Chocolate Stout & Blackberry Shortcakes
You and I, we have a very odd relationship.
I tell you stories, like that time I almost died in Morocco, or about that time I was asked to do porn. I give you recipes that I hope you like, and answer your question about beer and how to get chicken skin super crispy. And you tweet me pictures of the dishes of mine that you make, and email me about how your soon-to-be in-laws now love you because you made them Honey Mustard Stout Chicken, or that you finally know what you were always doing wrong to screw up baked Mac N Cheese, and now you make the creamiest Mac in town.
And I love all of that. The tweets especially, those make my day. But you have to admit, this is odd. And I hope that someday we meet, I’ll buy you a beer, and then you buy me one. And after a few, I’ll tell you all to stories I won’t post.
Someday. Beers and inappropriate stories all around.
- 1 ½ cups of flour
- ½ cup cocoa powder
- ½ tsp salt
- ½ tsp baking powder
- ½ tsp baking soda
- ½ cup sugar
- ½ cup (8 tbs) butter, cut into small cubes
- ¼ cup whole milk
- ½ cup stout beer, plus 1 tbs, divided (optional)
- 1 cup heavy cream
- ¼ cup powdered sugar
- 1 teaspoon vanilla extract
- 1 pint blackberries
- Preheat oven to 350 degrees.
- In a food processor, add the flour, cocoa powder, salt, baking powder, baking soda and sugar; pulse to combine.
- Add the butter; process until well combined.
- Add milk and 1/2 cup of stout, process until combined.
- Drop 6 mounds of dough onto a baking (or lightly oil your hands and form into balls) that has been covered with parchment paper or a silicone baking mat.
- Bake at 350 F for 16 to 18 minutes or until the top is dry and slightly springy when touched. Remove from oven, allow to cool.
- In the bowl of a stand mixer add the cream, powdered sugar, vanilla extract and tablespoon of stout (if using); beat until soft peaks form, about 4 minutes.
- Split the shortcakes, fill with whipped cream and blackberries.