Delicate, deeply flavored cocoa shortcakes are split and filled with semisweet chocolate whipped cream and fresh raspberries. It’s fine to bake the shortcakes in advance, but assemble them right before serving.
Adapted from "Intensely Chocolate" by Carole Morgan
For the biscuits:
- 4 ounces (8 tablespoons/1 stick) unsalted butter, chilled
- 1 2/3 cups (7 ½ ounces) all-purpose flour
- 1/3 cup (1 ¼ ounces) unsweetened natural cocoa powder
- 1/3 cup (2 ounces) granulated sugar
- 1 teaspoon baking soda
- ¼ teaspoon kosher or fine-grained sea salt
- ¼ teaspoon freshly grated nutmeg
- 2 extra large eggs, at room temperature
- 1 cup milk, whole or 2%
- 1 teaspoon pure vanilla extract
- 1 teaspoon pure chocolate extract
- 1 tablespoon milk, whole or 2%
- 1 tablespoon Demerara or turbinado sugar
For the whipped cream:
- 1 cup heavy whipping cream
- 2 teaspoons confectioners’ sugar
- 2 ounces semisweet chocolate (50-62% cacao content), melted
- 2 cups (9 ounces) fresh raspberries
For the biscuits:
Center a rack in the oven and preheat the oven to 400 degrees. Line a baking sheet with parchment paper or a nonstick liner. Cut the butter into small pieces and chill in the freezer for 8-10 minutes.
Pulse together the flour, cocoa powder, granulated sugar, baking soda, salt, and nutmeg in the work bowl of a food processor fitted with a steel blade. Add the frozen butter and pulse until the butter is cut into pea-size pieces, about 30 seconds. The mixture should be crumbly. Don’t cut the butter too small or the shortcakes will lose their flaky quality.
Using a fork, lightly beat the eggs in a small bowl. Pour the milk into a liquid measuring cup and add the beaten eggs and the vanilla and chocolate extracts. With the food processor running, pour this mixture through the feed tube and process until all the ingredients are combined and the dough is moist, about 30 seconds.
Turn the dough out onto a large piece of waxed or parchment paper dusted with flour. Dust your hands with flour and shape the dough into a circle or rectangle about ½-inch thick. Use a 2 ½-inch round plain-edge cutter to cut out the biscuits. Place them on the lined baking sheet, leaving at least two inches of space between them so they have room to expand as they bake. Gather the scraps together and knead slightly. Pat them into a ½-inch-thick circle or rectangle and proceed as above. Brush any excess flour off the biscuits.
Brush the top of the biscuits with milk, being careful that it doesn’t run down the sides and underneath. If it does, wipe it up because it can cause the bottom of the biscuits to burn. Lightly sprinkle the top of the biscuits with Demerara sugar.
Bake the biscuits for 12-15 minutes, until set and a cake tester or toothpick inserted in the center comes out dry.
Remove the baking sheet from the oven and cool completely on a rack.
For the whipped cream:
Whip the cream in the chilled bowl of an electric stand mixer using the wire whip attachment or in a medium mixing bowl using a handheld mixer on medium speed until it is frothy. Add the confectioners’ sugar and continue to whip the cream on medium speed until it holds soft peaks. Remove the bowl from the mixer and fold in the melted chocolate.
Slice the biscuits in half horizontally. Place the bottom of one on each serving plate and cover with a scoop of whipped cream. Place about a tablespoon of raspberries on top of the cream and cover them with another small scoop of whipped cream. Lightly place the top of the shortcake on top of the raspberries or arrange it at an angle to the bottom of the shortcake. Scatter a few raspberries around the plate. Serve immediately.
Chocolate Whipped Cream Cake
Heat oven to 350 degrees F. Butter the bottoms, and sides of two 9-inch round cake pans and dust with flour. Set aside. Bring a small saucepan of water to a boil and maintain. Combine the flour, 2 cups granulated sugar, 3/4 cup cocoa, salt, baking powder, and baking soda in a large bowl. Beat in the oil, milk, eggs, vanilla, using a mixer set on medium speed for 2 minutes. Reduce mixer speed to low and add 1 cup of the boiling water. Divide the batter between the prepared pans and bake until a toothpick inserted into the middle of each cake comes out clean , about 35 minutes. Cool the cakes for 10 minutes. Unmold the cakes and allow to cool completely.
Beat the heavy cream and confectioners' sugar until soft peaks form. Gently fold in the remaining 1/4 cup plus 2 tablespoons granulated sugar and 1 1/2 tablespoons cocoa until combined. Ice cooled cakes, between layer, sprinle with mini chips and reserve some to sprinkle on the top. Store in refigerator until time to serve.
The shortcakes are amazing: chocolaty and soft. The whipped cream got raves. In fact, someone just e-mailed me to ask for the recipe. I didn't follow the strawberry recipe, so my rating isn't based on that. Any strawberry recipe should work.
I've made this for two dinner parties and loved it. Follow the recipe and all flavors work together perfectly. The slightly dry - think scone - shortcakes soak up the strawberry juices. Just make sure you don't pat the dough too flat. Makes a great presentation when not cut open.
End result was good. Guests loved it. I found the cake to be a bit dry. I am also a big fan of whipped cream so I think I would leave out the sour cream next time.
The whipped cream in this recipe is absolutely amazing--best I have ever had. The strawberry, orange, grand marnier mixture was loved by all. The chocolate biscuit/cake was a real let down--dry, chalky, and nearly tasteless. It wounded the otherwise perfect dessert.
The whipcream here is soooo good. The marinade is also wonderful, but I cut way back on the sugar, using only one tablespoon. The chocolate shortcakes were a disappointment for me, but not for my boyfriend or our guests. I thought they were dry (although they were taken out of the oven before the fork came clean), and didn't crumble like a shortcake biscuit. But they were fudgy and not too sweet. I would use this recipe again, but with another shortcake. They looked beautiful--v. impressive. I split down the middle.
I only made the cake part following the recipe and it was easy and delicious. Served it with ice cream.
The whipcream (using sour cream) is DIVINE in this recipe and the dish is gorgeous in its presentation. I made this instead of a birthday cake for my boyfriend's birthday--super. Use 1 big basket of strawberries. Make sure dough stays cold. It only took 10 minutes in my oven to bake shortcakes perhaps even a bit less.
I found this recipe quite good for a quick dessert. This is not your traditional strawberry shortcake, but I found that refreshing. I am really tired of the overly sweetened strawberries, and sticky store bought cake with Cool Whip that is the usual fare. This is more of a mature, adult strawberry shortcake. The chocolate biscuit is very dense and chocolaty- I recommend serving it split in half with the strawberry juice and cream inside. My biscuit was a bit too dense and dry (but that could have been my fault.) Cutting it could remedy that. I did not use the Grand Marnier, but used some lemon zest instead- and it gave it a good kick, I also added a little extra sugar to the strawberries to please the kids eating with us. But the marinade was FANTASTIC. The sour cream whip was great too. It was not overly sweet, and was the perfect tarty compliment to the sweet berries and deep chocolaty biscuit. This was not the perfect dessert, but it was perfect as it took me no longer than 25 minutes- and everyone raved over it! I will make it again for sure.
Awkward results. Not sure if I might have accidentally overkneaded the dough but it was so sticky and I could barely get it into a ball form without dusting on extra flour. The sourcream/whipping cream was pretty gross. Strawberries tasted good. Shortcake came out like a dense cake or brownie-type. Would not make again.
First, I must say that I only made the chocolate shortcakes. (I just cut up some strawberries, mixed with a touch of sugar and a touch of amaretto for the topping) My shortcakes were pretty good - not out of this world but very edible. They ended up looking like big, cakey cookies rather than biscuits. On the plus side, these were very, very easy to make and used very few ingredients. Next time I want something like this I'll probably look around for a different recipe.
I was rather dissapointed. The cake part was good but got hard fast. The sour cream was unecassary as it didnt go well with sauce. A sweetened whip would go better with it. Big presentation but wouldnt make again.
For a strawberry shortcake tradionalist I approached this recipe with caution. A big hit. I made the biscuits the night before before a July 4th sailing trip. Just cut up the strawberries and added sugarand let me sit about 2hours. Served with hand whipped cream. A big hit with the crew
Well, i might have done something wrong, but my shortcakes were very chalky i thing other then that, it was super. I recommend adding a cool stye to this dish like. i cut it in the middle and then put small slivers of strawberries in the middle of the cake.
Delicious! I found some fabulous fresh strawberries from a local grower. The first day I served this with the maranade & sour cream/fresh cream mixture. The flavors overpowered the wonderful strawberries. Next day I served the left over cakes with plain berries and whipped cream - much better. Maybe the maranade would be good with berries that need a little help.
Excellent use for strawberries. Family loved it. Very chocolatey.
I wanted to make a lower-fat shortcake, so I used lowfat buttermilk (3/4 cup plus 3 tablespoons) for the whipped cream. The dough was a little wet - I think I would use a tablespoon less of the buttermilk next time - but the biscuits were delicious!! A great summer recipe.
What a great recipe. Fairly simple can be made one step at a time. I would highly recommend making the chocolate biscuits. They are so delicious a substitute would unlikely be as good. I also shaved some baking chocolate over the finished dish and garnished with mint leaves. It looks and tastes fantastic.
The "marinade" recipe for the strawberries is really good, especially the orange zest. Did not make the shortcakes, just put the strawberries over angel food cake.
Chocolate Whipped Cream
Chocolate whipped cream with chocolate is way better than the one with cocoa powder. Try this for your chocolate choux or chocolate cakes.
In this video below, I made chocolate whipped cream to decorate the cake. Enjoy!
First, in a mixing bowl add in sugar and whipping cream. And whip until peaks. And melt semi-sweet chocolate and let cool.
Transfer 1/3 of whipped cream to melted chocolate and mix. This is a good way to combine dense mixture such as melted chocolate, condensed milk, and egg yolks with light mixture such as whipped cream, meringue, etc.
Homemade Strawberry Shortcake & Dark Chocolate Whipped Cream Recipe
Homemade is always better in my opinion, which is why I highly recommend making your own strawberry preserves. It’s actually super easy, and frozen strawberries work just as well if they’re not in season!
This strawberry preserves recipe is great because it only requires three ingredients and no pectin is required. I would suggest cutting the batch in half unless you plan to eat a lot of preserves in the next two weeks (I ended up with a lot of extra, and they don’t keep for too long).
Pair this strawberry short cake with a bright, citrusy coffee.
I suggest opting for a bright (or acidic, but in a good way!), citrus-forward coffee to pair with this strawberry short cake recipe to complement the dessert’s fruit flavors.
The BEST bright coffee I’ve ever had can be found at Go Get ‘Em Tiger. They’re located in LA, but they ship all over. So I’d highly recommend one of their light and citric roasts! Currently, they have the Nano Genji, Ethiopia containing those flavor qualities mentioned.
Cocoa Powder – Either natural unsweetened or Dutch-processed cocoa powder are ok to use.
Chocolate – use high quality chocolate bars for the best flavor. Either milk, semisweet or bittersweet chocolate can be used. If you like to use milk chocolate, you can leave out the cocoa powder, which will make the chocolate flavor less intense.
Heavy cream – you can replace the heavy cream with whole milk, just keep in mind that it will change the taste and texture.
Corn Syrup (optional) – If you happen to have corn syrup, you can substitute some of the powdered sugar with it. This will make an extra smooth and shiny frosting. Reduce the amount of powdered sugar to 1 cup, and add 1/2 cup light corn syrup (you can add more of it later if you want the frosting to be sweeter). Add it after adding the cocoa powder and before the melted chocolate. You might need to use a bit less heavy cream (depending on the consistency).
You can add 2 tablespoons of cooled espresso to the frosting along with the heavy cream.
5 Great Hot Chocolate Recipes
Hot chocolaty beverages have been enjoyed since the 16th century, and back then, many believed that they had medicinal benefits. The Spanish brought the drink back from the New World to Europe, but at the time, it was made with spicy chili powders. Back in Spain, they tried adding sugar instead and the rest is history. Nowadays, hot chocolate is enjoyed by people of all ages when they need a sweet wintertime warm-up. You can always buy the instant packets in the grocery store, but there's no substitution for the real thing -- a high-quality melted chocolate, whipped hot milk and of course, the marshmallow or whipped cream topper. Even the most basic hot chocolate is a treat, but here are five recipes that will take your cocoa to the next level.
The Mayans drank their hot chocolate with chili powder instead of sugar. The addition of the red pepper flavor steeped in matches the sweetness of the missing sugar, but provides a better taste complement to the chili powder.
- 4 oz unsweetened chocolate
- 2 1/2 cups milk
- 1/2 cup sugar 3/4 teaspoon cinnamon
- 1/4 teaspoon ground chili pepper
- 1 red bell pepper, seeded and sliced into strips
- Pour milk into a medium saucepan and heat milk until hot, but not boiling.
- Add chopped chocolate and sugar, stirring until it's blended well.
- Add cinnamon, chili powder and red pepper and bring to a simmer.
- Remove red pepper strips and pour into mugs.
What's commonly known as mocha is simply the tasty goodness of the combination of coffee and hot chocolate. If you're in a coffee house, your mocha will likely be made with a bold shot of espresso, but mochas can also be made simply by replacing some of the milk in a traditional hot chocolate recipe with already brewed coffee. This drink is not only a delicious hot beverage, but can also be enjoyed in the summertime over ice.
- 1 1/2 cups milk
- 1/2 cup brewed coffee
- 1/2 oz semi-sweet chocolate
- Whipped cream
- Chop chocolate into small pieces.
- Combine milk, coffee and chocolate in a saucepan over medium heat, and stir consistently until it comes to a foamy boil.
- Take off of the heat and whip with a whisk.
- Pour into mugs and garnish with a spoonful of whipped cream. You can also substitute a handful of marshmallows.
The twist to Mexican hot chocolate is the addition of cinnamon and panocha, which is essentially Mexican brown cane sugar that comes in blocks. If you really want your drink to be authentic, you can even try to locate some semi-sweet Mexican chocolate. Ibarra is a popular brand.
- 2 1/2 cups milk
- 1/2 teaspoon cinnamon
- 1 teaspoon vanilla
- 3 oz semi-sweet chocolate
- 1 teaspoon panocha
- Pour milk into a saucepan on medium heat.
- Combine cinnamon and vanilla and whisk.
- Using a mortar and pestle, grind a block of panocha into a fine powder, and whisk 1 teaspoon into the milk mixture.
- Rinse the mortar and pestle, then place the chocolate in the mortar and use the pestle to pound the chocolate into a powder. Add to milk mixture and whisk.
- Continue stirring until all of the chocolate has melted.
- Pour into your mug of choice and sip away.
2: Hot Chocolate with Ginger
The addition of ginger to your traditional hot chocolate recipe does more than just add a spicy kick. Ginger is not only a great detoxifier, but it also has natural anti-inflammatory properties that help soothe gastrointestinal and digestive issues.
Make the biscuits:
- Line a heavy baking sheet with parchment. Sift the flour, cocoa powder, sugar, baking powder, and salt into a large bowl. Toss with a fork to combine. Cut the butter into the dry ingredients with a pastry cutter or a fork until the largest pieces of butter are the size of peas. Add the grated chocolate and toss to combine. Combine the cream and vanilla in a liquid measure. Make a well in the center of the flour mixture and pour the cream into the well. Mix with a fork until the dough is evenly moistened and just combined it should look shaggy and still feel a little dry. Gently knead by hand five or six times to pick up any dry ingredients remaining in the bottom of the bowl and to create a loose ball.
- Turn the dough out onto a lightly floured work surface and pat it into an 8-inch square, 3/4 to 1 inch thick. Transfer the dough to the parchment-lined baking sheet, cover with plastic wrap, and chill for 20 minutes. Meanwhile, heat the oven to 425°F. Remove the dough from the refrigerator and trim about 1/4 inch from each side to create a neat, sharp edge (a bench knife or a pastry scraper works well, or use a large chef’s knife, being sure to cut straight down). Cut the dough into 9 even squares (about 2-1/2 inches square) and spread them about 2 inches apart on the baking sheet. With a pastry brush or the back of a spoon, brush each biscuit with a thin layer of cream and sprinkle generously with sugar. Bake until the biscuits look a little dry and are mostly firm to the touch (they should spring back slightly when gently pressed), 18 to 20 minutes.
Meanwhile, prepare the berries:
- Toss the berries with 1 tablespoon sugar and taste. If they’re still tart, sprinkle with another 1 to 2 tablespoons sugar. Let sit at room temperature until the sugar dissolves and the berries begin to release their juices, at least 30 minutes but no more than 2 hours.
Whip the cream:
- Pour the cream into a cold mixing bowl and beat with a hand mixer until it begins to thicken. Add the sugar and vanilla extract and, using a whisk, continue to beat by hand until the cream is softly whipped or until the whisk leaves distinct marks in the cream it should be soft and billowy but still hold its shape.
Assemble the shortcakes:
- While the biscuits are still warm, split them in half horizontally with a serrated knife. For each serving, set the bottom half of a biscuit on a plate. Scoop about 1/2 cup of the berries and their juices over the biscuit. Add a generous dollop of whipped cream and cover with the top half of the biscuit. Top with a small dollop of cream, a sprinkling of grated chocolate, and one or two whole, hulled strawberries
Make Ahead Tips
For the biscuits: I prefer to serve the biscuits warm—not hot—from the oven, but you can make them several hours in advance. (You can even bake the biscuits a day ahead, or freeze them for up to three months, although their texture will suffer slightly.) Just before serving, reheat the prepared biscuits in a 200°F oven until warmed through.
For the berries: You can slice the berries hours ahead of time and refrigerate them. Half an hour before assembling the shortcakes, toss the berries with the sugar and let them sit at room temperature.
For the whipped cream: Underwhip your cream and refrigerate it, covered, until ready to serve. Then use a whisk to finish whipping.
I make this cake a LOT! It always comes out beautifully and can be dressed up in lots of ways: just with confectioners sugar, or with whipped cream, or ice cream, or lime or lemon sorbet, with or without fruit! Today I'm making it with almond milk as the liquid - the batter tasted lovely so fingers crossed!
I love this cake—I substitute milk for the water and use a bundt pan.
This is a fabulous recipe. Just make sure your pan is a full 2" deep and don't overbake. Have made this recipe multiple times. Perfect with whipped cream and fresh berries. Also an impressive cake.
Cake turned out awesome. will surely make it again. kids loved it. Thanks for recipie
So excited to make this cake with my grandson who loves chocolate cake. We followed the recipe exactly - and as I write this the batter is spilling over the sides of the pan, burning on the bottom of the oven and smoking up the entire kitchen despite open windows, vent on high, etc. Should have used maybe half the amount of batter in the 9" pan or maybe 2 pans? Hope we will be able to salvage something from this disaster but it's not looking good with 25 minutes baking time left. Very disappointed although we haven't tasted it yet, needless to say!.
I wouldn't change a thing about it. Perfect. Easy. Next time I will add a touch of chili powder. And I WILL make it again!
Made this cake five times and each time is wonderful. Tastes very, very light and could even be eaten for breakfast. Would not change anything in recipe.
Just made it and it turned very light and fluffy even though the batter seemed pretty thick. Used vegan margarine instead of butter. I had too much batter for the pan I was using and made a smaller one (two serving) with the rest and added a teaspoon of fine ground espresso and it tasted great. Have not tasted the other yet but am sure it will taste very good.
This cake was wonderful ! Served it with home made chocolate sause drizzled across the wedge and a dollop of whip cream. Very Decadent and delicious ! Served warm from the oven
This cake looked very delic but when I made it it turned out to be a waste ingredients honestly it was very very bitter and wasn't fluffy at all it was so strong
this was easy to make and so good ! I added cut up fresh strawberries in the batter and about 1/3 cup of semisweet chocolate chips since I had some left over. It was great ! Cake is almost gone, definitely a keeper !
I was looking for a small chocolate cake without frosting that I could make for Three Kings Day and decided to try this one. It was super easy to make and so so delicious. This recipe is a keeper. No frosting necessary, thank god.
I reviewed this recipe earlier and thought it was just OK. However, I just made it again and really thought it was great. The top was beautifully glossy--definitely not everyday!
I made this Cake it was not that fluffy and light. But was heavy and didn't rise till top. 2. In this recipe u have given 1 and 1/2 inch stick of unsalted Butter but I had salted butter which I added.Butter it was also written 3/4 cup in Bracket after 1 And 1/2 inch stick. What it means. Should butter be melted or how to use in recipe.
I have made this cake many times and it's one of my favorites. I always serve the cake with a bit of whipped cream and fresh raspberries with either a dusting of powdered sugar or cocoa powder. It is always a favorite of guests.
This is my new favorite dessert to make! I used a 10 inch round cake pan, and I didn't have any overflow. I ended up baking about 70 minutes, but I have an old oven. I only buttered the sides of the pan, then layed parchment paper on the bottom. Easy peasy, lemon squeezy! I LOVE LOVE LOVE this recipe!
This was a very good chocolate cake, & I thought I would mention that it works fine with Dutch process cocoa (hard to find anything else here). I used brewed coffee for the water, but otherwise followed the recipe & made it by hand. It was rich, very dark & great chocolate flavor. Not too dense or airy. Excellent with whipped cream & red currants.
I thought this was a very good basic chocolate cake. I think next time I would use brewed coffee instead of water, and use a larger pan. I used the pan size specified in the recipe and the cake overflowed over the edges a bit. I checked the cake at 50 minutes and the top was getting burned, so be sure to start checking for doneness early. I served the slices topped with some fresh cherry jam I had made earlier in the week, and some whipped cream. Even with being a little overcooked I didn't find the cake to be dry. But I have tried other recipes that have been dry and adding a tablespoon or two of vegetable oil to the batter makes a huge difference.
This recipe makes the best chocolate cupcakes I've ever eaten. Everyone loves them, not matter what their age. They are outstanding.
Made this for mothers day lunch, and it got rave reviews from the whole family. I thought all that water sounded sort of boring, so I replaced 1/3 cup of water with Kahlua instead. I think the cake ended up darker and richer tasting as a result.
BTW, if making 2 batches and 3 layers, cut baking time to 35-40 minutes
Very fast and easy cake that makes THE MOISTEST and chocolatey-est cake ever! Truly delicious! I mostly make it just as written with powdered sugar on top, but have also made 2 batches and used 3 pans for a triple layer chocolate cake with mocha buttercream - also great!
I thought this was OK. I made it with ingredients that were on hand, so I felt the convenience of the recipe was the best part! I make another simple chocolate cake that is much better--World's Easiest Chocolate Cake, which is on this site.
This recipe is& Amazing the slightly dense but slightly airy cake is perfect with the powdered sugar. If the top is perfectly crusty with a center as I described above (slightly dense but also kind of airy) then it is perfectly cooked and anyone who eats it will immediately love it and want to know the recipe.
I like my cakes to be sweeter, but after a while the subtle taste of the cake grew on me. I like the recipe because I didn't already had all the ingredients in my pantry.
Chocolate Cream Pie
It’s PIE WEEK on Modern Honey! I have been on the quest to discover the ultimate Chocolate Cream Pie. This French Silk Chocolate Pie is made from scratch using the highest-quality ingredients. The pie starts off with a handcrafted chocolate custard made with semi-sweet chocolate, heavy cream, whole milk, egg yolks, cornstarch to thicken, and a touch of butter. The custard is thick enough to hold up yet the texture is creamy, silky, and smooth.
To make a perfect chocolate pie has taken some trial and error. I have made my fair share of chocolate pies in the process! I heard about a rich chocolate pie recipe made with a hefty dose of butter, chocolate, and cream and couldn’t wait to try it. It was definitely rich and the chocolate flavor was on the point but it had too much butter which created a chalky texture when chilled. So, I kept persevering on and discovered that a homemade chocolate custard was the answer.
I am sharing all of the tips and tricks below as to how to make the perfect homemade chocolate pie. This pie is worth every single calorie!
How to make the perfect Chocolate Cream Pie:
It starts with using high-quality chocolate. I reach for Guittard, Ghirardelli, Trader Joe’s, or Callebaut. You can use semi-sweet or dark chocolate or if you like a sweeter chocolate, use milk chocolate.
Chocolate custard is made with sugar, egg yolks, heavy cream, milk, chocolate, cocoa, cornstarch, and a touch of butter to make it silky smooth. Use a whisk to stir custard while it cooks and thickens. Let the cornstarch do its job.
Let it chill. The chocolate custard needs time to set-up and solidify. Cover tightly with plastic wrap or foil and place in refrigerator for at least 4 hours or overnight.
Place the chilled chocolate custard into baked pie shell when ready to serve. This allows the pie crust to remain flaky on the bottom. Cover with homemade whipped cream just before serving. Sprinkle with shaved chocolate (I use Trader Joe’s Pound Plus Bar).