Extra-Fudgy Chocolate Cobbler

published Feb 4, 2023
Chocolate Cobbler Recipe

A fudgy, molten cross between a chocolate cake and a pudding.

Serves8 to 10

Prep15 minutes

Cook30 minutes to 35 minutes

Jump to Recipe
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Chocolate cobbler in bowl with scoop of vanilla ice cream
Credit: Kelli Foster

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I have never met a dessert quite like chocolate cobbler. All it took was one bite before I was hooked — I couldn’t plunge my spoon back into the baking dish fast enough. It’s an indulgent dessert that looks and eats just like a cobbler, but with chocolate instead of fruit. Between a lush layer of pudding-like chocolate sauce and a fudgy brownie-like layer of cake with a shatteringly crisp top, it packs in a seriously rich chocolate flavor.

Chocolate cobbler is the perfect big-batch dessert for a dinner party, or really any kind of gathering. Best of all, it’s a breeze to pull together with pantry ingredients, a couple of mixing bowls, and no more than 15 minutes of prep.

What Exactly Is Chocolate Cobbler?

Sometimes also referred to as pudding cake, chocolate cobbler is a fudgy, molten mash-up of tender chocolate cake (which also happens to give off some serious brownie vibes) and chocolate pudding, with a firm, crackly topping reminiscent of cobbler.

This big-batch dessert has three layers. A sea of thick, warm, lava-like chocolate sauce blankets the bottom of the baking dish. It’s topped with a layer of rich and fudgy chocolate cake, which is blanketed with a crisp and craggy, cobbler-like layer.

Credit: Kelli Foster

How to Make the Perfect Chocolate Cobbler

The ingredients get added to the baking dish in several layers, and the key to making the best chocolate cobbler is not stirring them together. Your intuition will tell you to give everything a good stir, but there’s truly no need. Here’s how to make a perfect chocolate cobbler in five simple steps.

  1. Melt the butter. Place a stick of butter in a 9×13-inch baking dish and slide the dish into the oven while it heats.
  2. Make and add batter. Mix together the batter and add to the baking dish. Do not stir.
  3. Sprinkle on topping ingredients. Stir together the topping and sprinkle evenly over top. Do not stir.
  4. Pour boiling water over top. Pour boiling water evenly over the top.
  5. Bake. Bake until the top is dry and crackled, and the mixture is set around the edges with a slight jiggle in the center.

Do You Eat Cobbler Hot or Cold?

There is no better way to eat chocolate cobbler than when it’s warm from the oven (preferably with a scoop of vanilla ice cream!). The crust is crisp and crackly, the cake is soft and tender, and the pudding layer is lush and warm. Let it cool for about 10 minutes after it comes out of the oven, then dig in.

Stored in an airtight container, leftovers will keep in the fridge for up to five days. Eat it chilled or gently reheat to enjoy warm.

Chocolate Cobbler Recipe

A fudgy, molten cross between a chocolate cake and a pudding.

Prep time 15 minutes

Cook time 30 minutes to 35 minutes

Serves 8 to 10

Nutritional Info

Ingredients

For the batter:

  • 1 stick

    (8 tablespoons) unsalted butter

  • 3 cups

    water

  • 2 cups

    self-rising flour (or 2 cups all-purpose flour mixed with 2 teaspoons baking powder and 1/2 teaspoon kosher salt)

  • 1 1/2 cups

    granulated sugar

  • 1/4 cup

    natural unsweetened cocoa powder

  • 2 teaspoons

    instant espresso powder

  • 1 cup

    whole milk

  • 2 teaspoons

    vanilla extract

For the topping:

  • 1 cup

    granulated sugar

  • 1/4 cup

    natural unsweetened cocoa powder

  • 1/4 cup

    packed light or dark brown sugar

  • Vanilla ice cream, for serving (optional)

Instructions

Make the batter:

  1. Arrange a rack in the middle of the oven and heat the oven to 350ºF. Place 1 stick unsalted butter in a 9x13-inch baking dish. Bake while the oven is heating until the butter is melted, 10 to 15 minutes. Remove from the oven.

  2. Bring 3 cups water to a boil. Meanwhile, make the batter.

  3. Place 2 cups self-rising flour, 1 1/2 cups granulated sugar, 1/4 cup natural cocoa powder, and 2 teaspoons instant espresso powder in a large bowl and whisk to combine. Add 1 cup whole or 2% milk and 2 teaspoons vanilla extract. Stir until smooth and no dry streaks remain. The batter will be thick.

  4. Tilt the baking dish so the melted butter fully coats the bottom and sides. Transfer the batter into the baking dish and spread into an even layer. Do not stir.

Make the topping:

  1. Place 1 cup granulated sugar, 1/4 cup natural cocoa powder, and 1/4 cup packed brown sugar in a medium bowl and whisk to combine. Sprinkle evenly over the batter. Do not stir. Slowly pour the boiling water evenly over the batter. Do not stir.

  2. Bake until the top is dry and crackled, and the mixture is set around the edges with a slight jiggle in the center, 30 to 35 minutes. Let cool for 10 minutes before serving warm with vanilla ice cream if desired.

Recipe Notes

Storage: Leftovers can be refrigerated in an airtight container for up to 5 days.