Southern Chocolate Cobbler

Feature image showing a closeup of the cobbler on a plate with a scoop of ice cream.

This easy Southern chocolate cobbler is warm, gooey, and done in 10 minutes in the microwave—because I’m not about to sweat over a dessert that’s gonna disappear faster than the matching lid to my Tupperware. It’s rich, fudgy, and just the right amount of unhinged… like me on a Tuesday.

Course Dessert

Cuisine American - Vintage

Prep Time 5

Cook Time 10

Total Time 15

Servings

Calories 658kcal

Author Marye Audet-White

Equipment

Microwave

Ingredients

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

Cake Batter

1 cup flour
¾ cup sugar
¼ cup dark cocoa powder
½ teaspoon baking powder
½ teaspoon salt
1 cup milk
1 teaspoon vanilla
1 cup milk chocolate chips
½ cup toasted pecans chopped, optional

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

Storage:

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!

This freezes for up to 3 months but the sauce may get a little grainy. It's best if you undercook it a bit then let come to room temperature and freeze. Thaw overnight in the fridge, then heat in the microwave just until it's hot.

Tips:

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