Dark Chocolate Raspberry Shortcake with Caramel Whip Cream (Optional Gluten Free)
For the Shortcake (I combined two recipes I found online to create the GF option):
2/3 C. Milk
4 Oz. Dark Chocolate Chips
1 Tsp. Vanilla
2 C. Flour (If gluten free, use 2 C. GF flour & 1 tsp. Xanthan Gum)
1/3 C. Cocoa Powder
1 Tbsp. Baking Powder
1 Tsp. Baking Soda
1/2 Tsp. Salt
1/4 C. Butter, Cold and Chopped
Mint Leaves for Garnish
Preheat oven to 375 degrees. Grease an 8" round cake pan. Place milk and chocolate in a microwave safe bowl. Melt on high, 30 seconds at a time, mixing in between until completely melted and mixed thoroughly. Stir in vanilla. Set aside to cool.
Combine flour (xanthan gum if GF), cocoa powder, baking powder, baking soda and salt. Add butter and mix until just combined. Pour chocolate mixture into the bowl with the flour mixture and stir enough to just combine.Pour into baking pan and place in oven for 15-20 minutes. Let cool. Use round cookie cutters to cut out even pieces.
For the Raspberries:
2 C. Raspberries
2 Tbsp. Sugar
Place raspberries in bowl and coat with sugar. Mix well. Place in refrigerator for at least 30 minutes to let the juices develop.
For the Caramel Whip Cream:
1 C. Heavy Cream
3 Tbsp. Caramel Sauce
Using a hand mixer, beat heavy cream until it begins to thicken. Slowly add caramel sauce and continue to beat until cream looses its shine and has become a thick consistency.
To plate, place a piece of shortcake on a plate, then spoon raspberries and whip cream on top. Repeat. Garnish with mint leaf.
2/3 C. Milk
4 Oz. Dark Chocolate Chips
1 Tsp. Vanilla
2 C. Flour (If gluten free, use 2 C. GF flour & 1 tsp. Xanthan Gum)
1/3 C. Cocoa Powder
1 Tbsp. Baking Powder
1 Tsp. Baking Soda
1/2 Tsp. Salt
1/4 C. Butter, Cold and Chopped
Mint Leaves for Garnish
Preheat oven to 375 degrees. Grease an 8" round cake pan. Place milk and chocolate in a microwave safe bowl. Melt on high, 30 seconds at a time, mixing in between until completely melted and mixed thoroughly. Stir in vanilla. Set aside to cool.
Combine flour (xanthan gum if GF), cocoa powder, baking powder, baking soda and salt. Add butter and mix until just combined. Pour chocolate mixture into the bowl with the flour mixture and stir enough to just combine.Pour into baking pan and place in oven for 15-20 minutes. Let cool. Use round cookie cutters to cut out even pieces.
For the Raspberries:
2 C. Raspberries
2 Tbsp. Sugar
Place raspberries in bowl and coat with sugar. Mix well. Place in refrigerator for at least 30 minutes to let the juices develop.
For the Caramel Whip Cream:
1 C. Heavy Cream
3 Tbsp. Caramel Sauce
Using a hand mixer, beat heavy cream until it begins to thicken. Slowly add caramel sauce and continue to beat until cream looses its shine and has become a thick consistency.
To plate, place a piece of shortcake on a plate, then spoon raspberries and whip cream on top. Repeat. Garnish with mint leaf.
