Chocolate Cobbler

This homemade chocolate cobbler is the ultimate comfort dessert for true chocolate lovers. Rich, fudgy, and irresistibly gooey, it bakes into layers of deep chocolate flavor with a soft cake-like top and a warm, molten sauce underneath. Made with simple pantry ingredients, this classic dessert delivers bakery-quality indulgence right from your own oven.

As it bakes, the magic happens — the batter rises while a luscious chocolate sauce forms beneath, creating a spoonable, lava-cake-style dessert that’s meant to be served warm. Each bite is perfectly balanced between tender chocolate cake and rich, glossy sauce, making it ideal for pairing with vanilla ice cream, fresh fruits or whipped cream.

Perfect for family gatherings, holidays, or cozy weeknights, this chocolate cobbler recipe is easy to make and guaranteed to impress. Whether you’re craving an old-fashioned dessert or looking for a crowd-pleasing chocolate treat, this recipe is a timeless favorite that proves simple ingredients can create the most unforgettable desserts..

Recipe Card

Servings: 8 |

Time: 1.5 hours

  • 1 cup all purpose flour

    ¾ tsp salt

    ½ tsp baking soda

    1 cup granulated sugar

    ½ cup unsweetened cocoa

    ⅓ cup sour cream (room temperature)

    ½ cup melted unsalted butter

    ⅓ cup water

    1 ½ tsp vanilla paste

    ½ cup bittersweet chocolate chips

    ⅓ cup brown sugar

    1 ¼ cup hot strong brewed coffee

    1. Preheat oven to 350° F, and grease a 1 ½” deep baking dish with softened butter, and set aside.

    2. In a large bowl, whisk together flour, salt, baking soda, ⅔ of the granulated sugar, ¼ cup of cocoa.

    3. Add the sour cream, melted butter, ⅓ cup water and the vanilla. Whisk until batter is combined.

    4. Fold in the chocolate chips until well combined.

    5. Spread the batter in the baking dish and set aside.

    6. In a medium bowl mix well the brown sugar, remaining ⅓ cup of granulated sugar, and the remaining ¼ cup cocoa.

    7. Sprinkle this mix over the batter that is already in the baking dish.

    8. Pour over the coffee. DO NOT STIR! Trust the process.

    9. Bake in the preheated oven for 45 minutes. The cake will spring back when lightly pressed and the top of the cake will be cracked. The edges will have some of the sauce bubbling.

    10. Serve warm with ice cream, caramel sauce, sprinkle powdered sugar and some fresh berries.