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

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.
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.
Mix Wet Ingredients: In a separate bowl, whisk together the whole milk, melted unsalted butter, and pure vanilla extract until smooth and combined.
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.
Assemble Base Layer: Pour the batter evenly into the prepared baking dish, spreading it out to the edges.
Prepare Topping Mixture: In another bowl, mix together the packed brown sugar with the remaining 3 tablespoons of cocoa powder until well blended.
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.
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.
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.
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