Southern Chocolate Cobbler

This old-time chocolate cobbler is rich and wonderful!

It’s great for potlucks and get-togethers. It’s fast, easy, and always a hit.

Rich, hot, gooey, fluffy chocolatey goodness is how I’d describe old-fashioned chocolate cobbler.

If you love molten lava cakes, then you are going to flip your wig over chocolate cobbler!

Not only is it pretty much fail-proof, but it’s casual enough to serve after a weekday dinner and decadent enough for special occasions.

Ingredients

FOR THE BATTER:

1/2 cup unsalted butter

1 1/2 cups granulated sugar

4 tablespoons unsweetened cocoa powder

2 cups all-purpose flour

2 teaspoons baking powder

1/4 teaspoon salt

1 cup milk

2 teaspoons vanilla extract

FOR THE TOPPING:

2 cups granulated sugar

1/2 cup unsweetened cocoa powder

3 cups boiling water

Vanilla ice cream, for serving

How To Make Southern Chocolate Cobbler

Preheat oven to 350°F.

Place butter in a 9×13-inch baking dish and put in oven. Once butter has melted, remove and set aside.

Stir together the 1 1/2 cups sugar, 4 tablespoons cocoa powder, flour, milk, baking powder, salt, and vanilla extract. Spoon into baking dish over melted butter, but do not stir.

In a separate bowl, mix together the 2 cups sugar and 1/2 cup cocoa powder. Sprinkle over batter in pan. Pour boiling water over topping, but again do not stir.

Bake until top has set, 35-40 minutes. The bottom will be loose and a bit gooey.

Let cool 15 minutes before serving.

To store Southern Chocolate Cobbler:

Room Temperature (Short-Term): If you plan to eat it within a day, cover it loosely with foil or plastic wrap and keep it at room temperature.

Refrigerator (Longer Storage): Store leftovers in an airtight container or cover the baking dish with plastic wrap and refrigerate for up to 4-5 days.

Reheating: Warm individual portions in the microwave for about 20-30 seconds. You can also reheat the whole dish in a 300°F oven for 10-15 minutes.

Freezing: While possible, freezing may change the gooey texture.

If you do freeze it, wrap tightly and store for up to 3 months. Thaw in the fridge before reheating.

Variations:

Nutty Twist: Add ½ to 1 cup of chopped pecans or walnuts to the batter for extra crunch.

Espresso Boost: Stir 1 teaspoon of instant espresso powder into the batter to enhance the chocolate flavor.

Caramel Chocolate Cobbler: Drizzle ½ cup of caramel sauce over the batter before baking.

Peanut Butter Swirl: Drop spoonfuls of peanut butter into the batter and lightly swirl before baking.

Spiced Chocolate: Add ½ teaspoon of cinnamon or a pinch of cayenne pepper for a Mexican chocolate vibe.

Boozy Cobbler: Stir in 1-2 tablespoons of bourbon or Kahlúa into the wet ingredients for a richer flavor.

Tips for the Best Chocolate Cobbler:

Don’t Stir! When layering the batter, sugar-cocoa mixture, and boiling water, resist the urge to mix—this creates the magic of the gooey bottom and cake-like top.

Use Boiling Water: The hot water helps dissolve the sugar and forms that luscious chocolate sauce underneath.

Serve Warm: The cobbler tastes best fresh out of the oven after cooling for 15 minutes—perfectly gooey but not too runny.

Ice Cream is a Must! Vanilla ice cream balances the rich chocolate flavor and adds a creamy contrast.

Here’s an approximate nutritional breakdown per serving (assuming 12 servings from a 9×13-inch pan):

Calories: ~350-400

Total Fat: ~12g

Saturated Fat: ~7g

Cholesterol: ~30mg

Sodium: ~100-150mg

Carbohydrates: ~65g

Sugar: ~50g

Protein: ~3-4g

Fiber: ~2g

These values can vary depending on portion size and ingredient brands.

If you’d like a lower-sugar or lower-fat version, you could try using less sugar, substituting part of the butter with applesauce, or using a sugar alternative.

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