Ingredients with Measurements:
- 2 cups all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1/2 cup granulated sugar
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, chilled and cut into small pieces
- 1 cup buttermilk
- 1 teaspoon vanilla extract
- 1/2 cup semisweet chocolate chips
Special Equipment Needed:
- Mixing bowl
- Pastry cutter or fork
- Baking sheet
- Parchment paper
- Rolling pin
- Biscuit cutter or cookie cutter
- Wire rack
Step-by-Step Instructions:
1. Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.
2. In a mixing bowl, whisk together the flour, cocoa powder, sugar, baking powder, baking soda, and salt.
3. Using a pastry cutter or fork, cut in the chilled butter until the mixture resembles coarse crumbs.
4. Add the buttermilk and vanilla extract, and stir until just combined.
5. Fold in the chocolate chips.
6. Turn the dough out onto a floured surface and knead gently until it comes together.
7. Roll the dough out to 1/2 inch thickness.
8. Using a biscuit cutter or cookie cutter, cut out rounds of dough and place them on the prepared baking sheet.
9. Bake for 12-15 minutes, or until the shortcakes are firm to the touch.
10. Transfer the shortcakes to a wire rack to cool.
- Time:
Preparation time: 20 minutes
- Cooking time: 12-15 minutes
Temperature:
- Oven temperature: 400°F (200°C)
Serving size:
- Makes 8-10 shortcakes
Nutritional information:
- Calories per serving: 290
- Total fat: 14g
- Saturated fat: 8g
- Cholesterol: 35mg
- Sodium: 310mg
- Total carbohydrates: 38g
- Dietary fiber: 2g
- Sugars: 14g
- Protein: 5g
Substitutions for ingredients:
- You can use regular milk instead of buttermilk.
- You can use dark chocolate chips instead of semisweet.
Variations:
- Add chopped nuts or dried fruit to the dough.
- Top the shortcakes with whipped cream or ice cream.
- Drizzle melted chocolate over the top.
Tips and Tricks:
- Make sure the butter is chilled and cut into small pieces for the best texture.
- Don't overwork the dough or the shortcakes will be tough.
- Use a sharp biscuit cutter or cookie cutter to cut out the rounds.
Storage Instructions:
- Store the shortcakes in an airtight container at room temperature for up to 2 days.
Reheating Instructions:
- To reheat the shortcakes, place them in a 350°F (180°C) oven for 5-10 minutes, or until warmed through.
Presentation Ideas:
- Serve the shortcakes on a platter with a dusting of powdered sugar.
Garnishes:
- Top the shortcakes with fresh berries or sliced fruit.
Pairings:
- Serve the shortcakes with a glass of cold milk or a cup of coffee.
Suggested Side Dishes:
- Serve the shortcakes with a side of fresh fruit or a salad.
Troubleshooting Advice:
- If the dough is too dry, add a little more buttermilk.
- If the shortcakes are too crumbly, you may have overworked the dough.
Food Safety Advice:
- Make sure to wash your hands and all surfaces before preparing the recipe.
- Store the shortcakes in an airtight container to prevent contamination.
Food History:
- Shortcake is a traditional dessert that dates back to the 16th century in England.
Flavor Profiles:
- The chocolate shortcake has a rich, chocolatey flavor with a slightly sweet and buttery taste.
Serving Suggestions:
- Serve the shortcakes warm or at room temperature with your favorite toppings.
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Taste: Rich, Sweet, Chocolatey, Creamy, Buttery