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 made this gluten free using Bob’s Red Mill cup for cup, I added the zest of one large orange to the sugar and cocoa and used 3 cups of strong brewed coffee for the water. This is a new family favorite!
Thanks, Joni!
This is absolutely one of the best recipes I have ever made! I made 2 and took them to church. Everyone loved it! And the vanilla ice cream just adds to the flavor.
Thanks, Carol. This cobbler is one may family has loved for generations. I’m so happy you love it, too.
I just made this delicious! I need to go get ice cream!
Easy & excellent recipe.
Thanks, Will.
I made the desert exactly as the instructions, but it was still too loose. The fudge bottom was too loose Could I cut down on the boiling water to improve the consistancy or do you have another idea? I baked it for the 40 minutes and decided that I should remove it due to the top looking to brown (afraid it would burn).
The bottom of the cobbler will be loose when it finishes baking. It does set more and will be almost pudding-like after it cools. I have not tried making this with less water.
Can you use powdered sugar with cocoa for topping
I haven’t tried using powdered sugar with cocoa topping for this cobbler, Pamela.
Love, love this ooey, gooey chocolate dessert!! Made this and took to a friend’s pool party. It was all the rave, everyone loved it and asked me to bring it back on the 4th. Didn’t change a thing, except baked about 50 mins. Delicious! Thanks for sharing
Babbs, I’m glad everyone loved this dessert. It has been a favorite in my family for years.
Was I a huge hurry didn’t have milk,so diluted sour cream with water dissolving it then used said amount of fluid, was delicious
Linda, I’m so glad this substitution worked so well for you! Thanks!
I made this last weekend for a dinner party and it was a huge HIT!!! Thank you for sharing this delicious and very simple dessert! 2 questions – 1) Curious if there is a way to make this in individual ramekins? 2) Can you add chips to recipe (chocolate or peanut butter)?
I haven’t tried making this cobbler in ramekins but I don’t see why you couldn’t. Also, I haven’t added chips to the recipe, Brooke.
Love this recipe….
Thank you, Sonja!
If you did not have self raising flour on hand can you use all purpose flour and baking powder or baking soda? and if so in what amounts?
Hi Jeff,
I have the instructions on my post, How to Make Self-Rising Flour to do just this. There is also a video on that post, too. Hope you enjoy the cobbler! Thanks!