Southern Chocolate Cobbler Recipe

5 from 38 votes
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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.

White bowl and spoon with chocolate cobbler topped with vanilla ice cream. // addapinch.com

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

White baking dish and wooden spoon digging into brownie-like top to reveal fudge inside of chocolate cobbler  // addapinch.com

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, buttermilkoat 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!

Bowl of chocolate cobbler and a spoon topped with vanilla ice cream. // addapinch.com

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

Hummingbird Cake

Sweet Potato Pie

Banana Pudding

Pecan Pie

Easy Fudge

Here’s my Grandmother’s Chocolate Cobbler Recipe. I hope you love it!

Southern Chocolate Cobbler

5 from 38 votes
Chocolate Cobbler is a classic Southern dessert recipe. With a delicious brownie-like topping and a rich fudge sauce on the bottom, this Chocolate Cobbler is like a lava cake but so much easier to make. Great for reunions, potlucks, and more!
Prep Time: 5 minutes
Cook Time: 35 minutes
Total Time: 40 minutes
Servings: 12

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

Serving: 0.5cup | Calories: 394kcal | Carbohydrates: 77g | Protein: 4g | Fat: 9g | Saturated Fat: 5g | Cholesterol: 22mg | Sodium: 78mg | Potassium: 121mg | Fiber: 2g | Sugar: 59g | Vitamin A: 270IU | Calcium: 35mg | Iron: 0.9mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Enjoy!
Robyn xo

Southern Chocolate Cobbler Recipe - Chocolate Cobbler is a classic Southern dessert recipe. With a delicious brownie-like topping and a rich fudge sauce on the bottom, this Chocolate Cobbler is like a lava cake but so much easier to make. Great for reunions, potlucks, and more! // addapinch.com

From the Add a Pinch recipe archives. Originally published 2011.

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About Robyn

Robyn Stone is a cookbook author, wife, mom, and passionate home cook. Her tested and trusted recipes give readers the confidence to cook recipes the whole family will love. Robyn has been featured on Food Network, People, Southern Living, and more.

5 from 38 votes (13 ratings without comment)

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Recipe Review




151 Comments

  1. Brooke says:

    5 stars
    This is my go-to group dessert recipe! I always receive rave reviews. How do you adjust this recipe for high altitude? Thanks!

    1. Robyn Stone says:

      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.

  2. Sue says:

    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.

    1. Robyn Stone says:

      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.

  3. Annie says:

    Would like to make in a large quantity do I double the recipe

    1. Robyn Stone says:

      Annie, if you double the recipe, I would make it in 2 9×13-inch pans. Hope you enjoy!

    2. betty says:

      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?

    3. Robyn Stone says:

      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.

  4. Susan Knight says:

    You mentioned warming the dessert again, if kept overnight. At what temp and how long?

    1. Robyn Stone says:

      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.

  5. Jane Walkinshaw says:

    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 !!!!!!!

    1. Robyn Stone says:

      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!

  6. Susan Jager says:

    5 stars
    I made this tonight and it was mouth watering delicious! Will now be one of my go to recipes for holidays….thanks for sharing!

    1. Robyn Stone says:

      Thanks so much, Susan. I’m glad you enjoyed this cobbler, too. It has been a favorite at our house for years.

  7. Daniela says:

    5 stars
    I’m excited to try this recipe! Can it be made a day ahead of time and warmed up?

    1. Robyn Stone says:

      Daniela, yes, you can make this ahead and warm up before serving. Hope you enjoy!

  8. Denise says:

    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. 💜

  9. Denise says:

    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. 💜

    1. Robyn Stone says:

      Thanks, Denise.

  10. Kim allison says:

    I made this and it was delicious!

    1. Robyn Stone says:

      Thanks, Kim. So glad you enjoyed this delicious cobbler that is always a favorite at my house.