Southern Chocolate Cobbler: A heavenly dessert with molten fudginess and a cakey crisp top!
This Chocolate Cobbler is just like your usual bubbly saucy fruit topped cobbler without the fruit. Instead, it is loaded with rich chocolate. This Southern Chocolate Cobbler has a very decadent cakey chocolate top with a gooey molten bottom that is to die for! A heaven for all chocoholics including myself!
Chocolate Cobbler is an easy version of molten lava cake. Plus it can feed not only a single person but a whole family! This is an incredibly easy dessert that offers you cake and fudge all in the same pan! Serve this with a scoop of vanilla ice cream for a dessert of a lifetime!
What You Need To Make This Southern Chocolate Cobbler
BATTER:
- Unsalted butter
- Granulated sugar
- Unsweetened cocoa powder
- All-purpose flour
- Baking powder
- Salt
- Milk
- Vanilla extract
TOPPING:
- Granulated sugar
- Unsweetened cocoa powder
- Boiling water
- Vanilla ice cream (for serving)
To make this recipe gluten-free (you should use this ingredient instead):
- Gluten-free flour instead of all-purpose flour.
Steps To Make Southern Chocolate Cobbler
Step 1: In a baking dish in the oven, melt the butter.
Step 2: Combine the quick cocoa powder-based batter (sugar, cocoa powder, flour, milk, baking powder, salt, and vanilla extract). Spoon this over the melted butter.
Cocoa powder:
Milk:
Vanilla extract:
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Baking powder:
Salt:
Step 3: On top of the batter, sprinkle the cocoa powder and sugar. Over the whole thing, pour boiling water.
Sprinkle with cocoa powder and sugar:
Boiling water:
Step 4: Bake in the oven until the top is crispy and cakey.
Spoon right into this chocolate cobbler and witness a field of molten fudginess!
Frequently Asked Questions
How to store chocolate cobbler?
Using a food wrap, tightly cover the cooled chocolate cobbler before placing it in an airtight storage container. Keep refrigerated for up to 4 days.
How to freeze chocolate cobbler?
This chocolate cobbler can be frozen for up to 3 months. Make sure to keep the cooled cobbler in an airtight freezer-safe container. Before reheating thaw in the fridge overnight.
How to reheat?
Take any plastic lids off or remove the food wrap. Place the cobbler in an oven-safe dish and tent using foil. Reheat for 20 minutes in the oven or microwave until warmed through.
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Southern Chocolate Cobbler
Ingredients
BATTER:
- 1 1/2 c. granulated sugar
- 1/2 c. unsalted butter
- 2 c. all-purpose flour
- 2 tsp baking powder
- 1 c. milk
- 4 tbsp unsweetened cocoa powder
- 2 tsp vanilla extract
- 1/4 tsp salt
TOPPING:
- 1/2 c. unsweetened cocoa powder
- 2 c. granulated sugar
- Vanilla ice cream for serving
- 3 c. boiling water
Instructions
- Set the oven to 350 degrees F.
- In a 9 x 13-inch baking dish, place the butter and let it melt in the oven. Set aside once melted.
- In a mixing bowl, place the 1 1/2 c. sugar, 4 tbsp cocoa powder, flour, milk, baking powder, salt, and vanilla extract. Mix well until blended. On top of the melted butter, spoon the mixture. DO NOT STIR.
- Whisk 2 c. sugar with half c. cocoa powder in another bowl. Sprinkle this on top of the batter. Over the topping, pour boiling water. DO NOT STIR.
- Place in the preheated oven and bake for about 35 to 40 minutes or until the top of the cobbler is set and the bottom is loose and slightly gooey.
- Before serving, let the cobbler cool for about 15 minutes.
Notes
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I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!
