Serve these Chocolate Shortcakes with Raspberry Sauce while they’re still warm, dolloped with hearty scoops of raspberry compote and whipped mascarpone cheese.
Chocolate Shortcakes with Raspberry Sauce
Makes 7
Ingredients
- 2⅔ cups all-purpose flour
- ¾ cup unsweetened cocoa powder
- 2 teaspoons baking powder
- ¼ teaspoon baking soda
- ¾ cup granulated sugar
- ¾ teaspoon kosher salt
- ½ cup cold unsalted butter, cut into chunks
- 2½ cups cold heavy whipping cream, divided
- 2 large eggs
- 2 teaspoons vanilla extract, divided
- 1 cup mascarpone cheese, room temperature
- ⅓ cup confectioners’ sugar
- Raspberry Sauce (recipe follows)
Instructions
- Preheat oven to 400°. Spray a 7-well cast-iron mini cake pan with baking spray with flour.
- In a large bowl, whisk together flour, cocoa, baking powder, baking soda, granulated sugar, and salt until thoroughly combined. Using a pastry blender or your fingers, cut in butter until mixture is crumbly and butter is pea-size pieces.
- In a small bowl, whisk together 1½ cups cream, eggs, and 1 teaspoon vanilla. Add cream mixture to flour mixture, gently stirring just until dry ingredients are moistened.
- Turn out dough onto a lightly floured surface, and gently knead 4 to 5 times, just until dough comes together. Pat dough into a ¾-inch-thick circle. Using a 3-inch round cutter, cut 7 rounds, gently rerolling as needed. Place shortcakes in prepared wells.
- Bake until shortcakes are set, 15 to 18 minutes. Let cool in pan for 10 minutes; transfer to a wire rack and let cool completely.
- In the bowl of a stand mixer fitted with the whisk attachment, beat mascarpone, confectioners’ sugar, and remaining 1 teaspoon vanilla at medium-high speed until smooth and well combined, stopping to scrape sides of bowl as needed. With mixer at medium speed, slowly add remaining 1 cup cream, and beat until fully combined. Increase mixer speed to high, and beat until soft peaks form, stopping to scrape sides of bowl as needed. Use immediately or refrigerate until ready to use.
- Serve shortcakes with whipped mascarpone and Raspberry Sauce as desired.
Raspberry Sauce
Makes about 1¼ cups
Ingredients
- 3 cups fresh raspberries, divided
- 6 tablespoons granulated sugar
Instructions
- In a small, enameled skillet, cook 2 cups raspberries and sugar over medium heat, stirring occasionally, until sugar is dissolved and raspberries start to break down, 10 to 15 minutes. Stir in remaining 1 cup raspberries. Remove from heat and let cool completely before using. Store in an airtight container and refrigerate for up to 3 days.