Chocolate Cobbler

5 from 10 votes

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 easy chocolate dessert is gluten free, nut free, egg free and can easily be made vegan!

Prep Time15

Cook Time1

Cool Time20

Total Time1 35

Course: Dessert

Cuisine: American

Diet: Gluten Free, Vegan

Servings: Servings

Calories: 297kcal

Author: Lee

Ingredients

For The Batter

6 tablespoons unsalted butter or vegan baking stick, melted
1 cup multipurpose gluten free flour (I use a multipurpose gluten free 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
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 water , very hot
Chocolate ice cream for serving

US Customary - Metric

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 6 tablespoons butter in 20 second increments in the microwave until melted. Set aside.
In a large bowl, whisk together the 1 cup gluten free flour, ¾ cup granulated sugar, 2 tablespoons of Dutch cocoa powder, 1 tablespoon of dark cocoa powder, 2 teaspoons baking powder and the ½ teaspoon kosher salt.
Very slowly whisk in the ½ cup milk and 1 ½ teaspoons pure vanilla extract 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 1 cup dark brown sugar, the remaining 2 tablespoons Dutch cocoa powder and the remaining 1 tablespoon dark cocoa powder. Sprinkle evenly all over the top of the batter.
Sprinkle the ⅔ cup chocolate chips on top of the topping.
Then pour the 1 ½ cups 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.
Let the cobbler cool on the stove top for at least 20 minutes after removing from the oven.
Cooling 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

Vegan: Use a dairy-free gluten free flour, vegan sugar, vegan baking sticks, non-dairy milk and vegan chocolate chips.

All Purpose Flour: I cannot test this due to celiac disease, but use 1 packed cup of AP flour (168 grams).

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.

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. Do not only use dark, your cobbler will be too dry and bitter.

Nutrition