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Chocolate Cobbler with Sourdough Discard

This rich, fudgy chocolate cobbler features a unique, slightly tangy sourdough discard biscuit topping, creating a delightful contrast of textures and flavors. It's a comforting dessert perfect for using up your leftover sourdough starter.
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Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Servings: 8 servings
Course: Dessert
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

For the Chocolate Batter
  • 1/2 cup unsalted butter melted
  • 1 cup granulated sugar
  • 1/2 cup all-purpose flour
  • 1/2 cup unsweetened cocoa powder
  • 1 tsp baking powder
  • 1/4 tsp salt
  • 1/2 cup milk
  • 1 tsp vanilla extract
  • 1/2 cup semi-sweet chocolate chips optional
For the Sourdough Discard Topping
  • 1 cup all-purpose flour
  • 1/4 cup granulated sugar
  • 1 tbsp baking powder
  • 1/2 tsp salt
  • 1/4 cup unsalted butter cold, cut into small cubes
  • 1 cup sourdough discard unfed, room temperature
  • 1/4 cup milk plus more if needed
  • 1 tbsp turbinado sugar for sprinkling

Equipment

  • 9x13 inch baking dish
  • Large Mixing Bowls (2)
  • Whisk
  • Spatula
  • Measuring cups and spoons
  • Pastry blender (optional)

Method
 

Prepare the Chocolate Batter
  1. Preheat your oven to 375°F (190°C). Lightly grease a 9x13 inch baking dish.
  2. In a large mixing bowl, combine the melted butter and granulated sugar, whisking until smooth.
  3. Add the flour, cocoa powder, baking powder, and salt. Mix until just combined.
  4. Stir in the milk and vanilla extract until a smooth batter forms. If using, fold in the semi-sweet chocolate chips. Pour the batter evenly into the prepared baking dish.
Prepare the Sourdough Discard Topping
  1. In a separate large mixing bowl, whisk together the flour, granulated sugar, baking powder, and salt for the topping.
  2. Add the cold, cubed butter to the dry ingredients. Using your fingers or a pastry blender, cut the butter into the flour mixture until it resembles coarse crumbs.
  3. Add the sourdough discard and milk. Mix with a spatula until just combined. Be careful not to overmix. The dough should be slightly sticky but manageable. If too dry, add milk one tablespoon at a time until the desired consistency.
Assemble and Bake
  1. Drop spoonfuls of the sourdough discard topping evenly over the chocolate batter in the baking dish. It doesn't need to be perfect or cover every inch; the dough will spread as it bakes.
  2. Sprinkle the turbinado sugar over the topping for a sparkling, crunchy crust.
  3. Bake for 35-40 minutes, or until the topping is golden brown and a toothpick inserted into the chocolate batter comes out with moist crumbs (not raw batter). The chocolate portion will still be very fudgy.
  4. Remove from the oven and let cool for at least 15-20 minutes before serving. This allows the cobbler to set slightly.

Notes

Serve warm with a scoop of vanilla ice cream, whipped cream, or a drizzle of caramel sauce. Leftovers can be stored covered at room temperature for up to 2 days, or refrigerated for up to 4 days. Reheat gently in the microwave or oven. For a richer chocolate flavor, use dark cocoa powder.