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Hi Bold Bakers!
If you are looking for the ultimate comfort dessert, please do yourself a huge favor and bookmark this Ultimate Chocolate Cobbler page! Yes, I both italicized and bolded this; it is that important.
This chocolate cobbler is a self-saucing pudding; the chocolate topping melts down and creates a sauce that bakes down into the cake, which makes an incredible moist dessert. It’s mindblowing, honestly. If I had to describe it, I would say it is somewhat like a lava cake, except insanely better. Not to mention, a bit easier to make.
If you have chocolate lovers in your house, they will be licking their dishes.
What Is Chocolate Cobbler?
Chocolate cobbler is a self-saucing pudding, and since it’s so moist, it’s almost like a molten cake or a really, impossibly good brownie. You top the cake with a chocolate topping which bakes down and infuses your cake with so much moisture.
This recipe is a no-fail recipe. Easy to make, and it makes everyone happy.
What You Need To Make Chocolate Cobbler
- Measuring cups and spoons
- 11 x 7-inch baking dish
- Mixing bowls
How To Make Chocolate Cobbler
This recipe is super quick to whip up and share. Here’s how you make the best chocolate cobbler:
- First, preheat your oven to 350°F (180°C). Then, place the butter into your baking dish and pop it in the oven until the butter melts. This should take about 5 minutes. Once melted, remove it from the oven and set it aside.
- Stir the flour, chopped chocolate, brown sugar, granulated sugar, and cocoa powder together in a medium bowl.
- Pour in the milk and vanilla and whisk until the batter is smooth. Pour the batter evenly over the melted butter. Do not stir.
- To make the chocolate topping, mix the granulated sugar, brown sugar, and cocoa powder in a small bowl. Sprinkle it evenly over the cake batter. Do not stir.
- Then, gently pour boiling water over the mixture in the dish. Again, do not stir.
- Bake the cobbler for 30-35 minutes until the edges are golden brown and the mixture is set on top.
Gemma’s Pro Chef Tips For Making Chocolate Cobbler
- iI you can’t buy self-rising flour, you can easily make your own with my recipe.
- I strongly recommend using bittersweet chocolate rather than milk for the ultimate, over-the-top decadent dessert.
- This dessert doesn’t allow you to stir it. Please follow my directions and DO NOT STIR where it applies.
- When it comes to cocoa powder, use unsweetened cocoa powder, not hot chocolate powder. It’s not the same thing.
- Use a baking pan around 7 x 11 inches. If you use a 9 x 13 inches the dessert won’t be thick.
How Do I Store Chocolate Cobbler?
Chocolate cobbler is best eaten a few minutes after you take it out of the oven when it’s all nice and saucy. If you have leftovers, you can store them in the refrigerator, in an airtight container, for up to 3 days. It’s better warm, so remove it from the fridge about an hour before serving to get it to room temperature.
Make More Cobbler:
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Full (and printable) recipe below!
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The Ultimate Chocolate Cobbler Recipe
Ingredients
Chocolate Cake
- ¾ cup (6 oz/170 g) butter
- 1 cup (5 oz/142 g) self-rising flour
- ½ cup (3 oz/85 g) dark brown sugar
- ⅓ cup (2½ oz/71 g) granulated sugar
- 2 tablespoons (½ oz/14 g) unsweetened cocoa powder
- ¼ teaspoon salt
- ¾ cup (6 fl oz/180 ml) whole milk
- 2 teaspoons vanilla extract
- ½ cup (3 oz/85 g) bittersweet chocolate, chopped
Chocolate Topping
- ⅔ cups (5 oz/142 g) granulated sugar
- ¼ cup (1 ½ oz/43 g) dark brown sugar
- 5 tablespoons (1 oz/28g) unsweetened cocoa powder
- 1 ½ cups (12 fl oz/360 ml) boiling water
Instructions
To Make the Chocolate Cake
- Preheat oven to 350°F (180°C). Place butter in baking dish, about 11 x 7-inch. Place dish in oven and heat until butter melts, about 5 minutes. Remove from oven and set aside.
- In a medium bowl, stir together flour, brown sugar, granulated sugar, cocoa powder and salt.
- Pour in the milk and vanilla and whisk until the batter is smooth. Lastly fold in the chopped chocolate.
- Pour batter evenly over melted butter in the baking dish. Do not stir.
For the Chocolate Topping
- In a small bowl, stir together the granulated sugar, brown sugar, and cocoa powder. Sprinkle evenly over the cake batter in a baking dish, Do Not Stir.
- Carefully pour boiling water over mixture in dish, again Do Not Stir.
- Bake for about 30 minutes, until edges are golden brown and mixture is set on top. Serve cobbler warm with vanilla ice cream. Cover leftovers and store for up to 3 days in the fridge.
Can this be made in a different size pan? Would like to gift it and I thought of a glass pie pan?
So easy and so delicious! My 8 year old said it is the best dessert I’ve ever made. Definitely a keeper!
This is at the top of my favorites list for chocolate desserts. I love it so much I’ve made it twice and just set aside 5 recipes of dry ingredients so I can make it at the drop of a hat. Sooo delicious!
Hello, could this be reheated for eating later? If I made and cooked it to take to a friends for our contribution to dinner?
Just made this recipe as I was craving a chocolate pudding, but I’d run out of eggs, so this was perfect! Quite a different method to my usual self saucing pudding, but it worked great. So incredibly chocolatey but we found it too sweet. I used dark muscavado sugar, but I would reduce the white sugar next time.
I know for a fact that I messed up the recipe. Blaming it in the meds LOL!!! But guess what? Even if I made a mess, it’s delicious.
There’s a typo. Do I win a private cooking class with Gemma!? Please? The butter measurement says 3/4 cup (6 oz.). I’m not sure what I did when I made this before. This time I’m going with 3/4 of a stick of butter, or 6 tablespoons, but I do think last time I put 1 1/2 sticks of butter!?…
Is there a video link for this recipe
I made this recipe using 2 cups of melted vanilla ice cream in place of milk, butter, sugar and vanilla. It worked out. The boiling water part was scary, but worked, my cobbler formed a crust. I used corn meal to be gluten free.
Hi gemma! I would love to try this recipe but i was wondering if its absolutely necessary to use self rising flour? Could i substitute with all purpose flour instead?