Chocolate Mixed Berry Shortcake
Prep Time: 20 minutes
Cook Time: 30 minutes
Yield: 8 -10 servings
Chocolate Cake:
3 ½ cups all purpose flour
½ cup unsweetened cocoa
2 teaspoon baking powder
½ teaspoon salt
1 ¼ cups vegetable oil
1 ¼ cups buttermilk
2 cups granulated sugar
5 large egg yolks
2 teaspoons vanilla extract
1 ¼ cups boiling water
Whipped Cream Filling:
2 cups heavy cream
¼ cup confectioners’ sugar
½ teaspoon vanilla extract
Raspberry Sauce:
3 cups frozen raspberries
¼ cup granulated sugar
2 tablespoons cornstarch
2 tablespoons lemon juice
Berries and Garnish
3 pints mixed berries, stems removed
Unsweetened cocoa
Confectioners’ sugar
Chocolate sauce
Directions:
Preheat the oven to 350 degrees. Line a half sheet (12 x 18-inch) pan with parchment paper; spray with vegetable oil and coat with flour. Refrigerate.
Sift together the flour, cocoa, baking powder and salt. Set aside. Combine the oil and buttermilk, using an electric mixer, and beat well. Add the sugar and continue mixing. Slowly add the egg yolks, then the vanilla. Stir in the dry ingredients, mixing until just combined. Add the boiling water and pour into the prepared baking pan.
Bake in the center of the preheated oven for 20 minutes or until springy to the touch. Remove from the oven. Cool for 5 minutes. Invert and remove the paper. Cut into circles or ovals with a 3-inch biscuit cutter. Cut two rounds per person.
Whip the cream, sugar and vanilla in a chilled mixing bowl on medium speed until it forms soft peaks. Set aside and refrigerate until ready to use.
Place the raspberries and their juice in a small heavy saucepan. Sprinkle with the sugar and cornstarch. Stir to combine. Bring to a boil, uncovered. Boil gently, stirring until thickened and clear. Stir in lemon juice to taste. Remove from the heat and pass through a food mill fitted with a fine sieve. Set aside until ready to serve.
When ready to serve, place the mixed berries in a mixing bowl. Add 1 ½ cups of the raspberry sauce and gently toss with your hands until lightly coated.
Place a chocolate cake round in the center of a plate. Top with the whipped cream, then the berries. Repeat the layer again with the cake, cream, and berries, allowing the juice to run on the plate. The plate may be sprinkled with cocoa or confectioners’ sugar or drizzled with a chocolate sauce.
Any inquiries about this recipe or the book it came from should be direceted to:
Coronado Club Publications
910 Travis 5th Floor
Houston, Texas 77002
Attn: Mary Eaton
713.659.2426
www.coronadoclub.com
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