• Preheat oven to 450°F and line a baking sheet with parchment paper.
• In a large bowl, combine the flour, cocoa, baking soda, baking powder, salt, and sugar.
• Cut in butter and chocolate chips until crumbly.
• Add heavy whipping cream and stir until just moistened.
• Divide dough into 8 patties, about ¾-inches thick. (They will be similar in size and shape to a hockey puck.)
• Place the dough patties onto the lined baking sheet.
• Brush with egg white; sprinkle with coarse sugar and the reserved chocolate chips.
• Bake for 11-13 minutes, or until a toothpick inserted near the center comes out with just a few crumbs. Allow to cool on a cooling rack.

Assembly

• Cut the cooled chocolate shortcakes in half.
• Place bottom half of shortcake on a plate and cover in strawberries, blueberries, whipped cream, and chocolate sauce.
• Set top layer of shortcake on top. Cover in whipped cream, fruit, and chocolate sauce.
• Serve immediately.