Chocolate Shortcakes with Chocolate Chips! A true shortcake is more biscuit than cake. This chocolate variation takes the classic dessert to another level. These are the perfect chocolatey base for making Chocolate Strawberry Shortcakes, of course, or chocolate raspberry shortcake, or cherry shortcake, or….
To create a chocolate version of my shortcake biscuit, I swapped out a bit of the flour for cocoa powder. I use a dutch processed cocoa powder that is very dark and has a nice bitter edge to it.
I chose not to cover up that bitter edge with extra sugar. I like the contrast between the slightly bitter chocolate flavor of the biscuit with the sweet fruit and rich whipped cream topping.
If you like, you can use up to 2x the amount of sugar in the dough for a sweeter shortcake. Don’t forget to add the sprinkle of sugar on top. The topping not only adds a hit of sweet, but also a lovely crunchy bite.
Oh, and I added mini chocolate chips because…..chocolate chips.
Scroll through the step by step photos to see how to make fabulous Chocolate Shortcake biscuits with chocolate chips:
The shortcakes are best the day they are baked. To work ahead you can freeze the shortcakes as soon as they are cooled. Defrost and rewarm in the oven before serving.
For all the chocoholics out there (you know who you are), may I suggest that you top your Chocolate Shortcakes with Chocolate Whipped Cream?
If you love this recipe as much as I do, I’d really appreciate a 5-star review.
- 2 cups (10 oz, 285 g) all-purpose flour
- 1 1/2 cups (6.75 oz, 189g) cake flour
- 1/2 cup (2 oz, 56g) cocoa powder
- 1 teaspoon table salt
- 2 tablespoons baking powder
- 1/4 cup (2 oz, 56g) granulated sugar (see note)
- 1 cup (6 oz, 168g) mini chocolate chips
- 2 stick unsalted butter (8 oz, 224g), cold, cut into 1/4" slices
- 2 large eggs
- 1 1/2 cups (12 oz, 360ml) buttermilk
- Extra buttermilk and sugar for topping
- Preheat the oven to 375°F. Line a 1/2 sheet pan with parchment paper or a silicone baking mat.
- Whisk together the flours, cocoa, salt, baking powder and sugar. Toss the chocolate chips into the flour and use a whisk to distribute the chips.
- Toss the butter slices into the flour. Use your fingers to work the butter into the flour until the pieces are no larger than a pea.
- Whisk the eggs into the buttermilk. Pour the buttermilk into flour mixture. Toss the mixture with a spoon or spatula until it begins to form a dough. Turn the dough out onto a well floured surface and lightly knead about 5-10 times to bring the dough together. This is a very wet dough so keep your hands well floured and use a light touch while kneading. You don't wan't to knock all the air out of the dough.
- Use your hands to pat dough to 3/4" thick. Cut rounds with a 3" biscuit cutter. Gently knead together the scraps to cut remaining biscuits. Place the rounds on the sheet pan. Brush with buttermilk and sprinkle with granulated sugar. Bake until well puffed and set, 12 to 14 minutes.
You can use up to a 1/2 cup of sugar is you want a sweeter biscuit.
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