Chocolate Cobbler

It’s the ultimate combination of tender chocolate biscuit top and rich, warm filling.

By
Mark Beahm
Mark Beahm
Mark Beahm
Mark is the head baker at Hjem Kensington, a Danish café in London. He has been developing recipes for home bakers for the last two years.
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Updated January 21, 2025
Mark Beahm
Two bowls with a serving each of southern chocolate cobbler, and topped with a scoop of vanilla ice cream

Simply Recipes / Mark Beahm

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.

A bowl with a serving of chocolate cobbler, next to a baking pan with the rest of the cobbler

Simply Recipes / Mark Beahm

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.

A closeup of chocolate cobbler in a baking dish, with a spoon in one corner where a serving has been scooped out

Simply Recipes / Mark Beahm

Warm and Cozy Chocolate Desserts

Chocolate Cobbler

Prep Time 10 mins
Cook Time 40 mins
Total Time 50 mins
Servings 9 servings
Yield 1 (9x9-inch) cake

For a more chocolatey dessert, replace some or all of the hot water with hot coffee.

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Ingredients

For the first layer

  • 1/2 cup (113g) unsalted butter

  • 1 1/4 cups (155g) all-purpose flour

  • 1 cup (200g) granulated sugar

  • 1/3 cup (28g) natural cocoa powder

  • 3/4 teaspoon kosher salt

  • 1/2 teaspoon baking soda

  • 2/3 cup (160ml) buttermilk

  • 1 teaspoon vanilla extract

For the second layer and to serve

  • 1 cup (213g) light brown sugar

  • 1/4 cup (21g) natural cocoa powder

  • 1 1/2 cups (360ml) hot water

Method

  1. 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.

    Melted butter covering the bottom of a square baking dish for chocolate cobbler recipe

    Simply Recipes / Mark Beahm
  2. 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.

    Batter being mixed with a spatula in a clear mixing bowl for chocolate cobbler recipe

    Simply Recipes / Mark Beahm
  3. Mix the ingredients for the chocolate sauce:

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

    Dry ingredients being whisked together in a clear mixing bowl for chocolate cobbler recipe

    Simply Recipes / Mark Beahm
  4. 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.

    Batter poured into square baking dish for southern chocolate cobbler recipe

    Simply Recipes / Mark Beahm
    Brown sugar mixture sprinkled on top of the batter in the square baking dish for chocolate cobbler recipe

    Simply Recipes / Mark Beahm
    Hot water poured on top of the rest of the ingredients in a square baking dish for chocolate cobbler recipe

    Simply Recipes / Mark Beahm
  5. 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.

  6. 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.

    Love the recipe? Leave us stars and a comment below!

    The chocolate cobbler recipe baked and cooling in the baking dish on a baking rack

    Simply Recipes / Mark Beahm
Nutrition Facts (per serving)
360 Calories
11g Fat
63g Carbs
4g Protein
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Nutrition Facts
Servings: 9
Amount per serving
Calories 360
% Daily Value*
Total Fat 11g 14%
Saturated Fat 6g 32%
Cholesterol 28mg 9%
Sodium 220mg 10%
Total Carbohydrate 63g 23%
Dietary Fiber 2g 6%
Total Sugars 46g
Protein 4g
Vitamin C 0mg 1%
Calcium 48mg 4%
Iron 3mg 16%
Potassium 82mg 2%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
Nutrition information is calculated using an ingredient database and should be considered an estimate. In cases where multiple ingredient alternatives are given, the first listed is calculated for nutrition. Garnishes and optional ingredients are not included.