Southern Chocolate Cobbler Recipe

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This old-fashioned Southern Chocolate Cobbler Recipe is rich, gooey, and full of chocolatey goodness! Think of it as a cross between a molten lava cake and a pudding cake—warm, fudgy, and absolutely irresistible. It’s the kind of dessert that’s perfect for church potlucks, family get-togethers, or just a cozy weeknight treat.

The best part? It’s quick, simple, and practically fail-proof. If you love molten lava cakes, you’re going to flip your wig over this cobbler.

Why You’ll Love This Recipe

Crowd-pleaser – Everyone goes back for seconds.
The recipe contains only common pantry ingredients that you probably already have in your kitchen.
The cake develops a gooey chocolate sauce through a self-saucing process when it cooks in the oven.
Versatile – Casual enough for a weeknight but decadent enough for holidays.

Ingredients

For the Batter:

½ cup unsalted butter
1 ½ cups granulated sugar
4 tablespoons unsweetened cocoa powder
2 cups all-purpose flour
2 teaspoons baking powder
¼ teaspoon salt
1 cup milk
2 teaspoons vanilla extract

For the Topping:

2 cups granulated sugar
½ cup unsweetened cocoa powder
3 cups boiling water
Vanilla ice cream, for serving

Instructions

1. Prep the Oven & Dish:

Oven preheating to 350°F is the first step. A 9×13-inch baking dish requires the addition of butter, which should melt in the oven. Remove once melted.

2. Make the Batter:

A bowl contains a mixture of sugar and cocoa powder combined with flour, along with milk and baking powder and salt, and vanilla extract. Pour the melted butter into the dish without mixing.

3. Add the Topping:

A separate bowl contains a mixture of sugar and cocoa powder. The topping should be distributed uniformly across the batter surface.

4. Add the Water:

Slowly add boiling water on top of the dish with great care. Again—don’t stir.

5. Bake:

The baking time reaches 35–40 minutes until the top becomes firm, yet the bottom stays moist and pudding-like.

6. Cool & Serve:

The dish needs a 15-minute cooling period before serving. Serve the dish in bowls while it is still warm, together with a generous portion of vanilla ice cream.

Tips & Tricks:

Using strong hot coffee instead of boiling water creates a mocha variation in this recipe.
Use dark cocoa powder to achieve deep chocolate flavors in your dessert.

The batter seems unusual before baking, but the oven will transform it into something wonderful.
The best serving temperature is warm, but microwave heating produces excellent results for leftovers.