Microwave chocolate cobbler. It’s warm. It’s gooey. It’s basically a chocolate meltdown in a baking dish, and I’m not even sorry. You mix it up with pantry staples, microwave it until the top turns cakey and the bottom turns into a river of hot fudge, and then? You slap a scoop of vanilla ice cream on top and act like you have your life together.
So if you're craving something homemade, decadent, and wildly low-effort, welcome. You're among friends. Let’s get into it.
Table of Contents
🎥 Make this microwave chocolate cobbler with me
Watch how fast this gooey, fudgy Southern chocolate cobbler comes together—no oven, no drama. If you can stir and press a microwave button, you’ve got this. Bonus points if you manage not to eat half of it straight out of the dish.
🗝️ Who should NOT make this easy dessert
- You are an actor preparing for a role in a sad, film noir and you're trying to get in character.
- You believe dessert should be “clean,” “refined sugar-free,” or somehow involve chia seeds and self-loathing.
- You are allergic to chocolate and happiness.
🧾 Ingredients for Southern chocolate cobbler
- All-purpose flour – The backbone of our cobbler, because even chaos needs structure.
- Dark cocoa powder – Deep, sultry, and brings ALL the chocolate goodness.
- Baking powder – Gives our cobbler a little lift, and we all need that once in awhile.
- Salt – Just a pinch to keep the sweetness from getting too big for its britches.
- Warm spices – Cinnamon, nutmeg, maybe a whisper of chile… basically fall in a powdered mood swing but that's up to you.
- Vanilla extract – The sultry Southern drawl of the dessert world.
- Sugar – Because you deserve sweetness that doesn’t talk back.
- Strong coffee – Because this cobbler deserves bold flavor—and frankly, so do you after surviving yet another day without throat-punching someone.
- Milk – Keeps things creamy and cozy, like a good Southern auntie.
- Milk chocolate chips – Melty pockets of joy that make life worth microwaving.
- Toasted pecans (optional) – For a little crunch, a little class, and a lot of "bless your heart."
For tips, faqs, storage, and more information about this Southern chocolate lava dessert download this free Chocolate Cobbler Kitchen Cheat Sheet.
📖 Recipe
Southern Chocolate Cobbler
Print Pin 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.
Oven Instructions
- Follow the recipe until it's time to bake the chocolate cobbler.
- Instead of putting in the microwave place in a preheated 350℉ oven for 35-40 minutes, or until done.
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.
- Simply pour the hot, fudgy cocoa and coffee liquid over top of the cake batter. No mixing! The cake will float to the top leaving a rich sauce underneath.
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.
🔪 Step-by-step guide: How to make Southern chocolate cobbler
- 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
mixing bowl over the top of the batter in the dish. Don't stir—just microwave and enjoy!
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.
📚 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.
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.
Don't lose this recipe!
Southern Chocolate Cobbler
Pin to your favorite Pinterest board to keep it handy.
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!