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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
I made this recently. I dug into my wife’s stash of dark chocolate bars and crushed one whole bar into chunks and added it to the batter (Which I thinned a little with 1/2 cup of coconut milk) and grated 1/2 of another bar into the pudding mix (the other 1/2 I ate…shhhhhhh!!). It was decadent! *I added a few minutes to the baking time to account for the additional coconut milk. I didn’t take note of how many, I just jiggled the pan once in a while until the center started to firm up, then gave it a couple more minutes.
This was amazing!! So easy to make (followed the directions exactly as written), very rich and decadent! Much easier and faster to make than cake. This will be my new go-to dessert when taking to a potluck or having friends for dinner.
I’m so glad to hear that, Nicole. It’s been in my family forever and for good reason!! Glad you all enjoyed it as well. ~Kelsey
My FAVORITE chocolate recipe! So easy and purely wonderful!
If doubling this recipe, do I add more of the boiled water? Thank you!!
Hi Lisa – Yes, if doubling the recipe, be sure to use a large pan (a deep 9×13-inch baking dish works great) and you will need to double the water as well.
Enjoy!!
Kelsey
If I want to make this ahead of time, how would I reheat it to make it warm?
Hi Pat – this recipe is really best served right away. You could try my Crock Pot Chocolate Cobbler instead, if you’d like! 🙂 ~Kelsey
Are the nuts added to the cobbler ingredients or the topping?
Hi Judy – I’m so glad you asked, as it looks like I didn’t add that into the recipe card! I just fixed that! The walnuts are added to the batter. Hope you enjoy it! 🙂 ~Kelsey
Made this yesterday when the Easter guest that was supposed to bring dessert was unable attend. If you like chocolate, DO IT!. Amazing last night recipe 😋! Will be in our family rotation.
I’m so glad this recipe was a quick and easy dessert for your Easter celebration! So happy it was enjoyed by all! 🙂 ~Kelsey
The chocolate “sauce” is so thin and runny, what can be added to cause it to thicken while baking baking? Tbsp. cornstarch perhaps? Less water?
Hi Teresa – I’ve never had the sauce turn out super runny. Was the cake part completely baked? The sauce should thicken a bit as it bakes and then cools… My only thought was that it was possibly underbaked?
It tasted good but was more like chocolate syrup. I doubled the recipe and used a 9×13” pan.
You didn’t end up with a cake on top? I’m not sure why that would happen….I’ve never heard of that happening to anyone with this recipe! Sounds like it may have been undercooked?
I doubled the recipe not realizing the size of the pan didn’t change like the amounts of the ingredients and the top is very runny after 35min still 😩. Followed it exactly like recipe said (besides the side of pan). Hoping it thickens
Hi Kendra – Yes, if you double the amount of batter (and keep the pan the same size), it’s not going to work quite the same. Because you used the same pan size as a single batch, you’ll have double the depth and therefore it’ll take muuuch longer to bake. As the recipe card states, I recommend using a 9×13-inch pan if you double the ingredients. ~Kelsey
I used dark chocolate cocoa powder. Everyone loved it. Very easy to make.
So happy to hear, Sheri! I also love using dark chocolate cocoa powder, such rich flavor!! ~Kelsey
Are the plus and minus number at the top of ingredients the number of people you are making for??
Hi Maria – Yes, that’s to increase the number of servings. OR you can double or triple the recipe with the 1x/2x/3x button by the ingredients. ~Kelsey
The consistency turned out good, but this was too sweet & not chocolatey enough. I wonder if upping the cocoa and lessening the sugars would help?
Hi Kenna – I’m not sure! This recipe is loved by so many recipes as-is, so I’ve never altered it! 🙂
My recipe I used for years used 5 tablespoons of sugar in the cake which would make it a little less sweet and if you add a teaspoon of instant coffee or exchange some of the milk for coffee it will enhance the chocolate.
Turned out great. I used a bit more salt that I was supposed to and it was still good
made this tonight. I liked the syrup on the bottom but it tasted just watery. its lacking a creaminess I was hoping for. still, great with ice cream. and a great texture.
I’ve made this many times just as the recipe said I absolute love it. So does everyone whom I’ve shared it with. I always give you the credit for such a wonderful dessert. Thank you for sharing. Bless you.
So happy to hear, Laura! Thank you for sharing the recipe with others! 🙂 ~Kelsey
I just made this recipe tonight, on a whim, mostly because I wanted to bake something with less than ideal amounts of butter available. Well, it didn’t disappoint!! I love how easy it was. I didn’t have ice cream on hand, but I imagine it would be amazing with ice cream! I was also amazed at how the pudding at the bottom turned out. Absolutely delicious!
Oh my goodness….you’ll have to try it again with ice cream…my FAVORITE! 🙂 I’m so glad you enjoyed it! ~Kelsey
Wow, so delicious and so easy, big hit at our house!
So happy to hear, Matt! Thanks for sharing! ~Kelsey
This sounds absolutely delicious. Do you have a recipe for a caramel cake like this?
I don’t….but that would be yummy!!! ~Kelsey
My grandmother, and my mom showed me this receipt as a child, and my mom again when I was 32. I’ve cooked almost every meal I have eaten from my own hands for 41 years. Gourmet cook, any recipe from anywhere, I make it and it usually taste great. This cocoa recipe amazingly took my levels of taste to a cafe where children play, and adults believe. It’s funny how just a few simple things can still mean so much. Good luck on that farm because we married into a couple also. Happy Holidays and May God bless you with all the riches.
Totally awesome! So rich and perfect. I made this late night craving some chocolate and it was so quick, washed the dishes while it baked! SO WORTH IT!! *add choc chips on top!!!*
So happy to hear!!! Love that you added even more chocolate on top – YUM! ~Kelsey