My Chocolate Cobbler Is Easy Southern Comfort

While cobbler is generally a dessert with a fruit filling baked under a tender biscuit topping, chocolate cobbler upgrades the summer staple into an any-season indulgence and, more importantly to me, makes it chocolate.

The biscuit topping is buttery and rich, developing a crisp crust and fluffy interior that sits atop a thick, hot chocolate sauce. It’s easy and decadent—like a chocolate lava cake, but so much easier.

Chocolate Cobbler’s Unorthodox Method

The method for making a chocolate cobbler is a bit unexpected. You start by melting butter in the pan as the oven preheats while you mix the ingredients for the different layers. The melted butter in the dish crisps the chocolate batter and infuses into it as well as the sauce.

A buttermilk chocolate batter is spread into an even layer on the hot butter and then sprinkled with a mixture of brown sugar and cocoa powder. Finally, hot water is gently poured over the whole thing, without stirring, before placing it in the oven. As it bakes, two distinct layers form: a crisp-crusted, fluffy chocolate biscuit on top of bubbling, molten chocolate pudding.

Buttermilk and Chocolate

I like to use buttermilk in the batter as it adds a rich, buttery tang, and mimics the buttermilk biscuit layer that usually tops a fruit cobbler. Plus, the acidity in the buttermilk and natural cocoa powder reacts with the baking soda for a fluffier texture.

In a pinch, you can substitute for the buttermilk. My go-to substitute in this recipe is 2 teaspoons white vinegar, then add whole milk until it measures 2/3 cup.

How To Serve Chocolate Cobbler

I like it with a scoop of vanilla ice cream, making it almost like a hot fudge sundae with the addition of a sweet chocolate biscuit. While it’s at its best warm from the oven, I even like it cold the next day. You can reheat servings to their former glory in the microwave for 20 to 30 seconds.

Warm and Cozy Chocolate Desserts

• Chocolate Pots de Creme
• Chocolate Mug Cake
• Mississippi Mud Cake
• Earthquake Cake

Preheat the oven to 350°F.

Add the butter to a 9x9-inch pan or baking dish and set in the oven to melt while the oven preheats. If you start to hear it pop and sizzle, remove the pan from the oven.

Mix the batter for the first layer:

In a large bowl, whisk together the flour, sugar, cocoa powder, salt, and baking soda. Pour in the buttermilk and vanilla extract and mix with a rubber spatula until smooth. The batter will be thick.

Mix the ingredients for the chocolate sauce:

In a small bowl, whisk together the brown sugar and the cocoa powder.

Assemble the cobbler:

When the oven has preheated and the butter has melted, remove the pan from the oven. Pour in the chocolate biscuit batter and use the spatula to spread it into an even layer. Sprinkle the brown sugar and cocoa mixture evenly over the batter. Slowly pour the hot water over the top. Do not stir.

Bake:

Bake the cobbler until the edges are bubbling and the center is just barely set, 35 to 40 minutes. The center will bounce back when lightly pressed. Don’t overbake.

Cool and serve:

Allow the cobbler to cool and set slightly for 5 to 10 minutes before serving warm. Spoon servings into bowls and top with a scoop of vanilla ice cream, if desired.

Cover leftovers tightly and store in the refrigerator for up to 5 days. Reheat individual servings in the microwave for 20 to 30 seconds.

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