My bf’s mother made cassis jam. Yippie! This sweet and refreshingly sour treat is just the right thing to nash on during summer.

I was inspired by its taste and the fresh red fruit, I found in a nearby supermarket. The last week of school, my class had a big breakfast together and I wanted to bring something handy. So I thought of whoopie pies.

Pretty chocolate dough, filled with a light cassis buttercream, drizzled with white chocolate, topped with a red berry.

Voilà! They were done easily and quickly, a lot faster than I had expected.

Chocolate Cassis Whoopie Pies

(makes about 25 whoopie pies)

chocolate cakes:

175 g (1 1/2 cups) all-purpose flour
50 g (3/8 cup) dark cocoa powder
1 1/2 tsp baking powder
1/4 tsp salt
125 g (1/2 cup – 4 oz) unsalted butter, room temperature
175 g (7/8 cup – 6 oz) white sugar
2 tsp vanilla extract or seeds from 1 vanilla bean
3 large eggs, room temperature
80 ml (1/3 cup) whipping cream, room temperature

frosting:

75 g (1/3 cup) butter
150 g (5 oz.) cream cheese
6 tbsp cassis jam – or to taste

Preheat the oven to 175° C (350° F). Line two sheets with parchment paper.

Whisk together the flour, cocoa powder, baking powder and salt in a medium-sized bowl. Set aside until needed.

In another bowl, cream together the butter and sugar, until fluffy and white. Add vanilla. Add one egg at a time and whisk in between until fully incorporated. Now add the dry ingredients while you continue to mix. Stir in the whipping cream. Do not overbeat.

Fill the dough into a piping bag and pipe circles of about 3 cm diameter onto the parchment paper, then bake for about 10 minutes until the dough has set. Remove from the paper and let cool.

Prepare the cream by melting the butter in the microwave for about 30 seconds. Cream with cream cheese and jam.

Find 2 equal pies and put the cream on top of one with a spoon or using a piping bag. Place the second pie half on top and squeese slightly.

Decorate with melted chocolate and fresh cassis. Enjoy cooled.