Chocolate Cobbler

5 from 3 votes

This rich, fudgy cobbler, also known as chocolate pudding cake, is an easy dessert to bring to your next potluck or get-together.

Prep Time15

Cook Time30

Total Time45

Course: Dessert

Cuisine: American

Servings: servings

Calories: 316kcal

Preheat the oven and prepare pan. Adjust oven rack to middle position and heat oven to 350°F. Grease an 8x8 baking pan.
Make the chocolate batter. In a large mixing bowl, whisk together the flour, baking powder, salt, sugar, espresso powder (if using) and cocoa powder in a bowl. With a spatula, stir in milk, vanilla, and melted butter until smooth. Spread batter into prepared pan. 1 cup (120 g) all-purpose flour 1 ½ teaspoons baking powder ¼ teaspoon salt 1 teaspoon instant espresso powder ¾ cup (150 g) granulated sugar ¼ cup (21 g) Dutch cocoa powder 1/2 cup (120 mL) milk 1 ½ teaspoon vanilla extract ½ cup unsalted butter
In a small mixing bowl, make the topping. Stir together the sugar, brown sugar and cocoa powder. Sprinkle over the chocolate batter. ½ cup (100 g) granulated sugar ½ cup (107 g) packed light brown sugar ¼ cup (21 g) cocoa powder
Add water. Pour the boiling water over the mixture. Do not stir. 1 1/2 cups (360 mL) boiling water
Bake the cobbler. Bake for 30 minutes, until the top is set. Remove from the oven, and cool the pan slightly before serving. I like to let it sit for 10-15 minutes just to let the sauce set up a bit but for extra sauce serve right away.

Cocoa: You can use unsweetened cocoa powder instead of a Dutch-process cocoa powder for this cobbler, but the chocolate flavor won’t be as intense.
Espresso powder: Espresso powder is optional but helps bring out the chocolate flavor.
Butter: You can use salted butter, simply omit the salt or reduce.
Storage: Store leftovers in the fridge for up to 4 days. Can microwave for a little bit to warm up but may reduce the amount of sauce.
Pan: Can also bake in a 9x9 baking pan but cake won't be as thick.