While cobbler is generally a dessert with a fruit filling baked under a tender biscuit topping, chocolate cobbler upgrades the summer staple into an any-season indulgence and, more importantly to me, makes it chocolate.
The biscuit topping is buttery and rich, developing a crisp crust and fluffy interior that sits atop a thick, hot chocolate sauce. It’s easy and decadent—like a chocolate lava cake, but so much easier.
Chocolate Cobbler’s Unorthodox Method
The method for making a chocolate cobbler is a bit unexpected. You start by melting butter in the pan as the oven preheats while you mix the ingredients for the different layers. The melted butter in the dish crisps the chocolate batter and infuses into it as well as the sauce.
A buttermilk chocolate batter is spread into an even layer on the hot butter and then sprinkled with a mixture of brown sugar and cocoa powder. Finally, hot water is gently poured over the whole thing, without stirring, before placing it in the oven. As it bakes, two distinct layers form: a crisp-crusted, fluffy chocolate biscuit on top of bubbling, molten chocolate pudding.
Simply Recipes / Mark Beahm
Buttermilk and Chocolate
I like to use buttermilk in the batter as it adds a rich, buttery tang, and mimics the buttermilk biscuit layer that usually tops a fruit cobbler. Plus, the acidity in the buttermilk and natural cocoa powder reacts with the baking soda for a fluffier texture.
In a pinch, you can substitute for the buttermilk. My go-to substitute in this recipe is 2 teaspoons white vinegar, then add whole milk until it measures 2/3 cup.
How To Serve Chocolate Cobbler
I like it with a scoop of vanilla ice cream, making it almost like a hot fudge sundae with the addition of a sweet chocolate biscuit. While it’s at its best warm from the oven, I even like it cold the next day. You can reheat servings to their former glory in the microwave for 20 to 30 seconds.
Simply Recipes / Mark Beahm
Warm and Cozy Chocolate Desserts
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