Southern Chocolate Cobbler

Southern Chocolate Cobbler is a beloved classic known for its rich chocolate flavor, gooey sauce layer, and soft, cake-like topping. It’s the kind of warm, comforting dessert that has been shared through generations across the South, always bringing people together around the table. With simple pantry ingredients and a magical self-forming chocolate sauce, it’s both nostalgic and irresistibly decadent. Served warm with ice cream, it’s pure Southern comfort in every bite.

Ingredients

• 1 cup all-purpose flour
• 1 cup granulated sugar
• 1/2 cup unsweetened cocoa powder
• 2 teaspoons baking powder
• 1/4 teaspoon salt
• 1 teaspoon vanilla extract
• 1/2 cup milk
• 1/2 cup unsalted butter, melted
• 1 1/2 cups hot water
• 1 cup packed brown sugar
• 1/2 cup unsweetened cocoa powder (for sauce)
• 1 teaspoon vanilla extract (for sauce)

Directions

1. Preheat oven to 350°F and grease a 9×13-inch baking dish.
2. Whisk flour, granulated sugar, 1/2 cup cocoa powder, baking powder, and salt in a bowl.
3. Stir in milk, melted butter, and vanilla until a thick batter forms.
4. Spread batter evenly into the prepared dish.
5. For the sauce, mix hot water, brown sugar, 1/2 cup cocoa powder, and vanilla until dissolved.
6. Pour sauce mixture evenly over the batter—do not stir.
7. Bake 35–40 minutes, until the top is set but the center remains gooey.
8. Cool slightly, then serve warm with ice cream or whipped cream.

Prep Time: 15 minutes | Cooking Time: 40 minutes | Total Time: 55 minutes
Kcal: 410 kcal | Servings: 8

Tips

• Don’t stir the sauce into the batter—the layers separate during baking, creating the fudgy bottom.
• Let the cobbler rest 10 minutes so the sauce thickens slightly before serving.

FAQ

Is it supposed to look very liquid before baking?
Yes—the large amount of liquid forms the chocolate sauce as it bakes.

Can I reduce the sweetness?
You can decrease the brown sugar in the sauce by 1/4 cup for a less sweet finish.

Can I add nuts or chocolate chips?
Absolutely—fold up to 1/2 cup into the batter.

How do I store leftovers?
Refrigerate covered for up to 3 days; reheat gently to revive the sauce.

Can this be made ahead?
It’s best served fresh, but you can assemble the dry and wet components separately and combine right before baking.