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’m going to start by apologizing to southernplay.com. this is going to be a long one as I just love sharing recipes and this chocolate cobbler reminded me of these family favorites that I just had to share. Once again I apologize for the way that I am rambling on in this post.
There are similar cobbler recipes in my recipe box that my husband LOVES. One is my chocolate cherry cobbler. Enough cans of cherries to fill a 9×13 dish, I use 4. Pour into dish. Coat cherries with white sugar, then take two boxes of chocolate fudge cake mix and do the same as the sugar. Melt two sticks of butter and pour over cake mix. Bring the nuts, top this dish with walnuts. Bake 350 til rich and bubbly. 50-60 min, start checking after 45. Now I know I’m rambling but I have to let you know this. There are three cobblers that I make this way. With the cake mix and the fruit. There’s the chocolate cherry cobbler, there’s the peach cobbler made with yellow cake mix and can peaches, and then there is the spiced pear cobbler, which I make around Christmas time. This one is made with canned pears and brown sugar and cinnamon on top of the pears. Once again my husband loves this one he said that it makes him feel like it’s in the season of Christmas and you know that season Thanksgiving and Christmas, where the pumpkin lattes are in full bloom? Oh! Don’t forget to cut up your peaches and pears after they’re in the Pyrex dish. This is a must, they are too big of pieces and once it’s cooked it’s hard to get those cut. I typically use four to six small cans or even just three large cans of the fruit, but I have very deep 9×13 Pyrex dishes and sometimes I’ll need to get three big cans and two small cans cuz, depending on how much fruit I want in my cobbler. If you like more cobbler then fruit then use three big cans and two boxes of the cake mix.
I made all three of these multiple times over to pass out to our fire departments, after our big fires here in San Diego as a way of saying thank you for saving our town. They’re always a fan favorite and I’m always appreciative my hometown doesn’t burn down.
Okay, I’m babbling like a brook so I’m signing off! Please enjoy these three cobbler recipes they’re all made the same way just with the different cake mixes and/or nuts. Long time favorites in our family!
I love a great ooey-gooey chocolate dessert! I cannot wait to try this one!
I had a great-aunt that would always make this for my dad when we visited her in Georgia. (My dad was working in India at the time so we only got back to Georgia every couple of years.) I just made this recipe of yours and the glorious aroma filled my home with memories. My dad passed away four years ago but I know he is smiling. Now I am a grandmother and my family loved this chocolate cobbler tonight. That is the best review I can give you! Thank you for posting this.
I know this is kind of old to comment on but I just wanted to thank you for the recipe! I made some changes to make it low carb because I can’t have sugar or grains. I made this using 1/4c almond flour and 2 tbsp. coconut flour, liquid stevia, hemp milk, coffee (instead of water), and a tiny bit of molasses (1/2 tsp). I also used half cocoa powder and half cacao powder, used coconut oil instead of vegetable oil, added one egg and one additional tsp of vanilla. I think I may increase the coconut flour to 3 tbsp. or a 1/4c next time (I have to try more of this one to decide which.) I really like this recipe because it was so easy, and so easy to convert. I had another recipe for a cake just like this that was supposed to be low carb but it just didn’t fit the bill for me. This one came out great and is perfect for me! Thanks again!
Oh my goodness, I love you Samantha!!! I haven’t even thought of converting this to low carb yet. Now I can’t wait to try it!!
I thought I commented here back around Thanksgiving but I guess I forgot– oops. lol. Anyway, I last made this chocolate cobbler along with an apple crisp for our Thanksgiving desserts this past Thanksgiving and it was a huge hit. I have made it many times before also. I plan to try the cinimon version very soon. God bless, Jen
When I made this long long ago it was called chocolate sludge. All it needs is a really good vanilla ice cream!!