Go Back
–+ servings
A chocolate cobbler pictured from above on a table with cacao dust and chips.

Chocolate Cobbler

Julia Erin
No ratings yet
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 40 minutes
Total Time 50 minutes
Servings 6

Equipment

  • 1 9x13 in. baking dish

Ingredients
  

For the base batter:

  • 2 sticks unsalted butter
  • 1½ cups all-purpose flour
  • 1½ cups granulated sugar
  • 1½ tsp baking soda
  • ¼ tsp salt
  • 5 tbsp unsweetened cocoa powder
  • 1 tsp vanilla extract
  • 1 cup buttermilk
  • ½ cup semi-sweet or dark chocolate chips option

For the chocolate topping:

  • ¼ cup granulated sugar
  • ¾ cup brown sugar light or dark, depending on preference
  • ¼ cup unsweetened cocoa powder

For the liquid layer:

  • 1¾ cups boiling water

Instructions
 

  • Preheat the oven to 350°F. Melt the butter in a 9x13-in. baking dish by placing it in the preheating oven. Once melted, remove from the oven and set aside.
  • Meanwhile, in a medium bowl, whisk together the flour, sugar, baking soda, salt, and cocoa powder.
  • Stir in the vanilla and buttermilk until a smooth batter forms. Optional: Then, fold in the chocolate chips.
  • Pour the batter evenly over the melted butter in the baking dish. Do not stir.
  • In a small bowl, combine the granulated sugar, brown sugar, and cocoa powder. Sprinkle evenly over the top of the batter.
  • Heat the water until just boiling, then remove from heat. Slowly pour the hot water over the entire dish. Again, do not stir.
  • Bake the chocolate cobbler for 35–40 minutes, or until the top looks cracked and set but the bottom is still gooey and bubbling. The centre should jiggle slightly.
  • Let the cool for 10–15 minutes before serving. It will thicken slightly as it sits. Once ready, serve warm with ice cream or whipped cream. Enjoy!