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.
Rarely do I share my opinion on any recipe, but this desert was so good that even my chocolate picky wife loved it. I will admit that when it came out of the oven it didn’t look appetizing at all. But I promise that it tastes incredible. Followed this self-saucing recipe exactly as written. Thanks for sharing.
Thank you, Mike. I’m so glad you and your wife loved this chocolate cobbler recipe. It has been a favorite in my family for years.
Delicious! Mine seemed a little watery on the bottom. Should I decrease the amount of water used? Or maybe add a small cornstarch slurry? Any tips are appreciated!
Ashlyn, there will be a chocolate sauce on the bottom but it should not be watery. The sauce should thicken as it sits. You may want to try cooking your cobbler a little longer if it was too watery after it rested for awhile. I wouldn’t try adding a cornstarch slurry to it.
This is soooo good! Perfect for a fall dessert with ice cream. Yummo
Thanks, Janna. This cobbler is amazing with vanilla ice cream.