Two words: Chocolate cobbler. Today I’m bringing back this old-fashioned Southern classic! It’s truly a gem and is super simple and easy to make. Which is exactly what I’m looking for after only getting 4 hours of sleep last night. And because some chocolate therapy is always a good idea.
What is a Chocolate Cobbler?
If you aren’t familiar with this delicious dessert, a chocolate cobbler is basically a chocolate pudding cake. The best way I’d describe it is a thin, cakey brownie that is sitting atop a layer of gooey molten lava fudge. It’s the ultimate chocolate bomb!
How to Make Chocolate Cobbler
The recipe is divided into two parts in order to achieve the different layers. It all starts with a basic batter that doesn't require an electric stand mixer. One bowl and a whisk will do just fine! I also added some chocolate chips and toffee bits that I had on hand to add that little extra something. Not that it needs it! Ooo and I think some chopped, toasted nuts would also make a lovely addition too if you wanted some crunch.
Once you make the batter and pour it into the baking dish, you sprinkle on a layer of the brown sugar and cocoa powder mixture. Don’t be alarmed if you’re thinking to yourself, “This looks like dry sand. Am I doing this right?” You definitely are! After you sprinkle the cocoa powder mixture on top, you pour boiling water all over the batter. Try to evenly distribute it and do NOT be tempted to stir it in. And, yes! You read that right. You pour boiling water over the batter. Just trust me on this one. The water will moisten all the ingredients and create magic while it bakes. Ultimately giving the chocolate cobbler its signature molten lava pudding layer.
But the best part about this chocolate cobbler? It only takes a few minutes to throw together. Top it with some confectioners’ sugar and a generous scoop of ice cream and then call it a day.
Molten Lava Chocolate Cobbler CakePrint Recipe
- 1 cup (125 grams) all-purpose flour
- ¾ cup (150 grams) granulated sugar
- 2 tablespoons (10 grams) Dutch-processed cocoa powder (for batter)
- 2 teaspoons (10 grams) baking powder
- ¼ teaspoon kosher salt
- ½ cup (4 ounces) whole milk
- 4 tablespoons (56 grams) unsalted butter, melted
- 1 teaspoon (4 grams) vanilla extract
- ¼ cup (43 grams) toffee bits
- ¼ cup (43 grams) chocolate chips
- ¾ cup (165 grams) packed brown sugar
- ¼ cup (21 grams) Dutch-processed cocoa powder (for topping)
- 1 ½ cups (12 ounces) boiling water
- Preheat the oven to 350°F (180°C) and grease an 8x8” square baking pan or 8” cast iron skillet.
- In a mixing bowl, combine the flour, granulated sugar, 2 tablespoons (10 grams) of cocoa powder, baking powder, and kosher salt. Mix to combine so ingredients are evenly dispersed.
- Add the milk, melted butter, and vanilla extract to the dry ingredients and mix to combine.
- Add the toffee bits and chocolate chips and stir until incorporated.
- Pour batter into prepared baking pan and smooth out with an offset spatula to ensure it is even.
- In a small bowl, mix together the brown sugar and ¼ cup (21 grams) of cocoa powder. Sprinkle it over the top of the batter in an even layer. Carefully pour the boiling water over the batter. Do NOT stir or mix it in.
- Bake for 40 minutes, rotating halfway through. The center should be slightly set and the bottom should be gooey like pudding. Transfer to a wire cooling rack and let cool in pan for 15 minutes to let it set. Serve warm with ice cream. Enjoy!