Visual learner? Watch me make this chocolate cobbler from start to finish!
Rich, hot, gooey, fluffy chocolatey goodness is how I’d describe old-fashioned chocolate cobbler.
If you love molten lava cakes, then you are going to flip your wig over chocolate cobbler! Not only is it pretty much fail-proof (unlike those daggum individual lava cakes), but it’s casual enough to serve after a weekday dinner and decadent enough for special occasions.
As much as I love cobbler, I can’t believe I’m just now adding chocolate cobbler to my blog, thanks to my grandma Barb! I was hanging out with her this week and going through some of her old cookbooks as usual.
I stumbled across this gem printed on the back of an unsweetened cocoa powder label. The recipe was tattered with smudges of chocolate on it, an indicator that it’s been made a few times!
I came home the next day to test it out, and after making a few minor tweaks like increasing the water, increasing the butter, and using dark cocoa powder, I was quickly in a molten chocolate oasis!! Telling myself, “now you know you don’t need to be doing this!” as I slowly savored every bite. Lawd, have mercy! This stuff is good. Simple. Rustic. And good! I’m excited about my next big cookout because I’m making a huge tray of this stuff.
What is a chocolate cobbler?
Chocolate cobbler consists of a fluffy chocolate-flavored cobbler “crust” (think Devils food cake for this one) on top of hot, thick chocolate sauce, just like a molten lava cake. Spoon this decadent dessert into a bowl and then spoon on that luscious chocolate sauce. Vanilla ice cream takes it over the top as can imagine so treat yo’self!
Can I add toppings to this?
Chocolate cobbler is definitely rich enough to stand on its own! If you really want to add toppings besides vanilla ice cream, try nuts, caramel (mercy), or even diced strawberries and fresh mint.
How To Make The BEST Chocolate Cobbler!
Chocolate cobbler is so easy to make! Here are few tips to ensure the best results!
- Use full-fat ingredients. Using certain brands of reduced-fat milk and butter can result in separation and oiliness in the chocolate sauce.
- Don’t stir the layered ingredients. Once you layer the cobbler batter, sugar mixture, and hot water in the pan, do not stir, or you will not have the molten chocolate layer on the bottom.
- Do not over-bake. When the dish is done, the top will be fluffy and resting on top of a bed of chocolate sauce.
- Let it rest. Once you remove it from the oven, let it sit for 15-20 minutes to allow the sauce on the bottom to cool and thicken. If not, the sauce will be too watery.
Old-Fashioned Chocolate Cobbler
- 1½ cups self-rising flour
- 1 ½ cups granulated sugar, divided
- 7 tablespoons dark unsweetened cocoa powder, divided
- 3/4 cup whole milk
- 8 tablespoons melted unsalted butter
- 1/4 teaspoon vanilla extract, optional
- 1/2 cup brown sugar, packed
- 1½ cup very hot water
- vanilla ice cream topping, optional
- Preheat oven to 350 F. Grease the bottom and sides of an 8-x-8 glass baking dish with butter or shortening. Set aside.
- In a large bowl, whisk or sift flour, 1 cup granulated sugar, and 3 tablespoons cocoa powder.
- Stir in milk, melted butter, and vanilla extract, if using.
- Pour batter into prepared pan and spread to an even layer.
- In a medium bowl, whisk together remaining granulated sugar (1/2 cup), brown sugar, and remaining cocoa powder (4 tablespoons)
- Sprinkle this mixture evenly over the batter into an even layer, being careful NOT to disturb the batter layer.
- Next, carefully pour the hot water evenly over the sugar mixture, do not stir.
- Carefully place the pan on a cookie sheet (just in case the chocolate syrup bubbles over a little.) and then place it into the oven.
- Bake for 40-45 minutes.
- Remove from oven (center will be a bit jiggly) and let it sit for 15-20 minutes. (This will allow the sauce on the bottom to cool and thicken)
- Spoon into bowls and spoon on the chocolate sauce from the pan. Top with vanilla ice cream if using.