Easy Chocolate Cobbler Recipe

spoon lifting a scoop of chocolate cobbler from a pan.

Course: Dessert

Cuisine: American

Prep Time: 10

Cook Time: 40

Total Time: 50

Servings: people

Calories: 397kcal

Author: Becky Hardin

Rich, fudgy, and incredibly easy to make, this chocolate cobbler creates its own gooey chocolate sauce as it bakes. Best served warm with vanilla ice cream.

Print Recipe

US Customary - Metric

Equipment

Kitchen Scale (optional)
8x8 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 8x8-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

Video

Notes

*While you can use any unsweetened cocoa powder you prefer, I like to use Dutch-process cocoa powder here because there isn’t any baking soda to neutralize the acidity of natural cocoa powder.

Tips:

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.

Make-Ahead: This cobbler is best baked fresh, but you can mix the batter and cocoa-sugar topping separately up to 24 hours in advance. Store covered in the refrigerator and assemble with boiling water just before baking.

Storage: Store chocolate cobbler in an airtight container in the refrigerator for up to 4 days or in the freezer for up to 3 months.

Nutrition