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.
Absolutely amazing… the best self saucing pudding I’ve ever tasted. Trust the process and definitely make it sit as the sauce thickens. Sensational.
Thanks, Donna. You definitely need to let this cobbler rest as the sauce thickens. This has been a favorite in my family for years.
Hi Robyn! Can I prepare this recipe until the time it goes into the oven, refrigerate and cook it at someone’s house since I am asked to bring the dessert and this way it will be served hot?
Janis, I would make the dessert up to the point of adding the boiling water. When you get to your destination and are ready to bake the dessert, then add the boiling water. I hope this helps.
I thought it tasted great but the sauce was still super runny after it cooled. Even leftover in the fridge it was still like water. I did follow the recipe but I am at 6,500 feet so not sure if anyone else has had this happen or any recommendations on how to fix because the sauce tasted good just really hard to eat. I want to make it again but wondering if I should cut back on the boiling water.
Andrea, cooking time will take longer at your higher elevation than mine so it sounds like the cobbler didn’t cook long enough if the sauce was still super runny. I haven’t baked at your high altitude so I’m not sure if you need to reduce the amount of water and also bake a little longer. I live at 1100 feet. Maybe someone else here has made this cobbler at high altitude and can tell you what they did.
OK, so I’ve never heard of this dish before, but my husband is a hard-core choco-holic so I really wanted to make this for valentines day. I swear I sat and read the recipe 8 times through before I got up enough nerve to say trust the process, and dive in. at EVERY point I doubted, I re-read, looked at the picture and assured myself to trust the process. I didn’t see how this was going to end up being what I want. but it was. ohhhh was it. I hate chocolate and I was even caught eating a spoonful, or 5, lol. when did the magic happen?? I do not know. but it happened and I will absolutely be making this again. that chocolate sauce on the bottom is pure gold. I didn’t have a proper 9×13 pan so I used a 9×9 Hilton baking pan, and a tad bit bubbled over but it was perfect. absolutely perfect. my husband was happy and I didn’t fall on my face. it was a win all the way around.
Stacey, I’m so happy you tried this recipe and you and your husband loved it. This chocolate cobbler has been a hit in my family for years.
This cobbler sounds sooo good; I want to make this in ramekins to serve at a reception. How many 10oz. ramekins would I need, and would I need to adjust the baking time? Also, will this still be yummy served at room temperature?
I’m sorry, Tina, but I haven’t made this recipe in ramekins. I prefer the cobbler warm but people have said they have made it for parties and meetings.
Could this be served cold or at room temp?
Asking because I’m making it to bring to work the next day. We have a microwave, could it be heated by individual servings?
Thank you!
Kuincey, I prefer the chocolate cobbler warm. You can make it ahead, refrigerate it, and then warm individual servings in the microwave at work the next day. I hope everyone enjoys this cobbler.
I’m a private chef and wanted to try something different, also comforting. This is it! I served it with Christmas sprinkles during holiday with ice cream and gold sprinkles mint and berries in summer with a boozy whipped cream. It’s definitely a hit with my millionaire clients and servers who go crazy for leftovers.
Lisa, I appreciate you letting me know your seasonal additions and how much your clients love this chocolate cobbler. Thanks!
This recipe is amazing! If you like chocolate this is one you will want to have in your file. I took it to a church supper and got requests for the recipe. Thanks so much for sharing! <3
I love this recipe. how can I increase the amount of pudding. I never have enough!!
My family loved this cobbler. It was delicious…definitely a keeper.
Thanks, Charlotte. This has been a favorite of my family for years.