Bake or Break
New to BAKE or BREAK? Start Here!

Chocolate Cobbler

Chocolate cobbler is an amazingly decadent dessert you can whip up quickly and easily. Everything goes in one pan, and the cake makes its own sauce as it bakes!

Chocolate cobbler in ramekins with vanilla ice cream

A chocolate cobbler is not a cobbler in the traditional sense. That said, I find that it’s so good, I don’t really care what you call it! The gist of this dessert is that as it bakes, it makes its own chocolate sauce on the bottom. When you scoop out a serving, right there underneath is some wonderful, warm chocolate goodness to spoon over it.

Why You’ll Love This Chocolate Cobbler Recipe

  • Ridiculously easy. This is one of those recipes that’s so simple you’re almost embarrassed to take the compliments that will inevitably come after serving it. The whole thing can be put together in a matter of minutes. 
  • Everyday ingredients. Another added convenience is that the ingredients are all things that most anyone would have on hand. You probably won’t have to add anything to your grocery list to make this chocolate cobbler!
  • Supremely moist and decadent. If you’ve ever had a pudding cake (like this vanilla pudding cakecinnamon pudding cake, or berry pudding cake), this recipe is very similar, but much richer thanks to the addition of cocoa powder.
Want to save this recipe?
Enter your email and I’ll send it to your inbox. Plus, you’ll get more of my best recipes in your inbox!
Please enable JavaScript in your browser to complete this form.

By entering your email, you consent to receiving emails from Bake or Break. You can unsubscribe at any time.

Overhead view of ingredients for chocolate cobbler

What You’ll Need

Scroll down to the recipe card to find the ingredient quantities and recipe instructions.

How to Make Chocolate Cobbler

  • Prepare. Preheat your oven to 350°F.
  • Mix the dry ingredients. Whisk together 3/4 cup sugar, flour, 3 tablespoons cocoa, baking powder, and salt. 
  • Add the wet ingredients. Stir in the milk, butter, and vanilla until the mixture is smooth. Pour the mixture into an ungreased square glass baking pan.
  • Add the remaining ingredients. In a small bowl, mix the remaining sugar, brown sugar, and cocoa and sprinkle the mixture over the batter. Pour the hot water over the top and do not stir it in.
  • Bake. Place the pan in the oven and bake for 35-40 minutes, or until the center is almost set. 
  • Cool and serve. Let the chocolate cobbler cool for 15 minutes, then serve, spooning the chocolate sauce on the bottom over the top of each serving.
Overhead view of chocolate cobbler in baking dish

Tips for Success

  • Resist the temptation to stir. After pouring the hot water over the batter in the baking dish, it’s really tempting to stir everything together. But trust me, the magic is in leaving it alone. The water and sugar will create a gooey sauce as it bakes.
  • Keep an eye on your cobbler. Oven temperatures can vary greatly, so keep an eye on your cobbler so it doesn’t over-bake. You want the center to be almost set, but still a little gooey.
  • Know the basics of baking. If you’re new to baking, be sure to read over my baking tips for beginners before getting started.
Overhead view of gooey chocolate cobbler in ramekins

Serving Suggestions

My favorite way to serve chocolate cobbler is with a scoop of vanilla ice cream (or this no-churn vanilla ice cream). You can’t go wrong with homemade whipped cream either. Of course, because this cake has sauce at the bottom, you really don’t need to serve it with anything at all!

How to Store Leftovers

Store leftover chocolate cobbler in an airtight container or cover it tightly with plastic wrap. Refrigerated, the chocolate cobbler can be kept for up to a week. 

Reheat individual servings in the microwave for about 30 seconds, or until it’s warmed through. If you prefer the oven, cover the cobbler with foil and place it in a preheated oven at 300°F for about 10 minutes.

Chocolate cobbler in ramekin with vanilla ice cream on top

Can This Recipe Be Frozen?

To freeze your chocolate cobbler, allow it to cool completely. Then, wrap it tightly with plastic wrap, followed by a layer of aluminum foil to prevent freezer burn. You can freeze it whole or in individual portions, depending on your preference. Thaw in the refrigerator overnight, then reheat according to the instructions above.

Video Tutorial: Chocolate Cobbler

More Quick and Easy Chocolate Desserts

Spoonful of chocolate cobbler

Chocolate Cobbler

Yield 8 to 10 servings
Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes

Chocolate cobbler is a simple recipe to make with big results. As it bakes, it forms a cake-like topping and a gooey chocolate sauce on the bottom.

Gooey chocolate cobbler in ramekin


  • 1 & 1/4 cups (250g) granulated sugar, divided
  • 1 cup (120g) all-purpose flour
  • 7 tablespoons (37g) unsweetened cocoa powder, divided
  • 2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 1/2 cup (118ml) milk
  • 1/3 cup (75g) unsalted butter, melted
  • 1 & 1/2 teaspoons vanilla extract
  • 1/2 cup (100g) firmly packed light brown sugar
  • 1 & 1/2 cups (354ml) hot water


  1. Preheat oven to 350°F.
  2. Stir together 3/4 cup (150g) sugar, flour, 3 tablespoons (16g) cocoa, baking powder, and salt. Stir in the milk, butter, and vanilla, mixing until smooth. Pour into an ungreased 8-inch square glass baking pan.
  3. In a small bowl, mix 1/2 cup (100g) sugar, brown sugar, and 4 tablespoons (21g) cocoa. Sprinkle evenly over the batter. Pour the hot water over the top. Do not stir.
  4. Bake for 35-40 minutes, or until the center is almost set. Let stand for 15 minutes, then serve. Use the chocolate sauce in the bottom of the pan to spoon over servings. Serve, if desired, with ice cream or sweetened whipped cream.

Recommended Products

Bake or Break is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to and affiliated sites.

Show off your baking masterpiece!

Snap a pic, tag @bakeorbreak, and use #bakeorbreak on Instagram. Can't wait to see your creation!

Share this:

    169 Comments on “Chocolate Cobbler”

  1. WOW! This looks amazing. 🙂 Such a good idea for a non-traditional cobbler. This is a definite must for an I-need-chocolate-NOW-PMSing weel. 🙂

  2. While I’ve never had a cobbler, I have had this! It’s generally called a self saucing pudding, and it’s delish! Great with a dollop of double cream too. Mmmm, I might have to make one on the weekend!

    • If you have had a pudding cake, you have had what is suddenly being called “cobbler”. Cobbler used to be a fruit or savory filling with a crust top. I assume it has become politically incorrect to call a cobbler a cobbler and a pudding cake a pudding cake.

  3. I literally want to jump in that and swim around in the chocolate. Talk about being one big gluttonous girl! I would forgo starbucks for a week to have a big bite of that fresh out of the oven. and that is saying a lot as I am a chocolate fiend!

  4. That look stunning and delicious! You are right 😀 chocolate can be everywhere!! and I really enjoy this thing a lot..:-D
    great photos as ever

  5. That looks so good! And you’re right – ice cream is not optional when it comes to this kind of chocolate cake.

  6. I love calling it chocolate cobbler! I’ve only heard it called brownie pudding or hot fudge cake. Whatever you call it, I call it DELICIOUS! I’m definitely making this this week.

    And you’re right–it LOVES vanilla ice cream. I’ve never had it without. And it HAS to be hot/warm. Oh dear, I’m afraid I may be making it tonight!

  7. Lovely…I haven’t seen something like this before, but it looks divine and I will surely be making it one day soon!

  8. This is so good, I’m going to make it for myself. As you know…I don’t bake, so we will see what happens!

    This is beyond good. As fond as I am of a good peach cobbler with vanilla ice cream, this tops it big time. The ice cream makes it even better! The way that the sauce is just waiting for you underneath the cobbler is a mini-miracle! I still don’t know how that happens in the cooking process but it is delicious.

    I’ll let you know how my attempt at cooking this comes out…if I can do it, anyone can!!

    Thanks for bringing this on Sunday! It made Father’s Day lunch complete!

  9. I have a similar recipe that I make on occassion!
    I can just about eat the whole thing by myself!!
    I agree ice cream is a must!

  10. Nat, it seems that this dessert is called all kinds of different things. In any case, it’s delicious!

    Amanda, I think it would be worth it! 🙂

    Patti, you may just be right!

    Thanks, Silvia! 😀

    Angelica, we actually picked up some gelato locally the last time I made this. Very, very good.

    Lisa, warm with ice cream. There’s no other way to eat it! 😉

    Elizabeth, I hope you like it!

    Nan, you can do it!

    Cindy, I know what you mean. I just need the pan, some ice cream, and a spoon. 😉

  11. Oooooh, chocolate cobbler…can I make this for lunch? It would be a fun way to celebrate the last day of school, right? Right?

    Looks fabulous, and yep–gotta have ice cream with it.

  12. This… Is…. Genius!!

  13. Holy melted Hersheys, Batman. What a photo!

  14. I made something similar to this for my husband on our first Valentine’s Day together. I also baked him cocoa chocolate chip cookies. I’m glad that I married a chocolate lover like myself:)

    And you are right, it is delicious!

  15. I did not know about the existence of something so luscious, Jen. 🙂

  16. I was going to make some layered chocolate brownies to serve with ice cream for a dinner tonight, but I think I just changed my mind.

  17. Elle, that sounds like a plan!

    Thanks, Tarah! I wish I knew who to give credit to for the recipe because they are brilliant!!!

    standing still, thanks!

    Katie, chocolate helped bring me and Quinn together, too. 🙂

    Patricia, you must try it!

    Jill B, I don’t think you’ll be disappointed.

  18. This is very much like a lava cake – ooey gooey goodeness full of rich chocolate – I can’t even stand it – so good.

  19. How would adding raspberries work? I LOVE the two combined together in any form. Sometimes I will put a chocolate chip in the center of a raspberry and eat them for a little treat. No baking required.

  20. giz, I know – I can just barely stand it. 😉

    Karen, I’m not sure how raspberries would incorporate into the baking process, but a few sprinkled on top of each serving would be lovely! 🙂

  21. This is one of my favorite desserts, easy to make and uses ingredients you already have on hand! I have a couple different versions, I make.

    • This chocolate cobbler recipe gets a failing grade. It tastes like chocolate flour instead of chocolate cake or a brownie. The syrup is slightly bitter. If calories didn’t matter, I would try this again with melted chocolate bark and egg in the flour mixture with a caramel sauce. Next recipe…😞

  22. This looks and sounds like a phenomenal dessert – easy AND delicious!

    I have REALLY been craving chocolate lately, and not just old run of the mill chocolate either. That said, this is definitely being made this weekend! Hips & tummy – you’ve been warned! 😉

  23. Rachelle, I love that this recipe uses thing that you keep in your pantry. It’s awful to figure out you’re short an ingredient when you’re ready to make something.

    Thanks, Hendria!

    Sandie, I hope you’ll like it!

  24. Looks gooey and wonderful to me! I ‘d love this with a scoop of vanilla bean ice cream and a couple of raspberries on top 🙂

  25. Never heard of such a thing… so glad you brought it to our attention. YUMMM!

  26. That looks so moist and chocolaty and good!

  27. Promise; I am not going to dob you in to anyone over the cobbler thing. I just want one thing in return. You see that big bowl at the top of the page? Yeah. Ohhh yeah.

  28. I am delurking to tell you that I ran across your blog recently and just fell madly in love! I made this for my husband and I last night, and while I used dark chocolate cocoa powder and probably cooked the cobbler a bit too long (I was distracted with dishes), it was absolutely divine! It is just sooooo good for how simple the recipe it. I am usually not a huge fan of chocolate, but this is just irresistible. I plan to make this again soon. Thank you for sharing so many inspiring recipes.

  29. RecipeGirl, sounds good to me!

    Kevin, that’s exactly what it is! 🙂

    Indigo, I’ll see what I can do. 😉

    Amy, I’m so glad you and your husband liked it! Thanks for commenting.

  30. I am salivating. Can’t type more as my drool may short circuit the computer!

  31. Oh. My. Gosh. I must make this now!

  32. Man, you’re photos are just ridiculous. Well I suppose it’s a combo of the recipe and the photo but this cobbler looks outstanding nonetheless.

  33. caked crusader, I completely understand.

    Ashley, let me know what you think if you make this.

    Thanks, Nick! 🙂

  34. Ohhh man this looks perfect. I can taste it now. 🙂

  35. Cobbler or not, this is a keeper. I imagine every bite is pure delish. Great pics.

  36. Thanks, Kim! It is, without a doubt, delicious.

  37. jennifer… you should call this blog chocolate heaven… i love the simplicity and richness of this! and the photos show it very, very well!

  38. Thanks, Mr. Sound. Moderation is everyone’s friend. 😉

  39. I’ve never made a cobbler before. This would be a great one to try out! It looks sinfully delicious. I have got to make this. 😀

  40. TBC, I hope you’ll enjoy it!

  41. I made this today, and not only was it really easy, it tastes amazing. The next time I have company, I’m going to pull this out so I can wow them. Thanks and keep those recipes coming girl!!

  42. Christy, I’m glad you liked it!

  43. Hello, all your beautiful deserts here are so inspiring! The close up photography really makes me want to make more sweets! This chocolate cobbler is just amazing and really satisfying for days that I CRAVE chocolate. Thank you!

  44. Well I guess I cannot visit this site anymore or all those ten mile bike rides and body bar sessions will turn into every sweet gooey melted mixture known to man!

    • Mine didn’t turn out at all. The boiling water just stayed on top. I can’t figure out what I did wrong.

      • Hello! If you didn’t change anything about the recipe, measured accurately, and used the correct size pan, then I’d recommend checking the accuracy of your oven’s temperature and the freshness of your ingredients.

  45. Hi!! this looks great! do you think I could make it with soy milk instead of milk??

  46. Alexandra, I’ve never used soy milk, but I think you should be able to substitute it for regular milk. Enjoy!

  47. I just wanted to say that I made this last weekend for a small get-together with friends, and it was an unbelievable hit. Thanks for such a great (and easy!) recipe. Although I must say that the best part of this recipe (that all the ingredients are basically pantry staples) is also the worst part! Now I’m afraid that I’ll make this WHENEVER I have a chocolate graving 🙂

  48. Hey Jennifer! Just wanted to let you know that I am a HUGE fan of your site! The pictures are gorgeous and I love your ‘first hand’ reviews of these awesome recipes! I baked this chocolate cobbler today and it was SUPER easy! I had all the ingredients and it turned out perfectly! It’s soo delicious and I’m sure it’ll be gone by tomorrow in my house! haha Thanks so much!

  49. I made this last night because the picture looked soooo good. I was slightly disappointed. It needed more fat (egg or butter). The cake part was decent, but the sauce tasty very watery. It probably does taste better over ice cream.

  50. I made this two nights ago for some friends…they LOVED it. One of my friends asked for a second serving before I had served everyone else. I plan on making it again this week for the girls at my church 🙂 awesome!

  51. I made this tonight and it was a huge hit. The only thing I did differently is that I had a can of evaporated milk in the cupboard that was going to expire. So I used it for the 1/2 cup of milk, and I used the remainder of it in the 1.5 cups of hot water. So I ended up with 1/2 water/1/2 evaporated milk. The result was a really creamy, rich gooey pudding/cake combination. The best part of this recipe is the ingredients list. There was nothing exotic, which meant no trip to the store. Plus it is easy to whip up. Thank you for a terrific recipe!!

  52. This cake is actually a World War II era recipe. Is was developed because traditional cake ingredient were pricey or really hard to cone by. One of me favorites!

  53. I know this as Chocolate Pudding Cake. But it doesn’t matter what you call it, it’s delicious no matter what the name is!

  54. Hi!! I found this recipe via Pinterest and I hope you do not mind, but I used your recipe on my blog. I fully credited you as my source and provided a link to your blog. Thank you so much for this tasty recipe 🙂

  55. Made this for dessert tonight and it was AMAZING! Will Definately make this again.

  56. Made it tonight and it was fabulous! Do the leftovers need to be refrigerated?

  57. Becky, I would refrigerate the leftovers and reheat before serving. Glad you liked it!

  58. All I have to say is Yum. I made this today and omg it is to die for.

  59. Can I use unsweetened cocoa powder? Will it taste the same?

  60. Brenda, that’s what I used.

  61. I don’t understand your recipe? Do we put 3tbs of. Salt as well?! Your recipe is confusing?

  62. Brenda, the amount of cocoa is specified because it is divided within the recipe – 7 Tbsp total, using 3 Tbsp and 4 Tbsp at separate points in the recipe. The amounts of the other ingredients are in the ingredients list.

  63. Ok yes I got it the 2nd time! My mistake! It’s in the oven now! Can’t wait and thank you!:)

  64. This was pretty good although it didnt seem very sweet? I’m wondering if I did something wrong. The cake like mixture tasted more dough like rather than sweet chocolate?? Any thoughts?

  65. This is a Betty Crocker quick dessert. Also has the variation of making it a lemon pudding cake. Despite not being an original recipe it makes a wonderful dessert and always a crowd pleaser. I’ve been making either version for over 45 years.

  66. Made this before and it is delicious. Having it for lunch today, can’t wait.

  67. had this last sunday was delicious.

  68. This recipe began an interest in cooking for me in 1973! I thought it was the most wonderful thing I had ever eaten! Just recently started to see it described as “cobbler”- a real classic. Thanks.

  69. Made this last night. Hubs and I were too full from dinner to eat right away, but had today. I popped it in the microwave for a bit to warm, then put a scoop of vanilla ice cream on top. It was like the most amazing brownie sundae I’ve ever had! The textures were awesome: the cake was lighter and airier than I expected, and the sauce was thicker, like a pudding. This recipe is DEFINITELY a keeper! Especially since I always have all of the necessary ingredients right in the pantry!

  70. I found this on Pinterest and we love it! It is amazing!!! I love that I will always have the ingredients on hand! Thank you!

  71. Wow I tried it and it was delicious great recipe!

  72. While delicious, I was hoping for a more intense.chocolate taste. Maybe adding more cocoa, or adding melted chocolate in place of, or in addition to the cocoa? Overall, loved the cobbler like texture with the sauce under. Very yummy, especially with ice cream

  73. This is in my oven right now as we speak, although I just read Maura’s comment regarding maybe adding more chocolate and I’m struck with ideas. Maybe white chocolate shavings, melted white chocolate topping? Oh the possibilities.

  74. I made this yesterday and found it to be very delicious! Thank you! However, one thing I noticed was that it didn’t seem very chocolatey. Next time I make it, I might add some melted chocolate to the wet dough and then maybe some on the top once it’s out of the oven. Anyone else experience this issue?

  75. I made this tonight and I have to say looks can be deceiving. This was not very chocolatey tasting. Though the sauce had a nice creamy texture, it was very watery tasting. Easy to make but will not make again, I will look for a different recipe.

  76. this is an awesome cake, I found this on pinterest last week…. right now I am making my 3rd cake and will make this on my daughters birthday and church next week!

  77. just to add… I used half of regular cocoa and half of special dark…. it made a good chocolate taste… I wonder if I will use fresh brewed strong coffee instead of just hot water

  78. This recipe has been around for 20 years or longer…Chocolate Pudding Cake

  79. I’d love to serve this next Tuesday, when I’m having friends over right after work. Is there a way to partially make it ahead of time, or what would be the best way to reheat it so that it’s almost as good as fresh out of the oven? Thanks!

  80. I made this today for my family. WONDERFUL! Never made anything like this before adding hot water. Definitely will make quiet often!

  81. Is this the same chocolate cobbler that Cracker Barrel used to have?

  82. Holy get in my belly Batman! I am making this when I get home. I have every ingredient listed, including REAL butter. That never happens! And, the fact that the recipe was originally posted on this website on June 18 (my birthday) makes it a “fate has intervened” situation :).

  83. I just made it…I added 3 eggs

  84. I am making this right now. Froze my butt off delivering papers this afternoon and now I need something sweet and warm!!! And this looks so easy to boot. Will let you know what everyone thinks after we’ve enjoyed it!

  85. am making this right now, i was looking for a brownie recipie but this looked so much better! i did postpone a day though so i could get to the store for the ice cream!

  86. This sounds just like my long lost recipe for “Hot Fudge Pudding Cake” which I loved and am glad to have a recipe for it again 😀

  87. Mine is not getting done…the sauce is on the top and the cake is all gooey and I have baked it for over an hour…I am not sure what I did wrong…I followed the recipe exactly. I wonder if I should have used a bigger baking dish.

  88. It is also known as “Double Pudding”. The cocoa can be replaced with fruit.

  89. looks yummy
    easy to make
    tastes good
    let set for 15 minutes firms up

  90. I’ve been making this dessert for years! It was my Mom’s recipe. She called it Chocolate Pudding Cake. A quick & easy treat. And most of us already have the ingredients needed!

  91. Donna, you did exactly right! The “pudding” does rise to the top!

  92. What if you did not use unsalted butter.. I don’t have that… I only have salted butter….

  93. It tastes awesome!

  94. This sounds delicious! Will definitely will make this. Years ago used to make something made like this called lemon pudding cake. Does anyone have the recipe for this?

  95. Could you use salted butter?

    • Hi, Kitty. I don’t bake with salted butter, so I’ve not tried this recipe with it. Different brands of salted butter have different amounts of salt. And, of course, the amount of salt you get with the butter will vary depending on how much butter is needed in the recipe. If you use salted butter, I would suggest decreasing or omitting the salt in the recipe.

  96. This sound like a recipe that I have made that was called a hot fudge sundae cake. But I hoping this one isn’t quite as rich. I’m definitely going to try it.

  97. I love this! Baked it and it’s delicious.

    I sub the baking powder with 1 teaspoon of baking soda. I find that the high amount of baking powder affects the taste. Baking soda gets the job done with less and thus does not affect the taste of the finished product. If you do this, just be sure to bake immediately after mixing as the acidity of the cocoa will activate the baking soda.

  98. This is not like the dessert at Cracker Barrel while Cracker Barrel’s was oohey and gooey as it was pulled out of the over before it was done it didn’t make a sauce at the bottom of the pan. We added either hot fudge or chocolate sauce with the ice cream depending on the time of year we used chocolate sauce with peppermint ice cream at Christmas time and hot fudge sauce the rest of the year. The recipe is primarily a brownie recipe

  99. Can you tell me which part of the batter do you put the flour in? It was omitted from the directions….I ended up with chocolate soup :o)

  100. Does the remaining cobbler need to be refrigerated?

  101. Hi
    should it be served warm or room temperature? which way tastes better ? I am planning to take it to a pot luck.
    thanks in advance

  102. This recipe was in my 1950’s Betty Cookbook for Children. I made it in high school and family loved it. Made when in college for older brother and new Sis. They loved it. Haven’t made it in a while. Have to figure what to use as a gluten free flour. I have celiac disease. Only known treatment. Not a fad diet for me.

  103. Just made this and added some crushed walnuts to the top. Oh My Goodness. My cup runneth over.

      • Hello everyone. OK so I made the cobbler earlier today for supper tonight and it taste good but for some reason mine didn’t make quite as much pudding as others have described. I thought maybe it was due to overbearing but nothing else shows signs of overbaking. Any comments are welcome. Thanks

        • Overbaking could be an issue, or perhaps your oven’s temperature is off a bit. That’s a common problem. You can test that easily with an oven thermometer. Also, be sure that you’re measuring your ingredients as accurately as possible.

  104. Has anyone tried doubling the recipe? Will it cook the same? I know sometimes making things in bigger batches doesnt always work out. But I have a lot of people to feed!

  105. Can I serve this at room temperature, cool, or reheated? I need to make it a day in advance so I need to know my options. 🙂 Thanks!
    On my way to the kitchen now to whip this up. Can’t wait!

    • I prefer it warm, but room temperature is fine, too. If you’re serving the entire thing, a few minutes in the oven will heat it up. Otherwise, I’d just heat servings in the microwave.

  106. This is sometimes called Chocolate Puddle Pudding in the UK! There’s a Lemon Puddle Pudding too.

  107. I have been making this for eons..and it is just as scrumptious as it looks, add a dab of whipped cream or a scoop of ice cream and it’s out of this world. However, I don’t know who named it CHOCOLATE COBBLER….I’ve always known it as UPSIDE DOWN CHOCOLATE CAKE…the name doesn’t matter because it is so good you can call it whatever you like <3

  108. The cake set fine, but the pudding was runny

  109. This is the same recipe from Better Homes & Gardens cookbook in ’69 called Brownie Pudding. The name has just been changed. I’ve made it many times.

  110. Everytime I tell myself that I have enough, -more than enough, -a ridiculous amount of recipes to try, so many that I will never get to them all if I live to be 1000, -I will see another of your irresistible recipes and print another copy. I’m surprised someone hasn’t yet staged an intervention. Aside from my obsession, -we called this dessert ‘pudding cake’ when I was a kid, and a friend of mine recently told me that her family called it ‘upside down cake.’ Whatever it’s called, I remember it being really good, -special even, and yet I’ve managed somehow to never make it! I think this recipe is moving to the top of the list. Thank you! (Oh yeah, my mom also made a lemon version, however chocolate was always my favorite.)

  111. I added 1/2 cup chopped pecans to this. Yummy!!!

  112. This was perfect in every way and the name “chocolate cobbler” was what made me think it would be yummy !

  113. I hv had this recipe for over 40 years. It came on Gold Medal Flour bag. The only difference is this had butter instead of oil. I’m sure this is even better. Hv always served with a scoop of ice cream. Thx

  114. Hi Jennifer. Have you ever made this in a 9×13 pan. If yes how did it turn out and what did you have to adjust?

    • Hi, Sue. I haven’t made it in a different size pan, but going from an 8×8 to a 9×13 would be about double the recipe. It might need to bake a few more minutes to make sure the center gets baked thoroughly.

  115. Just made this. Oh my word so decadent. Just love anything chocolate. Will be making again. I used Hershey’s Dark Chocolate Cocoa. Served with a large glass of milk.

  116. this has turnt me into a cocoa kid – that’s an aural alliteration to express my love for this chocolatey cobbler that we’ve created. the cacophony expresses the total calamity that was brought about as my entire family scrambled to eat this cocoa powder goodness. thanks 

  117. Made this today and house smells wonderful and cobbler taste delicious. Thank you .

  118. Hello Jennifer. This looks scrumptious. I am assuming this dish would be better prepared in a glass dish as opposed to a regular aluminum 8X8 baking container?

  119. Just found this recipe a couple hours ago… immediately had to make it.  It’s delicious!! Super easy to put together and turned out delicious.  The sauce is awesome!  I’m going to have to experiment with different cocoa powders!!

  120. I just found this today. I will be trying it out, but will be using lactaid milk and GF flour.

  121. I have the chocolate cobbler in the oven right now, instead of using the hot water I made very strong vanilla bean coffee and poured it over the top !  It looks absolutely devin !  I’m also making a rich thick creamy homemade whipped cream to put on the top !!! Thank you for the recipe, I’m sure it’s delicious !!!

  122. This actually dates back before the ’30s. I have an “ancient” yellowed copy of this from my aunts and one from a newspaper. But can’t lay my hands on it and need it for friends so came to the net. It was called Mississippi Mud. Not the cake or pie – just Mississippi Mud. Thanks for having it. Wow, some terrific food came out of poverty.

  123. Is the baking powder essential if we don’t have? Please advise. Thank you

  124. I’m not sure why this happened to me and nobody else but my cake overflowed and burnt all over the bottom of my oven.  My house stinks and is filled with smoke.  I even used a 9×9 pan, which is bigger than the one required for the recipe.    Not sure how it will taste or if I even want to try it. 🙁

    • I’m sorry you had troubles! If you didn’t change anything about the recipe, then my only guesses would be that something was off in your measurements. You might also check the accuracy of your oven’s temperature with an inexpensive oven thermometer.

  125. Is there a reason why you say to bake it in a glass pan or will any pan work?

    • Hi, Loreta. Traditionally, this is baked in a glass pan as that material works well for getting the consistency right. If you use a metal pan, you’ll likely need to add some baking time to get it baked thoroughly.

  126. This dessert is very good. It’s not as sweet as I thought it would be but nonetheless great! Next time I make it, I’ll add some cinnamon to enhance the flavor. 

  127. I have been making this for about 40 years. It is delicious the way it is printed, but I sometimes use cold coffee in place of the hot water. The coffee intensifies the chocolate flavour.

  128. I have made this before. My husband loved it. If you need a chocolate fix this is the one totally awesome. This time I add semi sweet chocolate chips on top of the cake batter before I made the topping. Delicious. Thank you

  129. The cake is easy to make and looks good.
    However, I not satisfied. It is just super sweet and kida flat taste. I will not bake that again.

  130. This looks way to good for an 8×8 pan! Can it be safely doubled by doubling all ingredients?

    • Hi, Joni! I’ve not tried doubling it, so I can’t say for sure how well it will work. I’d be concerned about the center baking all the way through. If you have two 8-inch square pans, you could try making two pans at the same time.

Leave a Reply

Your email address will not be published. Required fields are marked *