Chocolate Cobbler

Easy and Delicious OOEY GOOEY Chocolate Cobbler

Well… Chocolate Cobbler it is, y’all.  It’s A Chocolate Cake Top Layer with a Gooey-fudgy-melty-rich chocolate pudding bottom layer. Y’all Chocolate Cobbler recipes have been around since Moby Dick was a minnow;  hundreds of southern lady church cookbooks have a chocolate cobbler, chocolate mud cake, chocolate pudding cake recipe in them; and every family has their favorite.

This just happens to be MY personal favorite Chocolate Cobbler Recipe

This recipe is so easy to make, y’all. A little mixing, spreading, topping, and baking and voila!  There you have it!  An ooey-gooey warm and melty chocolate cobbler. 

Get the printable recipe below – and if you make this or any recipe – tag me on Instagram and Twitter with #ASouthernFairytale 

Chocolate Cobbler

Delicious chocolate cake topping with a hot, gooey, fudgy bottom - this is a true Southern classic and a must make

Print Recipe

Prep Time:15 minutes mins

Cook Time:35 minutes mins

Total Time:50 minutes mins

Ingredients

Fudgy Bottom Layer!

• 1 Cup All Purpose Flour
• 2 teaspoons Baking Powder
• 1/3 teaspoon Salt
• 3 Tablespoons Dark Cocoa Powder
• 1/4 teaspoon Ground Cinnamon
• 3/4 Cup Granulated White Sugar
• 1/2 Cup Milk
• 5 Tablespoons Butter melted
• 2 teaspoons Vanilla Extract

Cake Topping!

• 1/2 Cup Granulated White Sugar
• 1/2 Cup Dark Brown Sugar Packed
• 4 Tablespoons Dark Cocoa Powder
• 1 1/2 Cup Hot Water

Instructions

• Preheat oven to 350°F

Fudgy Melty Bottom Layer!

• In a large bowl, mix together: Flour, Baking Powder, Salt, Cocoa, Cinnamon, and Granulated White Sugar
• Add the Milk, Melted Butter, and Vanilla to the Flour Mixture. Stir until smooth.
• Spread the thick batter into an ungreased 8-inch baking dish

Topping!

• In a second bowl, mix together: The Granulated White Sugar, Dark Brown Sugar, and Cocoa.
• Sprinkle this over the top of the fudgy cake layer.
• Pour the Hot Tap Water over the cake - DO NOT MIX!!!!!!!
• Bake for 35 - 40 minutes - or until the center is set.
• Let stand at room temperature 5-8 minutes.

Notes

* I use Dark Cocoa Powder and Dark Brown Sugar because I prefer the deeper, richer taste. Feel free to sub unsweetened or Regular Cocoa Powder and Light Brown Sugar per your pantry's holding, or your taste preferences.
*Serve with Vanilla Bean Ice Cream, sliced Strawberries, Toasted Pecans, Toasted Coconut, even a caramel drizzle.

Author: Rachel - A Southern Fairytale

If you love chocolate cake with melting centers but just want individual servings… check out this post with the recipe for Carnival’s Melting Chocolate Cake