Chocolate Shortcake Recipe with Raspberries, Ice Cream & Fudge Sauce Recipe

Ingredients

• Other shortcake recipes:
• Cookin’ Canuck’s Strawberry Shortcakes
• 101 Cookboks’ Champagne Summer Shortcake
• Pete Bakes’ Strawberry Rhubarb Shortcake
• Spinach Tiger’s 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 Hershey’s)
• 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