Calling all chocolate lovers! This easy Southern Chocolate Cobbler recipe is about to become your new obsession. With a delicious brownie-like cobbler topping and a thick, fudgy chocolate sauce underneath, it’s like getting the best lava cake but without any fussy preparation. Just a few simple pantry ingredients transform into pure chocolate decadence. Let me show you how to make this drool-worthy Southern classic dessert!
Mouthwatering Chocolate Cobbler with a Molten Fudge Center
If you’re craving an ultra-rich, ultra-chocolatey dessert that practically melts in your mouth, look no further than this Southern Chocolate Cobbler. The warm, gooey chocolatey center surrounded by a dense, brownie-like cobbler topping is truly out-of-this-world delicious. Each bite releases more of that luscious molten chocolate sauce from the bottom of the pan.
It’s akin to ordering the most indulgent lava cake at a fancy restaurant, but homemade and so much easier! No complicated steps or ingredients required. Just mix up a simple chocolate batter, pour it into a pan, top it with a cocoa-sugar mixture and boiling water, and bake. The oven does all the work to create that irresistible gooey middle.
Check out these popular now items on Amazon
5 Reasons You’ll Adore This Easy Chocolate Cobbler Recipe:
- Fast prep with just 6 basic ingredients
- Made from pantry staples you likely have on hand
- Fudgy molten chocolate sauce in every bite
- Brownie-like cobbler topping with deep chocolate flavor
- Can be made dairy-free, gluten-free, or with sugar substitutes
Ingredients Needed for Decadent Chocolate Cobbler:
- Butter (salted or unsalted)
- Granulated sugar
- Unsweetened cocoa powder
- Self-rising flour (or make your own from all-purpose flour and baking powder)
- Milk (dairy, oat, almond, etc.)
- Vanilla extract
- Boiling water
How to Make Easy Southern Chocolate Cobbler (Step-by-Step):
- Melt the butter in a 9×13 baking dish in the preheated oven.
- Whisk together the sugar, cocoa powder, flour, milk, and vanilla for the batter.
- Pour the batter over the melted butter in the pan, but don’t stir.
- In a separate bowl, mix sugar and cocoa powder for the cobbler topping. Sprinkle evenly over the batter.
- Pour boiling water carefully over the top of the batter. Do not stir.
- Bake for 35-40 minutes until the top is set but the bottom is still a little loose and saucy.
- Let cool for 15 minutes before serving warm. The fudgy sauce will continue to thicken.
Pro Tips for Perfect Chocolate Cobbler:
- Use room temperature ingredients for easy mixing.
- Not a fan of coffee? Leave out the coffee granules. They just enhance the chocolate flavor.
- If you don’t have self-rising flour, make your own with this simple hack (link to how to make self-rising flour).
- Don’t overmix the batter. Just mix until the dry ingredients are incorporated.
- Use quality unsweetened cocoa powder like Ghirardelli for the best chocolate taste.
- Don’t forget to let it rest after baking so the sauce can set up properly!
Serving Suggestions for the Ultimate Chocolate Treat:
Top your warm Chocolate Cobbler with a big scoop of vanilla ice cream or fresh whipped cream. The contrast of the cold and creamy topping with the warm, molten chocolate is pure heaven! You could also drizzle on some chocolate sauce or caramel for extra decadence.
Store leftover cobbler covered in the fridge for up to 5 days. Simply reheat portions when you get a craving for that molten chocolate center again. Though honestly, this dessert is so addictively delicious it never lasts that long at my house!
If you’re a true chocolate fanatic like me, you’re going to fall in love with this easy homemade Southern Chocolate Cobbler recipe. It seriously satisfies even the most intense chocolate craving, with its fudgy sauce and brownie-like cobbler topping. Be sure to make it for your next party, potluck, or anytime you need an outrageously decadent homemade dessert stat!
Southern Chocolate Cobbler Recipe
Ingredients
- 1/2 cup 113g butter
- 1 1/2 cups 297g granulated sugar
- 3 tablespoons 16g unsweetened cocoa powder
- 2 cups 226g self-rising flour
- 1 cup 227g whole milk
- 2 teaspoons 9g vanilla extract
Chocolate Cobbler Topping:
- 2 cups 396g granulated sugar
- 1/2 cup 42g unsweetened cocoa powder
- 3 cups 681g boiling water
- Vanilla ice cream for serving optional but recommended
Instructions
- Preheat oven to 350°F. Place butter in a 9×13 baking dish and put in preheated oven to melt. Remove and set aside.
- In a bowl, mix together the sugar, cocoa powder, flour, milk and vanilla for the batter. Spoon batter into baking dish over melted butter. Do not stir.
- In a separate bowl, mix together 2 cups sugar and 1/2 cup cocoa powder for topping. Sprinkle evenly over batter in pan.
- Pour the boiling water carefully over the top of the batter and topping. Do not stir.
- Bake for 35-40 minutes until top is set. Bottom will still be a little loose and saucy.
- Allow to cool for 15-20 minutes before serving warm, topping with vanilla ice cream if desired.
Notes
- Use room temperature ingredients for easy mixing.
- To make self-rising flour, whisk together 2 cups all-purpose flour, 3 teaspoons baking powder, and 1/2 teaspoon salt.
- Don’t overmix the batter – just mix until dry ingredients are incorporated.
- Let cobbler rest for 15 minutes after baking to allow sauce to thicken properly.
- Store leftovers covered in the fridge for up to 5 days. Reheat portions gently before serving.
