Description

🍫 Chocolate Cobbler (Or Whatever You Wanna Call It)—I’m Obsessed, and You Will Be Too 😍

I’ll admit it right now: I’m a full-blown chocoholic and proud of it. Give me dark, rich, melty chocolate over anything fruity, delicate, or “light” any day of the week. So when I stumbled upon something called “chocolate cobbler”, I didn’t care if it followed any traditional cobbler rules. Honestly? It had chocolate, it was gooey, and I was already sold.

Let’s be real: this dessert might not be a true cobbler in the classic, fruit-and-biscuit sense. But do I care? Nope. Not even a little. Because what you do get is a warm, molten, self-saucing chocolate cake that magically separates into a soft, cakey top and a rich, fudgy pool underneath. It’s part cake, part pudding, and 100% comfort food.

I don’t need it to fit in a box. I just need a spoon. And maybe a scoop of vanilla ice cream if we’re getting fancy. 🍨✨

So if you’re like me and believe there’s no such thing as too much chocolate, welcome to your next dessert obsession. Let’s get into the ingredients, the magic behind the bake, and a few indulgent twists to make this “cobbler” your new go-to sweet fix. Trust me—you won’t be judging either. 😏

Ingredients

Scale

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

Preheat oven to 350°F. Lightly grease a medium-sized 8 x 8 inch (or any small to medium-sized) baking dish.
In a medium mixing bowl, combine the flour, granulated sugar, 3 tablespoons cocoa powder, baking powder, espresso powder, and salt. In another bowl whisk together milk, melted butter, and vanilla. Add the liquid mixture to the flour-sugar mixture and stir to combine (the batter will be thick.) Pour into the prepared baking dish.
In a separate bowl, combine the brown sugar and remaining 3 tablespoons cocoa powder. Sprinkle the brown sugar-cocoa mixture evenly over the batter, followed by the chocolate chips and pecans. Pour the hot water over the top, but do not stir.
Transfer the baking dish to the oven and cook for 40 minutes, until the center is just barely set. Allow to cool for 5 to 10 minutes before serving warm with vanilla ice cream.