Berry Chocolate Shortcake

Ingredients

 * 1 1/4 cups has-ingredient::all-purpose flour
 * 1 1/2 cups has-ingredient::sugar
 * 1/3 cup has-ingredient::unsweetened cocoa powder
 * 1/2 tsp. has-ingredient::baking soda
 * 1/4 tsp. has-ingredient::salt
 * 2/3 cup has-ingredient::buttermilk
 * 1/4 cup has-ingredient::vegetable oil
 * 1/4 cup has-ingredient::butter, melted and cooled
 * 1 large has-ingredient::egg, beaten
 * 1 tsp. has-ingredient::vanilla extract
 * 4 cups hulled and sliced has-ingredient::strawberries
 * 2 cups has-ingredient::blackberries
 * 2 cups has-ingredient::blueberries
 * 2 cups frozen sweetened has-ingredient::raspberries

Directions

 * 1) Preheat oven to 375F. Grease 8 to 10 muffin cups, or line with paper liners.
 * 2) Whisk together flour, 3/4 cup Sugar, cocoa powder, baking soda and salt.
 * 3) In separate bowl, whisk together buttermilk, oil, melted butter, egg and vanilla.
 * 4) Make well in center of dry ingredients, add buttermilk mixture and stir just to combine. Overmixing makes cake tough.
 * 5) Spoon batter into prepared muffin cups, filling each about two-thirds full.
 * 6) Sprinkle tops with 1/4 cup Sugar.
 * 7) Bake 20 to 25 minutes, or until toothpick inserted into center comes out clean.
 * 8) Remove from oven, and cool.
 * 9) Leave cakes in muffin tin, and, when cool, wrap in plastic bag for transporting to picnic.
 * 10) Mix cleaned Berries gently.
 * 11) Put thawed raspberries in blender or food processor, and process until smooth.
 * 12) Add remaining 1/2 cup Sugar, and process until dissolved.
 * 13) Strain to remove seeds, if desired.
 * 14) Pour over Berries. Mix and chill.
 * 15) To serve, break each cake in half horizontally, and place bottom in bowl.
 * 16) Spoon about 1 cup of Berries over bottom of cake, and cover with cake top.