When you’ve got a jar of sourdough discard staring at you from the fridge and a craving for something rich and chocolatey, this cobbler is exactly what you need. It’s gooey, fudgy, and bursting with deep cocoa flavor—all while putting that discard to delicious use.
This Chocolate Cobbler with Sourdough Discard bakes into a magical, self-saucing dessert: a soft, cake-like top that gives way to a silky, molten chocolate layer underneath. Think brownie meets hot fudge sundae. And when it’s still warm and you add a scoop of vanilla ice cream? Game over. You’ve officially reached dessert heaven.
Made with pantry staples and just a few easy steps, this cobbler is as simple as it is indulgent—perfect for a laid-back weeknight treat or an effortless crowd-pleaser on the weekend. Let’s dive in!
Ingredients
For the Melted Butter Base:
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55 grams unsalted butter (about 1/4 cup)
For the Cobbler Batter:
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170 grams granulated sugar (about 3/4 cup)
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20 grams cocoa powder (about 3 tablespoons)
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115 grams all-purpose flour (about 3/4 cup)
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8 grams baking powder (about 2 teaspoons)
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3 grams salt (about 1/2 teaspoon)
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120 grams milk (2% or whole)
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4 grams vanilla extract (about 1 teaspoon)
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100 grams sourdough discard (100% hydration)
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85 grams semi-sweet chocolate chips (about 1/2 cup)
For the Cobbler Sauce:
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200 grams granulated sugar (about 1 cup)
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30 grams cocoa powder (about 1/4 cup)
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350 grams boiling water (about 1.5 cups)
How to Make Chocolate Cobbler with Sourdough Discard
Step 1: Melt the Butter
Preheat your oven to 350°F (175°C). Add the butter to an 8×8-inch glass baking dish and let it melt in the oven. Carefully remove the dish once the butter is fully melted.
Step 2: Make the Cobbler Batter
In a bowl, whisk together sugar, cocoa powder, flour, baking powder, and salt. Add the milk, vanilla, and sourdough discard. Whisk until smooth. Stir in the chocolate chips gently.
Step 3: Prepare the Topping
In a separate bowl, mix together the sugar and cocoa powder for the topping. Heat water to a boil.
Step 4: Assemble the Cobbler
Spoon the cobbler batter into the pan with the melted butter—don’t stir! Smooth it out gently. Sprinkle the sugar/cocoa topping evenly over the batter, then slowly pour the boiling water over the top. Again—don’t stir!
Step 5: Bake
Bake at 350°F for 30-35 minutes. The top will look puffed and set. Let cool for 5–10 minutes before diving in. Enjoy it warm with a scoop of vanilla ice cream for a truly comforting treat!
Helpful Tips
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Don’t stir the layers when assembling—it’s essential to keep the fudge sauce underneath.
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Be sure your sourdough discard is at room temperature to avoid shocking the batter.
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The smell when this is in the oven is incredible—prepare yourself!
Substitutions and Variations
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No sourdough discard? Sub in 100g of Greek yogurt or buttermilk for a similar tang and moisture.
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Dairy-free? Use a plant-based milk and vegan butter.
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Mix it up! Add chopped nuts, a pinch of cinnamon, or even a few espresso powder sprinkles for depth.
Frequently Asked Questions
Can I make this ahead?
Tastes best when served warm, straight out of the oven. But you can prep the dry mix in advance and assemble just before baking.
Can I double the recipe?
Absolutely! Just use a 9×13 pan and adjust the baking time slightly (35–40 minutes).
Why sourdough discard?
It adds a subtle tang that pairs beautifully with chocolate and helps reduce waste!
Storage Instructions
Keep any leftovers in an airtight container in the fridge—they’ll stay fresh for up to 3 days. Reheat individual servings in the microwave for 20-30 seconds until warm.
More Cozy Chocolate Recipes
-
Chocolate Cobbler: The Ultimate Gooey Dessert Delight
Let me know if you try this one—I love seeing your creations! Drop a comment or tag me if you share it online. Happy baking, friends.
Print
Chocolate Cobbler with Sourdough Discard
- Total Time: 55 minutes
- Yield: 12 servings 1x
- Diet: Vegetarian
Description
A gooey, fudgy Chocolate Cobbler made with sourdough discard and pantry staples. It bakes into a rich, self-saucing dessert that’s best served warm with vanilla ice cream. A cozy and simple treat for weeknights or gatherings!
Ingredients
For the Melted Butter Base:
55 grams unsalted butter (about 1/4 cup)
For the Cobbler Batter:
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 semi-sweet chocolate chips (about 1/2 cup)
For the Cobbler Sauce:
200 grams granulated sugar (about 1 cup)
30 grams cocoa powder (about 1/4 cup)
350 grams boiling water (about 1.5 cups)
Instructions
-
Melt the Butter:
Preheat oven to 350°F (175°C). Add butter to an 8×8-inch glass baking dish and melt in the oven. Carefully remove once melted. -
Make the Batter:
In a bowl, whisk together sugar, cocoa powder, flour, baking powder, and salt. Stir in milk, vanilla, and sourdough discard until smooth. Gently fold in chocolate chips. -
Make the Topping:
In another bowl, mix sugar and cocoa powder for the topping. Boil water. -
Assemble:
Spoon batter over melted butter—don’t stir! Spread evenly. Sprinkle cocoa-sugar topping on top, then gently pour boiling water over everything. Do not mix. -
Bake:
Bake for 30–35 minutes, until the top is puffed and set. Cool slightly before serving warm with ice cream.
Notes
Don’t stir the layers! The magic sauce forms underneath.
Make sure your sourdough discard is at room temp for best results.
The smell is pure chocolate bliss—your kitchen will thank you!
Semi-sweet chips are great, but feel free to use chopped chocolate or other mix-ins.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cobbler
- Calories: 280
- Sugar: 31g
- Protein: 3g
- Cholesterol: 15mg