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.