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Chocolate Sourdough Discard Cobbler Recipe

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3.9 from 10 reviews

This Chocolate Cobbler with Sourdough Discard is a luscious, fudgy dessert that combines the tangy depth of sourdough discard with rich cocoa and semi-sweet chocolate chips. Baked to perfection with a molten chocolate sauce beneath a tender, puffy top layer, this comforting treat is perfect for serving warm alongside a scoop of ice cream.

  • Total Time: 55 minutes
  • Yield: 12 servings

Ingredients

Cobbler Batter

  • 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 paste (about 1 teaspoon)
  • 100 grams sourdough discard (100% hydration)
  • 85 grams semi-sweet chocolate chips (about 1/2 cup)

Topping and 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

  1. Melt the Butter: Preheat the oven to 350°F (175°C). Place 1/4 cup (55 grams) unsalted butter in an 8×8-inch glass baking dish and place in the oven to melt. Carefully remove the hot dish once the butter has fully melted, being cautious as hot butter can splatter.
  2. Mix the Cobbler: In a small bowl, whisk together 170 grams granulated sugar, 20 grams cocoa powder, 115 grams all-purpose flour, 8 grams baking powder, and 3 grams salt until well combined. Add 120 grams milk, 4 grams vanilla paste, and 100 grams sourdough discard. Whisk until the batter is smooth and fully combined. Gently fold in 85 grams semi-sweet chocolate chips. Set this cobbler batter aside.
  3. Prepare the Topping Sugar Mixture: In a separate small bowl, combine 200 grams granulated sugar and 30 grams cocoa powder. Have 350 grams boiling water ready from the stove or kettle.
  4. Assemble the Cobbler: Pour the prepared cobbler batter into the hot melted butter in the baking dish, spreading it evenly. Sprinkle the sugar-cocoa mixture evenly over the cobbler batter. Carefully pour the boiling water gently on top to cover the entire surface.
  5. Bake the Cobbler: Place the baking dish back in the oven and bake for 30 to 35 minutes until the top is puffed up and set. Remove from the oven and let it cool for 5 to 10 minutes before serving. Serve warm, ideally with a scoop of vanilla ice cream for a decadent finish. Enjoy!

Notes

  • Using sourdough discard adds a subtle tang and helps reduce food waste, but you can substitute with yogurt if unavailable.
  • Ensure the butter is fully melted in the baking dish before adding the batter to create a rich, gooey base.
  • The boiling water poured over the batter and sugar layer forms a molten chocolate sauce underneath the cobbler as it bakes.
  • You can use either 2% or whole milk depending on your preference for creaminess.
  • Be cautious when handling the hot baking dish and boiling water to avoid burns.
  • For a dairy-free version, substitute butter and milk with plant-based alternatives.
  • Author: Olivia
  • Prep Time: 15 minutes
  • Cook Time: 35 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Find it online: https://iamstarved.com/chocolate-sourdough-discard-cobbler-recipe/