Chocolate Cobbler

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I was compensated to create this recipe for Scharffen Berger Chocolate Maker. All opinions expressed are completely my own, as per usual.

My husband loves chocolate. This should not be new information to any of you readers who have followed my blog for a while now. He cannot cannot cannot get enough.

“Hey Gord, vanilla or choc…” CHOCOLATE.

Always.

When we were just starting to date eons ago {and he was beginning to see that he was, in fact, desperately in love with me} I made him a chocolate pie without knowing that he was chocolate’s #1 fan.

You guys. That sealed the deal. We were married later that year.

Well, if you faithful readers know anything about me, it’s that I LOVE lemon. Like, take away all the carbs and cheese and just give me all.the.lemon.things.

“Hey Lauren, what is your love langua…” LEMON.

So, valentine’s day is always interesting at our house. Chocolate AND lemon together does not a good combination make.

Oh, love: it’s what makes things wonderfully complicated at our house.

But because I love my husband, I make him something chocolatey and he finds me something lemony. This year, I’m making this chocolate cobbler.

You all went a little crazy over my Pumpkin Pecan Cobbler last fall, so I decided to make an extra chocolatey version for the holiday of love. This recipe is loosely based off of that cobbler recipe minus all the spices, plus a whole lot of chocolate! Of course 🙂

Here’s how to make it:

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Start by measuring your dry ingredients into a large bowl: flour, sugar, baking powder and salt.

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To make things chocolaty, grab some good quality cocoa powder. I used this Scharffen Berger 100% Cacao Unsweetened Cocoa Powder. The depth of flavor in this stuff is unreal!

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Measure out 3 tablespoons and add that to the bowl.

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Cocoa powder in a bowl…I’m so artistic you guys.

Whisk all these ingredients together to combine. I suppose you could sift them as well, but whisking is the lazy man’s way of sifting which I am a fan of.

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Now comes the wet ingredients: milk, melted butter and vanilla. I use salted butter because I like the way it brings out the cocoa flavor, but feel free to use unsalted butter or even vegetable oil or melted coconut oil {if you’re in a pinch}. Salted butter is preferred.

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Anyways, stir this batter up until thick and smooth and spread into a small casserole dish.

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Like so!

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Now comes the weird-ish part.

In a separate smaller bowl, stir sugar, brown sugar and even more cocoa powder together with a fork. Do your best to break apart the lumps in the brown sugar. So, this sweet, dry mixture?! Dump it all on top of your batter.

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And if that wasn’t weird enough, you’re going to pour 1 1/2 cups of very hot water over this whole thing!

Place the baking dish onto a rimmed baking sheet and bake 40 minutes or until puffy and cakey on top but gooey and delicious on the bottom.

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Like this!

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You’re going to want to wait 5-10 minutes before digging into this dessert just because it’s like eating hot chocolate lava right out of the oven. Buuuuut, there’s always ice cream to cool it down, so who am I to stop you?

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As you can see, a good portion of this is actual cake, but then there’s some thick chocolate pudding/gooeyness under it all that is amazing!!

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My favorite way to eat this is with vanilla bean ice cream, but my husband prefers chocolate ice cream with his Chocolate Cobbler. He is the exact definition of a chocoholic, incase you were wondering.

Anyways, the printable recipe is below! Have a great week, friends!

Print

Chocolate Cobbler

This Chocolate Cobbler is like chocolate pudding meets chocolate lava cake! So rich and delicious, plus so simple to throw together!

Yield: 8 servings

Prep Time:

Cook Time:

Total Time:

Ingredients:

  • 1 cup all purpose flour
  • 3 tablespoons unsweetened cocoa powder, such as Scharffen Berger
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 3/4 cup granulated sugar
  • 1/3 cup milk
  • 1/2 cup melted butter
  • 2 teaspoons vanilla
  • topping:
  • 1/4 cup granulated sugar
  • 3/4 cup lightly packed brown sugar
  • 1/4 cup unsweetened cocoa powder, such as Scharffen Berger
  • 1 1/2 cups very hot tap water

Directions:

  1. Preheat oven to 350 degrees.
  2. In a medium sized bowl, whisk together flour, baking powder, salt, sugar and cocoa powder. Create a well in the dry ingredients and pour in milk, melted butter and vanilla. Stir together until a thick batter forms. Pour into a small, ungreased 8-inch rectangular casserole dish with high sides.
  3. In a separate bowl, stir sugar, brown sugar and cocoa powder together. Sprinkle over the top of the batter evenly. Pour hot water over the entire thing {WITHOUT STIRRING A THING!} and bake for 40 minutes or once the middle is set. {Be sure to place on a baking sheet incase it bubbles over.} Cool 5-10 minutes before serving. Serve warm with vanilla ice cream.

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24 Comments

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  1. This looks fabulous!!! I will definitely be making it😋😋! And I believe a glass of red wine would be so good with it🍷

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  2. OMG!! That looks heavenly! My boyfriend will love this! Can’t wait to make it for Valentine’s Day!

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  3. With the way the pumpkin cobbler was received, I can only imagine how this one will be too! (hint: it was very positive…)

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  4. Sounds delicious! Gordy’s choice of chocolate ice cream sounds like a bit much. Really like idea of serving hot with ice cream. Did you allow to cool before putting in bowl? Wondering if it mushes up if not allowed to cool.

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  5. This looks amazing! What do you mean by an 8 inch rectangular dish? Can you provide the length of the other side? Definitely making this for my chocaholic family. 🙂

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  6. This looked so good, I already have one in the oven!!

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  7. Just made this for my kids since my husband is not a chocolate lover.
    This recipe is A-M-A-Z-I-N-G!!!!!
    Thank you Lauren!!!
    Should I put what’s left on the fridge or just leave it outside covered??
    It’s summer here in Paraguay and it’s really HOT!!!!! Over 100 Fahrenheit

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  8. Oh my thanks Lauren!! I’ve just made this and my husband and I ate half of it in a flash lol. I didn’t have any ice cream though (I’ve been ill this week so I keep away from frozen stuff, sigh) and I used some sticky toffee sauce on top – I felt like I was eating at Applebee’s or something, SUCCESS!! Thank you, thank you, thank you! Kisses from Greece 🙂

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  9. This looks uh-uh-mazing!!

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  10. I was wondering about the pan size also. I think I will need to double this for my crew so it would be helpful.

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  11. This looks amazing! I’m going to have to give it a try sometime 🙂

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  12. Lauren I just wanted to say thank you so much for this recipe! I think I’ve made it 6 times until now? My hard-to-please brother and father completely adore it & proclaim it the best thing they’ve ever tasted. So thanks again! Your recipes never fail to impress <3

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  13. We call this chocolate self-saucing pudding. Very similar recipe…outcome is the same. Been making them for years and now my daughter specilizes in them for her family.

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  14. This popped up in my Facebook newsfeed, never having heard of a chocolate cobbler I just had to look. Imagine my disappointment when it turned out to be nothing more than what we Aussies call pudding! In face, it’s identical to the pudding recipe I’ve been using for years. If anyone’s interested, this recipe works in the microwave and in the slow cooker without any ingredient or method changes. It takes 6 minutes in my microwave, 2 hours in my slow cooker. I strongly suggest trying in the slow cooker, the chocolate flavour intensifies beyond belief.

    Also, try mixing white chocolate with lemon, it’s a match made in heaven!

    Reply
  15. Hi i would like to know the size and the brand of the casserole dish it looks amazing !!!!!

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  16. I have this recipe from a children’s cookbook from the 1950’s from my mother’s cookbook collection. Always a family favorite.

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  17. What are the exact dimensions of the baking dish you used for the chocolate cobbler?

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  18. Your recipes are owsome…I tried your chocolate cake but it didn’t rise up plzz give me tips so I can bake it again❤❤❤❤

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  19. I mixed the ingredients for the batter but it is not getting thick for some reason. 😔

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  20. Can the recipe be doubled and baked in a 9×13 pan?

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    • Yes, though a slightly smaller casserole would be best!

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  21. I once made something similar to this, except I used hot coffee instead of water…Completely addicting 😉

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  22. Bake this, Sue and forget about dieting!!!

    Reply