6 ratings

Cocoa Shortcakes with Semisweet Chocolate Whipped Cream Recipe


Cocoa Shortcakes

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.