by Beautiful, Memorable Food
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Beautiful, Memorable Food's Notes:
Expand2 cups all purpose flour Ask a question about this ingredient
2/3 cups Dutch-process cocoa Ask a question about this ingredient
1 1/4 teaspoon baking soda Ask a question about this ingredient
1 1/2 teaspoon kosher salt Ask a question about this ingredient
1 cup well-shaken buttermilk Ask a question about this ingredient
1 teaspoon vanilla extract Ask a question about this ingredient
1 stick unsalted butter Ask a question about this ingredient
12 ounces whipping cream Ask a question about this ingredient
1 teaspoon vanilla extract Ask a question about this ingredient
4 teaspoons confectioner's sugar Ask a question about this ingredient
1 teaspoon lemon zest (from one lemon) Ask a question about this ingredient
6 ounces fresh red raspberries (about 30) Ask a question about this ingredient
First, prepare the cakes. Preheat oven to 350.
Ask a question about this stepWhisk together flour, cocoa, baking soda, and salt.
Ask a question about this stepIn another bowl, cream together butter and sugar. When light and fluffy, add in egg.
Ask a question about this stepMix in 1/2 of the flour mixture into the butter mixture.
Ask a question about this stepAdd vanilla and buttermilk.
Ask a question about this stepCombine in the rest of the flour mixture with the batter.
Ask a question about this stepMeasure 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.
Ask a question about this stepWhile 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.
Ask a question about this stepAssemble 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.
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Island Creek Oysters is one of the largest purveyors of oysters and clams in the U.S.
