Warm hot chocolate cobbler recipe with a soft cake topping and rich chocolate sauce underneath, baked with marshmallows and chocolate chunks.
As much as I love savory breakfasts, I love sweet breakfast options just as much. They give me a boost of energy in the morning, and honestly, my kids wake up so much more excitedly when they know they're having something like this hot chocolate cobbler for breakfast. The idea of chocolate for breakfast might sound indulgent, but when it's warm, comforting, and easy to scoop into bowls, it feels like the perfect weekend treat.
The first time I made this, I was skeptical about the whole "pour liquid over the batter" thing. It seemed backward, like it would create a soggy mess instead of something edible. But there's actual science happening in the oven. The batter rises to the top because it's lighter and has leavening, while the heavier liquid sinks and concentrates at the bottom where the heat caramelizes the sugars and creates that thick, spoonable sauce. If you mixed everything together first, you'd just get cake, not the two distinct layers. The toppings on the surface toast and get slightly crispy, which gives you texture contrast with the soft cake and silky sauce underneath.
My kids love the marshmallows on top, and I love that I can have it in the oven in less than ten minutes. It's perfect for cozy weekend mornings when you want a sweet breakfast treat, or for holiday breakfasts when everyone's gathered around the table.
Serve it warm with a scoop of vanilla ice cream or just eat it straight from the skillet. Either way, it disappears fast, and no one's complaining about having something like chocolate cake for breakfast.
Ingredients
Unsweetened cocoa powder gives this cobbler its deep chocolate flavor without making it too sweet. Regular unsweetened cocoa works best here since the sugar and chocolate chunks add plenty of sweetness on their own. All-purpose flour creates the structure for the cobbler batter and keeps things light and spoonable rather than dense. White granulated sugar sweetens the batter and also helps create that saucy layer underneath as it dissolves during baking.
Baking powder gives the cobbler a slight lift so the top stays soft and cakey while whole milk helps form the batter and keeps the texture soft. Lower-fat milk can work, but the final result will be thinner and less rich. Vanilla extract deepens the chocolate flavor and adds warmth to the overall taste.
Unsalted butter melts in the skillet first and creates a base that helps the cobbler bake evenly while adding richness. Mini marshmallows soften and lightly toast on top, giving you that familiar hot chocolate finish. Full-size marshmallows tend to melt unevenly, so minis work better here.
Semi-sweet or dark chocolate chunks stay slightly intact as they bake, giving you pockets of melted chocolate instead of one flat texture. Pick whichever intensity you prefer.
See the recipe card for exact quantities.
How to Make Hot Chocolate Cobbler?
This hot chocolate cobbler is a cozy dessert that bakes into two layers, with a soft chocolate topping and a rich sauce underneath.
Preheat the Oven and Melt the Butter
Preheat your oven to 350°F. Place the butter in a 10 inch cast iron skillet and set it in the oven while it heats. Leave it in until the butter is fully melted, then carefully remove the skillet and set it aside.
Mix the Dry Ingredients
Add the Wet Ingredients
Assemble the Cobbler
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Carefully pour the batter into the skillet with the melted butter. Do not stir. Use a spatula or knife to gently spread the batter into an even layer.
Sprinkle the mini marshmallows and chocolate chunks evenly over the batter. Slowly pour the water over the top of everything. Again, do not stir. The water will sink and create the sauce as it bakes.
Bake
Place the skillet back in the oven and bake for about 30 minutes. The cobbler is ready when the edges are bubbling and the marshmallows on top are lightly browned.
Serve
Remove the cobbler from the oven and let it cool for a few minutes. Serve warm, topped with vanilla ice cream, extra marshmallows, or a drizzle of melted chocolate if you like.
Storage
Store any leftovers covered in the refrigerator for up to three days. Reheat individual portions in the oven or microwave until warmed through before serving.
Top Tips for Hot Chocolate Cobbler
Don’t stir after adding the water: Pouring the water over the top without mixing is what allows the sauce to form underneath as it bakes.
Use a hot skillet: Adding the batter to the melted butter while the pan is hot helps the edges set and creates better texture.
Serve it warm: This cobbler is best served shortly after baking while the center is still soft and spoonable.
Recipe
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Hot Chocolate Cobbler Recipe
Ingredients
- 4 tablespoons unsalted butter
- 1 ½ cups all-purpose flour
- ¼ cup unsweetened cocoa powder
- ½ cup white granulated sugar
- 2 teaspoons baking powder
- 1 teaspoon vanilla extract
- 1 cup whole milk
- ¾ cup mini marshmallows
- ½ cup semi-sweet or dark chocolate chunks
- 1 cup water
Instructions
- Preheat the oven to 350 degrees Fahrenheit.
- Add the butter to a 10-inch cast-iron skillet and place it in the oven until the butter is fully melted.
- Add the flour, cocoa powder, sugar, and baking powder to a large mixing bowl and whisk to combine.
- Add the milk and vanilla extract to the bowl and stir until fully combined and smooth.
- Remove the skillet from the oven, pour the batter in, and spread it out evenly with a rubber spatula or knife.
- Sprinkle the marshmallows and chocolate chunks evenly over the top of the cobbler, and pour the water over everything.
- Bake the cobbler in the preheated oven for 30 minutes, or until the sides are bubbly and the marshmallows are golden brown.
- Serve warm, topped with vanilla ice cream, extra marshmallows, or melted chocolate.
- Store any leftovers covered in the refrigerator for up to three days.
