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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 it’ll soon be at the top of your list of easy chocolate dessert recipes!!
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!!!
You see, my mom is simply incredible….she become a chiropractor, raised four kids, helped on the farm and she was (still is!) a fantastic cook! For lunch, she’d typically serve some sort of meat (meatloaf is my fav!), a potato dish, some sort of veggie, and dessert. If Mom was in a hurry, this Chocolate Cobbler from one of the old cookbooks was a go-to dessert!
A Chocolate Lovers Dessert
I’ve heard this dessert be called many different things over the years. My mom always called it Baked Chocolate Pudding. A former boss of mine called it boiled water cake. I’ve heard chocolate pudding cake, molten chocolate cake, molten lava cake and everything in between! But no matter what you call it, you’ll love a change from your typical fruit cobbler recipes!
Ingredients Needed
- All Purpose Flour
- Baking Powder
- Salt
- Sugar
- Cocoa Powder
- Butter
- Milk
- Vanilla Extract
- Walnuts or Pecans, Optional
- Brown Sugar
- Boiling or Very Hot Water
How do you make Chocolate Cobbler?
For real, this is a super easy chocolate cobbler recipe. 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 into the bottom of the baking dish. Or better yet, simply use the baking dish as a bowl to mix the ingredients! This batter is quite thick – that’s just fine!
Then in a separate bowl, you’ll combine the dry ingredients for the “topping” and sprinkle it over the cake batter.
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 chocolate sauce will form underneath. It’s. So. Good!
Tried this and it is GREAT!!!! Everyone should make this if you love chocolate. So easy and quick.
Sandy
Other Add-Ins and Toppings
- Use pecans or walnuts in the batter. Toast them ahead of time for even more flavor!
- Sprinkle the top with chocolate chips or drizzle with caramel sauce once it comes out of the oven.
- Try using hot coffee or espresso in place of the boiling water! Coffee will enhance the flavor of the chocolate even more!
- Top with a scoop of ice cream or homemade whipped cream!
How do you know when the 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.
This Chocolate Cobbler is absolutely incredible as-is, but adding a scoop of vanilla ice cream is the best way to enjoy it! The ice cream will melt into the hot fudge sauce and turn into a chocolatey, creamy, delicious mess!
How to Store Leftover Chocolate Cobbler
I always think that chocolate cobbler is best fresh out of the oven. The texture and chocolate flavor is just so perfect when it’s fresh! But leftovers are understandable…
Store at Room Temperature
If you plan to eat the cobbler in the next day (24 hours-ish), let the cobbler cool to room temperature and cover with plastic wrap.
Stored in the Fridge
If you plan to store this for more than 24 hours, you can keep it in an airtight container in the fridge for up to 5 days. I don’t recommend freezing the cobbler.
How to Reheat
When you want to satisfy your next chocolate craving, add a scoop of the cobbler onto a microwave-safe plate. Pop it in the microwave for 20-30 seconds to heat it up and top with a scoop of ice cream!
Delicious Dessert Variations
- Chocolate Cobbler in the Slow Cooker
- Chocolate Peanut Butter Cobbler
- Chocolate Turtle Cobbler
- Chocolate Chip Cookie Cobbler
- Chocolate Cobbler for Two
Connect with Dance Around the Kitchen!
Follow along on Pinterest, Instagram 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
Equipment
- 1 1.5 qt. casserole dish or square baking dish
Ingredients
- 1 cup flour
- 2 teaspoon baking powder
- 1/2 teaspoon salt
- 2/3 cup sugar
- 1 1/2 tablespoons cocoa powder
- 2 tablespoons butter melted
- 1/2 cup milk
- 1 teaspoon vanilla
- 1/2 cup chopped walnuts optional
Topping
- 1/4 cup sugar
- 1/2 cup brown sugar
- 1/4 teaspoon salt
- 2 tablespoons cocoa powder
- 1 cup water boiling
Instructions
- 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. Stir in the walnuts, if desired.1 cup flour, 2 teaspoon baking powder, 1/2 teaspoon salt, 2/3 cup sugar, 1 1/2 tablespoons cocoa powder, 2 tablespoons butter, 1/2 cup milk, 1 teaspoon vanilla, 1/2 cup chopped walnuts
- 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.1/4 cup sugar, 1/2 cup brown sugar, 1/4 teaspoon salt, 2 tablespoons cocoa powder
- Pour the boiling water on top; do not stir.1 cup water
- 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.
Video
Notes
Nutrition
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 😉
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.
My siblings and I requested this dessert probably more than any other. Luckily, it’s super easy to throw together and bakes up quickly. I still look forward to meals back home! <3
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.
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 😉 I recently had a total hysterectomy, and have found a bit more home time on my hands. Hoping this will help kill some time 😊
I hope you LOVE it!!! Let me know how it works out for ya! 🙂 -Kelsey
This sounds delicious! Can’t wait to try it. Is it self rising flour or plain flour? Thanks so much for a wonderful recipe!!
Regular All-Purpose Flour. I hope you enjoy it!!! 🙂
Tried this recipe, it is now a family favorite! Quick easy and oh my the chocolate lovers were in heaven! Thanks for sharing
Thanks so much for sharing, Ruth!!! I’m glad your family loved it as much as we do! 🙂
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.
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!
How’d it turn out?? I hope you love it as much as we do! 🙂
Waiting on this in the oven. Thank you for posting your recipe, no matter how it turns out. I was looking for something quick and easy again thanks!!
Chocolate Cobbler sounds like the perfect Sunday evening dessert! Enjoy – I hope you love it! 🙂
How would you do this in a slow cooker? Time and temp please
Hi Stacie! Here’s the recipe for the slow cooker! The recipe is pretty much the same, but it includes instructions for the slow cooker.
Hope this helps! 🙂 https://dancearoundthekitchen.com/2020/01/13/crock-pot-chocolate-cobbler/
Absolutely delicious..Bonus y’all..No Mixer to clean & can’t mess it up..so simple 🥰
Yes!! All the reasons this is one of our faves! 🙂
Fantastic! My husband couldn’t wait to taste it! Makes your home smell wonderful.
I’m so happy to hear this, Carol!! 🙂 Have a great rest of the week!
-Kelsey
It reminds me of a dessert close to it.
But looks delicious.
I used dark cocoa powder and it’s so yummy! Definitely, a family favorite!
Thank you!
So glad to hear, Stacy!! And I might have to try it with dark cocoa powder….I love dark chocolate!! 🙂
If I could add more stars I would!!!! My hubby and I fought over the last “piece”!
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!!!!
Ohhh I’m so glad you and your hubby loved this recipe! Glad I’m not the only one!:) Your review made my day!! Thanks Paula!
Can you use unsweetened cocoa?
Yep!! That’s what I use – Hershey’s Unsweetened Cocoa powder 🙂
Oh yay! Then I have all the ingredients. Can’t wait to make this for a quarantine treat 🙂
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.
Aww that made my day!!! It’s so fun hearing about other families enjoying some of my favorites! 🙂
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
So happy to hear, Paula!!
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!!
Can you make this in advance and reheat it! What would be best reheating method?
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!!
I’ve actually baked it and had left overs so heated and it was really good. Reheat it covered in a warm oven or even in the microwave for just a few seconds as individual servings.
Awesome!! I’m so glad you enjoyed it! 🙂
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! 🙂 Enjoy!!
Try coconut milk from the can, it will add to the flavor and have the fat needed.
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?
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.
Yes very sugary. I was still getting the taste of individual sugar while eating it. It almost tasted like hot cocoa mix with a little bit of water. Not a huge fan.
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! 🙂
I made this and added roasted pecans on top…omg was it GOOD! I served it with vanilla ice cream. So, so good!
Ohhh the addition of roasted pecans sounds amazing!! Thanks for sharing, Kaye!