This Easy Chocolate Cobbler is a delightful, decadent dessert that comes together effortlessly. Imagine a warm, gooey chocolate cake with a rich, fudgy sauce underneath, topped with a golden, crisp crust. It’s the perfect treat for chocolate lovers and is sure to become a family favorite. Let's get baking!

Why You’ll Love This Easy Chocolate Cobbler

You’ll fall head over heels for this chocolate cobbler because it's incredibly simple to make, yet delivers big on flavor. With minimal ingredients and a straightforward method, it's perfect for both novice bakers and seasoned pros. The combination of a cake-like topping with a luscious, molten chocolate base makes it irresistible. Plus, it pairs perfectly with a scoop of vanilla ice cream for an extra touch of indulgence.

Ingredients For Easy Chocolate Cobbler

• 8 tablespoons butter
• 2 ¼ cups granulated sugar, divided
• 1 ½ cups self-rising flour
• 1 teaspoon vanilla extract
• ¾ cup milk
• 6 tablespoons cocoa powder
• 2 cups boiling water

How to Make Easy Chocolate Cobbler

1. Preheat and Prepare: Start by preheating your oven to 350°F (175°C). Place the 8 tablespoons of butter in a 9x13-inch glass baking dish and melt it in the oven for about 5 minutes.
2. Make the Batter: In a medium bowl, mix together 1 ¼ cups of granulated sugar, self-rising flour, vanilla extract, and milk until well combined.
3. Pour Batter Over Butter: Once the butter is melted, pour the batter over the butter in the baking dish. Do not stir – the key to this cobbler is layering.
4. Add Cocoa and Sugar: In a separate bowl, mix the remaining 1 cup of granulated sugar with the cocoa powder. Sprinkle this mixture evenly over the batter in the baking dish. Again, do not stir.
5. Add Boiling Water: Pour the 2 cups of boiling water on top of the cocoa mixture. Do not stir. This will create the gooey, molten chocolate base.
6. Bake: Bake in the preheated oven for 40-45 minutes, or until the top is golden brown and the cobbler has set.
7. Serve: Serve the chocolate cobbler warm, topped with a scoop of vanilla ice cream for the ultimate dessert experience.

Easy Chocolate Cobbler

Variations

• Nutty Twist: Add a handful of chopped pecans or walnuts to the batter for a nutty crunch.
• Spicy Chocolate: Sprinkle a pinch of cayenne pepper or cinnamon into the cocoa and sugar mixture for a subtle spicy kick.
• Fruit Addition: Add a layer of sliced strawberries or raspberries between the batter and cocoa mixture for a fruity surprise.

Equipment

• 9x13-inch glass baking dish
• Medium mixing bowl
• Small mixing bowl
• Whisk or spoon for mixing
• Measuring cups and spoons

Storage

Store any leftover chocolate cobbler in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave or oven until warmed through before serving. You can also freeze the cobbler for up to 2 months; thaw in the refrigerator before reheating.

What to Serve with Easy Chocolate Cobbler

This chocolate cobbler is heavenly on its own, but it's even better served with a scoop of vanilla ice cream, whipped cream, or a drizzle of caramel sauce. Fresh berries on the side can also add a refreshing contrast to the rich chocolate flavor.

Tips

• Self-Rising Flour Substitute: If you don’t have self-rising flour, you can make your own by combining 1 ½ cups all-purpose flour with 2 ¼ teaspoons baking powder and ¾ teaspoon salt.
• Boiling Water: Ensure the water is boiling hot when you pour it over the cocoa mixture to achieve the best texture for the cobbler.
• Serve Immediately: This dessert is best enjoyed warm, straight out of the oven. The chocolate base will be gooey and perfect for pairing with ice cream.

FAQ

Can I use dark chocolate cocoa powder? Yes, dark chocolate cocoa powder can be used for a richer chocolate flavor.

Can I make this cobbler gluten-free? Yes, you can use a gluten-free self-rising flour blend to make this recipe gluten-free.

What if I don’t have a glass baking dish? A metal baking dish can also be used, but keep an eye on the baking time as it may cook faster.

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📖 Recipe

Yield: 8 servings

Easy Chocolate Cobbler

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Indulge in this delightful dessert and share it with family and friends for a truly satisfying treat!

Prep Time 10 minutes

Cook Time 45 minutes

Total Time 55 minutes

Ingredients

• - 8 tablespoons butter
• - 2 ¼ cups granulated sugar, divided
• - 1 ½ cups self-rising flour
• - 1 teaspoon vanilla extract
• - ¾ cup milk
• - 6 tablespoons cocoa powder
• - 2 cups boiling water

Instructions

1. Preheat your oven to 350°F (175°C).
2. In a 9x13-inch glass baking dish, melt the 8 tablespoons of butter in the oven for about 5 minutes.
3. In a medium bowl, mix together 1 ¼ cups of sugar, self-rising flour, vanilla extract, and milk until well combined.
4. Once the butter is melted, pour the batter over the butter in the baking dish. Do not stir.
5. In a separate bowl, mix the remaining 1 cup of sugar with the cocoa powder.
6. Sprinkle the cocoa and sugar mixture evenly on top of the batter in the baking dish. Do not stir.
7. Pour the 2 cups of boiling water on top of the cocoa mixture. Do not stir.
8. Bake in the preheated oven for 40-45 minutes, or until the top is golden brown and the cobbler has set.
9. Serve the chocolate cobbler warm with a scoop of ice cream on top.

Notes

Approximate Nutrition Information:

• Calories: 350 kcal per serving
• Total Fat: 14g
• Saturated Fat: 8g
• Cholesterol: 50mg
• Sodium: 200mg
• Total Carbohydrates: 53g
• Dietary Fiber: 2g
• Sugars: 39g
• Protein: 3g

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This Classic Pumpkin Roll with Cream Cheese Filling is a delightful dessert that's perfect for the fall season. It's a light and fluffy pumpkin cake rolled up with a creamy, rich cream cheese filling. Let’s get started!

Why You’ll Love This Pumpkin Roll ?

• Festive and Delicious: Perfect for Thanksgiving, fall gatherings, or just because.
• Creamy and Spicy: The combination of pumpkin spice and cream cheese filling is heavenly.
• Beautiful Presentation: Looks impressive, but it's easier to make than you think!

Ingredients For Classic Pumpkin Roll with Cream Cheese Filling

For the Cake:

• ¾ cup (93.75 g) all-purpose flour
• 1 tablespoon pumpkin pie spice
• ½ teaspoon baking powder
• ½ teaspoon baking soda
• ¼ teaspoon salt
• 1 cup (200 g) granulated sugar
• 3 eggs, at room temperature
• 1 teaspoon vanilla extract
• ⅔ cup (163.33 g) canned pure pumpkin

For the Filling:

• 8 ounces (226.8 g) cream cheese, at room temperature
• 6 tablespoons unsalted butter, at room temperature
• 1 cup (120 g) powdered sugar, sifted
• 1 teaspoon vanilla extract

For Garnishing:

• Powdered sugar

Directions:

Make the Cake:

1. Preheat Oven:
   • Preheat oven to 375°F (190°C). Grease a 10×15-inch jelly roll pan with butter or non-stick cooking spray. Line with parchment paper, allowing a 1-inch overhang on the long sides of the pan. Spray the parchment paper with non-stick cooking spray; set aside.
2. Mix Dry Ingredients:
   • In a medium bowl, whisk together the flour, pumpkin pie spice, baking powder, baking soda, and salt; set aside.
3. Mix Wet Ingredients:
   • In a large bowl, whisk the sugar, eggs, and vanilla vigorously until thick and pale, about 2 minutes. Gently whisk in the pumpkin puree to combine.
4. Combine Ingredients:
   • Using a rubber spatula, fold the dry ingredients into the pumpkin mixture until no streaks of flour remain. Pour the batter into the prepared pan and spread into an even layer.
5. Bake:
   • Bake until the top of the cake springs back when lightly pressed, 13 to 15 minutes.
6. Roll the Cake:
   • Very carefully lift the edges of the parchment paper to lift the cake out of the pan and place on a flat, heatproof surface. Starting on a short end, roll the cake up with the parchment paper until completely rolled, then place on a wire rack to cool completely.

Make the Cream Cheese Filling:

1. Beat Ingredients:
   • In a large bowl, beat the cream cheese and butter at medium speed until light and fluffy, about 2 minutes. Add the powdered sugar and vanilla and beat on medium-low speed until combined, then scrape down the bowl, increase the speed to medium, and beat for 1 more minute.

Assemble Pumpkin Roll:

1. Unroll and Fill:
   • Once the cake is completely cool, very slowly unroll it. Spread the cream cheese filling in an even layer, leaving a ½-inch border around all of the edges.
2. Roll and Chill:
   • Gently roll the cake back up without the parchment paper (it can now be discarded), then wrap the pumpkin roll tightly in plastic wrap and refrigerate for at least 1 hour.
3. Serve:
   • When ready to serve, remove the plastic wrap, place the pumpkin roll on a serving platter and dust with powdered sugar. Slice and serve.

Notes:

• Room Temperature Ingredients: Ensure all the ingredients are at room temperature for the best texture.
• Rolling the Cake: Roll the cake while it’s still warm to prevent cracking.
• Cooling: Let the cake cool completely before adding the filling to avoid melting the cream cheese.

Classic Pumpkin Roll with Cream Cheese Filling

Variations:

• Add Nuts: Sprinkle chopped pecans or walnuts on the filling before rolling for a crunchy texture.
• Spice It Up: Add a pinch of ground cloves or ginger for extra spice.

Equipment:

• 10×15-inch jelly roll pan
• Parchment paper
• Whisk
• Rubber spatula
• Large bowl
• Medium bowl
• Electric mixer

Storage:

Store any leftovers in an airtight container in the refrigerator for up to 5 days.

What to Serve with This Pumpkin Roll ?

Serve this classic pumpkin roll with a dollop of whipped cream or a scoop of vanilla ice cream. It also pairs well with a cup of coffee or spiced tea.

Tips:

• Sifting: Sift the powdered sugar to avoid lumps in the filling.
• Even Layer: Spread the filling evenly to ensure each slice has a consistent amount of cream cheese.

FAQ:

Q: Can I make this roll in advance?

A: Yes, you can make this pumpkin roll up to 2 days in advance. Store it wrapped in plastic wrap in the refrigerator.

Q: Can I freeze the pumpkin roll?

A: Yes, wrap the pumpkin roll tightly in plastic wrap and then in foil. Freeze for up to 1 month. Thaw in the refrigerator before serving.

Q: How do I prevent the cake from cracking?

A: Roll the cake while it’s still warm and handle it gently to avoid cracks.

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📖 Recipe

Classic Pumpkin Roll with Cream Cheese Filling

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This Classic Pumpkin Roll is sure to be a hit at your holiday table. Enjoy making and sharing this festive and delicious dessert with your loved ones!

Prep Time 20 minutes

Cook Time 15 minutes

Cooling and chilling Time 1 hour

Total Time 1 hour 35 minutes

Ingredients

• - ¾ cup (93.75 g) all-purpose flour
• - 1 tablespoon pumpkin pie spice
• - ½ teaspoon baking powder
• - ½ teaspoon baking soda
• - ¼ teaspoon salt
• - 1 cup (200 g) granulated sugar
• - 3 eggs, at room temperature
• - 1 teaspoon vanilla extract
• - ⅔ cup (163.33 g) canned pure pumpkin
• For the Filling:
• - 8 ounces (226.8 g) cream cheese, at room temperature
• - 6 tablespoons unsalted butter, at room temperature
• - 1 cup (120 g) powdered sugar, sifted
• - 1 teaspoon vanilla extract
• For Garnishing:
• - Powdered sugar

Instructions

1. Preheat oven to 375°F (190°C). Grease a 10×15-inch jelly roll pan with butter or non-stick cooking spray. Line with parchment paper, allowing a 1-inch overhang on the long sides of the pan. Spray the parchment paper with non-stick cooking spray; set aside.
2. In a medium bowl, whisk together the flour, pumpkin pie spice, baking powder, baking soda, and salt; set aside.
3. In a large bowl, whisk the sugar, eggs, and vanilla vigorously until thick and pale, about 2 minutes. Gently whisk in the pumpkin puree to combine.
4. Using a rubber spatula, fold the dry ingredients into the pumpkin mixture until no streaks of flour remain. Pour the batter into the prepared pan and spread into an even layer.
5. Bake until the top of the cake springs back when lightly pressed, 13 to 15 minutes.
6. Very carefully lift the edges of the parchment paper to lift the cake out of the pan and place on a flat, heatproof surface. Starting on a short end, roll the cake up with the parchment paper until completely rolled, then place on a wire rack to cool completely.
7. In a large bowl, beat the cream cheese and butter at medium speed until light and fluffy, about 2 minutes. Add the powdered sugar and vanilla and beat on medium-low speed until combined, then scrape down the bowl, increase the speed to medium, and beat for 1 more minute.
8. Once the cake is completely cool, very slowly unroll it. Spread the cream cheese filling in an even layer, leaving a ½-inch border around all of the edges.
9. Gently roll the cake back up without the parchment paper (it can now be discarded), then wrap the pumpkin roll tightly in plastic wrap and refrigerate for at least 1 hour.
10. When ready to serve, remove the plastic wrap, place the pumpkin roll on a serving platter and dust with powdered sugar. Slice and serve.

Enjoy your Classic Pumpkin Roll with Cream Cheese Filling!

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These Cranberry White Chocolate Oat Bars are a scrumptious treat that combines the chewy goodness of oats with the sweet, tart flavors of cranberries and white chocolate. Perfect for a snack, dessert, or even a breakfast on-the-go, these bars are as versatile as they are delicious. Let’s dive into this easy and delightful recipe that will surely become a favorite in your household.

Why You’ll Love This Cranberry White Chocolate Oat Bars 

You’ll love these Cranberry White Chocolate Oat Bars because they are:

1. Deliciously Chewy: The combination of oats and butter creates a perfect chewy texture.
2. Sweet and Tart: The white chocolate chips add a sweet creaminess, while the dried cranberries provide a delightful tart contrast.
3. Easy to Make: With simple steps and ingredients, these bars come together quickly.
4. Perfect for Any Occasion: Whether it’s a snack, dessert, or a quick breakfast, these bars fit the bill.

Ingredients For Cranberry White Chocolate Oat Bars

For the Bars

• ¾ cup (12 tablespoons) unsalted butter, melted and cooled slightly
• ¾ cup packed light-brown sugar
• ¼ cup granulated sugar
• 1 large egg
• ½ teaspoon salt
• ½ teaspoon ground cinnamon
• 1 cup all-purpose flour
• 2 cups 5-minute oats or old-fashioned rolled oats
• ¾ cup white chocolate chips
• ½ cup dried cranberries

For the Icing

• 2 cups confectioners' sugar
• A dash of vanilla
• 1 - 2 tablespoons heavy cream

How to Make Cranberry White Chocolate Oat Bars

Prepare the Pan

Preheat your oven to 350 degrees F. Line an 8x8-inch baking pan with parchment paper or grease it generously with butter. This will make it easy to remove the bars later.

Make the Batter

1. Mix Wet Ingredients: In a large mixing bowl, whisk together the melted butter, light-brown sugar, granulated sugar, egg, salt, and ground cinnamon until the mixture is smooth.
2. Combine Dry Ingredients: Add the flour, oats, white chocolate chips, and dried cranberries to the wet mixture. Stir gently just until combined. The batter will be thick.
3. Spread in Pan: Spoon the batter into the prepared pan and spread it out evenly from edge to edge.

Bake the Bars

Bake for about 25 minutes, or until the bars are lightly golden around the edges. A toothpick inserted into the center should come out mostly clean with a few wet crumbs (not wet batter) attached. Allow the bars to cool completely in the pan.

Make the Icing

1. Mix Icing Ingredients: In a medium bowl, stir together the confectioners' sugar, a dash of vanilla, and heavy cream a little at a time until smooth and creamy. Add more heavy cream as needed to reach a soft spreading consistency.
2. Ice the Bars: Smear the icing over the cooled bars from edge to edge.

Cutting the Bars

Once the icing has set, use the parchment paper to lift the bars out of the pan and onto a cutting board. Cut into 12 squares with a large chef's knife.

Storage

Store the bars tightly covered in a cool, dry place for up to 1 week. These bars also freeze well if you want to enjoy them over a longer period.

Variations

• Nutty Flavor: Add chopped nuts like almonds or pecans for an extra crunch.
• Different Fruits: Substitute dried cranberries with dried cherries, apricots, or raisins.
• Dark Chocolate: Use dark chocolate chips instead of white chocolate for a different flavor profile.

Equipment

• 8x8-inch baking pan
• Parchment paper
• Large mixing bowl
• Medium bowl
• Whisk
• Mixing spoon
• Large chef’s knife

Storage

Keep the bars tightly covered in a cool, dry place for up to 1 week. If you prefer, you can freeze them by wrapping the bars individually in plastic wrap and placing them in a freezer-safe container. Thaw at room temperature before serving.

What to Serve with Cranberry White Chocolate Oat Bars

These bars are perfect on their own, but here are a few serving suggestions to enhance your experience:

1. With Coffee or Tea: Enjoy with your morning coffee or afternoon tea for a delightful treat.
2. As a Dessert: Serve with a scoop of vanilla ice cream or a dollop of whipped cream.
3. Breakfast on the Go: Pair with a glass of milk or a smoothie for a quick breakfast.

Tips

• Butter Consistency: Make sure the melted butter is cooled slightly before mixing with the sugars to prevent the egg from cooking.
• Thick Batter: The batter will be thick; spread it evenly in the pan to ensure even baking.
• Cool Completely: Allow the bars to cool completely before icing and cutting to prevent the icing from melting and making a mess.

FAQ

Can I use quick oats instead of old-fashioned rolled oats?

Yes, you can use quick oats, but the texture will be slightly different. Old-fashioned rolled oats give a chewier texture.

Can I make these bars gluten-free?

Yes, simply use a gluten-free flour blend and ensure your oats are certified gluten-free.

What if I don’t have heavy cream for the icing?

You can use milk or half-and-half as a substitute, but start with a smaller amount and add more as needed to reach the desired consistency.

How do I prevent the bars from sticking to the parchment paper?

Greasing the parchment paper or using a high-quality non-stick parchment will help prevent sticking.

📖 Recipe

Yield: 12

SOFT & CHEWY CRANBERRY WHITE CHOCOLATE OAT BARS

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Soft & chewy oatmeal bars studded with sweet white chocolate chips and tart cranberries.

Prep Time 15 minutes

Cook Time 25 minutes

Total Time 40 minutes

Ingredients

• ¾ cup 12 tablespoons unsalted butter, melted and cooled slightly
• ¾ cup packed light-brown sugar
• ¼ cup granulated sugar
• 1 large egg
• ½ teaspoon salt
• ½ teaspoon ground cinnamon
• 1 cup all-purpose flour
• 2 cups 5-minute oats or old-fashioned rolled oats
• ¾ cup white chocolate chips
• ½ cup dried cranberries
• Icing:
• 2 cups confectioners' sugar
• a dash of vanilla
• 1 - 2 tablespoons heavy cream

Instructions

1. Preheat the oven to 350 degrees F. Line an 8x8-inch baking pan with parchment paper or grease generously with butter.
2. In a large mixing bowl whisk the butter, both sugars, egg, salt, and cinnamon together until smooth
3. Add the flour, oats, white chocolate chips and cranberries. Stir gently just until combined - the mixture will be thick.
4. Spoon the batter into the pan and spread out evenly from edge to edge.
5. Bake 25 minutes until lightly golden around the edges - a toothpick from the center should come out mostly clean with a few wet crumbs - not wet batter - attached.
6. Cool completely.

Make the icing:

1. Stir the confectioners' sugar, vanilla and heavy cream a little at a time until smooth and creamy. Add more heavy cream a little at a time until it reaches a soft spreading consistency.
2. Smear over the bars from edge to edge.
3. Remove the bars from the pan using the parchment to a cutting board and cut into 12 squares with a large chef's knife.
4. Store tightly covered in a cool dry place up to 1 week.

Notes

Approximate Nutrition Information

Per serving (based on 12 bars):

• Calories: 300
• Fat: 12g
• Carbohydrates: 45g
• Protein: 3g
• Fiber: 2g
• Note: Nutrition values are approximate and can vary based on specific ingredients used.

Nutrition Information:

Serving Size:

1 grams
Amount Per Serving: Unsaturated Fat: 0g

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