Warm Chocolate Cobbler is baked to an ooey, gooey, chocolatey perfection. This cake is a cross between a chocolate dump cake and a lava crunch cake. Serve it with vanilla ice cream for a decadent dessert.
If you are a fan of easy chocolate recipes, this cobbler is for you! It is the perfect marriage of homemade, cake that reminds me of a flakey brownie layer baked on top of warm, homemade chocolate pudding. This is an egg-free chocolate dessert that will knock your socks off.
Perfect for any season, this cobbler can be even doubled to a 9″ x 13″ pan size with minimal effort. I love that this dessert is made with all pantry staples and common dairy ingredients like milk & butter. It takes less than 45 minutes to prep and bake too making it a quick decadent dessert.
Butter – Unsalted butter is needed to help moisten the cakey, brownie-like top layer of the cobbler that magically rises.
Flour – This cobbler requires self-rising flour which magically rises through the liquids and bakes up perfectly delicious!
Sugar – Granulated sugar helps to sweeten both the top cobbler layer and the pudding layer.
Cocoa – You will need unsweetened cocoa powder to create this chocolate dessert. A quality brand will make a difference and produce a rich flavor.
Milk – Whole milk helps to form the cake layer.
Extract – Vanilla extract adds a layer of flavor to complement the chocolate.
Water – You will need boiling water to help form the pudding layer. Make sure the water is indeed boiling or this cobbler will not work out properly.
How to Make Baked Chocolate Cobbler
Preheat the oven to 350°F. Add the butter to the baking dish and place it in the oven to melt as you prepare the cobbler ingredients.
In a medium bowl, whisk ¾ cup of granulated sugar, 1½ tablespoons of cocoa powder, a cup of self-rising flour. Add in the vanilla extract and the whole milk and whisk until thick and combined.
In a small bowl, whisk the remaining sugar, and cocoa powder.
Carefully remove the baking dish from the oven, and using a rubber spatula, add the batter over the melted butter.
Sprinkle the sugar and cocoa mixture over the wet batter.
Pour the boiling water over the mixture and return the dish to the oven.
Bake for 35 minutes until a crust is set. The bottom layer will be thick and pudding-like.
Cool for ten minutes before serving with vanilla ice cream.
Butter – Do not use margarine or any other oil in lieu of butter because it will make this cobbler greasy. I also advise against using salted butter which will make the cakey layer salty.
Self-Rising Flour – If you do not have self-rising flour, you can make your own. Use 1 1/2 teaspoons of baking powder, and 1/2 teaspoon of salt whisked into one cup of all-purpose flour.
Cooling – The more this cools, the thicker the pudding-like layer will be.
Serving – Since this is such a rich warm dessert, it needs a topping like a scoop of vanilla ice cream, whipped topping, or homemade whipped cream to tone it down.
Storing Chocolate Cobbler
Once cooled, this dessert can be stored in the refrigerator for up to 3 days in an airtight container. I do not recommend freezing this as it will affect the texture and consistency.
To warm, place the desired portion in a bowl and microwave for 45 seconds to one minute until warmed throughout.
More Tasty Chocolate Treats
Love chocolate? So do we! Check out these other tasty chocolate-filled desserts today!
- oven adjusted to the center rack position
- 8" x 8" baking dish
- Measuring cups and spoons
- small and medium mixing bowls
- 6 tablespoons unsalted butter
- 1 cup self-rising flour
- 1¾ cups granulated sugar divided
- 1½ tablespoons cocoa powder
- ½ cup whole milk
- 1 teaspoon vanilla extract
- ¼ cup cocoa powder
- 1½ cups boiling water
- Preheat the oven to 350°F. Add the butter to the baking dish and place it in the oven to melt as you prepare the cobbler ingredients.
- In a medium bowl, whisk ¾ cup granulated sugar, 1½ tablespoons of cocoa powder, cup of self-rising flour. Add in the vanilla extract and the whole milk and whisk until thick and combined.
- In a small bowl, whisk the remaining sugar, and cocoa powder.
- Carefully remove the baking dish from the oven, and using a rubber spatula, add the batter over the melted butter.
- Sprinkle the sugar and cocoa mixture over the wet batter.
- Pour the boiling water over the mixture and return the dish to the oven.
- Bake for 35 minutes until a crust is set. Bottom layer will be thick and pudding like.
- Cool for 10 minutes before serving with vanilla ice cream.