Southern Chocolate Cobbler Recipe
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This easy Chocolate Cobbler is a classic Southern dessert recipe. With a delicious brownie-like topping over a rich fudge sauce, it’s like a lava cake but simpler to make.
Looking for more dessert cobbler recipes? You’ll love delicious recipes like Peach Cobbler, Strawberry Cobbler, and Blackberry Cobbler.
My Grandmother’s Southern Chocolate Cobbler is rich, chocolatey, delicious, and a Southern classic. It is a perfect combination of a dessert with a delightful brownie top over a rich fudge sauce. When you scoop a bit out, the fudge sauce is smooth and creamy and reminds me of a rich lava cake. But this is much easier to make! If you have chocolate lovers, you should make this for them soon.
I love it served with a big scoop of homemade vanilla ice cream. That takes it right on over the top!
Southern Chocolate Cobbler Recipe
How to Make Chocolate Cobbler
This easy Chocolate Cobbler contains only six simple ingredients, comes together quickly, and makes a perfect dessert!
Ingredients
To make this cobbler recipe, you’ll need these ingredients:
- Butter – I use salted butter, but you can use unsalted if you wish.
- Granulated Sugar – you can use granulated, cane, coconut, or the appropriate amount for your preferred sugar substitute that works for baking.
- Unsweetened Cocoa Powder
- Self-Rising Flour – If you do not have self-rising flour, you can easily use all-purpose flour and baking powder following my quick and easy tip. You can also easily substitute with your favorite gluten-free flour if you desire a gluten-free cobbler. [Resource: How to Make Self-Rising Flour].
- Milk– whole, low-fat, buttermilk, oat milk, or another dairy-free milk
- Vanilla Extract – It enhances the flavor. I use this homemade vanilla extract, but a quality pure store-bought vanilla is also acceptable.
- Chocolate Cobbler Topping – made from granulated sugar, unsweetened cocoa powder, and boiling water
Step-by-Step Instructions
It’s easy to make with just a few steps!
Melt the butter. While preheating the oven, melt the butter in a 9×13 baking dish in the oven.
Mix the ingredients. Add the sugar, cocoa powder, flour, milk, and vanilla extract to a mixing bowl and mix to form the batter. Spoon this batter over the melted butter, but do not stir.
Make the topping. Mix the sugar and cocoa powder and sprinkle over the top of the batter. Pour boiling water on top of the sugar and cocoa mixture. Do NOT stir.
Bake until the top is set. This should take about 35 minutes.
Let it cool. Let it cool for at least 15 minutes before serving. Once baked, the bottom portion of the cobbler will still be loose but will set a bit more as it cools.
Serve and enjoy! Add a scoop of vanilla ice cream or whipped cream to the top for the ultimate dessert! Enjoy!
How to Store and Freeze Chocolate Cobbler
To store. Tightly cover the cooled chocolate cobbler with a food wrap or place it in an airtight storage container and place it in the refrigerator for 4-5 days.
To freeze. Place completely cooled cobbler in an airtight freezer-safe container and freeze for up to 3 months. Thaw overnight in the refrigerator before reheating the next day.
To reheat. Once the cobbler is removed from the refrigerator, remove any plastic lids or food wrap and move it to an oven-safe dish if not in one already. Then cover with foil and gently reheat in the oven until heated for about 20 minutes.
The microwave can be used (with a microwave-safe container) to gently reheat until warm throughout.
More Favorite Desserts to Try
Here’s my Grandmother’s Chocolate Cobbler Recipe. I hope you love it!
Southern Chocolate Cobbler
Ingredients
- 1/2 cup (113 g) butter
- 1 1/2 cups (297 g) granulated sugar
- 3 tablespoons (16 g) unsweetened cocoa powder
- 2 cups (226 g) self-rising flour
- 1 cup (227 g) whole milk
- 2 teaspoons (9 g) vanilla extract
Chocolate Cobbler Topping:
- 2 cups (396 g) granulated sugar
- 1/2 cup (42 g) unsweetened cocoa powder
- 3 cups (681 g) boiling water
- vanilla ice cream, for serving (optional, but recommended)
Instructions
- Preheat the oven to 350º F.
- Place butter into a 9×13 baking dish and into the oven to melt. Then, remove from the oven and set aside.
- Mix together the sugar, cocoa powder, flour, milk, and vanilla extract for the batter. Spoon the mixture into the baking dish on top of the melted butter. DO NOT STIR.
- In a separated bowl, mix 2 cups sugar and ½ cup cocoa powder. Sprinkle this topping mixture on top of the batter. Pour the boiling water over topping. DO NOT STIR.
- Bake for 35 to 40 minutes or until top is set. The bottom of the cobbler will still be a little loose. Cool for 15 to 20 minutes.
- Top with vanilla ice cream (optional) and serve.
Notes
How to Store and Freeze Chocolate Cobbler
To store. Tightly cover the cooled chocolate cobbler with a food wrap or place it in an airtight storage container and place it in the refrigerator for 4-5 days. To freeze. Place completely cooled cobbler in an airtight freezer-safe container and freeze for up to 3 months. Thaw overnight in the refrigerator before reheating the next day. To reheat. Once the cobbler is removed from the refrigerator, make sure to remove any plastic lids or wrap and move it to an oven-safe dish if not in one already. Then cover with foil and gently reheat in the oven until heated throughout for about 20 minutes. The microwave can be used (with a microwave-safe container) to gently reheat until warm throughout.Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Enjoy!
Robyn xo
From the Add a Pinch recipe archives. Originally published 2011.
I did not know this kind of recipe exists! It looks like a lava cake that I can make for company…wow! Chocolate is the best! Thank you for sharing your recipe!
Thanks! Hope you enjoy the cobbler!
OMG! Chocolate is all my life! I have to try this recipe!!
Hi Mary,
I hope you like the cobbler! Enjoy!
Hey Robyn, I hope you read this.
I think this could be a recipes I have tried to find for about 20 years now.
A dessert that Cracker Barrel Gatlinburg had once served years ago. I have tried to replicate without luck and they don’t make anymore.
Is it?
It was fantastic and did have nuts though.
I will give it a whirl, look delish. I am pinning.
Thanks.
Hi Vickie,
I have never had chocolate cobbler at Cracker Barrel but they have made it. This is a recipe my grandmother made when I was a little girl so its been around a long time. Hope this is at least close to the one you have been looking for. Thanks!
Wow, this looks fantastic. I had no idea chocolate cobbler was even a thing. But now I’m happy to know that such ta thing exists. It looks like a pretty simple to put together recipe, which is nice. I love chocolate so this is something I have to make. Definitely going on my need to try soon recipe list.
Hope you enjoy it, Sarah. It’s one of my favorite desserts from my childhood. Thanks.
Can you sub 2% milk for whole milk? I don’t have whole milk….
Geri,
I haven’t made this cobbler with 2% milk but it should be fine. Thanks!
Can this be made the day before it is served?
This looks absolutely, insanely, gloriously delicious!!! Could I make this the day before and then take to dinner the next day? (Only missing 1 scoop? 😉) I am bringing dessert to a friend’s house for a luncheon after church, and I would LOVE to bring this Southern Chocolate Cobbler. Would it be okay made the day before then reheated and served? Would I need to keep it refrigerated in the meantime? Thanks for your help, advice, FUN stories and FABULOUS recipes!!! 👏👏👏
Hi Lisa,
You can make this ahead. I would refrigerate it and then reheat it if possible right before serving. To me, this dessert really tastes better warm and with ice cream! Thanks!
Hi Robyn,
Thank YOU so very much for your quick reply and help!!! I seriously cannot WAIT to make this and enjoy it!!! Blessings!!!
PS: I forgot to rate this recipe—definitely 5+ STARS!!! ☺️
Hey Robyn: I have some family members who would LOVE to try this, but would you think it’s okay to substitute the sugar with Organic Stevia? Thought I would ask…..thanks for sharing your delicious recipes!!
Hi Debra,
I’m sorry but I have not tried making this with organic Stevia. If you try it, let me know how it turns out. Thanks!
Awesome sauce!!! This is so easy and yet sooooo DIVINE!!! Love, love, love it!!! Will be making it many times more!!!
Wonderful, Sandi! So happy you enjoyed it too! xo
Well Lady bug it’ s official, I’m a pig . lolol Don’t ask if I ate almost the whole pan. Um ,,,,yeah I did. It’s the very best