Baileys and Chocolate Raspberry Dessert

Chocolate-cake-with-Baileys-and-Raspberries

Whipped cream is so delish on its own.

And when it’s served with cake it’s even better.

When I went to birthday parties as a kid the first thing I’d do is check out the cake to see if it was frosted with whipped cream or if it had a whipped cream center with bananas or other fruit it in.

If not, I was so bummed because my personal fave was and still is cake with whipped cream.

Here’s a recipe that came about partly because I just loved these large shot glasses that I found in the store.

They reminded me of a restaurant where the desserts were served in these large shot glasses.  All of the dessert options were served at your table on a pretty platter and you just picked the flavors you wanted.  Each option was a different flavor of a deconstructed pie or cake which was so beautiful in each shot glass.

The portions were small which was good so you can have more than one and not feel too full.

This recipe also came about because I had a box of cake mix in my pantry.

Whenever I get a coupon for cake mix I’ll check to see if there’s a good sale going on.  And if so, the box of cake mix is often practically free so I’ll get it for my pantry back stock.

Btw, the one thing to watch out for if you ever buy boxed cake mix, (especially if it’s on sale) is the pull date.  The reason they may be on sale is because the pull date is expiring soon so if you plan to keep it in the cupboard for a while it’s a good idea to find a longer date.

Did I mention that in this recipe, not only is the cake flavored with Baileys but the whipped cream is too.  Ultra delish.

Let’s check out the ingredients.

Baileys-Chocolate-Raspberry-Dessert

Chocolate cake mix, canola oil, water, eggs, (or your favorite chocolate cake recipe), fresh whole raspberries, heavy whipping cream, powdered sugar, and Baileys Irish Cream.

Here’s how to make it.

For the Cake:

Preheat the oven to 350 degrees F. for a shiny metal pan or 325 degrees F. for a glass baking dish.

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In a medium size bowl, add the cake mix,

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water,

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canola oil…

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….and…

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….eggs.

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Then,

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whisk all of the ingredients together.

Next,  grease the baking pan on the bottom and all sides.

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Add half of the cake batter in a baking pan.

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Since this recipe only uses half of the cake batter…..

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….an option may be to make mini cupcakes with the rest of the batter or even a cake frosted with whipped cream!  YUM.

Bake in the preheated oven until done (for about 30 to 34 minutes).  Let cool.

For the Whipped Cream:

If you have time, chill the mixing bowl.

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In the mixing bowl, add the heavy whipping cream, powdered sugar,

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and the Baileys.

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Whip until soft peaks form.  Set aside in the fridge for just a moment.

For the Dessert:

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Break the cake into small pieces.

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Add the pieces of chocolate cake to each small dessert dish or shot glass.  Push the cake down just a bit to make more room for the whipped cream.

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Pour the Baileys on the cake.

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Next, add a layer of whipped cream.

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Then, top with 3 raspberries (per serving dish), add some more whipped cream…

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and top each serving with one more raspberry.

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Serve immediately or can be put in the fridge for a short duration before serving.

Enjoy!

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Here are some more delish recipes with whipped cream:

Chocolate, blueberry cupcake sandwich
Chocolate and honey mascarpone fluff
Strawberries and whipped cream with a crunch

Print

Baileys and Chocolate Raspberry Dessert

Ingredients:

For the Cake:

1 boxed dark chocolate cake mix
1-1/4 cup water*
½ cup canola oil*
3 eggs*

*Amount may vary depending on the brand of cake mix used.

About ½ of the cake batter is used for this recipe. An option may be to make cupcakes with the remaining batter.

For the Whipped Cream:

4 cups chilled heavy whipping cream
½ cup powdered sugar
1 tablespoon plus 1 teaspoon Baileys Irish Cream

For the Dessert:

5 cups of broken up pieces of cake (1/4 cup per small dessert dish or large shot glass) (in total about ½ of the yield from the boxed cake mix)
80 whole raspberries (4 whole raspberries per dessert dish or large shot glass)
1-1/4 cup Baileys Irish Cream (3 teaspoons per dessert dish or large shot glass)

Directions:

For the Cake:

Preheat the oven to 350 degrees F. for a shiny metal pan or 325 degrees F. for a glass baking dish. In a medium size bowl, add the cake mix, water, canola oil and eggs. Whisk all ingredients together. Grease the baking pan on the bottom and all sides. Add half of the cake batter to a baking pan. Bake in the preheated oven until done (for about 30 to 34 minutes). Let cool.

For the Whipped Cream:

If you have time, chill the mixing bowl. In the mixing bowl, add the heavy whipping cream, powdered sugar, and the Baileys. Whip until soft peaks form. Set aside in the fridge for just a moment.

For the Dessert:

Break up the chocolate cake into pieces. Add the pieces of chocolate cake to each small dessert dish or shot glass. Push down the cake in the dessert dish to make more room for the whipped cream. Pour the Baileys on the cake. Next, add a layer of whipped cream. Then, top with 3 raspberries (per serving dish). Add some more whipped cream and top each serving with one more raspberry. Serve immediately or can be put in the fridge for a short duration before serving.

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