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.
Your mouth is watering isn’t it? All of that warm, melting chocolate, rich chocolate cake, creamy whipped cream and spicy cinnamon are as close as your microwave. We are talking like 10 minutes. Yes seriously. This amazing, awe-inspiring dessert is so easy that an eight year old can make it. It is a last minute, throw together dessert but no one will ever know unless you tell them – I certainly won’t.
You might have seen a similar dessert on a Cracker Barrel menu – they are well known for their hot chocolate cobbler dessert. I have always known it as hot fudge pudding cake – and I am sure there are other names for it, too.
Is it a cake?
Or is it a pudding?
The chocolate sauce is thick and creamy because of the partially melted chocolate chips in the mix. The spice sets off the chocolate and after that last swallow you’ll have a warm memory in your mouth as the ancho and cinnamon slowly fade away. You can even make it a chocolate pecan cobbler by adding some pecans. This is soooo good.
If you don’t use a large enough pan it will make a huge mess in your microwave. If you use a pan that is too large it will be too thin and the whole thing will be dry and over-cooked. A 2-1/2 quart casserole dish is just about right. No matter what you do – do not stir this cake once you pour the hot sauce ingredients over the batter. The first time you make it err on the side of undercooking a tiny bit (8 minutes) rather than over cooking it.
Don’t serve it right away. Giving the cake about 5 minutes to set will ensure that the sauce thickens up and the cake is just as luscious as the pictures show it to be…and it was good. OMG, it was so good.
This is sure to be a go to recipe that your family and friends will ask for again and again and again. Chocolate cobbler?
If you love that spicy Mexican chocolate flavor try these Cinnamon Crackle Cookies dipped in Mexican chocolate!
Mexican Hot Chocolate CobblerPrint Add to Collection Go to Collections
- 1 1/4 cups pure cane sugar
- 1/3 cup Hershey’s Special Dark cocoa powder
- 2 1/2 cups very hot dark coffee, or water
- 1/4 cup unsalted butter, 1/2 stick
- Pinch of freshly grated nutmeg
- 1/4 to 1/2 teaspoon powdered ancho pepper
- 1 teaspoon roasted cinnamon
- Pinch of salt
- 1 cup flour
- 3/4 cup pure cane sugar
- 1/4 cup Hershey’s Special Dark cocoa powder
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup milk
- 1 teaspoon vanilla
- 1 cup Ghirardelli milk chocolate chips
- 1/2 cup chopped, toasted pecans, optional
- 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.
- 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.
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