Chocolate Cobbler

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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!

Spoonful of chocolate cobbler.

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!

Labeled ingredients for chocolate cobbler.Recipe Ingredients

  • Self-rising flour
  • Vegetable oil
  • Milk
  • Granulated sugar
  • Unsweetened cocoa powder
  • Brown sugar
  • Vanilla extract

How to Make Chocolate Cobbler

Add flour to mixing bowl.

In a medium bowl, add the flour…

Add sugar to mixing bowl.

And white sugar.

Add cocoa powder to mixing bowl.

Then add the cocoa powder…

Stir dry ingredients to combine.

And stir to combine your dry ingredients.

Add milk to dry ingredients.

To this, add the wet ingredients, including the milk…

Add oil to mixing bowl.

Vegetable oil…

Add vanilla to mixing bowl.

And the vanilla extract.

Stir together chocolate cobbler batter.

Stir your cobbler batter until it looks like this.

Grease baking dish.

Spray an 8×8 baking dish with cooking spray (or grease however you like).

Spread cobbler batter into prepared pan.

Spread the batter into the prepared pan.

Combine cocoa and brown sugar in separate bowl.

In a separate bowl, combine the brown sugar and more cocoa powder.

Stir ingredients together.

Stir the topping until it looks like this.

Sprinkle over cobbler batter.

Sprinkle this mixture evenly over the top of your batter.

Slowly add hot water.

SLOWLY pour hot water over the batter. SLOWLY.

Bake chocolate cobbler in oven.

Place in a 350-degree oven for 40 to 45 minutes.

Baked chocolate cobbler.

It’s gonna look like this and smell HEAVENLY.

Inside chocolate cobbler.

Oh LAWD. Do yourself a favor and just make it already!

Bowl of chocolate cobbler with ice cream.

But don’t forget to pair your chocolate cobbler with a scoop of vanilla ice cream!


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 cherries or diced strawberries. 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 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:

Triple Chocolate Brownies

Chocolate Snack Cake

Chocolate Velvet Cake With Cream Cheese Icing

Triple Chocolate Cake (a.k.a Chocoholic Cake)

The Best Brownie Recipe With Chocolate Frosting

Bowl of chocolate cobbler with ice cream.

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.
Prep Time: 10 minutes
Cook Time: 40 minutes
Total Time: 50 minutes
Course: Dessert
Cuisine: American
Keyword: chocolate, cobbler
Servings: 4
Calories: 319kcal


  • 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


  • 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.


Calories: 319kcal
Tried this recipe?Mention @southernplate or tag #southernplate!


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  1. 5 stars
    I’m going to start by apologizing to 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!

  2. 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.

  3. 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!

  4. 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

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