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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
What kind of flour? Self rising or plain. you didn’t say in the recipe
Sorry about that, Kim. This recipe should be made with all-purpose flour. Thanks for the clarification!
-Kelsey
This stuff is amazing!!! Perfect with vanilla ice cream.
I couldn’t agree more!!! 🙂
Я сегодня серфил онлайн более 3 часов, но я так и не
нашел ни одной интересной статьи, подобной вашей.
Происходящее приятно удивило меня.
На мой взгляд, если все владельцы веб-сайтов и
блоггеры делали бы хороший контент, как вы, то полезных материалов появлялось бы намного больше.
Can you make this in ramekins bowls?
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
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
Di you use “self-rising” flour? I Cannot wait to try this. Thanks
Hi Kim – I used all-purpose flour. I hope you enjoy it!!
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! 🙂 No need to change the oven temp or time! Hope you enjoy it!!
-Kelsey
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
Oh that’s so good to hear!! Thanks for sharing, Susan!! 🙂
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.
Hmmm good question, Steph. Honestly, I’m not sure as I’ve never tried it. If you do, I’d love to hear if it turns out!
-Kelsey
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 😋
Hi Kim! That should work great (as long as the dish isn’t super shallow). And now I’m craving Chocolate Cobbler with ice cream & berries…. 🙂
How long did it take for your cobbler to bake?
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! 🙂 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!!
The water may sound weird with cocoa…but it works!!!!
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! 😋
Isn’t it SO tasty?! It’s one of those recipes that will never get old! 🙂
Made this gluten and dairy free to celebrate my daughter’s 26th birthday last night! We added tiny marshmallows to the top for the last 5 min and had graham crackers to add as a topping. Ice cream on the side…Rich and delicious! Thanks very much, it was easy to make!
What a fun twist on chocolate cobbler!! So glad you enjoyed it! 🙂
This was easy and delicious!
So glad you enjoyed it!!! 🙂
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?
Absolutely!! Soy milk would work just fine! 🙂
Loved this 🙂 was delicious. Had some leftover. How would you recommend storing leftovers?
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!
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! 🙂
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!
I’m so glad you liked it, Kim!!!
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! 🙂
-Kelsey
Could you pre make this without baking and store in refrigerator until the next day to bake??
Hi Ivy – I wouldn’t recommend doing that, however, I haven’t tried it. If you need to make it ahead of time, my Crock Pot Chocolate Cobbler (https://dancearoundthekitchen.com/crock-pot-chocolate-cobbler/) might be a good option!!