When I’m craving something rich and indulgent, nothing beats a warm dish of chocolate cobbler. This Southern classic is chocolate comfort food at its best–fudgy, saucy, and unbelievably simple to make. Chocolate runs through every layer here: in the batter, the topping, and even the chocolate chips that melt into pockets of goodness. The result is an easy chocolate cobbler that’s moist, decadent, and basically impossible to resist.
Southern Chocolate Chip Cobbler
This isn’t your average cake or brownie. Chocolate cobbler is a self-saucing dessert that creates two layers as it bakes: a soft, cake-like topping and a molten chocolate sauce underneath. The method is simple–I sprinkle sugar and cocoa over the batter, then pour boiling water on top without stirring. In the oven, that liquid transforms into rich hot fudge sauce, which is why this dessert has been a Southern staple for generations.
Email this Recipe
Enter your email and we’ll send the recipe directly to you!
By submitting this form, you consent to receive emails from Easy Dessert Recipes.
How Cobbler Creates Its Own Sauce
Chocolate cobbler works because the sugar and cocoa on top dissolve into the boiling water and sink as it bakes, forming a sauce underneath the cake. That’s why it’s important not to stir after adding the water. Even though it looks wrong, the layering is what creates the signature fudgy bottom.
Easy Chocolate Cobbler Recipe
Equipment
- Kitchen Scale (optional)
- 8×8 Baking Pan
Ingredients
- 1 cup all-purpose flour
- 1⅔ cups granulated sugar divided
- 6 tablespoons unsweetened cocoa powder divided*
- 2 teaspoons baking powder
- ½ teaspoon kosher salt
- ½ cup milk
- 6 tablespoons unsalted butter melted and cooled (¾ stick)
- 1 teaspoon pure vanilla extract
- ¾ cup chocolate chips
- 1½ cups boiling water
For Serving (Optional):
- vanilla ice cream
- chopped nuts
Instructions
- Preheat oven to 350°F. Butter an 8×8-inch baking pan and set aside.
- In a medium mixing bowl, whisk together the flour, ⅔ cup sugar, ¼ cup cocoa powder, baking powder, and salt until combined.1 cup all-purpose flour, 1⅔ cups granulated sugar, 6 tablespoons unsweetened cocoa powder, 2 teaspoons baking powder, ½ teaspoon kosher salt
- In a separate bowl, whisk together milk, butter, and vanilla until smooth.½ cup milk, 6 tablespoons unsalted butter, 1 teaspoon pure vanilla extract
- Add the wet mixture to the dry mixture and stir to combine into a thick batter.
- Pour the batter into the prepared baking dish.
- In a small bowl, stir together the remaining sugar and cocoa powder.
- Sprinkle the sugar mixture evenly over the batter.
- Sprinkle on the chocolate chips.¾ cup chocolate chips
- Slowly pour the boiling water over the top of the mixture without stirring.1½ cups boiling water
- Bake for 30-40 minutes, until the center is just set. Serve slightly warm with ice cream and nuts, if desired.vanilla ice cream
Notes
- Glass or ceramic baking dishes work best and help the sauce thicken evenly.
- Pour the boiling water slowly (over the back of a spoon if needed) to avoid disturbing the cocoa-sugar layer.
- Don’t stir after adding the boiling water. This is what creates the gooey chocolate sauce underneath.
- Handle the pan with oven mitts–it will be hot! Place it on a baking sheet to catch any spills.
- The cobbler is done when the edges are set, and the center is slightly soft. It will thicken as it cools.
- Let the cobbler cool for 5-10 minutes, then serve warm for the best texture.
- Nutritional information does not include optional ingredients.
How to Make Chocolate Cobbler Step-by-Step
Prep: Gather up everything all of the ingredients needed to make this cobbler recipe. Preheat your oven to 350°F, butter an 8×8-inch baking pan, and set aside. Melt and cool the butter by microwaving it for 30-60 seconds and letting it stand at room temperature for 5-10 minutes.
Mix the Dry Ingredients: In a medium mixing bowl, whisk together 1 cup of all-purpose flour, ⅔ cup of granulated sugar, ¼ cup of unsweetened cocoa powder, 2 teaspoons of baking powder, and ½ teaspoon of kosher salt until combined. If your cocoa powder is particularly lumpy, you may want to sift it first to avoid getting dry lumps in your cobbler.
Whisk the Wet Ingredients: In a separate bowl, whisk together ½ cup of milk, 6 tablespoons of melted and cooled unsalted butter, and 1 teaspoon of vanilla extract until smooth. If the butter is too hot, it may cook the proteins in the milk, creating an unpleasant curdled texture, so make sure to cool it to room temp.
Combine the Batter: Add the wet mixture to the dry mixture and stir to combine into a thick batter. Take care not to overmix, or your cobbler could turn out gummy. Pour the batter into the prepared baking dish, and spread it out evenly.
Stir the Topping: In a small bowl, stir together the remaining 1 cup of granulated sugar and 2 tablespoons of unsweetened cocoa powder (again, sift if it’s lumpy). Sprinkle evenly over the batter. You can also use a sieve to sprinkle this mixture evenly.
Add the Water: Sprinkle on ¾ cup of chocolate chips to evenly cover the top–don’t press them in! Slowly pour 1½ cups of boiling water over the top of the mixture without stirring. I like to pour it over the back of a spoon to prevent it from disturbing the chocolate chips and cocoa/sugar mixture too much.
Bake the Cobbler: Bake your chocolate cobbler in the preheated oven for 30-40 minutes, or until the edges are set but the center remains slightly soft. The cobbler thickens noticeably after resting for 5-10 minutes. Serve slightly warm with vanilla ice cream and chopped nuts, if desired.
How to Store, Freeze, and Reheat
Store leftover chocolate cobbler in an airtight container in the refrigerator for up to 4 days or in the freezer for up to 3 months. Let thaw overnight in the refrigerator before reheating individual servings in the microwave in short 20-30 second bursts to keep the cobbler soft and fudgy.
Leave a Reply