This post may contain affiliate sales links. Please read my disclosure policy.
This Chocolate Cobbler is like chocolate pudding meets chocolate lava cake! So rich and delicious, plus so simple to throw together! While there is a time and a place for a classic Peach Raspberry Cobbler, the holidays were made for chocolate.
Not Your Traditional Cobbler
You all went a little crazy over my Pumpkin Pecan Cobbler last fall, so I decided to make an extra chocolatey version for the holidays. This Chocolate Cobbler Recipe is loosely based on that cobbler recipe minus all the spices, plus a whole lot of chocolate! The best way to describe this is a cross between chocolate pudding, chocolate lava cake and a classic chocolate cake. So so delicious and easy to make, thanks to all the pantry staples.
How to Make Chocolate Cobbler
This cobbler recipe is an easy one. I start out by making the cakey batter, then topping that with a dry topping. These are both topped with hot water then baked! The results are ooey-gooey chocolatey goodness. For the full recipe check out the recipe card at the bottom of the page!
Preheat Oven
Preheat oven to 350 degrees.
Make Chocolate Cobbler Batter
In a medium-sized bowl, whisk together flour, baking powder, salt, sugar, and cocoa powder. Create a well in the dry ingredients and pour in milk, melted butter, and vanilla. Stir together until a thick batter forms.
Pour batter into a small, ungreased 8-inch rectangular casserole dish with high sides.
No Eggs?
That is correct. Your eyes do not deceive you! Even though this is essentially a cake recipe with chocolate pudding baked underneath, you don’t need eggs. It’s not a typo. Don’t worry!
Make Topping
In a separate bowl, stir sugar, brown sugar, and cocoa powder together. Sprinkle over the top of the batter evenly.
Cover with Water
Pour hot water over the entire thing {WITHOUT STIRRING A THING!}.
Bake + Cool
Bake for 40 minutes or once the middle is set. {Be sure to place it on a baking sheet in case it bubbles over.}
Cool 5-10 minutes before serving.
How to Serve Chocolate Cobbler
As you can see, a good portion of this is actual cake, but then there’s some thick chocolate pudding/gooeyness under it all that is amazing!!
My favorite way to eat this is with vanilla ice cream, but my husband prefers chocolate ice cream with his Chocolate Cobbler. He is the exact definition of a chocoholic, in case you were wondering.
You could also serve this up with homemade whipped cream.
Storing Chocolate Cobbler
Believe it or not, there are even more things to rejoice about with this recipe. If you happen to have any Chocolate Cobbler leftover, you can store it in the fridge for up to three days! That’s right, enjoy this treat several days in a row. Just be sure to store it in an airtight container!
More Cobblers to Enjoy!
If you loved this Chocolate Cobbler recipe you’re going to go nuts for my other cobbler recipes.
The printable recipe for this easy Chocolate Cobbler recipe is below! Have a great week, friends!
Chocolate Cobbler
Ingredients
- 1 cup all purpose flour
- 3 tablespoons unsweetened cocoa powder such as Scharffen Berger
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 3/4 cup granulated sugar
- 1/3 cup milk
- 1/2 cup butter melted
- 2 teaspoons vanilla
topping:
- 1/4 cup granulated sugar
- 3/4 cup brown sugar lightly packed
- 1/4 cup unsweetened cocoa powder such as Scharffen Berger
- 1 1/2 cups very hot tap water
Instructions
- Preheat oven to 350 degrees.
- In a medium-sized bowl, whisk together flour, baking powder, salt, sugar, and cocoa powder. Create a well in the dry ingredients and pour in milk, melted butter, and vanilla. Stir together until a thick batter forms.
- Pour into a small, ungreased 8-inch rectangular casserole dish with high sides.
- In a separate bowl, stir sugar, brown sugar, and cocoa powder together. Sprinkle over the top of the batter evenly.
- Pour hot water over the entire thing {WITHOUT STIRRING A THING!}.
- Bake for 40 minutes or once the middle is set. {Be sure to place it on a baking sheet in case it bubbles over.} Cool 5-10 minutes before serving.
- Serve warm with vanilla ice cream.
There is just litttle ol’ me, so I pan to ‘nibble’ on this dessert for a few days. Can it be eaten cold? Can I just put it in the frdge, with a sheet of platic wrap over it? It will probably be gone in about 3 days.
If you want to add walnuts at what point in recipe do you add those
This was called Pudding Cake back in the 1970’s!
For a 9×13 pan how many times do I need to double
Just made this today and I friggin loved it! This is definitely a good dish if you’re tying to get a ring on your finger 😂
Made this the other night and still eating some every night. It is so so good!
Looks great can’t wait to try them…
Any one made chocolate cobbler before?
Will this work with gluten free 1 to 1 flour?
[…] Chocolate Cobbler Recipe […]
[…] if Peach Cobbler isn’t your thing, here are some other cobblers you’re sure to love: Chocolate Cobbler Recipe, Carrot Cake Cobbler, Fruit Cobblers & Pumpkin Pecan […]
Made this for my chocolate loving husband for Fathers Day dinner.
Oh. My. Goodness.
It was fantastic!
Thank you for sharing!
[…] a few days away and since I love carrot cake in any form and YOU love my Pumpkin Pecan Cobbler (and Chocolate Cobbler too!) why not combine the two, make a baby and create a Carrot Cake […]
Making this tomorrow for Valentine’s Day…so excited! Your recipes are always amazing!
My pudding never thickened up. It was more of a chocolate sauce. What did I do wrong?
[…] you like these cookies, you should check out this recipe, this recipe or this recipe. Because, I’m a giver of all things delicious. You’re […]
[…] CHOCOLATE COBBLER […]
Second time making this,it’s amazing! !
Bake this, Sue and forget about dieting!!!
I once made something similar to this, except I used hot coffee instead of water…Completely addicting ????
I was already plotting to do this! Glad someone beat me to it and can vouch for the flavor. I don’t dare make anything chocolate without espresso powder, and replacing the water with coffee just seemed like the most logical step.
Can the recipe be doubled and baked in a 9×13 pan?
Yes, though a slightly smaller casserole would be best!
I mixed the ingredients for the batter but it is not getting thick for some reason. ????
Your recipes are owsome…I tried your chocolate cake but it didn’t rise up plzz give me tips so I can bake it again❤❤❤❤
What are the exact dimensions of the baking dish you used for the chocolate cobbler?
I have this recipe from a children’s cookbook from the 1950’s from my mother’s cookbook collection. Always a family favorite.
Hi i would like to know the size and the brand of the casserole dish it looks amazing !!!!!
This popped up in my Facebook newsfeed, never having heard of a chocolate cobbler I just had to look. Imagine my disappointment when it turned out to be nothing more than what we Aussies call pudding! In face, it’s identical to the pudding recipe I’ve been using for years. If anyone’s interested, this recipe works in the microwave and in the slow cooker without any ingredient or method changes. It takes 6 minutes in my microwave, 2 hours in my slow cooker. I strongly suggest trying in the slow cooker, the chocolate flavour intensifies beyond belief.
Also, try mixing white chocolate with lemon, it’s a match made in heaven!
We call this chocolate self-saucing pudding. Very similar recipe…outcome is the same. Been making them for years and now my daughter specilizes in them for her family.
Lauren I just wanted to say thank you so much for this recipe! I think I’ve made it 6 times until now? My hard-to-please brother and father completely adore it & proclaim it the best thing they’ve ever tasted. So thanks again! Your recipes never fail to impress <3
This looks amazing! I’m going to have to give it a try sometime 🙂
I was wondering about the pan size also. I think I will need to double this for my crew so it would be helpful.
This looks uh-uh-mazing!!
Oh my thanks Lauren!! I’ve just made this and my husband and I ate half of it in a flash lol. I didn’t have any ice cream though (I’ve been ill this week so I keep away from frozen stuff, sigh) and I used some sticky toffee sauce on top – I felt like I was eating at Applebee’s or something, SUCCESS!! Thank you, thank you, thank you! Kisses from Greece 🙂
Just made this for my kids since my husband is not a chocolate lover.
This recipe is A-M-A-Z-I-N-G!!!!!
Thank you Lauren!!!
Should I put what’s left on the fridge or just leave it outside covered??
It’s summer here in Paraguay and it’s really HOT!!!!! Over 100 Fahrenheit
This looked so good, I already have one in the oven!!
This looks amazing! What do you mean by an 8 inch rectangular dish? Can you provide the length of the other side? Definitely making this for my chocaholic family. 🙂
I was just going to type the same question
I used an 8×8 casserole dish and it worked out perfect
Sounds delicious! Gordy’s choice of chocolate ice cream sounds like a bit much. Really like idea of serving hot with ice cream. Did you allow to cool before putting in bowl? Wondering if it mushes up if not allowed to cool.
With the way the pumpkin cobbler was received, I can only imagine how this one will be too! (hint: it was very positive…)
OMG!! That looks heavenly! My boyfriend will love this! Can’t wait to make it for Valentine’s Day!
This looks fabulous!!! I will definitely be making it????????! And I believe a glass of red wine would be so good with it????