture, try pouring HOT COCOA for some extra chocolate flavor. Or if you love coffee, do half hot water, half hot brewed coffee.
- Add cherries. Add a few chopped maraschino cherries to the batter for a chocolate sundae look and flavor.
How to Make Chocolate Cobbler
This easy chocolate dessert comes together in just a few steps. The hardest part is waiting for it to cool before digging in!
(Scroll to the bottom for our easy printable recipe with the complete directions.)
- Prepare the baking dish. Coat a square baking dish with nonstick cooking spray. Place on a rimmed baking sheet in case the chocolate bubbles over a bit.
- Make the batter. Whisk together the dry ingredients then stir in the milk, melted butter, and vanilla until smooth. Spread into the baking dish.
- Make the topping. Combine the sugars and cocoa powder. Sprinkle over the batter. Slowly pour the hot water over the top. Do NOT stir after this step!
- Bake. Bake at 350 degrees F for 40 minutes, until the middle is set. It will still have a slight wiggle.
- Let rest. Remove the dish from the oven and let sit for 15 to 20 minutes so that the bottom fudgy portion cools and thickens before serving.
- Serve. Serve with chocolate sauce spooned over the top and a scoop of ice cream.
Tips for Success
For a perfectly baked, gooey chocolate cobbler, keep the following things in mind.
- Use full-fat ingredients. Using certain brands of reduced-fat milk and butter can result in separation and oiliness in the chocolate sauce.
- Don’t stir the layered ingredients. Once you layer the cobbler batter, sugar mixture, and hot water in the pan, do not stir, or you will not have the molten chocolate layer on the bottom.
- Place on a baking sheet. There’s a very high possibility that the chocolate may bubble up over the edges of the baking dish so I definitely recommend placing the baking dish on a rimmed baking sheet before putting it in the oven.
- Do not over-bake. When the dish is done, the top will be fluffy and resting on top of a bed of chocolate sauce.
- Let it rest. Once you remove it from the oven, let it sit for 15-20 minutes to allow the sauce on the bottom to cool and thicken. If not, the sauce will be too watery.
Serving Suggestions
You absolutely want to enjoy this chocolate cobbler while it’s still warm from the oven. The chocolate sauce will be rich and gooey perfection.
When I serve this up in bowls, I always spoon some of the chocolate sauce from the bottom of the pan over the top. Then we enjoy it with a scoop of vanilla ice cream (or chocolate ice cream) or some whipped cream. Add a cherry or two to give it a chocolate sundae feel.
How to Store Leftovers
Leftover chocolate cobbler can be stored in the fridge for up to 3 days. Either tightly cover the baking dish or transfer leftovers to an airtight container. I recommend popping any extras in the microwave for 30 seconds or so to rewarm before enjoying again.
More Chocolate Recipes:
- Chocolate Crinkle Cookies
- Chocolate Sugar Cookies
- Flourless Chocolate Cookies
- Easy Chocolate Pie
- Homemade Chocolate Frosting
- Homemade Chocolate Sauce
- Chocolate Pound Cake
- Chocolate Mayonnaise Cake
I hope you love this delicious and easy recipe – be sure to give it a review below! Also don’t forget to follow Belly Full on TikTok, Facebook, Instagram, Pinterest, and YouTube!
Chocolate Cobbler
Ingredients
For the Batter
- 1 cup all-purpose flour , spooned and leveled
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/2 cup granulated sugar
- 2 tablespoons unsweetened cocoa powder
- 1/2 cup whole milk
- 1/4 cup unsalted butter , melted
- 1 teaspoon vanilla
For the Topping
- 3/4 cup packed brown sugar
- 1/4 cup granulated sugar
- 1/4 cup unsweetened cocoa powder
- 1 1/2 cups very hot water (almost to a boil but not quite)
For serving
- vanilla ice cream
Instructions
- Preheat oven to 350 degrees F. Coat an 8×8-inch square baking dish that has high sides with nonstick cooking spray, then place it on a rimmed baking sheet (just in case the chocolate bubbles over a little.)
- Make the batter: In a mixing bowl, whisk together the flour, baking powder, salt, granulated sugar, and cocoa powder. Stir in milk, melted butter, and vanilla until combined and smooth (batter will be thick.)
- Using a spatula, spread mixture into the prepared baking dish in an even layer.
- Make the topping: Combine the brown sugar, granulated sugar, and cocoa powder; sprinkle over batter – it will look like a lot, but use it all! (DO NOT STIR.)
- Slowly pour hot water over the entire top, trying not to disturb the brown sugar layer (DO NOT STIR.)
- Transfer to the oven and bake until the middle is mostly set, but still has a slight wiggle, about 40 minutes. (The cake will rise to the top and hot fudge will form on the bottom.)
- Remove from oven and let sit for about 15 minutes to set a bit. (It can be tempting to skip this step, but don't! The bottom of the cobbler will still be loose, but letting it sit will allow it to cool and thicken some.)
- Serve warm portions in bowls with some of the chocolate sauce from the pan spooned on top and a scoop of vanilla ice cream!
My Grandma taught me how to make this! She made during the depression. Good stuff!!
YUMMY!