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Hi Bold Bakers!
WHY YOU’LL LOVE THIS RECIPE: This Chocolate Cobbler is the ultimate comfort dessert, combining rich flavors with a gooey, self-saucing texture that will impress any chocolate lover.
- Incredibly easy: Minimal effort with only a 20-minute prep and 35-minute cooking for a show-stopping dessert that feels like it took hours to make.
- Decadent and rich: Each bite is loaded with a molten, fudgy sauce, perfect for those intense chocolate cravings.
- Crowd-pleaser: Perfect for family gatherings or casual weeknight treats—everyone will ask for seconds!
- Versatile: Pair it with vanilla ice cream or whipped cream for an extra indulgent experience.
If you’re eager to dive into more chocolate goodness, here are some delightful treats that will surely satisfy your sweet tooth!
- Chocolate Pear Crumble: A warm, chocolatey base with soft, caramelized pears and a buttery crumble topping.
- Chocolate Pear Frangipane: A rich chocolate almond tart with sweet, juicy pears baked into the filling.
- Chocolate Pear Pavlova: Light and crisp meringue topped with poached pears and a drizzle of chocolate.
Bold Bakers Loved This!
“So easy and so delicious! My 8 year old said it is the best dessert I’ve ever made. Definitely a keeper!” — Lindsay
“This is the easiest, most decadent dessert ever!!! If you are a chocolate lover this will certainly be your go-to dessert.” –Jane
“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!” –Sus
IMPORTANT NOTE: This recipe has been improved and updated on 10/10/2024, to include a NEW STEP-BY-STEP tutorial video, explanations and substitutes of key ingredients, answers to the most frequently asked questions, and Pro Chef Tips.
Table of Contents
- What is a Chocolate cobbler?
- Tools You Need
- Key Ingredients of Chocolate Cobbler
- How to Make a Chocolate Cobbler
- Gemma’s Pro Chef Tips
- Make Ahead & Storage Instructions
- Can I Make Chocolate Cobbler Gluten-Free?
- How Should I Serve Chocolate Cobbler?
- FAQs
- More Cobbler Recipes
What is a Chocolate Cobbler?
Chocolate Cobbler is a warm, gooey dessert that combines a rich chocolate cake with a self-saucing layer for a molten lava cake, a pudding-like texture.
- Self-saucing: The chocolate topping melts into a thick sauce while baking.
- Moist and fudgy: Similar to a chocolate lava cake or brownie, but even more decadent.
- Minimal effort: Simple ingredients and steps make it easy to prepare in just a few minutes.
Tools You Need
- 11*7 inch baking dish
- Mixing bowls
- Measuring spoons
- Measuring cups
- Measuring jug
- Whisk
Key Ingredients and Substitutes of Easy Chocolate Cobbler Recipe
Butter
- Adds richness, moisture, and flavor; helps create the gooey texture as it melts.
- Substitute: Vegan butter or coconut oil for a dairy-free option.
Self-Rising Flour
- Provides structure and leavening, making the cake rise.
- Substitute: 1 cup all-purpose flour + 1 ½ teaspoons baking powder + ¼ teaspoon salt.
Dark Brown Sugar
- Adds moisture and a deep caramel flavor due to its molasses content.
- Substitute: Light brown sugar or a mix of white sugar with a little molasses.
Granulated Sugar
- Sweetens the cake and topping; helps create the crisp top layer.
- Substitute: Coconut sugar or other granulated sweeteners.
Unsweetened Cocoa Powder
- Provides rich chocolate flavor and color to both the cake and topping.
- Substitute: Dutch-process cocoa powder for a smoother, darker flavor.
Salt
- Enhances the overall flavor and balances sweetness.
- Substitute: Omit or reduce for low-sodium diets, though it’s best to include for taste.
Whole Milk
- Adds moisture and richness to the batter.
- Substitute: Almond milk, oat milk, or any plant-based milk for a dairy-free option.
Vanilla Extract
- Enhances the sweetness and richness of the chocolate.
- Substitute: Almond extract or omit if necessary.
Bittersweet Chocolate
- Adds a deep, intense chocolate flavor to the cake.
- Substitute: Semi-sweet chocolate or dark chocolate chips.
Boiling Water
- Activates the topping mixture, turning it into the gooey sauce under the cake.
- Substitute: No alternative recommended, as it’s essential for sauce formation.
How To Make Chocolate Cobbler
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.
- Mix dry ingredients: 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 separate 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 the cocoa 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.
Gemma’s Pro Chef Tips For Making Chocolate Cobbler
- If 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.
Make-Ahead and Storage Instructions
Make-Ahead:
- Prepare the chocolate cobbler batter and topping in advance.
- Assemble the cake and topping layers in the baking dish.
- Cover and store in the refrigerator for up to 24 hours.
- Add boiling water just before baking and follow baking instructions.
Storage:
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- To reheat, warm in the microwave for 20-30 seconds or in the oven at 300°F (150°C) for about 10 minutes.
- Enjoy warm for the best texture and flavor!
Can I Make Chocolate Cobbler Gluten-Free?
Yes, you can substitute self-rising flour with a gluten-free all-purpose blend that includes a leavening agent.
How Should I Serve Chocolate Cobbler?
It’s delicious on its own or served warm with a scoop of vanilla ice cream, chocolate ice cream, fudge sauce, or whipped cream.
FAQs
Can I freeze chocolate cobbler?
- While it’s best enjoyed fresh, you can freeze baked chocolate cobbler for up to 2 months. Reheat it in the oven or microwave when ready to serve.
Can I add nuts or other mix-ins?
Yes, feel free to add chopped nuts or chocolate chips to the batter for added texture and flavor.
What should I do if my cobbler is too dry?
If it turns out dry, ensure you’re following the measurements accurately, and consider adding a bit more liquid next time. The self-saucing layer is key to maintaining moisture.
Is there a dairy-free option?
Yes, substitute butter with coconut oil and use almond milk or another plant-based milk in the recipe. Most bittersweet chocolate is vegan but be sure to double check the package.
Make More Cobbler:
- Self-Saucing Pecan Cobbler
- Best-Ever Peach Cobbler
- The Perfect Apple Honey Cobbler
- Strawberry Cream Cheese Cobbler
- Mixed Berry Cobbler with Cake Mix
- Mixed Berry Cobbler with Cake Mix
- No Sugar Added Berry Cobbler (Low Carb)
IMPORTANT NOTE: This recipe has been improved and updated on 10/10/2024, to include a NEW STEP-BY-STEP tutorial video, explanations and substitutes of key ingredients, answers to the most frequently asked questions, and Pro Chef Tips.
Try These Recipes!
Watch The Recipe Video!
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.
Recipe Notes
- If 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.
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?