Easy Chocolate Shortcake
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5.0
3 reviews
Excellent
Easy Chocolate Shortcake
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Chocolate shortcake is a fun twist on traditional strawberry shortcake cake recipe. Chewy, chocolatey, fudge like and studded with chocolate chips. A chocolate lovers dream for chocolate strawberry shortcake!
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Ingredients
Chocolate Shortcake
- 1 3/4 cups all-purpose flour I used organic, unbleached all purpose flour
- ¼ cup cocoa powder I used Dutch processed
- ¾ cup cane sugar may use white granulated sugar
- 4 teaspoons baking powder no aluminum
- ½ teaspoon salt I used kosher salt
- 1 teaspoon vanilla extract
- ½ cup butter cold
- 1 large egg
- ⅓ cup milk I use whole milk
- ⅔ cup chocolate chips I used semi-sweet
Strawberries
- 16-24 oz strawberries quartered or diced
- 1-3 tablespoons cane sugar may use white sugar
Whipped Cream
- 1 cup heavy cream I use organic heavy whipping cream
- 1-3 tablespoons powdered sugar to taste
- ¼-½ teaspoon vanilla extract
- Or top with a scoop of your favorite chocolate coffee, strawberry or vanilla ice cream
Instructions
- Preheat oven to 450°F (see notes for less gooey cake baking options in notes) Sift flour, sugar, baking powder, cocoa powder and salt in a large mixing bowl. Using a pastry blender, food processor (careful not to over mix) or two knives or even your hands, cut in butter until mixture resembles coarse crumbs.
- In a measuring cup, beat egg and milk and vanilla together.Using a fork, gently stir liquid into flour mixture, just until blended, fold in chocolate chips.
- Spread shortcake batter, pressing with your fingers evenly into prepared baking pan. This is not a pourable cake batter, more like a cookie or scone dough.
- Bake in preheated 450° oven about 15 minutes for 8" pan, 15-18 for 9" pan. Cool in pan for 10 minutes before removing to wire cooling rack to cool completely.
- Once cooled, store the shortcake in airtight container on counter up to 5 days. Or wrap well in plastic wrap and place in ziplock baggie and freeze up to 3 months.
- ASSEMBLE CHOCOLATE STRAWBERRY SHORTCAKE
- Cut fresh strawberries into quarters or smaller chunks, place in bowl, sprinkle with 1-3 tablespoons of sugar (to taste), tossing to coat. This process is called maceration. Cover and allow the strawberries to sit on the counter for 20 minutes.
- If desired, remove ¼ cup of strawberries and mash with fork or masher, returning to the mixture.
- Place slice of shortcake cake on plate or bowl, spoon desired amount of berries over the top of shortcake, top with whipped cream or ice cream, serve immediately!
Equipments used:
Notes
- PAN OPTIONS | Our motto at TFC is “Make It Yours”! So try different pans, an 8×8 or 9×9 square, 7×11, press into a tart pan or maybe 1 ½ x the recipe and make it in a 9×13 inch pan. BERRIES | Try fresh cherries, blueberries, raspberries, blackberries, heck even mango, peaches, nectarines and pineapple would be amazing! ADDING SPICE | Try a teaspoon of cinnamon or Espresso powder.MAKE AHEAD | Make and cool the shortcake completely, then refrigerate (up to 7 days) or freeze (up to 3 months) in air tight container.CONSISTENCY | These directions will yield crispy outside, but chewy, gooey inside chocolate shortcake, see below baking if you want a different result:Cakier inside: Bake at 350-375 degrees F for 20-30 minutes.
- GLUTEN OR DAIRY FREE SHORTCAKE
- *I have not tried either of the two, but think with the nature of the shortcake it should still turn out fine.
- HIGH ALTITUDE | No high altitude adjustments needed for this recipe.
- Substitute all purpose flour with a good cup-for-cup GF Flour.
- Try using coconut oil in place of butter and plant based milk in place of whole milk.
Nutrition Information
Show Details
Serving
1serving
Calories
502kcal
(25%)
Carbohydrates
60g
(20%)
Protein
7g
(14%)
Fat
28g
(43%)
Saturated Fat
17g
(85%)
Polyunsaturated Fat
1g
Monounsaturated Fat
6g
Trans Fat
0.5g
Cholesterol
91mg
(30%)
Sodium
481mg
(20%)
Potassium
214mg
(6%)
Fiber
3g
(12%)
Sugar
35g
(70%)
Vitamin A
882IU
(18%)
Vitamin C
34mg
(38%)
Calcium
191mg
(19%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 8-10 Servings
Amount Per Serving
Calories 502 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 502kcal | 25% |
| Carbohydrates | 60g | 20% |
| Protein | 7g | 14% |
| Fat | 28g | 43% |
| Saturated Fat | 17g | 85% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 6g | 30% |
| Trans Fat | 0.5g | 25% |
| Cholesterol | 91mg | 30% |
| Sodium | 481mg | 20% |
| Potassium | 214mg | 5% |
| Fiber | 3g | 12% |
| Sugar | 35g | 70% |
| Vitamin A | 882IU | 18% |
| Vitamin C | 34mg | 38% |
| Calcium | 191mg | 19% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
3 reviews
Excellent
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