Chocolate Cobbler with Sourdough Discard is a rich, old-fashioned self-saucing dessert with a tender chocolate cake layer on top and a luscious fudgy pudding sauce underneath. The addition of sourdough discard adds subtle depth and moisture without tasting sour, making this cozy dessert perfect for using up discard while creating a warm, gooey chocolate treat that’s best served straight from the oven with ice cream.
Ingredients
Chocolate Batter
- ½ cup sourdough discard (unfed)
- 1 cup all-purpose flour
- ¾ cup granulated sugar
- 2 tablespoons cocoa powder
- 2 teaspoons baking powder
- ¼ teaspoon salt
- ½ cup milk
- 4 tablespoons melted butter
- 1 teaspoon vanilla extract
Fudgy Topping
- ½ cup granulated sugar
- ½ cup brown sugar
- 3 tablespoons cocoa powder
- 1 ¼ cups hot water
Preparation Steps
Step 1: Preheat Dish
Preheat oven to 350°F (175°C). Lightly butter an 8×8-inch baking dish.
Step 2: Mix Dry Ingredients
In a bowl, whisk flour, sugar, cocoa powder, baking powder, and salt.
Step 3: Mix Wet Ingredients
In another bowl, whisk sourdough discard, milk, melted butter, and vanilla until smooth.
Step 4: Make Batter
Combine wet and dry mixtures to form a thick, smooth chocolate batter.
Step 5: Spread Batter
Spread batter evenly in prepared baking dish.
Step 6: Add Topping
In a small bowl, mix granulated sugar, brown sugar, and cocoa powder. Sprinkle evenly over batter.
Step 7: Pour Hot Water
Carefully pour hot water over the entire dish. Do not stir.
Step 8: Bake
Bake 35–40 minutes until the top looks set and cakey. The sauce forms underneath.
Step 9: Rest
Let cobbler rest 10–15 minutes so the pudding layer thickens.
Variations
- Add chocolate chips to the batter for extra molten pockets
- Stir chopped walnuts or pecans into topping for crunch
- Use espresso or coffee instead of hot water for deeper chocolate flavor
- Add a pinch of cinnamon for Mexican-style chocolate warmth
- Swirl peanut butter into batter before baking
- Use dark cocoa for richer intensity
- Add a splash of bourbon or vanilla bean paste
- Top with marshmallows in final 5 minutes for s’mores twist
Cooking Notes
- The hot water step is essential for creating the signature self-saucing layer beneath the cake, so resist stirring after pouring. As the cobbler bakes, the sugars and cocoa dissolve and sink, forming a rich chocolate pudding under the tender cake top.
- Sourdough discard adds moisture and slight tang that balances sweetness while improving texture, but the flavor remains chocolate-forward. Discard can be cold or room temperature.
- Bake until the surface looks set and slightly cracked; the center will still feel soft because of the sauce underneath. Overbaking can reduce the fudgy layer.
- Resting time allows the sauce to thicken and prevents the cobbler from appearing too liquid when scooped. The dessert continues to set as it cools slightly.
- A ceramic or glass dish helps even heat distribution and better sauce formation compared to metal pans.
Serving Suggestions
- Serve warm with vanilla ice cream so it melts into the chocolate sauce
- Add whipped cream for a lighter creamy contrast
- Sprinkle powdered sugar or cocoa for presentation
- Serve in bowls to capture the pudding layer underneath
- Pair with fresh berries to balance richness
- Drizzle caramel or chocolate sauce for extra decadence
- Add toasted nuts for texture contrast
- Enjoy with coffee or espresso for dessert pairing
Tips
- Do not stir after adding hot water
- Use natural cocoa for classic flavor or Dutch cocoa for richness
- Check at 35 minutes to avoid overbaking
- Best served warm while sauce is molten
- Reheat gently to restore gooey texture
- Store covered in refrigerator up to 3 days
- Add extra hot water if thicker sauce is desired
- Double recipe in 9×13 dish for gatherings
Prep Time / Bake Time / Total Time
Prep Time: 15 minutes
Bake Time: 35–40 minutes
Total Time: 55 minutes
Nutritional Info (Approx.)
Calories: 310 per serving
Carbohydrates: 52g
Fat: 10g
Protein: 4g
FAQs
Does sourdough discard make it taste sour?
No, the chocolate and sugars dominate the flavor while discard adds moisture and depth.
Can I make it ahead?
Yes, but reheat before serving to restore the molten sauce texture.
Can I freeze chocolate cobbler?
It can be frozen, but the sauce layer is best fresh or reheated gently.
Conclusion
Chocolate Cobbler with Sourdough Discard is the ultimate cozy dessert, warm, gooey, and deeply chocolatey with a tender cake top and luscious pudding base. It’s a delicious way to use sourdough discard while creating a nostalgic self-saucing treat perfect for family desserts, potlucks, or anytime chocolate cravings strike.