Double Chocolate Shortcake

DOUBLE CHOCOLATE SHORTCAKE

1 3/4 c. flour (I use GF oat flour)
1/2 c. sugar
1/4 c. + 2 Tbsp. cocoa powder
2 tsp. baking powder
1/2 tsp. baking soda
Dash salt
1 stick (4 oz) butter, cubed
1 egg
3/4 c. milk (I use 1/2 c. cream + 1/4 c. water)
1/2 c. chocolate chips

Preheat oven to 450. Grease a 9-inch round cake pan.

Food processor version (easier): Pulse flour, sugar, cocoa powder, baking powder, baking soda, and salt a few times until combined. Add butter to bowl. Pulse a few times until butter starts to mix in. Add egg and milk. Pulse a few more times until it just forms dough. Add chocolate chips and pulse a few times until mixed evenly.

Regular version: Combine flour, sugar, cocoa powder, baking powder, baking soda, and salt. Cut in butter until mixture resembles coarse crumbs. Stir in egg and milk just until moistened. Stir in chocolate chips.

Spread into prepared pan. Bake 15-20 minutes until toothpick inserted in the middle comes out almost clean (a few crumbs is okay).

Serve warm with freshly whipped cream and sliced or chopped fruit.

By weight:
210 gr GF oat flour
100 gr sugar
30 gr cocoa powder