Old-Fashioned Chocolate Cobbler Recipe

ByThomas Greene
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Introduction

The Old-Fashioned Chocolate Cobbler is a warm, rich dessert that combines a fudgy chocolate sauce with a tender cake topping. Easy to prepare and perfect for cozy evenings, it’s best enjoyed fresh out of the oven with a scoop of vanilla ice cream.

The image shows a white oval dish containing a chocolate dessert with two visible layers. The top layer is thick and has a rough, crumbly texture with a dark brown color and small nut pieces scattered on it. A spoon rests inside the dish, scooping out part of the dessert, revealing a thick, glossy, and gooey dark chocolate layer underneath. The white marbled surface contrasts with the rich dark tones of the dessert, and the dish sits on a burnt orange cloth. photo taken with an iphone --ar 4:5 --v 7

Ingredients

  • 1 cup all-purpose flour
  • 3/4 cup granulated sugar
  • 6 tablespoons unsweetened cocoa powder, divided
  • 2 teaspoons baking powder
  • 1 teaspoon espresso powder (optional)
  • 1/4 teaspoon fine sea salt
  • 1/2 cup whole milk
  • 6 tablespoons (3/4 stick) unsalted butter, melted
  • 1 teaspoon pure vanilla extract
  • 1 cup packed brown sugar
  • 1/2 cup chocolate chips
  • 1/2 cup chopped, toasted pecans (optional)
  • 1 1/2 cups very hot water
  • Vanilla ice cream, for serving

Instructions

  1. Step 1: Preheat the oven to 350°F (175°C). Lightly grease an 8 x 8 inch baking dish or any small to medium-sized dish.
  2. Step 2: In a medium bowl, mix together the flour, granulated sugar, 3 tablespoons of cocoa powder, baking powder, espresso powder (if using), and sea salt.
  3. Step 3: In a separate bowl, whisk the milk, melted butter, and vanilla extract until combined.
  4. Step 4: Pour the liquid mixture into the dry ingredients and stir until just combined. The batter will be thick. Spread it evenly in the prepared baking dish.
  5. Step 5: In another bowl, combine the brown sugar and the remaining 3 tablespoons cocoa powder. Sprinkle this mixture evenly over the batter, then scatter the chocolate chips and pecans on top.
  6. Step 6: Carefully pour the very hot water over the top. Do not stir.
  7. Step 7: Bake in the preheated oven for about 40 minutes, or until the center is just barely set.
  8. Step 8: Let the cobbler cool for 5 to 10 minutes before serving warm, ideally topped with a scoop of vanilla ice cream.

Tips & Variations

  • For extra depth, substitute espresso powder with instant coffee granules or omit it for a milder chocolate flavor.
  • To make it nut-free, simply leave out the pecans or replace them with toasted coconut flakes.
  • Use dark or semi-sweet chocolate chips based on your sweetness preference.
  • Make sure the water is very hot before pouring to help create the luscious chocolate sauce underneath.

Storage

Store any leftovers covered in the refrigerator for up to 3 days. Reheat gently in the microwave or oven before serving. The sauce texture might firm up when chilled, so warming helps restore its gooey consistency.

How to Serve

A white bowl holds a rich, dark brown chocolate dessert that looks moist and crumbly, with a slightly shiny, sticky texture. On top sits a single scoop of white vanilla ice cream with small black specks, indicating real vanilla beans. A silver spoon rests in the bowl, partially under the ice cream. The bowl is placed on an orange cloth with a white marbled surface in the background. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this cobbler gluten-free?

Yes, you can substitute the all-purpose flour with a gluten-free baking blend. Just ensure it includes baking powder for proper rise.

What if I don’t have espresso powder?

Skipping the espresso powder is fine; it only enhances the chocolate flavor slightly. You can also replace it with a pinch of instant coffee or leave it out entirely.

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Old-Fashioned Chocolate Cobbler Recipe

★★★★★

4.6 from 372 reviews
  • Author: Thomas
  • Total Time: 55 minutes
  • Yield: 6 servings 1x
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Description

This Old-Fashioned Chocolate Cobbler is a nostalgic, warm dessert featuring a rich chocolate batter topped with a brown sugar and cocoa crust, chocolate chips, and toasted pecans. When baked, the hot water poured on top creates a luscious, fudgy sauce beneath the cakey surface, making it perfect for serving warm alongside vanilla ice cream.

Ingredients

Scale

Dry Ingredients:

  • 1 cup all-purpose flour
  • 3/4 cup granulated sugar
  • 6 tablespoons unsweetened cocoa powder, divided
  • 2 teaspoons baking powder
  • 1 teaspoon espresso powder (optional)
  • 1/4 teaspoon fine sea salt

Wet Ingredients:

  • 1/2 cup whole milk
  • 6 tablespoons (3/4 stick) unsalted butter, melted
  • 1 teaspoon pure vanilla extract

Toppings:

  • 1 cup packed brown sugar
  • 1/2 cup chocolate chips
  • 1/2 cup chopped, toasted pecans (optional)
  • 1 1/2 cups very hot water

To Serve:

  • Vanilla ice cream

Instructions

  1. Preheat and Prepare Baking Dish: Preheat your oven to 350°F (175°C). Lightly grease an 8 x 8 inch baking dish or any small-to-medium-sized oven-safe dish to prevent sticking.
  2. Mix Dry Ingredients: In a medium mixing bowl, combine the all-purpose flour, granulated sugar, 3 tablespoons of the unsweetened cocoa powder, baking powder, espresso powder (if using), and fine sea salt. Whisk these together until evenly blended.
  3. Mix Wet Ingredients: In a separate bowl, whisk together the whole milk, melted unsalted butter, and pure vanilla extract until smooth and combined.
  4. Combine Batter: Pour the wet ingredients into the bowl with the dry ingredients and stir gently until just combined. The batter will be thick and dense.
  5. Assemble Base Layer: Pour the batter evenly into the prepared baking dish, spreading it out to the edges.
  6. Prepare Topping Mixture: In another bowl, mix together the packed brown sugar with the remaining 3 tablespoons of cocoa powder until well blended.
  7. Add Toppings: Sprinkle the brown sugar and cocoa powder mixture evenly over the batter. Then evenly distribute the chocolate chips and toasted chopped pecans (if using) on top of the sugar mixture.
  8. Add Hot Water: Carefully pour 1 1/2 cups of very hot water over the entire dish. Do not stir; the water will seep through the batter during baking and create a rich sauce underneath.
  9. Bake the Cobbler: Place the baking dish in the preheated oven and bake for 40 minutes. The cobbler is done when the center is just barely set but still moist and gooey beneath.
  10. Serve: Allow the cobbler to cool for 5 to 10 minutes after baking. Serve warm with a generous scoop of vanilla ice cream for the perfect comforting dessert.

Notes

  • For a nut-free version, omit the pecans or substitute with another favorite nut or seeds.
  • Espresso powder enhances the chocolate flavor but can be omitted if you prefer.
  • To toast pecans, spread them in a single layer on a baking sheet and bake at 350°F for 5–7 minutes until fragrant.
  • Be sure to use very hot water to ensure the sauce forms properly beneath the cobbler.
  • Leftovers can be refrigerated and gently reheated; add a splash of milk to loosen if needed.
  • Prep Time: 15 minutes
  • Cook Time: 40 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Keywords: chocolate cobbler, old-fashioned dessert, chocolate dessert, easy chocolate cobbler, warm chocolate pudding cake

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