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This warm Chocolate Cobbler is a rich, gooey dessert with a fudgy pudding sauce that forms as it bakes. It's made from scratch with simple pantry ingredients and is the perfect dessert, topped with vanilla ice cream!
The Magic of Chocolate Cobbler
The Magic of Chocolate Cobbler I love this Chocolate Pudding Cake because it feels like magic every time I make it – the batter goes into the oven and somehow bakes into a rich cake with a warm, chocolate pudding underneath. It’s one of those nostalgic, old-fashioned desserts that’s incredibly easy to whip up with items from your pantry but tastes like something special. We all go crazy for it, especially with a scoop of vanilla ice cream on top! It would be a fun dessert to make alongside peach cobbler, pecan cobbler, apple cobbler, cherry cobbler, or blackberry cobbler.
Try more of my dessert recipes, like Flourless Chocolate Cake, Frozen Hot Chocolate, Apple Bundt Cake, or Coconut Tres Leches Cake!
How to make Chocolate Pudding Cake:
Make Batter: Preheat oven to 350°F (180°C). Chop butter and place in a 9×13-inch baking dish and melt in oven. In a mixing bowl, mix flour, baking powder, salt, ½ cup brown sugar, ½ cup granulated sugar, 2 Tbsp cocoa powder, and chocolate chips. Stir in milk and vanilla, then spread batter over melted butter (it will be thick).
Add Topping and Water: Mix remaining brown sugar, ½ cup cocoa, and ½ cup granulated sugar. Sprinkle evenly over batter (do not stir). Slowly pour hot coffee or boiling water over the top (do not stir). Bake 30–35 minutes, until the top is crisp and set. Let cool for a few minutes before serving.
Serve: Let cool slightly. Scoop into bowls and serve warm with vanilla ice cream.
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Chocolate Cobbler
Equipment
Ingredients
- 1/2 cup butter
- 1 ½ cups all-purpose flour
- 2 ¼ teaspoon baking powder
- ½ teaspoon salt
- 3/4 cup packed light brown sugar, , divided
- 1 cup granulated sugar, , divided
- 1/2 cup + 2 Tbsp unsweetened cocoa powder, , divided
- 1 cup semisweet chocolate chips
- ¾ cup whole milk
- 1 Tablespoons vanilla extract
- 2 ¼ cups hot coffee or boiling water
- vanilla ice cream, , for serving
Instructions
- Preheat oven to 350°F. Chop butter into pieces and place in a 9×13-inch baking dish while the oven preheats and allow it to melt. Remove dish once butter is melted (don’t let butter burn).
- Batter: In a medium bowl, stir together flour, baking powder, salt, ½ cup brown sugar, ½ cup granulated sugar, 2 Tablespoons cocoa powder and the chocolate chips. Stir in milk and vanilla. Batter will be thick. Spread batter evenly over melted butter in baking dish.
- Topping: In a small bowl, stir together ½ cup cocoa powder, ½ cup granulated sugar and remaining ¼ cup brown sugar. Sprinkle evenly over the batter (do not stir).
- Slowly pour hot coffee or boiling water over the topping (do not stir).
- Bake 30–35 minutes, until top looks crisp and set. Allow to cool for a few minutes before serving.
- Serve: Scoop warm cobbler into bowls and serve with a scoop of vanilla ice cream.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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I have a “casserole” crock pot that has actual temps, instead of low, medium, high. Could I make it in that to transport about a ten minute drive from home?
I haven’t tested it in a casserole crock pot, but I’d bake it at 350°F (same as the oven temp) and check it around 35-40 minutes. It should work great for transporting just keep the lid on during the drive to keep it warm. The sauce will thicken as it cools, but it’ll still be delicious!
I will make this tonight as this is perfect for my chocolate-lover son who’s home from college! If I may ask, how would you store this — as much as he loves chocolate, I don’t think he will (or should) finish this in one sitting lol
This was one of the best chocolate desserts I’ve ever had!! What an amazing recipe!! The coffee takes it over the top and really enhances the chocolate flavor!!! Wow!
I’m planning on taking this to a family dinner I won’t be able to serve right after baking. Will it still be as good room temperature, or should I do everything except add sugar and coffee finish it up there and bake. I worry about the chocolate layer sitting in butter for a prolonged period of time
Good question! It’s best baked right before serving since the sauce thickens as it sits. I’d prep everything ahead and add the sugar and hot water (or coffee) right before baking.
I’m taking it to a party so it will have cooled down, will this affect taste or texture.
What happens if I use a glass baking pan? Thank you.
Glass will totally work! Just keep in mind that glass heats up slower than metal, so you might need to add a few extra minutes to the baking time. Check around the 35-40 minute mark to make sure the top is nice and set. Other than that, you’re good to go!
I made this recipe exactly, halved by weight (baked for 25 mins in a 9×9 metal pan) for my husband’s birthday this evening. He was in awe! Served with fresh berries and salted caramel vanilla ice cream, this was the easiest and most impressive birthday dessert ever. Thank you, Lauren for your help!
Just made this. So delicious! I will keep this on rotation in our house…
However, my top did not crisp up… any ideas why?
So happy to hear you loved it! That usually happens if there’s too much liquid or if it was slightly underbaked. Next time, try baking a few extra minutes until the top looks set and crisp.
Warm and chocolatey heaven