Chocolate Cobbler Cake

    45 minutes

    This is a rich chocolate cake that serves a bit like a cobbler or pudding. It is best served warm as a dessert with cream or ice cream.

    382 people made this

    Serves: 8 

    • 6 tablespoons butter
    • 1 cup (125g) self raising flour
    • 3/4 cup (185g) white sugar
    • 1 1/2 tablespoons cocoa
    • 1/2 cup (125ml) milk
    • 1 teaspoon vanilla essence
    • 1 cup (220g) white sugar
    • 1/4 cup (30g) cocoa
    • 1 1/2 cups (375ml) boiling water

    Preparation:15min  ›  Cook:30min  ›  Ready in:45min 

    1. Preheat the oven to 180 degrees C. Melt butter in a 20x20cm cake tin while the oven preheats.
    2. In a medium bowl stir together the flour, sugar and cocoa. Stir in milk and vanilla until smooth. Spoon this batter over the melted butter in the baking dish.
    3. Stir together the remaining cup of sugar and 1/4 cup cocoa powder. Sprinkle over the batter. Slowly pour boiling water over the top of the mixture.
    4. Bake for 30 minutes in the preheated oven until set. Serve slightly warm with ice cream.

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    Reviews and Ratings
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    Reviews in English (389)


    I didn't have self-rising flour, so I substituted with 1 cup of all-purpose flour and 1.5 teaspoons of baking powder. I didn't change anything else, and this dessert turned out very well. It is not too sweet or too decadent, but it satisfies a chocolate craving. I let it cool until it was just warm and the sauce was thickening, and then served it in bowls with scoops of vanilla ice cream. I will definitely make this again.  -  02 Jun 2007  (Review from Allrecipes USA and Canada)


    This tasted delicious and was quick to prepare. My husband said "Oh boy, is this good!" The sauce thickens as it cools. If you don't have self-rising flour, use 1 cup flour with 1 tsp baking powder and 1/2 tsp salt.  -  22 Mar 2004  (Review from Allrecipes USA and Canada)


    I've never heard of chocolate cobbler but I was in a last minute pinch for a dessert that was quick, easy and cheap. I skeptically threw this together with the following changes: made self rise flour with 1c. ap. flour, 1 1/2 tsp bkg pwdr, 1 tsp. salt. Used only 4 TBSP butter and about 1 1/4 C boiling water. Used heaping measurements for the Cocoa Powder. I also baked it in my 9x9 stoneware piece. This dessert completely exceeded my expectations. The cake-like part set up perfectly and the "sauce" was exactly like hot fudge - built right in there! I couldn't have been happier with the results and am thrilled to add this to my collection of sweet, simple - TOTALLY satisfying recipes. Anyone who's tried it with a result that didn't knock their socks off should try it again with some changes!  -  10 Jan 2008  (Review from Allrecipes USA and Canada)