Southern Chocolate Cobbler

Southern Chocolate Cobbler is pure old-fashioned comfort in dessert form. It bakes into a magical two-layer treat: a fluffy chocolate cake on top with a rich, hot, gooey chocolate sauce underneath. If you love molten lava cakes, this gives you a similar vibe but in a big family-style pan that’s perfect for sharing. It’s simple to throw together with pantry staples and no mixer required, so it works for both weeknight cravings and special occasions. Serve it warm with a big scoop of vanilla ice cream and watch it disappear straight from the baking dish.

Ingredients

For the batter:

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

For the topping:

• 2 cups granulated sugar
• 1/2 cup unsweetened cocoa powder
• 3 cups boiling water

For serving:

• Vanilla ice cream (optional, but highly recommended)

Directions

1. Preheat the oven to 350°F.
2. Place the butter in a 9×13-inch baking dish and set it in the oven just until the butter melts; remove the dish and set aside.
3. In a mixing bowl, stir together 1 1/2 cups sugar, 4 tablespoons cocoa powder, flour, baking powder, salt, milk, and vanilla extract until well combined.
4. Spoon this batter evenly over the melted butter in the baking dish—do not stir.
5. In a separate bowl, mix the remaining 2 cups sugar and 1/2 cup cocoa powder for the topping.
6. Sprinkle this cocoa-sugar mixture evenly over the batter in the pan—again, do not stir.
7. Carefully pour the 3 cups of boiling water over the top of everything without stirring.
8. Bake for 35–40 minutes, or until the top looks set and slightly crisp; the bottom will be loose and gooey.
9. Let the cobbler cool for about 15 minutes, then serve warm with vanilla ice cream.

Prep Time: 15 minutes | Cooking Time: 40 minutes | Total Time: 70 minutes
Kcal: 420 kcal | Servings: 10

Tips

For the best texture, resist the urge to stir once the batter, topping, and hot water are layered—keeping the layers separate is what creates the fluffy cake top and rich chocolate sauce underneath.

Let the cobbler rest for at least 10–15 minutes so the sauce thickens slightly; store leftovers covered in the refrigerator for up to 3 days and reheat gently in the microwave, adding a fresh scoop of ice cream on top.

FAQ

Is the cobbler supposed to be gooey on the bottom?
Yes, that’s the magic of this recipe—the top bakes into a cake-like layer while the bottom stays like a warm chocolate pudding or sauce.

Can I make this ahead of time?
It’s best fresh and warm, but you can bake it a few hours ahead and gently rewarm portions before serving; just know the sauce will thicken as it cools.

Can I use salted butter instead of unsalted?
Yes, you can use salted butter—just reduce or omit the added salt in the batter.

Can I halve the recipe?
You can cut everything in half and bake it in an 8×8-inch or similar baking dish; start checking for doneness around 25–30 minutes.

What can I serve with chocolate cobbler besides ice cream?
Whipped cream, a drizzle of caramel, or fresh berries all pair nicely, but vanilla ice cream is the classic choice.