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!
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.
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.
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:
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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.
- 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
- 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.