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Fine Desserts

The Ultimate Chocolate Cobbler

4.3 from 10 votes
If you're looking for a decadent chocolate dessert, my Chocolate Cobbler recipe is the one you've been dreaming of all this time.
Chocolate cobbler served into two dishes with ice cream

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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. 

Top-down view of my baked chocolate cobbler recipe

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

How To Make Chocolate Cobbler

This recipe is super quick to whip up and share. Here’s how you make the best chocolate cobbler:

  1. 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.
  2. Stir the flour, chopped chocolate, brown sugar, granulated sugar, and cocoa powder together in a medium bowl.
  3. Pour in the milk and vanilla and whisk until the batter is smooth. Pour the batter evenly over the melted butter. Do not stir.
  4. 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.
  5. Then, gently pour boiling water over the mixture in the dish. Again, do not stir.
  6. Bake the cobbler for 30-35 minutes until the edges are golden brown and the mixture is set on top.

Chocolate cobbler served with vanilla ice cream

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.

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. 

Two bowls of chocolate cobbler served with ice cream.

Make More Cobbler:

And don’t forget to buy my Bigger Bolder Baking Cookbook!

Full (and printable) recipe below!

Plus, SUBSCRIBE NOW to the Bold Baking Academy for exclusive in-depth baking courses, The Baking Concierge™, and the Bold Baking Academy Community!

 

The Ultimate Chocolate Cobbler Recipe

4.3 from 10 votes
If you're looking for a decadent chocolate dessert, my Chocolate Cobbler recipe is the one you've been dreaming of all this time.
Author: Gemma Stafford
Servings: 8 people
Prep Time 20 mins
Cook Time 35 mins
If you're looking for a decadent chocolate dessert, my Chocolate Cobbler recipe is the one you've been dreaming of all this time.
Author: Gemma Stafford
Servings: 8 people

Ingredients

Chocolate Cake:

  • ¾ cup (6oz/170g) butter
  • 1 cup (5oz/142g) self-rising flour
  • ½ cup (3oz/85g) bittersweet chocolate (chopped)
  • ½ cup (3oz/85g) dark brown sugar
  • cup (2½ oz/71g) granulated sugar
  • 2 tablespoons (½oz/14g) unsweetened cocoa powder
  • ¾ cup (6floz/180ml) whole milk
  • 2 teaspoons vanilla extract

Chocolate Topping:

  • cups (5oz/142g) granulated sugar
  • ¼ cup (1 ½oz/43g) dark brown sugar
  • 5 tablespoons (1oz/30g) unsweetened cocoa powder
  • 1 ½ cups (12floz/360ml) boiling water

Instructions

To Make the Chocolate Cake:

  • Preheat oven to 350°F (180°C). Place butter in an 11 x 7-inch baking dish. 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, chopped chocolate, brown sugar, granulated sugar, and cocoa powder.
  • Pour in the milk and vanilla and whisk until the batter is smooth. Pour batter evenly over melted butter in the baking dish. Do not stir.

For The Chocolate Topping:

  • Stir together the granulated sugar, brown sugar, and cocoa powder in a small bowl. Sprinkle evenly over the cake batter in a baking dish, Do Not Stir.
  • Gently pour boiling water over mixture in dish, again Do Not Stir.
  • Bake for 30 to 35 minutes, until edges are golden brown and mixture is set on top. Serve cobbler warm with vanilla ice cream.
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Anna
Anna
4 months ago

Is there a video link for this recipe

FlwrPwr
FlwrPwr
5 months ago

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.

Suzanne
Suzanne
5 months ago

Can this be made in a different size pan? Would like to gift it and I thought of a glass pie pan?

LYNN JOHNSON
LYNN JOHNSON
5 months ago

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.

Sarrinah
Sarrinah
5 months ago

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?

Karyn Moore
Karyn Moore
5 months ago

I grew up on this dessert. My sister used to come home from school and whip it up in no time. I was actually thinking about it the other day and wondering where I could find the recipe. Thanks Gemma!

Jane
Jane
5 months ago

This is the easiest, most decadent dessert ever!!! If you are a chocolate lover this will certainly be your go-to dessert.

M T Clough
M T Clough
5 months ago

This is self saucing chocolate pudding which is delicious . a cobbler had a fruit base and a baked topping often a scone type dough

Terry
Terry
5 months ago

Hi Gemma! This recipe certainly looks intriguing – but I do have a quick question before I give it a try.
I noticed the recipe doesn’t have any salt, which is very unusual. Is this correct or am I just having an old lady eyes moment 👀 and missed it?
Thanks for all the great recipes I’ve received since subscribing!
Hoping you and yours have a very happy New Year filled with many blessings.
From a frigid -40°C (& F) snowy, Alberta, Canada 🇨🇦 night

Rose Mercer
Rose Mercer
6 months ago

Hi Gemma, this sounds awesome. Again, my question is whether I can replace the various sugars with monkfruit/stevia pls. If so, I’m making it asap 🙂 Tks.

About Us

Meet Gemma

About Us

Meet Gemma

Hi Bold Bakers! I’m Gemma Stafford, a professional chef originally from Ireland, a cookbook author, and the creator of Bigger Bolder Baking. I want to help you bake with confidence anytime, anywhere with my trusted and tested recipes and baking tips. You may have seen one of my 500+ videos on YouTube & TikTok or as a guest judge on Nailed It! on Netflix or the Best Baker in America on Food Network. No matter your skills, my Bold Baking Team & I want to be your #1 go-to baking authority.

 

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