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That thing. ^ That thing is dangerous.

Cobblers are just good. I mean real good. They’re ambrosia”esque”. < Do you like that? I like that.

Cobblers were one of mama’s specialties. She made the best fruit cobblers; blackberry, peach, strawberry. But she really outdid herself with this one. This decadent, drool worthy, lip licking, gooey, hear the angel’s sing, melty lava center, chocolate one. That chocolate one right up there.

This particular cobbler has a nice crispy outer edge with a melted, gooey chocolaty center, very reminiscent of a molten lava cake, but in a cobbler form. Add a rich raspberry sauce and this may be the only dessert recipe you’ll ever need. How many ways can one say dangerous?


Chocolate Cobbler with Raspberry Sauce


  • 1/2 cup sugar
  • 1/2 cup brown sugar
  • 1 cup flour
  • 1/2 cup Ghiradelli Unsweetened Cocoa Powder
  • 2 tsp. baking powder
  • 1/2 tsp. salt
  • 3/4 cup milk
  • 1/3 cup butter, softened
  • 1 tbsp. good vanilla

Crisp topping:

  • 3/4 sugar
  • 1/4 brown sugar
  • 1/4 cup Ghiradelli Unsweetened Cocoa Powder
  • 1/4 tsp. salt
  • 1 1/4 cup boiling water
  • 1 tbsp. good vanilla

Raspberry or Dark Cherry Sauce:

  • 2 pints raspberries or dark cherries, pitted
  • 1/2 cup water
  • 3/4 cup sugar
  • 2 tbsp. cornstarch

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Add all cobbler section ingredients in to a large mixing bowl and mix well until you reach a silky texture. Pour into a well greased 9×9 or similar baking dish.

Place all crisp topping ingredients, EXCEPT WATER & VANILLA, into a mixing bowl and mix with fork, removing large clumps. Add topping mixture over cobbler filling in baking dish. Do not stir.

Add vanilla to water and slowly pour over the cobbler. DO NOT MIX. There will be a tremendous amount of liquid on top and I know this looks like a huge mistake, but trust me 🙂

Bake at 350 for 30-40 minutes until the edges are crisp and the center is still a bit giggly. Remove from oven and allow to cool 20-30 minutes. The center should not be fully set, and will provide the gooey center in true cobbler fashion.

For the sauce, crush all berries or cherries into water. Add sugar and cornstarch and bring to a boil stirring constantly. Reduce heat and allow to simmer for 2 minutes. You can choose to serve with fruit bits or push through a sieve or strainer to remove the fruits for a silkier sauce. Top cobbler with sauce and serve warm.


Life is too short to eat ugly food y’all.