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!
Why You’ll Love This Chocolate Cobbler Recipe
Delicious – This dessert is a treat for the tastebuds! With a brownie-like top and fudgy chocolate inside, it’s a chocolate lover’s dream! It’s an old, tried and true family recipe that everyone loves!
Easy – Made with just six simple ingredients and baked in a baking dish, this cobbler is so easy to make!
Freezer Friendly – Not only does this store in the fridge for several days, it freezes well to reheat and serve later!
How to Make Southern Chocolate Cobbler
This easy Chocolate Cobbler contains only six simple ingredients, comes together quickly, and makes a perfect dessert!
Ingredients
Be sure to see the recipe card below for the full listing of ingredients, instructions, notes, and estimated nutritional information.
- Butter – I use salted butter, but you can use unsalted if you wish.
- Granulated Sugar – You can also use cane sugar or coconut sugar. If you need to make it sugar-free, use the correct amount of your preferred sugar substitute that is appropriate for baking.
- Unsweetened Cocoa Powder
- Self-Rising Flour – You can easily make it with my quick recipe if you do not have self-rising flour on hand. If you need to make it gluten-free, use your favorite gluten-free flour.
- Milk– Use whole, low-fat, buttermilk, oat milk, or another dairy-free milk
- Vanilla Extract – The vanilla enhances the flavor of the chocolate. I use my homemade vanilla extract, but you can use a quality pure store-bought vanilla extract if you desire.
- Chocolate Cobbler Topping – made from granulated sugar, unsweetened cocoa powder, and boiling water
Step-by-Step Instructions
Prep. 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 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!
Storage Tips
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 the completely cooled cobbler in an airtight freezer-safe container and freeze it 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 reheat gently until the cobbler is warm throughout.
More Favorite Family Dessert Recipes
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
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.
This is my go-to group dessert recipe! I always receive rave reviews. How do you adjust this recipe for high altitude? Thanks!
Brooke, I haven’t made this recipe at high altitude but the best site I have found for baking at high altitudes is the Colorado State University Extension. I hope this helps.
I made this and we all loved it. I am wondering, however, if I could substitute milk for part of the boiling water to give it a creamier taste.
I’ve never tried substituting milk for part of the water, Sue, so I’m not sure how it would turn out. If you do try it, let me know how it works.
Would like to make in a large quantity do I double the recipe
Annie, if you double the recipe, I would make it in 2 9×13-inch pans. Hope you enjoy!
Confused. The recipe instructs: “Place butter into a 9×13 baking dish.” However, for the lady who wanted to double the recipe, the instructions were: “Annie, if you double the recipe, I would make it in a 9×13-inch pan. Is this a typo for the pan size in the regular or the double making?
Thanks for catching that, Betty, it was a typo. It should have been to place in 2 9×13 pans instead of trying to make in one pan.
You mentioned warming the dessert again, if kept overnight. At what temp and how long?
Susan, you can reheat in a preheated 350ºF oven for about 15-20 minutes until heated thoroughly or place in the microwave and reheat at 30 second intervals until heated throughout.
Thankyou so so much I’ve been looking for a recipe that matched the one my mum uses to make for choc pud that my mum used to make way back in the 50’s and 60’s but none ever tasted or looked the same. However this one is so close it’s not funny. My heart just sang when it came out of the oven and when I served it up with ice cream and cream ( I know abit over the top) but who cares finally a Pud that took me back to child hood. Once again Many Many thanks. YUMMO !!!!!!!
Jane, I’m so glad this recipe is so close to the one your mother used to make for you. I love that feeling when a dish reminds me of my childhood, too. Thanks!
I made this tonight and it was mouth watering delicious! Will now be one of my go to recipes for holidays….thanks for sharing!
Thanks so much, Susan. I’m glad you enjoyed this cobbler, too. It has been a favorite at our house for years.
I’m excited to try this recipe! Can it be made a day ahead of time and warmed up?
Daniela, yes, you can make this ahead and warm up before serving. Hope you enjoy!
I know this dessert as American chocolate dessert. Have made it very often. Its delicious and surprises everyone when finding the sause at the bottom. 💜
I know this dessert as American chocolate dessert. Have made it very often. Its delicious and surprises everyone when finding the sauce at the bottom. 💜
Thanks, Denise.
I made this and it was delicious!
Thanks, Kim. So glad you enjoyed this delicious cobbler that is always a favorite at my house.