Chocolate Cobbler.
I don’t have many words about this concoction. I mean, chocolate cobbler?
The main thing is that I love cobblers – when I discovered there was such a thing as chocolate cobbler? Just about lost my marbles. For real. How could something so wonderful exist? Whoever created this recipe had me in mind. No doubt.
First, I imagined pieces of chocolate and your typical “dough.” Never did I think it was 100% chock full of chocolate goodness.
Clearly I couldn’t contain myself.
I ate most of it right out of the dish.
Though it is fabulous when hot and mixed with cold ice cream.
And not only is is scrumptious, but it is so easy. Ā It’s fast too.
It’s oooey and gooey and fudgy but in the BEST way possible. You have to let it sit for a bit right after baking in order for it to set, but when you serve it? It melts in your mouth. And topped with vanilla ice cream… oh my word. No words!
There is only one way I can describe this dessert: batter. It is like brownie batter or cake batter, mixed with fluffy cake and chewy brownies all in one.
It might be the most sinful dessert I ever made. My thighs agree. This is one of those desserts you make when you want something RICH. Like when you are serving simple salads for dinner and still have a lot of room left for dessert and might have had an extra glass of wine. It is exactly what you want coming out of your oven for dessert, trust me.
I mean… can you even stand this?!
Chocolate Cobbler
Ingredients
- 1 cupĀ flour
- 1/2 teaspoon salt
- 1 1/2 teaspoons baking powder
- 1/2 cup sugar
- 2 tablespoons plus 1/4 cup cocoa powder
- 1/2 cup milk
- 3 tablespoons vegetable oil
- 1 cup packed brown sugar
- 1 3/4 cups hot water
Instructions
- Preheat your oven to 350 F.
- In a bowl, combine the flour, salt, baking powder sugar and 2 tablespoons cocoa. Stir in milk and oil. Pour into a 9-inch pie dish, baking dish or round skillet. Combine the brown sugar and remaining cocoa and sprinkle over batter. Pour hot water over top (do not stir). Bake for 40 to 45 minutes.
- Let sit for about 20 minutes so it can set before topping with ice cream and serving.
Notes
Did you make this recipe?
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I appreciate you so much!
This rocked my socks off.
You have to try it this weekend. Or just make it for breakfast.
[photos by sarah fennel]
157 Comments on “Chocolate Cobbler.”
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I just made this for dessert tonight. I’m not sure if maybe I made an error or what happened but it doesn’t really look like your picture. It basically looks like a chocolate cake floating on top of a sea of chocolate fudge. Did I do something wrong or is this actually what it’s supposed to be? It tasted fantastic, but wish the fudge part was more mixed throughout the cake as opposed to something I’d have to spoon on top.
Underneath the cake layer it is almost like a chocolate “pudding” – chances are you may have needed to bake it a little longer (oven temperatures all differ) just to get the top to firm up more. But that is what it is supposed to be like!
Okay…i was checking this post in the midnight…and now i seriously need some cake with ice cream…..the cake needs to be a little warm and i need cold ice cream with it…oh!! You the devil!!
Cracker Barrel use to have a dessert called Chocolate Cobbler just like this, but it had nuts in it, too. They served it with vanilla ice cream & hot fudge. I really miss it, so I think I’ll be trying this out!
Hi Jessica :) I made this tonight for our Valentine’s dessert and OF COURSE we had some warm out of the oven! OMG! Girl this is so good! I used whole wheat pastry flour and turbinado sugar instead of white. I let it sit for a few minutes and then the bottom “fudginess” thickened some. It was very good and we loved it! Can’t wait to try your other recipes!
So glad you liked it!
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Hi Jessica,
I’m a big fan of your blog. I tried your version, however,I think its not as chocolatey as I thought it should be ! You see, when it comes to baked good, the richer the better =p
May I please recommend something else ? You see, I modified the recipe a little.
Instead of pouring the Hot Water over the flour mixture, try pouring HOT COCOA!
You can make the hot cocoa by combining (1-3/4 cup of Hot water + 3 TBS cocoa powder + 3 TBS sugar)
Now, please don’t hate me. I know you want it.
Regards,
May
Sounds delicious!
Oh my goodness I just keep on coming back and staring at these pictures.
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I made this last night and stood over the stove shoveling spoonfuls in my mouth while pretending that I was actually just examining it. This is so SO delicious!! Do you think it’ll taste okay reheated? I’m scared it might get mushy in the microwave…
Thanks for the easy and amazing recipe =)
I think so!
GOD!!! This was wonderful!! all your recipes are wonderful :D I added a chopped banana and used half water half milk at the end. NOMNOMNOM. Thank you!!!!!
This is awesome poste for a long time i Ć¢ā¬Ėve ever read. Can i have your contact please? I have somthing to ask over. Merci.
This is the best recipe in the entire universe. Especially when served hot, next to a scoop of cookies n’ cream ice cream. YUMMMMMMMMMM
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I have just found my new go to site when I want to make a something, usually sweet for me. I have flagged 5 recipes and one is in the oven already! Thank you so much! keep the sweet coming.
Amy
This looks amazing! Sharing with my Facebook followers. I think it’s gonna be the perfect winter dessert here in Alaska.
Thank you so much for this recipe! I just tasted it right from the oven and it’s AMAZING! I haven’t any ice cream at home right now but even so I just love it.
Thank you for your blog! I love it, could have written it myself – you think like one of us women who adores food and loves to nourish our naughty self, the one that loves decadent, mature audience food that is not out of a dried up box.
Thank you and looking forward to more!
Mary
I was craving chocolate like crazy (6 months pregnant). I just put this together way too fast at almost midnight. I’m so excited to try it!!
Am I a horrible person that I want to add chocolate chips to the batter for texture?
No, I did too thinking the same thing but the long baking time didn’t allow for the texture change unfortunately :/ I also tried to eyeball 1/3 this recipe and baked it in a deep creme brulee/souffle ramekin so when it first came out it seemed waaayy too watery, but if you let it sit for a while it’ll become deliciously thick and rich :) Also, the recipe doesn’t mention buttering or greasing your ramekin/dish but you definitely should! You don’t want to be scraping off chocolate cobbler from the bottom of your dish like I did :P
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I’m trying it NOW!!! Looks amazing!! I used unsweetened cocoa powder…any thoughts???
mine turned out more like a pudding.. Is it supposed to set after being outside or did it just not bake long enough?
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I love this recipe! I’m still waiting for it to finish cooking but it smells sooooo good I cant stop drooling! lol. I did make a change as I found out after I started making the cake, I have no milk only a little bit of half and half so I added an egg and a splash of water. Also, I didn’t have any vegetable oil so I just melted some butter instead. I’ll post my results as soon as I try it out. It looks like its baking nicely though. Thanks for the recipe, I cant wait to try more!
I made this tonight and was really excited by how it looked. it was all perfect and baked and gorgeous. and then I spooned into it and the bottom was soup not fudgey at all :( Did I need to bake it longer. I was afraid I would have burned it if i baked it longer. The cake part was really yummy though.
Have to try this. Chocolate cobbler oh me oh my!!!!
Chocolate cobbler have to try this one!!!
Is it supposed to be a little bit sticky at the bottom? My ready batter was a dough.. Is it supposed to be like that?
Lost my tried and true recipe for chocolate cobbler:( In my search to find a replacement, I skimmed this and wondered why in the world there is vegetable oil and not butter and brown sugar instead of granulated?! I suppose I am being judgemental, but the recipe I always used was so simple, delish and came from a true, old fashioned southern cook. Sugar, cocoa, self-rising flour, butter, vanilla and milk. Made in the cobbler style of melting butter in pan and adding everything else without stirring. Every cook knows there are several paths that can be taken and end up at the same place–and alas, I have not tried this recipe so can’t comment on it’s outcome. Know there is a decadent original recipe that is quick, inexpensive and barely dirties any dishes!
Aaaawwww*!! I hav discovered one sweeto dish in my fav domain ie., chocolaTTE?????
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This is super good. I put a cup of water at the end instead of 1 and 3/4 cups of water. And it was wonderful.
I ve made it for us and loved it.
Today, i just made 2, one for us and one to bring over to our son for dinner
Any chance you can come up with a lemon version of this wonderful dessert. Betty Crocker used to call this Chocolate Pudding Cake. My kids grew up with it and the lemon version. Was also sold as a mix
My mom used to make this all the time when I was growing up. She called it brownie pudding. So good!
Followed the recipe instructions to a āTā and got great resultsā¦loved everything about itā¦you get sugary crispy top, cake middle layer and gooey pudding bottomā¦.itās a 3-in-1 dessert ā¦.will be part of my favorite go-to dessert repertoire ā¤ļøā¤ļøā¤ļøā¤ļø