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Crockpot Chocolate Cobbler Recipe

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3.8 from 7 reviews

This Crockpot Chocolate Cobbler is a rich, gooey dessert made effortlessly in a slow cooker. Combining a moist chocolate cake batter with a fudgy chocolate sauce layer on the bottom, it simmers into a decadent treat perfect for any occasion. Serve warm with vanilla ice cream or whipped cream for a comforting finish.

Ingredients

Base Ingredients

  • 3 cups all purpose flour
  • 3 cups boiling water
  • 3 ½ cups white granulated sugar (divided)
  • 1 cup whole milk
  • ½ cup melted salted butter
  • 6 tablespoons cocoa powder
  • 2 teaspoons vanilla extract

Topping

  • ½ cup cocoa powder
  • 2 cups white granulated sugar

Optional Garnish

  • Vanilla ice cream

Instructions

  1. Mix the base: Add the all-purpose flour, boiling water, 1 ½ cups of sugar, whole milk, melted salted butter, 6 tablespoons cocoa powder, and vanilla extract into your crockpot. Stir thoroughly until the mixture is smooth and well combined, forming the chocolate cobbler batter.
  2. Make the topping: In a separate bowl, combine the remaining 2 cups of sugar with ½ cup cocoa powder. This mixture will become the fudgy chocolate topping layer underneath the batter once cooked.
  3. Add the topping: Evenly sprinkle the sugar and cocoa powder mixture over the surface of the batter in the crockpot. Do not stir this topping into the batter; simply let it rest on top to create a layered effect during cooking.
  4. Let it cook: Cover the crockpot and cook on high for 3 to 4 hours. The cobbler is done when the top layer looks set and firm while the bottom remains molten and fudgy, ensuring a luscious texture contrast.
  5. Serve and enjoy: Spoon the warm, gooey cobbler into bowls and top with a generous scoop of vanilla ice cream or whipped cream for a delightful dessert experience.

Notes

  • Do not stir the topping into the batter; it creates a beautiful layered texture during cooking.
  • Cooking times may vary slightly depending on your crockpot model, so check at 3 hours for doneness.
  • For a dairy-free version, substitute milk and butter with almond milk and coconut oil.
  • Leftovers can be refrigerated and gently reheated in the microwave.

Find it online: https://cookedbysarah.com/crockpot-chocolate-cobbler-recipe/