Introduction

This Chocolate Cobbler is a wonderfully cozy dessert with a rich cocoa flavor and a soft, cake-like top that bakes over a warm chocolate pudding layer. It’s easy to make and perfect for serving warm with a scoop of ice cream on the side.

A close-up of a dessert on a stack of two white plates showing three distinct layers: the bottom layer is crumbly dark chocolate cake, the middle layer is a rich, glossy dark chocolate sauce oozing over the cake, and the top layer is a round scoop of white vanilla ice cream drizzled with thin stripes of dark chocolate syrup. The background shows a blurred glass baking dish with more dessert inside, all placed on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 cup flour
2 teaspoons baking powder
1/2 teaspoon salt
2/3 cup sugar
1 1/2 tablespoons cocoa powder
2 tablespoons butter, melted
1/2 cup milk
1 teaspoon vanilla extract
1/2 cup chopped walnuts (optional)

Topping:

1/4 cup sugar
1/2 cup brown sugar
1/4 teaspoon salt
2 tablespoons cocoa powder
1 cup boiling water

Instructions

Step 1: Preheat your oven to 350°F (175°C). In a medium mixing bowl, whisk together the flour, baking powder, salt, sugar, and cocoa powder.
Step 2: Stir in the melted butter, milk, and vanilla extract until just combined. Fold in the chopped walnuts if using.
Step 3: Grease a 1.5-quart casserole dish or square baking pan, then spread the batter evenly inside. Set aside.
Step 4: In a separate bowl, mix the topping ingredients: sugar, brown sugar, salt, and cocoa powder. Sprinkle this mixture evenly over the batter without stirring.
Step 5: Carefully pour the boiling water over the topping layer without mixing.
Step 6: Bake for about 30 minutes, until the top is almost set and the cake has risen. You’ll notice a pudding forms at the bottom as it bakes.
Step 7: Serve warm, ideally with a scoop of vanilla ice cream for a delightful contrast.

Tips & Variations

For extra richness, try using half-and-half instead of milk.
Swap walnuts for pecans or omit nuts altogether if preferred.
Add a pinch of cinnamon to the dry ingredients for a warm spice note.
Be sure not to stir after adding the boiling water to allow the pudding texture to develop.

Storage

Store any leftover Chocolate Cobbler covered in the refrigerator for up to 3 days. Reheat individual portions gently in the microwave until warm, adding a splash of milk if it seems dry.

How to Serve

A close-up of a dessert with three main layers in a white bowl: the bottom layer is a rich, dark brown chocolate cake with a soft and crumbly texture, topped with a thick, glossy dark chocolate sauce that covers the cake unevenly; the top layer is a smooth, creamy white scoop of vanilla ice cream lightly melting at the edges, with dark chocolate syrup drizzled in stripes over the ice cream and sauce. The bowl is placed on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this cobbler ahead of time?

Yes, you can prepare the batter and topping ahead, keep them refrigerated separately, then assemble and bake just before serving for best results.

What can I use instead of walnuts?

If you don’t like walnuts, you can use pecans, almonds, or simply leave out the nuts altogether without affecting the overall texture much.

Chocolate Cobbler Recipe

Print Recipe

★★★★★

4.9 from 170 reviews

This luscious Chocolate Cobbler is a delightful dessert featuring a rich chocolate cake layer topped with a gooey chocolate pudding-like base. It combines the warmth of cocoa with a touch of vanilla and optional crunchy walnuts, baked to perfection and served warm, ideally with ice cream for an irresistible treat.

Author: Tara
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Yield: 6 servings 1x
Category: Dessert
Method: Baking
Cuisine: American

Ingredients

Scale

Batter

1 cup flour
2 teaspoon baking powder
1/2 teaspoon salt
2/3 cup sugar
1 1/2 tablespoons cocoa powder
2 tablespoons butter, melted
1/2 cup milk
1 teaspoon vanilla
1/2 cup chopped walnuts (optional)

Topping

1/4 cup sugar
1/2 cup brown sugar
1/4 teaspoon salt
2 tablespoons cocoa powder

Other

1 cup boiling water

Instructions

Preheat the oven: Set your oven temperature to 350 degrees Fahrenheit to prepare for baking the cobbler.
Prepare the batter: In a medium bowl, thoroughly mix together the flour, baking powder, salt, sugar, and cocoa powder. Stir in the melted butter, milk, and vanilla extract until well combined. If using, fold in the chopped walnuts for added texture and flavor.
Grease and fill the dish: Lightly grease a 1.5 quart casserole or square baking dish. Pour and spread the batter evenly into the prepared dish.
Combine topping ingredients: In a separate bowl, mix the sugar, brown sugar, salt, and cocoa powder until well blended.
Apply the topping and add water: Sprinkle the dry topping mixture evenly over the batter in the dish, but do not stir. Carefully pour the boiling water over the topping layer without mixing to create the signature cobbler pudding effect.
Bake the cobbler: Place the dish in the preheated oven and bake for about 30 minutes, or until the top is nearly set. During baking, the cake layer will rise to the top, forming a moist pudding beneath.
Serve warm: Remove from oven and let it cool slightly. Serve the chocolate cobbler warm, ideally with a scoop of vanilla ice cream to complement its rich flavors.

Notes

For a nut-free version, simply omit the walnuts.
Ensure the water is boiling when poured over the topping for proper pudding formation.
Use a greased casserole dish to prevent sticking and ensure easy serving.
This dessert is best enjoyed warm and freshly baked for the gooey texture.
Vanilla ice cream is a perfect accompaniment to balance the rich chocolate flavor.

Keywords: chocolate cobbler, chocolate dessert, easy chocolate cake, pudding cake, warm chocolate dessert, walnut chocolate cobbler