If you’re a chocolate lover, you need to try my Grandmother’s Southern Chocolate Cobbler! It’s rich, gooey, and so easy to make. Imagine a warm, brownie-like top with a smooth, fudgy sauce underneath that’s similar to a lava cake—but without the fuss. It’s perfect when you want to treat yourself to a cozy dessert or impress guests with minimal effort. Serve it warm with a scoop of vanilla ice cream, and you’ve got an irresistible dessert!
Why You’ll Love This Recipe
- Easy to Make: This recipe doesn’t require any fancy equipment or complicated steps—just mix, pour, and bake!
- Rich Chocolate Flavor: With cocoa powder in both the batter and the topping, this cobbler delivers an intense chocolate taste that chocolate lovers will adore.
- Decadent Sauce: The magic of this cobbler is how it creates its own gooey chocolate sauce underneath a tender cake-like topping as it bakes.
- Great for Crowds: This recipe is made in a 9×13-inch baking dish, making it perfect for family gatherings, potlucks, or any time you want to impress guests.
Ingredients
Here’s what you’ll need to make this classic Southern treat:
- Butter: I use salted butter, but feel free to use unsalted if that’s what you have on hand.
- Granulated Sugar: You can also use coconut sugar or your preferred sugar substitute.
- Unsweetened Cocoa Powder: This adds a deep, rich chocolate flavor.
- Self-Rising Flour: If you don’t have self-rising flour, use all-purpose flour with baking powder and a pinch of salt.
- Milk: Whole milk is best, but low-fat, oat milk, or buttermilk also work.
- Vanilla Extract: Adds a nice depth of flavor—use a good-quality vanilla for the best results.
For the Topping:
- Granulated Sugar: Sweetens the rich chocolate sauce.
- Unsweetened Cocoa Powder: Creates that fudgy, chocolatey layer.
- Boiling Water: Helps create the gooey sauce beneath the cobbler.
How to Make Chocolate Cobbler
Step-by-Step Instructions
Preheat and Prepare Butter: Preheat your oven to 350°F (175°C). Place the butter into a 9×13-inch baking dish and set it in the oven to melt while the oven heats. Once the butter is melted, carefully remove the dish and set it aside.
Mix the Batter: In a large bowl, combine 1 1/2 cups granulated sugar, 3 tablespoons unsweetened cocoa powder, 2 cups self-rising flour, 1 cup whole milk, and 2 teaspoons vanilla extract. Stir until the mixture is smooth and well combined.
Assemble the Cobbler: Spoon the batter over the melted butter in the baking dish. DO NOT STIR—the batter should float on top of the butter.
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Prepare the Topping: In a separate bowl, mix together 2 cups granulated sugar and 1/2 cup unsweetened cocoa powder. Sprinkle this mixture evenly over the batter.
Add Boiling Water: Slowly pour 3 cups of boiling water over the sugar and cocoa topping. Again, DO NOT STIR—this is crucial for creating the cobbler’s signature sauce.
Bake: Place the baking dish in the oven and bake for 35-40 minutes, or until the top is set and has a slight crust. The bottom will still be a little loose and saucy, which is exactly what you want!
Cool and Serve: Let the cobbler cool for 15-20 minutes to allow the sauce to thicken slightly before serving. Scoop the warm cobbler into bowls and top with vanilla ice cream for the ultimate dessert experience.
Serving Suggestions
- Classic with Vanilla Ice Cream: The combination of hot cobbler and cold ice cream is simply divine.
- Whipped Cream: A dollop of homemade whipped cream adds a light and airy touch to each rich bite.
- Fresh Berries: For a little tartness to balance the sweetness, try adding fresh raspberries or strawberries on top.
- Drizzle of Caramel: Add an extra layer of indulgence with a drizzle of caramel sauce over the ice cream-topped cobbler.
Storage and Meal Prep Tips
- Storing Leftovers: Store any leftovers in the refrigerator in an airtight container for up to 3 days. To reheat, warm individual servings in the microwave for 20-30 seconds until heated through.
- Make-Ahead Tips: While this cobbler is best served fresh, you can prepare the batter and topping mixture in advance. Store them separately in the refrigerator for up to 1 day and assemble when ready to bake.
- Freezing: You can freeze the baked cobbler in a freezer-safe container for up to 2 months. Thaw overnight in the refrigerator and warm in the oven at 300°F for about 15 minutes before serving.
This Southern Chocolate Cobbler is the kind of recipe that warms your heart and keeps everyone coming back for seconds. I hope you love it as much as we do!
Chocolate Cobbler
Ingredients
- 1/2 cup butter 113 g
- 1 1/2 cups granulated sugar 297 g
- 3 tbsp unsweetened cocoa powder 16 g
- 2 cups self-rising flour 226 g
- 1 cup whole milk 227 g
- 2 tsp vanilla extract 9 g
- 2 cups granulated sugar 396 g, for topping
- 1/2 cup unsweetened cocoa powder 42 g, for topping
- 3 cups boiling water 681 g, for topping
- as needed vanilla ice cream for serving, optional but recommended
Instructions
- Preheat your oven to 350°F (175°C). Place the butter into a 9x13-inch baking dish and set it in the oven to melt while the oven heats. Once the butter is melted, carefully remove the dish and set it aside.
- In a large bowl, combine 1 1/2 cups granulated sugar, 3 tablespoons unsweetened cocoa powder, 2 cups self-rising flour, 1 cup whole milk, and 2 teaspoons vanilla extract. Stir until the mixture is smooth and well combined.
- Spoon the batter over the melted butter in the baking dish. DO NOT STIR—the batter should float on top of the butter.
- In a separate bowl, mix together 2 cups granulated sugar and 1/2 cup unsweetened cocoa powder. Sprinkle this mixture evenly over the batter.
- Slowly pour 3 cups of boiling water over the sugar and cocoa topping. Again, DO NOT STIR—this is crucial for creating the cobbler’s signature sauce.
- Place the baking dish in the oven and bake for 35-40 minutes, or until the top is set and has a slight crust. The bottom will still be a little loose and saucy.
- Let the cobbler cool for 15-20 minutes to allow the sauce to thicken slightly before serving. Serve warm with vanilla ice cream if desired.
Notes
Nutrition