You may also like
Categories:
chocolate cakes flour Dutch baking soda kosher salt well-shaken buttermilk vanilla butter brown sugar egg whipping cream vanilla sugar lemon zest red raspberries
Viewed: 1 - Published at: 6 years agoIngredients
- For the chocolate cakes:
- 2 cups all-purpose flour
- 2/3 cup Dutch-process cocoa
- 1 1/4 teaspoons baking soda
- 1 1/2 teaspoons kosher salt
- 1 cup well-shaken buttermilk
- 1 teaspoon vanilla extract
- 8 tablespoons (1 stick) unsalted butter
- 1 cup dark brown sugar
- 1 large egg
- For the filling:
- 12 ounces whipping cream
- 1 teaspoon vanilla extract
- 4 teaspoons confectioner's sugar
- 1 teaspoon lemon zest (from one lemon)
- 6 ounces fresh red raspberries (about 30)
Method
- First, prepare the cakes. Preheat oven to 350° F.
- Whisk together flour, cocoa, baking soda, and salt.
- In another bowl, cream together butter and sugar. When light and fluffy, add in egg.
- Mix in 1/2 of the flour mixture into the butter mixture.
- Add vanilla and buttermilk.
- Combine in the rest of the flour mixture with the batter.
- Measure out 1/4 cupfuls of batter onto two baking sheets, leaving about 2 inches around each cake. Bake for about 12 minutes, switching pan position after 6 minutes. Cakes are done when they spring back to touch. Be careful not to overbake or they'll dry out. Cool completely on baking sheets before assembling into whoopie pies.
- While cakes are baking, prepare the filling. First, whip cream into soft peaks, then gently stir in sugar, lemon zest, and vanilla. Refrigerate until ready to assemble whoopie pies.
- Assemble whoopie pies just before serving. Mound about 2 tablespoons of prepared cream filling onto the bottom half of a cake. Then place about 5 raspberries onto cream, and top with another cake, bottom down. There will be extra cream-- feel free to serve with another dollop on the side, if eating on a plate.
