Are you looking for a delicious dessert that has everyone asking for the recipe? This Crock Pot Chocolate Cobbler is the perfect sweet treat after any meal.
Cris here.
Brace yourself. This dessert is fantastic. We converted the oven recipe for Grandma’s Chocolate Cobbler from the new 101 Blue Ribbon Dessert Recipes by Gooseberry Patch (Thanks for sending me a copy GP!) to a slow cooker recipe, and we were so happy with it!
I made it along with two other desserts in my 3-Pot Buffet Slow Cooker for a get-together the other night, and when I got home the hubby looked at the crocks and said “Man you can tell which one everyone loved! This crock is scraped clean!” That dessert? THIS Crock Pot Chocolate Cobbler. We served it up with whipped cream and fresh fruit and it was a huge hit.
Now if you are a traditional Chocolate Cobbler fan, I should note that this comes out of the slow cooker more like an ooey-gooey batter-like pudding with a bit of a crust on top– similar to a lava cake. But believe me… it is just as popular as the traditional version 😉
Slow Cooker Recommendations
This recipe was perfect for my upcoming get-together with some of my girlfriends. It fit perfectly into one of the 2.5 qt crocks in my 3-Pot Buffet Slow Cooker. I whipped this up in just a few minutes and then let it cook on high for 3-4 hours and it came out perfect! I also put two other recipes from 101 Blue Ribbon Dessert Recipes in the other crocks. I recommend using a 2.5-3 qt slow cooker for this dish. You could “bake” this up in a larger slow cooker, it will just cook MUCH faster, so make sure you watch it closely.
Ingredients
- 3/4 Cup Butter Melted
- 1/2 Cup Milk
- 3 Cups Sugar Divided
- 1.5 Cups Self Rising Flour
- 1/2 Cup Baking Cocoa Divided
- 2 teaspoon Vanilla Extract
- 2.5 Cups Boiling Water
Instructions
- Pour melted butter into the bottom of a 2.5-3 qt slow cooker.
- In a large bowl, mix together 1.5 cups of the sugar, flour, milk ,2 Tablespoons of the cocoa and vanilla and pour over butter.
- In a small bowl, mix together remaining sugar and cocoa and sprinkle over the batter.
- Pour boiling water over the top and DO NOT MIX.
- Place lid on the crock and cook on high for 3-4 hours
Stay Tuned
Stay tuned in a few weeks for a giveaway of a copy of 101 Blue Ribbon Dessert Recipes for one lucky reader!
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Her site Recipes That Crock is dedicated to helping everyone find delicious recipes to serve their families every month.
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How will I know when it’s done??
Hi Lynne-
A crust will form around the edges and the “cobbler” will set up. There will still be a lot of liquid “sauce” and the cobbler will be the consistency will be similar to a lava cake or a cross between a dumpling and warm brownie batter. My crew likes eating it warm with ice cream a lot of times.
can you double the recipe if you use a larger crock pot?
Hi Lorie-
It should do fine. Enjoy!
Haven’t yet tried making this, but do you think that it would be a problem to double the recipe? I only have a larger slow cooker…
Hi Nancy-
I don’t think doubling it will be a problem. You may need to cook it a little longer. Just keep an eye on it. Enjoy!
I was wondering if you could make this recipe using a 4 quart crock pot? Sounds yummy!
Hi Julia-
Just watch your time. It will likely cook up a little faster.
Enjoy!
Is there any way to cut back on the sugar? 3 cups is a lot!
Hi Sharron-
We haven’t tried any substitutes. So if you do, let us know. Otherwise we just consider this a special treat (not everyday) kind of thing.
Enjoy!
I hear the Hallelujah Chorus being sung! What a fabulous recipe. Can’t wait to try it. MMMM!
Indeed!
Unless I am wrong, I do not see how much milk is in the recipe. It is mentioned in the directions but not in the ingredients. I really want to make this but not until I know for sure how much milk to add.
Thanks, Sandy
Thanks for letting us know, Sandy! It is a 1/2 cup. We have updated the recipe.
How much milk is in the recipe? It’s not listed in the ingredients but in the instructions! Sounds delicious!! Thanks!
It is a 1/2 cup. Thanks for letting us know it was missing! We have corrected the recipe.