
This Southern Chocolate Cobbler is what happens when your grandma’s best-kept secret meets pure, molten indulgence. It’s rich, it’s messy in the best way, and it’ll make you wonder why anyone bothers with regular cake when they can have this in less than 15 minutes!
First posted Sept 12, 2014. Last updated with editorial corrections and more helpful information on February 22, 2025.

Save this recipe by clicking on the ❤️ heart on the right-hand side of the screen or in the recipe card.
Table of Contents
- 🗝️ Key takeaways: why this recipe is your new favorite
- 🧾 Gather your ingredients: what you'll need
- 🔪 Step-by-step guide: How to make Southern chocolate cobbler
- 🥫 Leftover love: how to store and reheat this dish
- 💭 Insider tips: things to know
- 📖 Make it your own: yummy variations
- 👩🍳 Let's answer those questions: FAQs
- 📚 More Southern comfort: related recipes you'll love
- 🍽️ No waste: creative ways to repurpose
- 📖 Recipe
- Southern Chocolate Cobbler
- 💬 Comments
This old-fashioned favorite is pure Southern magic—crispy on top, molten in the middle, and downright scandalous with a scoop of vanilla ice cream. No mixing required; the oven does all the work, like a Southern belle sipping sweet tea while everyone else sweats. One bite, and you’ll wonder why cake even exists. Grab a spoon, y'all—this cobbler is about to wreck your self-control.
🗝️ Key takeaways: why this recipe is your new favorite
- Rich, fudgy, saucy, and downright decadent—basically, the dessert equivalent of a Mardi Gras parade, but with more chocolate.
- No oven? No problem! The microwave version whips up in under 20 minutes, because sometimes patience is overrated.
- Made with simple ingredients and even simpler effort—just mix, bake, and prepare to swoon.
- It’s like molten lava cake, chocolate pudding cake, and hot water cake had a delicious little love child.
- The way the cake rises to the top while the fudgy sauce settles below? I don’t know if it’s science or sorcery, but let’s just call it magic and grab a spoon.
🧾 Gather your ingredients: what you'll need
This is an overview of the ingredients. You'll find the full measurements and instructions in the green recipe card (printable) at the bottom of the page.
🔪 Step-by-step guide: How to make Southern chocolate cobbler
This is an overview of the instructions. Full instructions are in the green recipe card at the bottom of the page. Click on the image to see it full size.
In a medium bowl, combine the sugar, cocoa, spices, and coffee. Add the butter, then microwave until bubbling.
Whisk the dry ingredients together in the bottom of the baking dish.
Stir the milk and vanilla extract into the dry mixture, spreading it evenly.
Pour the fudgy chocolate sauce from the
🥫 Leftover love: how to store and reheat this dish
Hot chocolate cobbler is a family favorite, so we usually scarf down the entire thing in minutes. However, this comforting dessert makes great leftovers!
Cover the baking dish with plastic wrap or spoon leftovers into an airtight container. Keep the chocolate cobbler in the refrigerator and it'll last for about three days.
Reheating this southern classic couldn't be easier. Simply pop your portion into the microwave for thirty seconds or so and enjoy. Don't forget a scoop of vanilla ice cream!
Freezer instructions
Bless your heart for thinking Southern Chocolate Cobbler would ever last long enough to freeze. Technically, yes—you can freeze it, but the gooey, magical sauce might not be quite the same after thawing.
If you must, wrap it up tight and freeze for up to three months, then reheat gently in the oven or microwave. But honestly, just grab a spoon and handle it the right way—fresh and warm, like the chocolate gods intended.
💭 Insider tips: things to know
- Use a 2 quart dish—this is important. Too small and you'll make a mess in the microwave. Too large and the cake batter will overcook.
- Please make sure your bowl and baking dish are microwave safe—and, use pot holders to handle them. They'll be super hot!
- There are quite a few types of cocoa powder out there, but this recipe needs dark cocoa powder—it's really the best!
- Simply pour the fudgy cocoa mix over top of the cake batter. No mixing! The cake will float to the top leaving a rich sauce underneath.
- Don't make coffee at home? No worries! Ask for a small black coffee on your morning drive-through run and store it in the fridge until later!
- The best way to serve hot chocolate cobbler (if you ask the kids) is with a scoop of ice cream on top. However, it's also good with just some whipped cream and an extra sprinkle of cinnamon.
Marye's Tip o' the day
Let the hot chocolate cobbler set and cool for about five minutes. I know it's tempting to dig in when the whole house smells like brownie batter but trust me! Waiting creates the perfect end result.
📖 Make it your own: yummy variations
- The coffee flavor isn't too strong, but if you're really not a fan (or don't have any) swap it with hot water.
- Milk chocolate chips add a nice, mellow flavor, but you can experiment with your favorite variety. Dark would be good, and so would white!
- For the hot fudge sauce, use white or brown sugar—whatever you have.
- If you don't like pecans, you can omit them, or swap them for something else, like peanuts, crushed candy, or shredded coconut.
- Feel free to amp up the heat by increasing the chile powder measurement. It tastes just like a Mexican hot chocolate cobbler twist!
- If you're out of vanilla, use a splash of bourbon or rum—yum.
- Like your cobbler cake extra creamy? Microwave it for a minute or two less than the instructions say to do so.
🤫 Marye's secret for zhuzhing it up
Dust the top with powdered sugar just before serving for a pretty presentation.
zhuzh: verb. To make something more interesting or attractive
👩🍳 Let's answer those questions: FAQs
Have other questions? Ask me in the comments!
Sure thing! Bake it in the oven at 350 degrees F for 35-40 minutes. Keep in mind, it'll set a bit more as it cools, and you do want it to remain fudgy.
The center of the cake portion shouldn't look fully raw anymore. However, don't confuse the delicious fudge sauce with batter. Like a molten cake, you'll want to grab a spoon to enjoy chocolate cobbler! Follow the cooking instructions closely and you'll be good to go.
📚 More Southern comfort: related recipes you'll love
- Blackberry Cobbler is an easy, summery treat that tastes like an afternoon on Grandma's porch—plus, you can use any type of berries!
- Inspired by a delicious, taste bud-tingling Mexican treat, Mexican Hot Chocolate Cupcakes are a spiced surprise no one can resist!
- With chunks of fragrant, juicy peaches and tender biscuity cobbler dough, Southern Peach Cobbler is a must-try for any lover of sweets.
🍽️ No waste: creative ways to repurpose
If you've had the hot chocolate cobbler at Cracker Barrel you are going to love this! Call this easy dessert a pudding cake, call it a hot chocolate cake, call it a chocolate cobbler - it really doesn't matter.
This stuff is good. And it's microwaved.
If you click on the number of servings in the recipe card you can adjust the measurements up or down for the exact number of servings you need.
If you love this recipe please comment below and give it 5 stars! ⭐️⭐️⭐️⭐️⭐️
📖 Recipe
Southern Chocolate Cobbler
Print Pin Recipe Save Recipe Rate RecipeIngredients
Fudge Sauce
- 1 ¼ cups sugar
- ⅓ cup dark cocoa powder, I use Hershey’s Special Dark
- 2 ½ cups coffee, very strong (or water), boiling
- ¼ cup butter, ½ stick
- 1 pinch nutmeg, freshly grated
- ¼ ground ancho chile, more to taste
- 1 teaspoon roasted cinnamon, or regular cinnamon
- 1 pinch Pinch of salt
Instructions
Sauce
- Mix sugar, cocoa, spices, and coffee in a large microwave safe bowl.
- Add the butter, and microwave on high for 5 minutes, or until it is bubbling.
- Whisk to blend.
Cake
- Stir together the dry ingredients in a two quart casserole dish.
- Add the milk and vanilla and stir until smooth.
- Fold in the chocolate chips and pecans, if using
- Spread the batter in the casserole dish.
- Pour the boiling hot sauce over the batter but do not stir it!
- Microwave for 8-10 minutes. The sauce will be on the bottom but the cake will be on the top. If you like it very creamy microwave it for less time.
- Serve warm topped with whipped cream and a sprinkle of cinnamon.
Notes
- Let the hot chocolate cobbler set and cool for about five minutes.
- Use a 2 ½ quart dish—this is important. Too small and you'll make a mess in the microwave. Too large and the cake batter will overcook.
- Please make sure your bowl and baking dish are microwave safe—and, use pot holders to handle them. They'll be super hot!
- There are quite a few types of cocoa powder out there, but this recipe needs dark cocoa powder—it's really the best!
- Simply pour the fudgy cocoa mix over top of the cake batter. No mixing! The cake will float to the top leaving a rich sauce underneath.
- Don't make coffee at home? No worries! Ask for a small black coffee on your morning drive-through run and store it in the fridge until later!
- The best way to serve hot chocolate cobbler (if you ask the kids) is with a scoop of ice cream on top. However, it's also good with just some whipped cream and an extra sprinkle of cinnamon
Nutrition Facts
Nutrition information is estimated as a courtesy. If using for medical purposes, please verify information using your own nutritional calculator. Percent Daily Values are based on a 2000 calorie diet.
This recipe has been tested several times. If you choose to use other ingredients, or change the technique in some way, the results may not be the same.
Don't lose this recipe!
Southern Chocolate Cobbler
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Terry says
Hey Marye - looks like another great recipe, but...what wattage microwave did you use? Sorry, but I find it really frustrating when this info isn't supplied as the variances make a huge difference - even between 9-1100w - in the recipe success.
Thanks for adding the oven instructions - this way I SHOULD be guaranteed success - barring a grey hair,Monday oops lol
Glad to hear your situation is improving - getting the kidlets settled, etc.
60°F here @ 12:30pm. Yesterday 78. Welcome to Alberta, Canada!
🇨🇦
Marye says
I think it's a 1200 watt.
Sarah says
My apologies. I misread your answer. Thank you for answering both questions.
Sarah says
Oh, I am so sorry Marye!
I totally misread your reply. Thanks for the answer to both question.
Sarah says
Hi again Marye:
Thanks for the answer to my cinnamon question but I also need to know the answer to the ground ancho chile. Is the measurement is teaspoons, tablespoons or cups. Thank you in advance.
Sarah says
Hello Marye: Two questions please for the Mexican Hot Chocolate Cobbler. First of all, I live in Canada and we do not have access to Roasted Cinnamon. What can I substitute for this spice. Second, when you say to use: ¼ ground ancho chile, more to taste, would that be teaspoons or tablespoons? I sure would like to try this recipe but need to know the answer to these two questions first. Looking forward to hearing from you. Also, I love this site!!!
Marye says
Plain cinnamon will be fine... and that's 1/4 teaspoon - hope this helps!
shannon says
This looks amazing! Can it be baked in the oven instead of the microwave?
Marye says
I'm sure it can- I've never tried though.
Amanda @ Cookie Named Desire says
This looks incredible! I know my family would love it
Marye Audet says
Thank you! It is a staple around here!
allie says
What a great treat Marye. So decadent! My crew will love this for sure!
Marye Audet says
And it's so quick and easy!
Cynthia | What A Girl Eats says
How fun does this sound Marye! I love the flavors!
Marye Audet says
Thank you!
Nancy Mock says
I haven't even tasted it yet but I'm already in a chocolate coma! It looks divine. I need to make a dessert for a gathering this weekend... I think I just found it! Thanks!
Nancy at Hungry Enough To Eat Six
Katrina says
Seriously yum! I love it that you kick so many things up with a little spice!
patsy says
Wow... this looks to-die-for!