Chocolate Turtle Cobbler has a chocolate cake studded with pecans and a fudgy caramel sauce underneath. Top with a scoop of ice cream for the ultimate decadent dessert!
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If you've been around here awhile, you know I love a good cobbler. And apparently you do too, because every single chocolate-y cobbler I've had on here has been a hit!
We've done Chocolate Cobbler, Crock Pot Chocolate Cobbler and Chocolate Peanut Butter Cobbler. And if I had to pick a favorite?? Well....I'm not sure I could!!! I really do love each of those fudgy cobblers!
How do you make Chocolate Turtle Cobbler?
If you've made one of my other fudgy cobbler recipes, the process for this one will be very similar.
First, you’ll make the simple batter and spread it into the bottom of a greased 1.5 qt casserole dish. Next, you’re going to mix a few dry ingredients and sprinkle it over the batter; DO NOT STIR into the batter.
Lastly, you’ll combine the hot water and caramel and pour it into the pan. Once again, DO NOT STIR. Bake for 30 minutes. While it cooks, the cake batter will rise to the top and leave a caramel fudgy sauce on the bottom. It's seriously amazing!
When it comes out of the oven, you’ll drizzle more caramel on top and give it a little sprinkle of pecans. You'll want to serve this Chocolate Turtle Cobbler warm and I'd highly recommend topping it with a scoop of ice cream!!!
How do you know when the cobbler is done?
Once the 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. I typically bake mine for 30 minutes.
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Chocolate Turtle Cobbler
Ingredients
- 1 c flour
- 2 teaspoon baking powder
- ½ teaspoon salt
- ⅔ c sugar
- 3 tablespoon cocoa powder
- 2 tablespoon butter melted
- ½ c milk
- ½ c chopped pecans
Topping
- ¼ c sugar
- ⅓ c brown sugar
- 1 tablespoon cocoa powder
- ¾ c boiling water
- ½ c jarred caramel sauce divided
Instructions
- Preheat oven to 350°F.
- In a mixing bowl, whisk together the flour, baking powder, salt, sugar and cocoa powder. Stir in the melted butter, milk and pecans.
- Spread the batter into a greased 1.5 qt casserole dish and set aside.
- In another bowl, stir together the sugar, brown sugar and cocoa and sprinkle over the batter.
- Stir ¼ cup of the caramel sauce into the boiling water. Pour the mixture over the topping; do NOT stir.
- Bake for 30 minutes or until the top of the cobbler is almost set (it will still be a little jiggly as the bottom will be runny). The cake will rise to the top and a fudgy pudding will form underneath.
- Drizzle the remaining caramel on top and sprinkle with additional pecans, if desired.
- Serve warm with ice cream or whipped topping.
Skoshilady says
I would like to make this, but no where does it say anything about boiling water. How much water?
Kelsey says
Hi! I just updated the recipe to clarify the water. It's 3/4 c boiling water + 1/4 c caramel sauce. I hope that helps! 🙂