Chocolate Raspberry Shortcakes

By Nigella Lawson

Published August 31, 2004

  • Andrew Scrivani for The New York Times
Media 1 of 1
Total Time
40 minutes
Rating
3(104)
Comments
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Here, strawberry shortcake is transformed into a chocolate raspberry shortcake, dark and delicious but somehow more grown-up than the traditional dish. Cocoa gives depth, but it can also make cake taste slightly bitter, so honey is added to the dough to counter this. Raspberries offset the chocolate cakes much better than strawberries would, though it would not be a crime to use them. If you have a supply of gorgeous dark, sour-sweet blackberries on hand, they would definitely be a suitable fruity alternative to the raspberries.

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Ingredients

Yield:12 shortcakes, and filling for 6

FOR THE SHORTCAKES

  • Vegetable oil or nonstick spray, for pan

  • 1 ⅔ cups flour

  • ⅓ cup cocoa

  • 2 teaspoons baking powder

  • ½ teaspoon baking soda

  • 2 tablespoons sugar

  • 8 tablespoons (1 stick) diced chilled butter

  • 1 large egg

  • 1 cup sour cream

  • 2 teaspoons vanilla extract

  • 3 tablespoons honey

FOR THE FILLING

  • ½ cup heavy cream

  • 1 tablespoon confectioners' sugar

  • 1 cup raspberries

Ingredient Substitution Guide
Nutritional analysis per serving

24 grams carbs; 58 milligrams cholesterol; 258 calories; 5 grams monosaturated fat; 1 gram polyunsaturated fat; 9 grams saturated fat; 17 grams fat; 2 grams fiber; 130 milligrams sodium; 4 grams protein; 9 grams sugar

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    To prepare shortcakes, heat oven to 400 degrees. Oil bottom of each cup in a 12-cup muffin pan. In a mixing bowl, combine flour, cocoa, baking powder, baking soda and sugar. Using a pastry blender or an electric mixer, or working by hand, cut in the butter until mixture resembles damp sand. In a separate bowl, whisk together egg, sour cream, vanilla and honey. Add to flour mixture, and stir until thoroughly blended.

  2. Step 2

    Put a scant ¼ cup dough into each muffin cup. (Do not use muffin papers.) Bake until risen and firm on top, 15 to 20 minutes. Remove from heat, and allow to cool. Then remove from pan, and cool completely. Place 6 shortcakes in an airtight freezer bag, and freeze for another use.

  3. Step 3

    To prepare filling for 6 shortcakes, whip heavy cream with 2 teaspoons confectioners' sugar until thick but still soft. Add ½ cup raspberries to cream, mashing them roughly with a fork.

  4. Step 4

    Split each shortcake in half horizontally, and place a dollop of raspberry cream onto bottom half. Add a portion of whole raspberries, and put the top back on at an angle. Sprinkle a dusting of the remaining 1 teaspoon confectioners' sugar over shortcakes, and serve.

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Ratings

3 out of 5
104 user ratings
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Comments

Geoff Last

Not enough surge, increased to a 1/2 cup, added 1/2 t salt plus 1/2 cup buttemilk

Leah

I used unsweetened cocoa powder and I think that’s why it was not sweet, barely any chocolate taste. I just assumed it was unsweetened cocoa in the recipe ☺️

The master of cooking

You don't have to use dark chocolate. You can use any kind, depending on the color and taste you want.

Courtney

I added some chocolate chips, a pinch of salt, 1t espresso powder and a 1 T extra sugar. Still not enough chocolate taste and they came out like regular chocolate muffins. Not bad but not great.

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