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    Home » Dessert

    Chocolate Cobbler

    Published: Sep 9, 2022 · Modified: Jan 2, 2023 by Lee · This post may contain affiliate links · 15 Comments .

    Jump to Recipe

    This Chocolate Cobbler is decadence in every bite. Similar to a molten lava cake, this cobbler has a slight crunch on the top and is oozing in the middle, much like a cobbler made with fruit. This amazing dessert is gluten free, nut free, egg free and easily dairy free (vegan). 

    Chocolate Cobbler in a crock topped with chocolate Ice Cream.

    This Chocolate Cobbler mimics the texture of a regular cobbler. It has a nice crisp cake like topping and the chocolate underneath is runny. It tastes like a molten lava cake or a brownie that's oozing with chocolate sauce. At any rate, it’s delicious.

    As with the the rest of my baked goods, there are zero eggs in this recipe so you don’t have to worry about anything being undercooked.

    If you're looking for more simple chocolate recipes, try out my Chocolate Tea Cake, Oreo Fudge or Chocolate Ganache Tart.

    Jump to:
    • Reasons To Love This Cobbler
    • Ingredient Notes
    • Substitutions and Variations
    • How to Make Chocolate Cobbler
    • Expert Baking Tips
    • Recipe FAQs
    • Storing And Freezing 
    • Other Chocolate You'll Love
    • 📖 Recipe
    • Chocolate Cobbler
    Looking down at melty chocolate deliciousness.

    Reasons To Love This Cobbler

    • Allergy Friendly- This cobbler is gluten free, nut free, egg free and can easily be dairy free (vegan). 
    • Crunchy Exterior- This cobbler has a nice crunchy cake on top.
    • Oozing Chocolate- It has the perfect amount of chocolate oozing out of the middle when you cut into it.

    Ingredient Notes

    • Gluten Free Flour- If you also have nut allergies, make sure to use a brand that’s made in a nut free facility. I really love to use this one because it’s nut safe but it does contain dairy. 
    • Milk- If there are no dairy allergies or if you’re not vegan, you can use regular whole milk. For non dairy, use a non dairy milk of your choosing.
    • Butter/Vegan Baking Sticks- For this recipe we use melted.
    • Cocoa Powders- I like to use two types but if you only want to use one, use Dutch or Natural Unsweetened.
    • Chocolate Chips- For the chips on top, make sure to use allergy friendly chocolate chips if you want this vegan.

    See my recipe card below for a complete list of the ingredients with measurements.

    Substitutions and Variations

    How To Make This Cobbler Vegan

    • Use a gluten free flour that’s free from dairy.
    • Instead of butter, use a vegan baking stick.
    • Only use a non dairy milk.
    • Make sure the chocolate chips you use are gluten free/vegan.
    • If using toppings like my chocolate ice cream, make sure to make it vegan! 

    For Regular All Purpose Flour

    • Use 1 cup of packed AP Flour (168 grams).

    This recipe has not been tested with these substitutions and/or variations due to celiac disease and food allergies. If you change any of the ingredients, please let us know how the recipe turned out in the comments below!

    How to Make Chocolate Cobbler

    Here are the step by step instructions to make this cake! 

    Step 1: Melt The Butter

    In a large heat safe bowl, heat the butter or vegan baking stick in 20 second increments in the microwave until melted. Set aside.

    Step 2: Mix Together The Dry Ingredients for the Batter

    In a large bowl, whisk together the gluten free flour, granulated sugar, 2 tablespoon of Dutch cocoa powder, 1 tablespoon of dark cocoa powder, baking powder and the salt.

    Melted butter in a bowl.
    Step 1
    A whisk with the dry ingredients.
    Step 2

    Step 3: Add The Milk And Vanilla

    Very slowly whisk in the milk and vanilla into the melted butter. Do this very slowly otherwise the mixture will get chunky and the milk with curdle from the hot butter.

    Step 4: Add the Wet Ingredients Into The Dry

    Slowly pour the liquid into the dry ingredients and stir with a spatula to combine.

    It will be super thick. Scoop batter into the greased baking dish and flatten with clean hands. 

    The wet ingredients in a bowl.
    Step 3
    Mixing the wet and dry ingredients into a batter.
    Step 4
    Putting the batter in a baking dish.
    Step 4- Part 2

    Step 5: Make The Topping

    In a medium bowl, combine the dark brown sugar, the remaining 2 tablespoon Dutch cocoa powder and the remaining 1 tablespoon dark cocoa powder.

    Sprinkle evenly all over the top of the batter.

    Step 6: Add the Chocolate Chips

    Sprinkle the chocolate chips on top of the topping.

    Whisking the cocoa topping together.
    Step 5- Part 1
    Adding the topping to the baking dish.
    Step 5- Part 2
    Adding chocolate chips on top.
    Step 6

    Step 7: Add The Hot Water

    Pour the super hot water all over the top of the entire thing. Do NOT MIX! 

    The water should be almost boiling. I microwave mine for about 2 minutes or so.

    Be very very careful because the water is so hot!

    Step 8: Bake

    Very carefully put the pan in the center rack of the oven. Bake for 60 minutes. When you take it out of the oven you might notices some bubbling; that's normal.

    Covering the dish with hot water.
    Step 7
    A baked cobbler fresh out of the oven.
    Step 8

    Step 9: Let it Cool

    Take the cobbler out of the oven after an hour and let it cool on the stove top for at least 20 minutes.

    This helps the middle thicken. DO NOT eat it right away otherwise it will be chocolate soup, which is still delicious but not what we're going for here.

    Gooey chocolate remains on the baking plate after a part of the cobbler is eaten.

    Expert Baking Tips

    • Use 2 Types of Cocoa Powder- The 2 types of cocoa powders give the cookies their dark hue. If you only have one type on hand, use natural unsweetened or dutch...just know their color will not be as dark as mine. DO NOT use dark alone; it will make your cobbler too chalky dry and bitter.
    • Smoothing the Batter- Many gluten free flour batters have a way of staying exactly as they are placed, when baked. If you leave it misshapen, that’s how it will remain when baked. After you make the batter, it will be super thick. Scoop the batter into the greased baking dish and use clean hands to press it down. You of course could use the spatula to do this but I found it’s so super sticky, slightly wet hands seem to work best. When the batter is in the pan, gently smooth the top with a butter knife or push down with clean hands.
    • Use A Deeper Pie Dish or Cake Pan- Make sure that your pie dish or cake pan is at least 2 inches deep. Once the water is poured on top of everything, it will go to the tippy top which makes it very difficult to carry without burning yourself. Please be careful.
    A black plate with a serving of Chocolate Cobbler and ice cream.

    Recipe FAQs

    Can I make this cobbler ahead of time?


    Most gluten free baked goods are best made the same day, and this cobbler is no exception. 

    It still tastes good on day 2, if rewarmed in the microwave, but it really is best fresh.

    What size baking dish should I use?


    I use an 8 inch ceramic pie dish that is 2 inches deep.

    Do NOT use anything less than 2 inches deep. The hot water goes to the tippy top.

    Can I use less chocolate chips?


    Yes. You can use ½ cup of chocolate chips instead of ⅔ cup.

    Do I have to use two types of cocoa powder?


    No you don't.

    Cocoa powder is quite dry. And dark is even drier than dutch or natural unsweetened is. 
     
    If you only used dark, your baked goods would be way too dry and bitter.

    If you don’t have both types of cocoa powders on hand, just use dutch or natural unsweetened; just keep in mind the cobbler won’t be as dark as mine is.

    How hot should the water be?


    I like to get my water to just about a rolling boil. I microwave it in a glass measuring cup and as soon as I see it start to bubble, I take it out.

    I don't have Celiac Disease. Can I make this with AP Flour?


    Yes. I use a 1 to 1 gluten free flour so ideally you can. Sadly I cannot test the recipe due to celiac disease, but these are the changes I would make:

    - Use 1 cup packed AP flour (168 grams)

    Chocolate ice cream tops a Chocolate Cobbler in a dish.

    Storing And Freezing 

    Storing

    Since gluten free and eggless baked goods are best the first day, we want to try to keep this chocolate cobbler as fresh as possible.

    Keep the cobbler in the pie dish. Once cut into, place foil over the top of the entire pie dish and refrigerate for up to 2 days.

    When ready to eat, cut a slice of cobbler and warm it in the microwave on a heat safe dish for about 5-10 seconds. Be careful not to burn yourself on the hot liquid chocolate.

    Top this deliciousness with ice cream (I love to top mine with my chocolate ice cream because I cannot get enough chocolate) and dig in! 

    Freezing

    I do not recommend freezing this cobbler.

    Did you try this recipe? Please leave me a ⭐ review below!

    Don’t forget to tag me on Instagram @laneandgreyfare and follow along on Pinterest, Facebook and YouTube! Enjoy!!! 

    Other Chocolate You'll Love

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    📖 Recipe

    Chocolate Cobbler in a crock topped with chocolate Ice Cream.

    Chocolate Cobbler

    Author: Lee
    This Chocolate Cobbler is decadence in every bite. Similar to a molten lava cake, this cobbler has a slight crunch on the top and is oozing in the middle, much like a cobbler made with fruit. This amazing dessert is gluten free, nut free, egg free and easily dairy free (vegan). 
    5 from 8 votes
    Print Recipe Pin Recipe
    Prep Time 15 minutes mins
    Cook Time 1 hour hr
    Rest Time 20 minutes mins
    Total Time 1 hour hr 35 minutes mins
    Course Cobblers, Dump Cakes and Pies
    Cuisine American
    Servings 10 Servings
    Calories 297 kcal

    Ingredients
     
     

    For The Batter

    • 1 cup gluten free flour (I use 1:1 gf flour with xanthan gum)
    • ¾ cup granulated sugar
    • 3 tablespoons cocoa powder (I use 2 tablespoons dutch or natural unsweetened and 1 tablespoon dark)
    • 2 teaspoons baking powder
    • ½ teaspoon kosher salt
    • ½ cup milk of choice
    • 6 tablespoons unsalted butter or vegan baking stick, melted
    • 1.5 teaspoons pure vanilla extract

    For The Topping

    • 1 cup dark brown sugar , packed
    • 3 tablespoons cocoa powder ( I use 2 tablespoons natural unsweetened or dutch and 1 tablespoon dark)
    • ⅔ cup chocolate chips
    • 1 ½ cups super hot water
    • Chocolate ice cream for serving

    Instructions
     

    • Preheat the oven to 350 degrees. Grease an 8x 8 inch baking pan that is at least 2 inches deep, and set aside. 
    • In a large heat safe bowl, heat the butter in 20 second increments in the microwave until melted. Set aside.
    • In a large bowl, whisk together the gf flour, granulated sugar, 2 tablespoon of Dutch cocoa powder, 1 tablespoon of dark cocoa powder, baking powder and the salt. 
    • Very slowly whisk in the milk and vanilla into the melted butter. Do this very slowly otherwise the mixture will get chunky and the milk with curdle from the hot butter.
    • Pour the liquid into the dry ingredients and stir with a spatula to combine. It will be super thick. Scoop batter into the baking dish and flatten with clean hands. 
    • In a medium bowl, combine the dark brown sugar, the remaining 2 tablespoon Dutch cocoa powder and the remaining 1 tablespoon dark cocoa powder. Sprinkle evenly all over the top of the batter.
    • Sprinkle the chocolate chips on top of the topping.
    • Then pour the super hot water all over the top. Do NOT MIX! 
      The water should be almost boiling. I microwave mine for about 2 minutes or so.
      Be very very careful because the water is so hot!
    • Very carefully put the pan in the center rack of the oven. Bake for 60 minutes. When you take it out of the oven you might notices some bubbling; that's normal.
    • Take the cobbler out of the oven after an hour and let it cool on the stove top for at least 20 minutes. 
      This helps the middle thicken. DO NOT eat it right away otherwise it will be chocolate soup, which is still delicious but not what we're going for here.

    Notes

    Storing

    Keep the cobbler in the pie dish. Once the cobbler has ben cut into, place foil over the top of the entire pie dish and refrigerate for up to 2 days.
    When ready to eat, cut a slice of cobbler and warm it in the microwave on a heat safe dish for about 5-10 seconds. Be careful not to burn yourself on the hot liquid chocolate.  

    Freezing

    I do not recommend freezing this cobbler.

    For Vegan

    Use a gluten free flour free from dairy, vegan baking sticks instead of butter, a non dairy milk and gf/vegan chocolate chips.

    For Regular AP Flour

    I cannot test this recipe due to celiac disease but these are the changes I would make:
    • Use 1 cup of packed AP Flour (168 grams)

    About Cocoa Powders

    If you don’t have both types of cocoa powders on hand, just use dutch or natural unsweetened but keep in mind your cobbler won’t be as dark as mine is. But, if you only used dark, your baked goods would be way too dry and bitter.
     

    Nutrition

    Calories: 297kcalCarbohydrates: 53gProtein: 2gFat: 10gSaturated Fat: 6gPolyunsaturated Fat: 0.4gMonounsaturated Fat: 2gTrans Fat: 0.3gCholesterol: 22mgSodium: 216mgPotassium: 97mgFiber: 2gSugar: 42gVitamin A: 230IUCalcium: 94mgIron: 1mg
    Tried this recipe?Let us know how it was!

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    Reader Interactions

    Comments

    1. Steve DiPaola

      June 16, 2021 at 5:08 pm

      Wow! I’ve never had a chocolate cobbler. This looks amazing!

      Reply
      • Lee

        June 16, 2021 at 8:02 pm

        Thanks so much!

        Reply
    2. Rachita

      February 25, 2022 at 12:53 pm

      5 stars
      I tried this and I’m so so happy with the result!And that boosted up my confidence in baking! Thank you so much❤️

      Reply
      • Lee

        February 25, 2022 at 10:38 pm

        So glad thank you!

        Reply
    3. Donna

      April 24, 2022 at 8:09 pm

      5 stars
      My husband actually made this for me as a surprise. Super yummy. Thanks!

      Reply
    4. Autumn

      November 04, 2022 at 11:13 am

      5 stars
      I couldn’t believe how delicious this was and how well it presented. I was hesitant to add all the water to the top of it, but I figured I would trust the process. Boy am I glad I did, it was SO delicious and helped make a delicious sauce. I didn’t even need ice cream.

      Reply
      • Lee

        November 04, 2022 at 10:11 pm

        Thank you!!!! SO glad!!!

        Reply
    5. Mary Kruse

      November 04, 2022 at 7:23 pm

      5 stars
      The BEST EVER chocolate dessert I have EVER had!!! So good and so easy too!

      Reply
      • Lee

        November 08, 2022 at 9:20 am

        Thank you!!!

        Reply
    6. Mary Kruse

      November 04, 2022 at 7:26 pm

      5 stars
      The best chocolate dessert I have EVER had (and I’ve had a lot). This was so, so good and so easy too!

      Reply
      • Lee

        November 04, 2022 at 10:11 pm

        Thank you so so much!

        Reply
    7. Shelley

      April 10, 2023 at 12:36 pm

      5 stars
      Made this today for Easter dessert. It was a hit. I did not add chocolate chips. Served warm with vanilla ice cream. Will definitely make it again. Delicious!

      Reply
      • Lee

        April 12, 2023 at 10:29 pm

        So glad it was a hit!!! Thank you!

        Reply
    8. Adriana

      May 24, 2023 at 10:58 am

      Hello,
      I wanted to try this recipe, but I'm not sure of how much xanthan gum I should add. Is it 84 of gf flour and 84 of xanthan so it equals 168? (I've never used the xanthan before)
      thanks in advance!

      Reply
      • Lee

        May 25, 2023 at 10:20 am

        If your gluten free flour doesn't have xanthan gum in it, typically you would add 1/4 teaspoon to 1/2 teaspoon per cup of flour. So for this recipe, that is what I would add to the flour. 1/4 teaspoon. Hope that helps!

        Reply

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    Lee, the beautiful founder of Lane and Grey Fare.

    Hi guys, I'm Lee! As a mother of two children with celiac disease and multiple food allergies, I wanted to share all that I’ve learned with others in a way that’s entertaining and helpful. All my food is 100 percent gluten free, nut free, seed free, egg free and most of my baked goods can easily be made dairy free (vegan).

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