The Ultimate Chocolate Cobbler is a decadent dessert that combines rich, gooey chocolate with a tender cake-like crust in every bite. With just 20 minutes of prep, you’ll be on your way to creating a dessert that’s as impressive as it is indulgent.
The luscious melted chocolate layer beneath the soft, baked topping creates a delightful contrast of textures and flavors that will have everyone reaching for seconds.
In under an hour, this warm, comforting treat will fill your kitchen with the irresistible aroma of cocoa and vanilla. Perfect for cozy nights or gatherings, it’s a dessert that feels fancy yet is surprisingly simple to make. Each spoonful delivers a blissful mix of velvety chocolate and fluffy cake, leaving you craving just one more bite.
Ingredients for The Ultimate Chocolate Cobbler
- Chocolate Cake:
- ¾ cup (6 oz/170 g) butter (unsalted, melted)
- 1 cup (5 oz/142 g) self-rising flour (or substitute with all-purpose flour + 1½ tsp baking powder + ¼ tsp salt)
- ½ cup (3 oz/85 g) dark brown sugar (packed)
- ⅓ cup (2½ oz/71 g) granulated sugar
- 2 tablespoons (½ oz/14 g) unsweetened cocoa powder
- ¼ teaspoon salt
- ¾ cup (6 fl oz/180 ml) whole milk (or substitute with any milk of choice)
- 2 teaspoons vanilla extract
- ½ cup (3 oz/85 g) bittersweet chocolate, chopped (or use semisweet chocolate for a sweeter taste)
- Chocolate Topping:
- ⅔ cups (5 oz/142 g) granulated sugar
- ¼ cup (1½ oz/43 g) dark brown sugar (packed)
- 5 tablespoons (1 oz/28 g) unsweetened cocoa powder
- 1½ cups (12 fl oz/360 ml) boiling water
Step-by-Step Instructions
- Preheat the oven: Set your oven to 350°F (180°C).
- Melt the butter: Place the butter in an 11 x 7-inch baking dish. Put the dish in the oven for about 5 minutes, or until the butter is fully melted. Remove from the oven and set aside.
- Prepare the cake batter: In a medium bowl, combine the self-rising flour, dark brown sugar, granulated sugar, cocoa powder, and salt. Pour in the milk and vanilla extract, and whisk until the batter is smooth. Gently fold in the chopped chocolate.
- Assemble the cake layer: Pour the batter evenly over the melted butter in the baking dish. Do not stir.
- Make the chocolate topping: In a small bowl, mix together the granulated sugar, dark brown sugar, and cocoa powder. Sprinkle this mixture evenly over the cake batter. Do not stir.
- Add the boiling water: Carefully pour the boiling water over the top of the mixture in the baking dish. Do not stir.
- Bake the cobbler: Place the dish in the oven and bake for about 30 minutes, or until the edges are golden brown and the top is set.
- Serve warm: Remove from the oven and let it cool slightly. Serve warm with a scoop of vanilla ice cream. Store any leftovers in the fridge for up to 3 days.
Perfect Pairings: Serving Suggestions
This rich and gooey chocolate cobbler is best served warm, straight from the oven. For an indulgent treat, top it with a scoop of vanilla ice cream or a dollop of whipped cream. If you’re feeling adventurous, drizzle with caramel sauce or sprinkle with chopped nuts for added texture and flavor.
Storing and Reheating Like a Pro
Store leftovers in an airtight container in the fridge for up to 3 days. To reheat, pop individual servings in the microwave for 20-30 seconds or warm in the oven at 300°F (150°C) for about 10 minutes. Add a splash of milk or water before reheating to keep it moist and delicious.
Time-Saving Tips for Busy Bakers
To streamline the process, measure out all your ingredients before starting. Use a microwave-safe dish to melt the butter quickly instead of waiting for the oven. If you’re short on time, skip chopping the chocolate and use chocolate chips instead—they’ll melt just as beautifully into the batter.
Recipe Variations to Mix It Up
Try swapping the bittersweet chocolate for milk chocolate or white chocolate for a sweeter twist. For a nutty flavor, fold in chopped walnuts or pecans into the batter. If you’re a fan of fruit, add a layer of sliced bananas or raspberries before pouring the batter for a fruity surprise.
Equipment Guidance for Success
Use an 11 x 7-inch baking dish for the perfect thickness and texture. A whisk is essential for creating a smooth batter, and a heatproof spatula will help you spread the batter evenly over the melted butter. For the boiling water, a measuring cup with a spout ensures you can pour it carefully without disturbing the layers.
The Ultimate Chocolate Cobbler
Ingredients
Chocolate Cake
- ¾ cup butter (6 oz/170 g)
- 1 cup self-rising flour (5 oz/142 g)
- ½ cup dark brown sugar (3 oz/85 g)
- ⅓ cup granulated sugar (2½ oz/71 g)
- 2 tablespoons unsweetened cocoa powder (½ oz/14 g)
- ¼ teaspoon salt
- ¾ cup whole milk (6 fl oz/180 ml)
- 2 teaspoons vanilla extract
- ½ cup bittersweet chocolate, chopped (3 oz/85 g)
Chocolate Topping
- ⅔ cups granulated sugar (5 oz/142 g)
- ¼ cup dark brown sugar (1 ½ oz/43 g)
- 5 tablespoons unsweetened cocoa powder (1 oz/28g)
- 1 ½ cups boiling water (12 fl oz/360 ml)
Instructions
- Preheat oven to 350°F (180°C). Place butter in baking dish, about 11 x 7-inch. Place dish in oven and heat until butter melts, about 5 minutes. Remove from oven and set aside.
- In a medium bowl, stir together flour, brown sugar, granulated sugar, cocoa powder and salt.
- Pour in the milk and vanilla and whisk until the batter is smooth. Lastly fold in the chopped chocolate.
- Pour batter evenly over melted butter in the baking dish. Do not stir.
- For the Chocolate Topping: In a small bowl, stir together the granulated sugar, brown sugar, and cocoa powder.
- Sprinkle evenly over the cake batter in a baking dish, Do Not Stir.
- Carefully pour boiling water over mixture in dish, again Do Not Stir.
- Bake for about 30 minutes, until edges are golden brown and mixture is set on top.
- Serve cobbler warm with vanilla ice cream. Cover leftovers and store for up to 3 days in the fridge.
