This simple Chocolate Cobbler is a classic, easy recipe that is loved by everyone! As it bakes, a hot fudge sauce forms under a moist chocolate cake, creating the most delicious dessert. It’s best served warm, topped with milk or a scoop of ice cream.
There are affiliate links in this post – please read my full disclosure policy. As an Amazon Associate, I earn from qualifying purchases.
I love all things chocolate and this self-saucing chocolate cobbler (aka Chocolate Pudding Cake) has been a favorite since childhood!
It’s similar to molten lava cake but without all the work. Delightfully rich, gooey and loaded with chocolate flavor!
Why You’ll Love This Recipe:
- Very Frugal. This recipe costs less than a dollar to make. You’ll be hard-pressed to find a more frugal dessert!
- Super Easy. All you need to do is mix up the ingredients, spread them into a pan and then pour water over the top. You don’t even need to pull out the stand mixer!
- Quick. You need 10 minutes, if even that.
Chocolate Cobbler Ingredients
- Flour. I used all-purpose flour, but gluten-free flour should work just fine too.
- Sugar and Brown Sugar. If you prefer a sweeter chocolate cobbler, the amount of sugar can be increased. See the notes section.
- Cocoa Powder. I use regular cocoa powder, but if you like richer, more intense chocolate flavor, you can also use dark cocoa powder.
- Baking Powder. Helps the cobbler to rise, so make sure the baking powder has not expired.
- Salt.
- Milk. I use dairy milk, but non-dairy milk can be substituted.
- Butter. Salted or unsalted butter can be used.
- Boiling Water. Do not stir the water in with the other ingredients. Pouring it over the top creates the rich, fudge sauce.
How to Make Fudgy Chocolate Cobbler
STEP 1: Mix all of the cake ingredients in a large mixing bowl.
STEP 2: Transfer the cake batter to a greased 8-inch, 9-inch, or 2-quart dish.
STEP 3: Combine the topping ingredients together and spread evenly over the cobbler. Pour hot water over the top and do not stir!
STEP 4: Bake at 350 degrees for 35-40 minutes or until the top looks fully cooked.
STEP 5: Top with a scoop of vanilla ice cream, milk or whipped cream.
Helpful Tips
- Sweetness. While chocolate cobbler is very rich and full of chocolate flavor it is not overly sweet. If desired, use 2/3 cup of sugar instead of the 1/3 listed in the recipe.
- Reheating. This dessert is best when served hot from the oven because as it cools, the cake tends to absorb some of the sauce. However, it still tastes amazing when reheated- it’s just a little less saucy.
Easy Chocolate Cobbler
Ingredients
CAKE:
- 1 c. flour
- ⅓ c. sugar (see Notes below)
- 2 tbsp. cocoa powder
- 2 tsp. baking powder
- ¼ tsp. Salt
- ½ c. milk
- 2 tbsp. butter, melted
SAUCE:
- ¼ c. sugar
- ½ c. brown sugar
- ⅓ c. cocoa powder
- 2 c. boiling water
Instructions
- In a mixing bowl, combine the cake ingredients and mix until smooth.
- Spread the batter evenly in a greased 8×8 inch, 9×9 inch. or 2 qt. baking dish.
- Combine the topping ingredients; spread evenly over the batter. Gently pour the hot/boiling water over all. DO NOT STIR!
- Bake at 350 degrees for 35-40 minutes, or until the top looks fully baked.
- Serve warm, with ice cream, milk or whipped cream if desired.
Notes
Hayley
Could I use an 8″ by 8″ or do I have to use an 8″ by 9″?
Lydia Beiler
An 8×8 should work. The recipe actually said an 8 in, 9 in or 2 qt baking dish meaning any of those should work. Sorry that isn’t clear! I updated the wording to hopefully take care of any misunderstanding.
Tom Kane
I made this last night and I’m very happy with the results. I had a few variations which did not seem to detract from a fantastic recipe. I used half of a box of chocolate cake mix that I had to use up in place of all of the cake powdered ingredients. For the topping (which miraculously floated to the bottom) I used alulose instead of sugar for a zero calorie sauce. After baking and cooling, I put it in the fridge overnight to solidify for easy cutting and freezing. I had a piece of the cake to “test” my results. I had to go through a little bit of mental adjustment to refocus on what it was rather than what I expected: the result was that I came to realize that the cake reminded me of eating eclairs, which I love. The end result is that I will be making this with or without a cake mix. When I make it without, I will make it gluten free. I’ll let you how that goes.
Have you got any other recipes that make a sauce float under the cake, like those lemon cakes that they used to make where the bottom tasted like lemon pie filling? Or how about an a custard bottom?
I’m checking for more of your easy winner recipes now.
Lydia Beiler
Apologies for the slow reply, Tom! I’m glad you loved the recipe. I’m intrigued that you ate this cold as I always assumed it wouldn’t be as delicious that way.
I don’t have any other “pudding” or sauce cakes. I am going to be sharing a rhubarb pudding cake soon that has a rhubarb sauce mixture under a cake like topping. And I’ve thought of trying a lemon one at some point but I don’t know if I’ll ever actually get to that!