Chocolate Cobbler

Easy Chocolate Cobbler is a chocoholic’s dream with a cakey chocolate brownie-like topping and warm fudge sauce cobbler filling. Serve with ice cream!

This chocolate dessert is just as easy as Chocolate Lave Cake, with a bonus gooey fudge filling. It’s the perfect Cake Recipe for your inner chocolate lover!

Chocolate Cobbler in baking dish

CHOCOLATE COBBLER

You are probably familiar with the traditional fruit and biscuit cobblers, but get your taste buds ready for extreme deliciousness. Also known as Chocolate Pudding Cake, this Chocolate Cobbler is decadent chocolate dessert and the ultimate chocoholic recipe!

Just like a classic cobbler, this Chocolate Cobbler recipe uses simple ingredients and is perfect with Vanilla Ice Cream. Instead of layering a biscuit batter over fresh fruit filling, the topping is a chocolate sugar mixture and the filling is even more chocolate for maximum chocolatey deliciousness.

Chocolate Cobbler close up in baking dish

The hardest part of baking a Chocolate Cobbler is not immediately scooping it out of the pan as soon as it’s out of the oven! You want to let it rest for about 10-15 minutes before serving because the filling is going to be molten. If you burn your tongue, you’ll miss out on all the chocolate goodness!

When your Chocolate Cobbler has cooled a few minutes, serve it warm with a scoop of Vanilla Ice Cream or Whipped Cream. If you are a chocoholic, top your cobbler with Chocolate Ganache or Dark Chocolate Ice Cream, or both! Be sure to serve Chocolate Cobbler warm or at room temperature for best taste and texture.

Chocolate Cobbler before and after adding warm water

Tips for Chocolate Cobbler

    • Your cobbler is done when the top is set and firm. Be careful not to over bake or you won’t get a fudgy filling. Since there are no eggs in this recipe, you don’t have to worry about the gooey center.
    • To avoid a lumpy batter, sift the flour with the other dry ingredients before combining with the wet ingredients.
    • Use full fat dairy in this cake. Whole milk and real butter make this cake extra moist and rich. Butter substitutes can be too oily and separate, and just don’t taste as decadent!
    • If your baking dish is shallow, bake the Chocolate Cobbler on a baking sheet to catch any fudgy filling that oozes over. It will also impact the sauciness. 
    • One of the keys to this chocolate dessert is the hot water. Bring your water just to boiling before pouring over the cake.
    • Pour very, very carefully, not to disturb the dry ingredients and batter.

MORE DELICIOUS CHOCOLATE CAKE RECIPES:

Chocolate Cobbler serving on plate

VARIATIONS ON CHOCOLATE COBBLER

  • Strawberry: Give Chocolate Cobbler a strawberry layer by adding dollops of strawberry jam to the baking dish before topping with the chocolate mixture. 
  • Caramel: Chop up soft caramel candies, like these Salted Caramels, and spread evenly on the bottom of your baking dish. Top with the chocolate batter and sugar mixture and bake.
  • Chocolate Chips: Make a Double Chocolate Cobbler by sprinkling ½ cup chocolate chips over the batter and sugar mixture. You could also use peanut butter chips, caramel chips, or white chocolate chips!
  • Gluten Free: Make gluten free Chocolate Cobbler by substituting almond flour, or another gluten free flour, for the all purpose flour.

Slow Cooker Chocolate Cobbler

  • Pour the melted butter into the bottom the crockpot. Sprinkle pecans over butter.
  • Prepare the fudge brownie batter as usual.
  • Pour batter over butter and pecans, careful not to mix.
  • Make the cocoa powder and brown sugar topping and sprinkle over batter evenly.
  • Slowly pour boiling water over the batter and sugar mixture without mixing.
  • Cover slow cooker with lid and cook on low for 3-4 hours, or on high for 2 hours.

SOME DELICIOUS TOPPING IDEAS:

HOW TO STORE CHOCOLATE COBBLER

  • Serve: This Chocolate Cobbler is best served warm and can be at room temperature for up to 2 days.
  • Store: Cover baking pan with aluminum foil or plastic wrap and refrigerate up to 1 week. Reheat in the microwave in 30 second increments until warm and gooey again.
  • Freeze: It’s not recommended to freeze Chocolate Cobbler, but if you do wrap it tightly in foil and plastic wrap. Freeze for up to 1 month and thaw before reheating in the oven on low heat.

Chocolate Cobbler in baking dish

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Chocolate Cobbler

Easy Chocolate Cobbler is a chocoholic's dream with a cakey chocolate brownie-like topping and warm fudge sauce cobbler filling. Serve with ice cream!
Yield 10 servings
Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Course Dessert
Cuisine American
Author Sabrina Snyder

Ingredients
 

  • 1/3 cup unsalted butter , melted
  • 3/4 cup whole milk
  • 2 teaspoons vanilla extract
  • 1 1/2 cups sugar
  • 1 1/4 cups flour
  • 1/2 cup dark cocoa powder , divided
  • 2 1/4 teaspoons baking powder
  • 3/4 teaspoon salt
  • 1 1/2 cups light brown sugar , packed
  • 1 1/2 cups hot water

Instructions

  • Preheat oven to 350 degrees.
  • Spread melted butter over a 9x13 baking pan.
  • In a large bowl whisk together the milk, vanilla and sugar until mostly dissolved.
  • Add in the flour, ¼ cup cocoa powder, baking powder, and salt, then whisk until just combined and no dry streaks remain.
  • Spoon batter over the butter, being careful to not mix the butter in.
  • Mix remaining ¼ cup cocoa powder with brown sugar and sprinkle over batter.
  • Gently pour the water over the batter and sugar.
  • Bake for 30-35 minutes until the top is dry.

Nutrition

Calories: 411kcal | Carbohydrates: 79g | Protein: 4g | Fat: 11g | Saturated Fat: 5g | Cholesterol: 18mg | Sodium: 197mg | Potassium: 261mg | Fiber: 2g | Sugar: 63g | Vitamin A: 219IU | Calcium: 101mg | Iron: 2mg
Keyword: Chocolate Cobbler

Chocolate Cobbler collage

About the Author: Sabrina Snyder

Sabrina is a professionally trained Private Chef of over 10 years with ServSafe Manager certification in food safety. She creates all the recipes here on Dinner, then Dessert, fueled in no small part by her love for bacon.

Sabrina Snyder is a professionally trained personal and private chef of over 10 years who is the creator and developer of all the recipes on Dinner, then Dessert.

She is also the author of the upcoming cookbook: Dinner, then Dessert – Satisfying Meals Using Only 3, 5 or 7 Ingredients which is being published by Harper Collins.

She started Dinner, then Dessert as a business in her office as a lunch service for her coworkers who admired her lunches before going to culinary school and becoming a full time personal chef and private chef.

As a personal chef Sabrina would cook for families one day a week and cook their entire week of dinners. All grocery shopping, cooking and cleaning was done along with instructions on reheating. As a private chef she cooked for private parties and cooked in family homes in the evenings for families on a nightly basis after working as a personal chef during the day.

Sabrina has been certified as a ServSafe Manager since 2007 and was a longstanding member of the USPCA Personal Chef Association including being on the board of the Washington DC Chapter of Chefs in the US Personal Chef Association when they won Chapter of the year.

As a member of the community of food website creators Sabrina Snyder has spoken at many conferences regarding her experiences as a food writer including the Indulge Food Conference, Everything Food Conference, Haven Food Conference and IACP Annual Food Professionals Conference.

Sabrina lives with her family in sunny California.

Dinner, then Dessert, Inc. owns the copyright on all images and text and does not allow for its original recipes and pictures to be reproduced anywhere other than at this site unless authorization is given. If you enjoyed the recipe and would like to publish it on your own site, please re-write it in your own words, and link back to my site and recipe page. Read my disclosure and copyright policy. This post may contain affiliate links.

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Comments

  1. Baking regularly for our household, I made sure to measure everything carefully.
    The batter just didn’t firm up on top.
    Something isn’t right with this recipe.

  2. This looks and sounds absolutely amazing ?.. can’t wait to make it .. I have all the ingredients in my pantry.

  3. This chocolate cobbler sounds delicious! I’m saving this for our next summer BBQ, I know everyone will love it!

  4. Bakery pantry ingredients baked into one scrumptious dessert…my kind of recipe. Thanks for sharing!

  5. I have never heard of chocolate cobbler before but this recipe has my name written all over it – can’t wait to make this one!