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Ingredients
- Other shortcake recipes:
- Cookinâ Canuckâs Strawberry Shortcakes
- 101 Cookboksâ Champagne Summer Shortcake
- Pete Bakesâ Strawberry Rhubarb Shortcake
- Spinach Tigerâs Ciambella and Double Berry Shortcake
- Chocolate Shortcakes with Raspberries, Ice Cream & Fudge Sauce
- Adapted from Bon Appétit Magazine
- Shortcake:
- 2/3 cup whipping cream
- 1/4 cup chocolate syrup (such as Hersheyâs)
- 1 tsp vanilla extract
- 1/2 tsp instant espresso powder dissolved in 1 tbsp hot water
- 1 1/2 cups all-purpose flour
- 1/2 cup plus 3 tsp granulated sugar
- 1/3 cup unsweetened cocoa powder
- 1 tbsp baking powder
- 1/2 tsp salt
- 1/4 cup (1/2 stick) chilled unsalted butter, cut into 1/2-inch pieces
- 2 tbsp (1/4 stick) unsalted butter, melted
- Fudge Sauce:
- 2/3 cup whipping cream
- 2 tbsp light corn syrup
- 12 oz. bittersweet chocolate, chopped
- 1/4 cup crème de cassis (black currant liqueur)
- Vanilla ice cream
- 2 cups fresh raspberries
- The shortcakes:
View Full Recipe at Cookin' Canuck
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