Southern Chocolate Cobbler

Southern Chocolate Cobbler

This incredible Chocolate Cobbler recipe layered with chocolate sauce and cakey topping is the ultimate old-fashioned chocolate dessert. Easy to whip together, this cobbler is sure to impress any chocolate lover with its rich decadent flavors.

Indulge in old-fashioned chocolate bliss with this delectable Chocolate Cobbler recipe. Overflowing with rich chocolate sauce and a sweet cakey topping, this simple yet show-stopping dessert is guaranteed to satisfy even the most devoted chocolate lover.

With just a handful of humble ingredients that you likely have in your pantry, you can whip up the ultimate comfort food in no time. This easy cobbler comes together by layering a chocolate studded cake-like batter over melted butter, then drenching the whole mixture in a glossy chocolate syrup right before baking. As it bakes, the buttery batter rises up around the edges while the chocolate sauce sinks down into the dish, creating an intoxicating chocolate pool at the bottom.

The finished cobbler is warm, gooey perfection in a bowl. Each spoonful treats you to an irresistible combo of dark cocoa notes from the syrup paired with the lighter cakey layers on top. The addition of a cold scoop of vanilla ice cream takes this chocolate indulgence over the top.

Baking up rich and chocolatey, yet wonderfully simple, this old-fashioned Chocolate Cobbler is a crowd-pleasing dessert destined to become a new family favorite. It’s the ultimate chocolate fix you can easily make right in your own kitchen.

Can I use unsalted butter instead of salted butter?

A: You can use unsalted butter, but the recipe works best with salted for maximum flavor.

What kind of cocoa powder should I use?

Use any regular unsweetened cocoa powder. Do not use instant cocoa mixes.

Can I substitute the milk?

A: Whole milk is recommended. Other milks may change the consistency and flavor.

 What if I don’t have self-rising flour?

You can make your own by mixing 1 1/2 cups all-purpose flour with 1 1/2 teaspoons baking powder and 1/4 teaspoon salt.

How do I know when it’s done baking?

Check for doneness at 30 minutes. The top should be set and the edges bubbling slightly.


  • 1 1/2 cups all-purpose flour
  • 1 1/4 cups white sugar
  • 1 3/4 tablespoons cocoa powder
  • 3/4 cup whole milk
  • 1 stick salted butter (1/2 cup or 8 tbsp), melted
  • 1/2 cup cocoa powder
  • 1 1/2 cups white sugar
  • 2 1/4 cups boiling water
  • Ice cream (for serving)


  1. Preheat the oven to 350°F. Put a pot of water on to boil for the 2 1/4 cups boiling water needed later.
  2. Melt 1 stick of salted butter in the microwave. Pour the melted butter into a baking dish.
  3. In a bowl, mix together 1 1/2 cups all-purpose flour, 1 1/4 cups white sugar, and 1 3/4 tablespoons cocoa powder. Stir to combine the dry ingredients.
  4. Pour 3/4 cup whole milk into the dry ingredients and mix together with a spoon until fully incorporated (do not use a stand mixer).
  5. Pour the flour mixture over the melted butter in the baking dish. Do not stir them together.
  6. In a separate bowl, mix 1/2 cup cocoa powder and 1 1/2 cups white sugar. Sprinkle this evenly over the top of the flour/butter mixture. Do not stir.
  7. Slowly pour 2 1/4 cups boiling water over the entire mixture. Do not stir.
  8. Bake at 350°F for 30 minutes. (source:
  9. Scoop into bowls and top with a scoop of ice cream before serving. Enjoy! 

The layers of cakey and chocolate syrup are what make this chocolate cobbler so delicious. As it cools, the sauce will thicken up even more.


  • For best results, use freshly boiled water rather than hot tap water.
  • Resist the urge to stir or disturb the batter once assembled in the baking dish.
  • If your sauce is too thin after baking, mix together a spoonful of cocoa powder and sugar, then stir into the hot cobbler to thicken.
  • For a fun twist, sprinkle the top with chocolate chips, nuts, or coconut before baking.
  • Leftover cobbler keeps well refrigerated for 5-6 days – the sauce will thicken to a fudge-like consistency. Gently reheat individual portions.


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  1. Sandra Gruber

    Your recipes are great! Thank you!

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