Chocolate cobbler recipe?! Have you ever tried one? With a brownie-like top and a rich fudge sauce on the bottom, this chocolate cobbler is like a lava cake but much easier to make.
That sounds incredible, isn’t it? It has a rich, fudgy chocolate sauce that forms on the bottom of the baking dish as it cooks, but with a chewy top like a brownie.
It’s really a gorgeous dessert! After trying our chocolate cobbler recipe, it’s going to be hard for you to be happy with plain or fruit cobbler again.
And how awesome would this be with a big scoop of vanilla ice cream?! If anyone reading this has never had chocolate cobbler before, I hope you fix that soon.
How to make Chocolate Cobbler
- Step 1. Preheat the oven to 350 F. Sift the flour. Sifting aerates the flour and makes it much lighter. It will be easier to mix sifted flour with other ingredients while making the batter. Don’t forget to eliminate any lumps, solids, or impurities it may contain. Combine sifted flour, baking powder, salt, sugar, cocoa powder, and chopped walnuts (if using) in a medium bowl. Add milk, melted butter, pure vanilla extract, and stir well. Make sure the dough is smooth and homogeneous.
- Step 2. Grease your 1,5-quart baking dish with oil or melted butter. You can also use a casserole dish or oven-safe pan. Transfer the prepared batter into the dish and set aside. In a small bowl mix together sugar, brown sugar, salt, and cocoa powder for topping and sprinkle over the top of the batter. Don’t stir!
- Step 3. Bring a cup of water to the boil and pour boiling water over the top of the batter with topping. Again don’t stir! Pour the water as slowly as you can to avoid mixing up the batter into the topping. Place the cup close to the edge and pour it very gently.
- Step 4. Transfer to the preheated oven and bake for 30 minutes or until the cake is set in the middle. The pudding will form on the bottom and cake will rise to the top. When the chocolate cobbler is still warm, divide it between plates and serve with your favorite ice cream.
Does chocolate cobbler need to be refrigerated?
If you don’t plan to eat your cobbler immediately after baking, it should be refrigerated. Once it’s cool, cover it with a lid or plastic wrap and refrigerate.
If you have some leftovers, you can easily leave them out for about a day at room temperature. Cobblers are fine left at room temperature, cover lightly.
Baking Tips For Chocolate Cobbler
We use whole milk for this recipe, but you may use part-skim milk, almond or soya milk to prepare chocolate cobbler.
Once your cake is set in the middle and doesn’t look like batter in the center – it’s ready to eat. It usually takes 25-30 minutes. In this case, the chocolate cobbler will have a lot of sauce on the bottom.
But if you love your cobbler to be less saucy, let it cook a little longer. Then more water will evaporate and there will be less sauce.
How to store chocolate cobbler?
Chocolate Cobbler can be stored for up to a week in an airtight container in the fridge. It can also be frozen for up to 3 months. But I’m more than sure, that you won’t have any leftovers. Warm in the microwave before eating.
CHECK OUT THESE AWESOME CHOCOLATE, RECIPES
- No-Bake Chocolate Oatmeal Bars
- Ritz Cracker Chocolate Peanut Butter Cookies
- Best Flourless Chocolate Cake
- The Original Peanut Butter Chocolate Chip Cookie Dough Bites Recipe
Chocolate Cobbler
Ingredients
For dough:
- 1 cup flour, sifted
- 2 tsp baking powder
- ½ tsp salt
- ⅔ cup sugar
- 1 ½ tbsp cocoa powder
- 2 tbsp butter melted
- ½ cup milk
- 1 tsp pure vanilla extract
- ⅓ cup walnuts, chopped (optional)
- oil or melted butter (for greasing)
- ice cream (for serving, optional)
For topping:
- ¼ cup sugar
- ½ cup brown sugar
- ¼ tsp salt
- 1 tbsp cocoa powder
- 1 cup boiling water
Instructions
- Preheat the oven to 350 F. Combine flour, baking powder, salt, sugar, cocoa powder, and chopped walnuts (if using) in a bowl. Add milk, melted butter, pure vanilla extract, and stir well.
- Transfer the batter into a greased baking dish and set aside. In a small bowl mix together all dry topping ingredients and sprinkle on top. Don’t stir!
- Pour the boiling water into the baking dish and again don’t stir!
- Bake for 30 minutes in the preheated oven. When the top of the cake is set - it’s ready! Serve warm with your favorite ice cream.
Notes
- You can easily prepare this chocolate cobbler recipe in a slow cooker. In this case, you’ll need to pour ¼ cup of melted butter in your slow cooker first. Then combine flour, baking powder, salt, sugar, cocoa powder, and chopped walnuts in a bowl. Stir in milk, melted butter, pure vanilla extract. Pour into the slow cooker over the melted butter. In a small bowl mix together all dry topping ingredients and sprinkle over the top. Don’t stir! Pour the boiling water on top and again, don’t stir. Cook on high for 2 hours or low for 3-4 hours.
- You may use chopped pecans instead of walnuts if you want, or avoid adding nuts if you have a nut allergy.
- If you want to do this chocolate cobbler recipe for a large group just double the ingredients and use a 3-quart baking dish.
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