Chocolate Cobbler

Chocolate Cobbler has a warm, fudgy pudding covered with a moist chocolate cake.  It’s like a chocolate lava cake, but wayyyy easier and just as delicious. Top it with a scoop of ice cream, and good luck putting that spoon down! πŸ˜‰

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A couple of my siblings told me lately that they “couldn’t believe” I hadn’t added this family favorite to the blog yet. It’s a recipe I’ve been meaning to add for awhile now and let me tell you, it’s worth the wait!!!

Growing up, my siblings and I requested this dessert probably more than any other. Luckily, it’s super easy to throw together and bakes up quickly.

As I’ve mentioned before, I grew up on a pig, corn and soybean farm. We all helped out – my dad, mom, and all of us siblings. Okay now, I’ll admit that my brothers helped out quite a bit more than my sister and I, but we did help nonetheless.

Today, my brothers and dad run the farm, Mom does the paperwork (and lots of the field work), and my sister and I…..well I guess you could say we’re moral support πŸ˜‰

But no matter how busy life on the farm was, Mom would always make time to keep our bellies full. Especially in the summer when the four of us kids were home, we’d come inside for lunch with a big appetite.

She’d typically have some sort of meat (meatloaf is my fav!), a potato dish, some sort of veggie, and dessert. If Mom was in a hurry to get a meal on the table, this Chocolate Cobbler was a go-to dessert!

How do you make Chocolate Cobbler?

For real, it’s easy. There are just a couple important steps that you’ll want to pay close attention to.

First, you’ll make a simple batter and spread it on the bottom of the greased pan (or in the bottom of a slow cooker, if you want to cook it that way!). Next, you’ll mix a few dry ingredients and sprinkle it on top.

Lastly, you’ll pour a cup of boiling water over the top and put it right in the oven. It’s super important that you DO NOT stir after pouring the water on top. I know, it seems odd, but it works.

While the cobbler bakes, the cake batter will cook and rise to the top and a fudgy pudding will form underneath. It’s. So. Good!

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How do you know when a cobbler is done?

Once the chocolate cobbler has been in the oven for about 25 minutes, I like to take a fork and see if the center of the cake is done.

If it’s done on the outsides and still looks like batter in the middle, it needs more time. Once the cake is done on top (no longer looks or feels like batter in the center), the next part is up to you…

Want a lot of sauce on the bottom (which I highly recommend)? Then, your chocolate cobbler is ready to eat! If you want a little less fudgy sauce, let it cook a little longer as more water will evaporate and there will be less sauce.

She’s almost as impatient as her mama waiting for goodies to come out of the oven! πŸ˜‰

This Chocolate Cobbler is absolutely incredible as-is, but add a scoop of ice cream and you’ll be SO glad you did!! The ice cream will melt into the hot fudge sauce and turn into a chocolatey, creamy, delicious mess!

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Follow along on PinterestInstagram and Facebook so you never miss a recipe!! And as always, thank you for following along with my blog, making my recipes, liking and sharing on social media and any other way you support Dance Around the Kitchen!  -Kelsey

Chocolate Cobbler

This quick dessert has a warm, fudgy pudding covered with a moist chocolate cake.  Add a scoop of ice cream and you’re set!!
5 from 15 votes
Prep Time 10 mins
Cook Time 30 mins
Total Time 40 mins
Course Dessert
Servings 6


  • 1 c flour
  • 2 tsp baking powder
  • 1/2 tsp salt
  • 2/3 c sugar
  • 1 1/2 tbsp cocoa
  • 2 tbsp butter melted
  • 1/2 c milk
  • 1 tsp vanilla
  • 1/2 c chopped walnuts optional


  • 1/4 c sugar
  • 1/2 c brown sugar
  • 1/4 tsp salt
  • 1 tbsp cocoa
  • 1 c water boiling


  • Preheat oven to 350 degrees F.
  • In a medium sized mixing bowl, combine the flour, baking powder, salt, sugar and cocoa.  Then stir in the melted butter, milk and vanilla.  
  • Spread the mixture into a greased 1.5 qt casserole dish (or square pan).  Set aside.
  • In another bowl, combine the dry topping ingredients (sugar, brown sugar, salt and cocoa).  Sprinkle on top of the batter; do not stir.
  • Pour the boiling water on top; do not stir.
  • Bake for 30 minutes, or until the top of the cake is almost set.  The cake will rise to the top and a pudding will form on the bottom.
  • Serve warm with ice cream.
Keyword chocolate, cobbler, lava cake, pudding, spring dessert


  1. Hi, This reminds me of an accident involving a broken oven that half cooked a choclate cake made by my mother when I was 7 years old. She broke the two layers into pieces in a large bowl and poured frosting over it. BOY IT WAS GREAT.

  2. I am so hopeful for this recipe. It was either Betty or Duncan that had a chocolate lava cake mix many moons ago, and I have not been able to find it since then. Not to mention, no recipe I have found comes close in comparison yet. Fingers crossed for this one πŸ˜‰ I recently had a total hysterectomy, and have found a bit more home time on my hands. Hoping this will help kill some time 😊

  3. Like Andrea said, many years ago one of the major companies used to put out a mix like this. It was a favorite of mine and my mother’s. I don’t remember what they named it but Mum and I always called it Chocolate Puddin’ Cake. Happy memories since it has been at least 50 years since I’ve had it. Basic ingredients so maybe it will get made again tomorrow.

  4. Trying it now! Just waiting for it to finish baking lol such a different way to bake but I hope it’s as delicious as it looks!

  5. 5 stars
    If I could add more stars I would!!!! My hubby and I fought over the last β€œpiece”!
    Sooooooooo Goooooooood!!!!!! A true chocoholics dream come true!!!!! Thank y’all so very, very much for the recipe!!!! Have to limit this to once a month (maybe) LOL!!!!!!!! Thanks again and I hope y’all are doing well with all this virus stuff going on!!!! God Bless!!!!

  6. 5 stars
    Thank you so very much for this recipe. My families new favorite. I have an 82 year old mother that has requested this almost daily. Thank you once again.

  7. Hey Kelsey! Just so you know I saved this on one of my boards on Pinterest and have you all the credit. I have gotten so many comments about this one. Lots of people have saved this. I just thought y’all would like to know that everyone is loving chocolate cobbler!!! Thanks so very much for this recipe!!!

    • Oh good!!! I’m so glad to hear that – thanks for letting me know! I hope you’re doing well despite all the uncertainty these days! -Kelsey

  8. I hope y’all are doing well also. It is getting kinda boring, but we can plant stuff in the garden. So that’s where we are most of the time. I hope it’s not too crazy there!! It is still crazy in the stores!!

    • Hi Deni – I don’t recommend making this ahead of time. It’s just not the same reheated! You could mix the dry ingredients together ahead of time and prep the remaining ingredients, but wouldn’t bake until you’re wanting to serve it. Enjoy!!

  9. 5 stars
    I got this recipe from “Southern Living” magazine almost 40 years ago, I used to make it for my husband who was a chocoholic. I haven’t thought about it for years until now. I think my granddaughter would love it, she is like her grandfather was, can’t say no to anything chocolate! Thanks for bringing it back to memory!

    • Jane, I’m so glad this recipe could bring back fond memories! If your granddaughter loves chocolate, she’s going to be in heaven with this stuff! πŸ™‚ Enjoy!!

        • 5 stars
          While looking through an old cookbook I was thinking of buying, from 1958,there was this recipe again! This time is was called “Black Devil”! I wonder how far back it really goes?

  10. Question….is this like super sweet? I’m one that doesn’t want things to be too sweet. Yes I know, sounds crazy but it’s true.

    • Hi Michelle! I’m not sure I’d call it “super sweet,” but it is chocolate-y and rich. If you don’t want super sweet, you could top it with a very slightly sweetened whipped cream, rather than the regular “cool whip” or ice cream.

  11. Love this recipe! Thank you. I used the special dark cocoa (because that’s what I had on hand) absolutely delicious.i cooked it in my Ninja foodie at 325 degrees for just under 30 min. Super yummy hot, but I let it cool in the pot to put away and decided to eat another bowl of before putting away, It was even yummier than when super hot. Try it!!

    • Hi Dina! I’ve been eyeing the Ninja Foodie….I love that you tried this recipe in it! And so glad it turned out well! πŸ™‚

  12. I made this and added roasted pecans on top…omg was it GOOD! I served it with vanilla ice cream. So, so good!

    • Hi Teresa – I’ve never made them in ramekins, but it should work fine. You’ll just want to make sure the batter and topping gets evenly distributed among the ramekins. Also, it’ll take less time to bake, so I’d set your timer at 15 minutes and see what they look like! Enjoy!! -Kelsey

  13. Not clear as to the size of the pan. Glass or metal? Can’t wait to try. Might cut in half since it’s better freshly cooked.

    • Hi Laurie – I typically use a 1.5 qt round glass casserole dish. However, you can certainly use a square pan (glass or metal is fine). If you want to try making just 1/2 a batch, I think a loaf pan might work well! -Kelsey

  14. If I use a square baking pan ( like a metal brownie pan), do I need to change the oven temp or cook time? I’m planning on making this for a Dessert Zoom Party tommorrow evening.

    • Hi Annmarie! As long as the pan is deep enough, you should be good. I don’t want it to boil over in your oven! πŸ™‚ No need to change the oven temp or time! Hope you enjoy it!!

  15. what a wonderful recipe!!!!! It is fantastic. My hubby is from London where they don’t eat sweets like we do! He loved it! Thank you so much for sharing! Susan

  16. I have a question. Years ago I made this recipe with all purpose flour. Could we possibly substitute flour for almond flour in this recipe? I am a low carb eater now. Thank you.

  17. I have a question for you. Do you think it work out if I doubled the recipe and used my 9×13 baking dish? Would the cook time be the same? I have a dinner party tomorrow, and think this would be AMAZING with vanilla ice cream and berries on top πŸ˜‹

  18. Hi! Making this tonight for a family dinner! I was wondering if you could substitute the water with milk. Mixing cocoa powder/chocolate with water just sounds a bit weird to me…
    Greetz from Belgium!

    • Hi Sofia – from across the world! Thanks for following my blog! πŸ™‚ I know it sounds odd (it did to me, too!) but it’s SO yummy. I’ve never tried it with milk, but if you do, let me know what you think!!

  19. This is similar to a recipe I used to make. Thanks for reminding me how delicious it is. I’m setting out the ingredients right now! πŸ˜‹

  20. Hi there! I made this and everyone absolutely loved it. I now have a milk allergy in my family. Do you think I could use soy milk?

    • Hi Carey – I’m probably responding too late, so I apologize! To store, cover with a lid or plastic wrap and store on the counter for 1-2 days or in the fridge for up to 5 days. When you’re ready to enjoy, simply pop it in the microwave for a few seconds!

  21. 5 stars
    going to try this today, but I saw a comment to make this ahead? I want to take this to my son’s and need to make it ahead? Won’t be as good?

    • Hi Chris – I apologize if I’m getting to this too late! If you need to make it ahead of time, I’d recommend using the Crockpot Chocolate Cobbler recipe….just as good but it’s made in the crockpot! πŸ™‚

  22. I just made this for my husband. He was debating between this recipe and another, which had coffee in it. So we compromised and used coffee in this one instead of water. Holy cow! So good! I will be making this again!

  23. […] Chocolate Cobbler – It’s like a chocolate lava cake, but wayyyy easier and just as delicious!Chewy Homemade Brownies – These homemade brownies are dense, chewy, chock-full of chocolate and have a beautiful shine on top!Hot Chocolate Poke Cake – This poke cake has all the elements of a delicious hot cocoa!Cheesecake Brownies – Turn a box brownie mix into rich, fudgy brownies with a swirl of cream cheese filling! […]

  24. Hi!! Can’t wait to try this recipe this weekend!! Will I be able to double the ingredients and bake it in a 9×13 casserole pan?? Would the cooking time take a little longer?

    • Hi Cathy –
      Yeah, I think that should work! Just make sure it’s a deep 9×13 dish. I’d check it at 30 minutes, but it might need additional time. If you give it a try, let me know how it turns out! πŸ™‚

  25. 5 stars
    I just made this 3 times in 4 days because everyone who had it loved it so much, including me! I made the base and mixed the topping up before dinner and kept them separate until dinner was finishing. We ate it fresh out of the oven with vanilla ice cream each time and it’s been amazing! Thank you for a new favorite, super quick dessert recipe!

  26. 5 stars
    We made this tonight, and it was perfect! Thank you! It is our new family favorite. So easy and such specific and helpful directions.

  27. […] “I think this is my new favorite dessert.” and “I want this on my death bed.” If those two responses to this dessert don’t talk you into making it, I don’t know what will!! This recipe was created by my sister-in-law, Krista and I’m SOOOO thankful she let me share it with you all, especially knowing how much you all have been LOVING my Chocolate Cobbler! […]

  28. 5 stars
    SO GOOD. Made it for the first time on Monday. Making it again tonight πŸ˜‹ Thank you for sharing this recipe!

  29. LOVED it! What would be your thoughts on baking this in a pie crust?
    I can’t help but think it would be amazing 🀩

    • I would. My concern with adding it to a pie crust is that it might get soggy with the “pudding” on the bottom. If you try it, let me know how it turns out!! πŸ™‚

  30. 5 stars
    Do you think this would work with Almond flour and Monkfruit sugar? This looks so good… but trying to stay on keto diet…

  31. 5 stars
    Made this for Christmas! I doubled the recipe (baked in 9×13). AND added a box of chocolate pudding with an additional 1/4 cup of water and milk! The cake rose perfectly and made a lovely thick sauce!!!

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