why make this recipe
This chocolate cobbler is quick, easy, and uses sourdough discard so you waste less and get more flavor. It makes a warm, chocolaty dessert with a simple batter and a syrup that bakes into a soft top and sauce below. It’s great when you want a fast dessert with big chocolate flavor.
introduction
This recipe uses common pantry ingredients and sourdough discard for a tender crumb and mild tang; if you like cobblers with fruit, try the peach cobbler with fresh peaches. The dish makes a cozy dessert for family meals or a last-minute treat.
how to make Chocolate Cobbler with Sourdough Discard
- Melt the butter and pour it into the baking dish.
- Make the cobbler batter by mixing dry ingredients and then stirring in milk, vanilla, and sourdough discard. Fold in chocolate chips.
- Pour the batter into the buttered dish, then sprinkle the top with the sugar and cocoa mixture. Slowly pour boiling water over the top — do not stir.
- Bake until the top is set and the sauce forms underneath. Let it cool a few minutes before serving.
Ingredients :
- 55 grams unsalted butter (about 1/4 cup)
- 170 grams granulated sugar (about 3/4 cup)
- 20 grams cocoa powder (see recipe notes, about 3 Tablespoons)
- 115 grams all-purpose flour (about 3/4 cup)
- 8 grams baking powder (about 2 teaspoons)
- 3 grams salt (about 1/2 teaspoon)
- 120 grams milk (2% or whole)
- 4 grams vanilla extract (about 1 teaspoon)
- 100 grams sourdough discard (100% hydration)
- 85 grams chocolate chips (semi-sweet, about 1/2 cup)
- 200 grams granulated sugar (about 1 cup) — for the topping/sauce
- 30 grams cocoa powder (about 1/4 cup) — for the topping/sauce
- 350 grams boiling water (about 1.5 cups)
Directions :
Melt the Butter
- Preheat the oven to 350°F (175°C). Melt the 55 grams of butter and pour it into a 9×9-inch or similar baking dish. Tilt the dish so butter coats the bottom evenly.
Mixing the Cobbler
- In a bowl, whisk 170 g sugar, 20 g cocoa, 115 g flour, 8 g baking powder, and 3 g salt.
- Add 120 g milk, 4 g vanilla extract, and 100 g sourdough discard. Stir until just combined. Fold in 85 g chocolate chips.
Assembling the Cobbler
- Pour the batter into the buttered dish and spread evenly. Mix 200 g sugar with 30 g cocoa and sprinkle this evenly over the batter. Slowly pour 350 g boiling water over the top. Do not stir.
Baking the Cobbler
- Bake for about 35–40 minutes, until the top is set and the surface looks cakey while sauce forms beneath. Let rest 10 minutes so the sauce settles.
how to serve Chocolate Cobbler with Sourdough Discard
Serve warm with vanilla ice cream or whipped cream. Spoon into bowls so each serving gets some of the sauce from the bottom. A dusting of extra cocoa or a few chocolate chips on top is nice.
how to store Chocolate Cobbler with Sourdough Discard
Cool completely before covering. Store in the fridge for up to 3–4 days in an airtight container or covered dish. Reheat in the microwave for 30–60 seconds per serving or warm in a 300°F (150°C) oven until heated through.
tips to make Chocolate Cobbler with Sourdough Discard
- Use room temperature milk and discard so the batter mixes evenly.
- Pour the boiling water slowly and evenly to avoid disturbing the batter.
- Do not stir after adding the water — the water creates the sauce under the cake.
- Use a metal baking dish for a slightly faster bake; glass holds heat more and may need extra minutes.
- Let it rest a few minutes before serving so the sauce thickens a bit.
variation (if any)
- Add a pinch of instant coffee to the dry mix to boost chocolate flavor.
- Swap semi-sweet chips for dark or milk chocolate to change sweetness.
- Stir in chopped nuts or a splash of bourbon to the batter for a different note.
- For a fruit twist, add raspberries or cherries on top before pouring the boiling water.
FAQs
Q: Can I use whole wheat flour instead of all-purpose?
A: You can, but the texture will be denser. Use a mix of half whole wheat and half all-purpose for best results.
Q: What is sourdough discard and why use it here?
A: Sourdough discard is unused starter that you would otherwise throw away. It adds mild tang and helps the cake rise and keep moisture.
Q: Can I make this dairy-free?
A: Yes. Use a dairy-free butter and plant milk. Choose dairy-free chocolate chips.
Q: Do I need to preheat the oven?
A: Yes. Preheat to 350°F (175°C) so the batter bakes evenly.
Q: Can I double the recipe?
A: Yes. Use a larger dish and increase baking time; check doneness by a set top and sauce under the cake.
Chocolate Cobbler with Sourdough Discard
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 55 minutes
- Yield: 6 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
A quick and easy chocolate cobbler that uses sourdough discard for a tender crumb and rich flavor.
Ingredients
- 55 grams unsalted butter (about 1/4 cup)
- 170 grams granulated sugar (about 3/4 cup)
- 20 grams cocoa powder (about 3 tablespoons)
- 115 grams all-purpose flour (about 3/4 cup)
- 8 grams baking powder (about 2 teaspoons)
- 3 grams salt (about 1/2 teaspoon)
- 120 grams milk (2% or whole)
- 4 grams vanilla extract (about 1 teaspoon)
- 100 grams sourdough discard (100% hydration)
- 85 grams chocolate chips (semi-sweet, about 1/2 cup)
- 200 grams granulated sugar (for topping/sauce, about 1 cup)
- 30 grams cocoa powder (for topping/sauce, about 1/4 cup)
- 350 grams boiling water (about 1.5 cups)
Instructions
- Preheat the oven to 350°F (175°C). Melt the butter and pour it into a 9×9-inch or similar baking dish, coating the bottom evenly.
- In a bowl, mix sugar, cocoa, flour, baking powder, and salt. Stir in milk, vanilla extract, and sourdough discard until just combined. Fold in chocolate chips.
- Pour the batter into the prepared dish and spread evenly. Combine topping sugar and cocoa, sprinkle over the batter, and slowly pour boiling water over the top without stirring.
- Bake for 35-40 minutes until the top is set and sauce forms underneath. Let rest for 10 minutes before serving.
Notes
Serve warm with vanilla ice cream or whipped cream. Store in the fridge for up to 3-4 days.
Nutrition
- Serving Size: 1 serving
- Calories: 360
- Sugar: 38g
- Sodium: 300mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 52g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 30mg
