Coupon Clipping Cook

Baileys and Chocolate Cake Raspberry Dessert

Small size desserts with big size flavors.

Whipped cream is so good on its own and when it’s made with Baileys Irish Cream it’s even better.

And when it’s served with chocolate cake with drizzles of Baileys along with fresh raspberries, better yet.

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 in it.

If not, I was so bummed because my personal fave was and still is cake with whipped cream either as frosting or in the middle.

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

They remind me of a restaurant where the desserts are served in large shot glasses.  All of the dessert options (all in large shot glasses) are brought  to the table on a pretty platter and you just pick the flavors you want.  Each option is a different flavor of a deconstructed pie or cake which looks so beautiful in each glass.

The portions are small like in these desserts which is good so you can have more than one and not feel too full.

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

printable recipe with the measurements and instructions is located at the bottom of this post.

Here’s how to make it.

For the Cake:

Preheat the oven to 350 degrees F (or according to directions on the box of cake mix).

1-cake-mix-in-bowl

In a medium size bowl, add the cake mix,

2-add-water-to-cake-mix

water,

3-add-canola-oil-to-cake-mix

canola oil…

4-add-eggs-to-cake-mix

…and…

5-add-eggs-to-cake-mix

6-add-eggs-to-cake-batter

…eggs.

7-mix-cake-batter

Then,

8-stir-cake-batter

9-stir-cake-batter

whisk all of the ingredients together.

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

10-cake-batter-in-pan

Add half of the cake batter in a baking pan (I used a shallow pan that’s called a “Brownie Pan”).

11-cake-batter-in-pan

Since this recipe only uses half of the cake batter…

12-cake-batter-in-pan

…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 a mixing bowl first before making the whipped cream.

16-add-powdered-sugar

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

17-add-Baileys-to-whip-cream

and Baileys Irish Cream.

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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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After the cake has cooled, break it 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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Drizzle Baileys on the cake.

19-add-whipped-cream-to-cake

Next, add a layer of whipped cream.

20-add-raspberries-to-dessert

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

21-raspberries-for-dessert

and top each serving with one more raspberry.

Serve immediately or put in the refrigerator for a short duration before serving.

Then enjoy.

Thank you so much for stopping by CCC!

More Dessert Recipes You May Like:

Biscoff Cookie Butter Blondies

Chocolate Mascarpone Cream Pie Dessert

Strawberries and Whipped Cream with a Crunch

Chewy Oatmeal and Raisin Cookies

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Print Recipe

Baileys and Chocolate Raspberry Dessert

Small size desserts with big size flavors.

Course Dessert
Cuisine American
Keyword Baileys Irish Cream, Chocolate Dessert, Raspberry Dessert
Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings 15 (Yields 15 to 20 desserts; amount may vary depending on the size of the serving glasses used)

Ingredients

For the Cake:

  • 1 box of dark chocolate cake mix
  • 1-1/4 cup water*
  • 1/2 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 is to make cupcakes with the remaining batter.

      For the Whipped Cream:

      • 4 cups chilled heavy whipping cream
      • 1/2 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)

      Instructions

      For the Cake:

      1. Preheat the oven to 350 degrees F. (or according to the directions on the cake mix box).  

      2. In a medium size bowl, add the cake mix, water, canola oil and eggs. Whisk all ingredients together. 
      3. Grease a baking pan with butter on the bottom and all sides.  A shallow baking pan such as a Brownie Pan works nicely.   Add half of the cake batter to a baking pan (cupcakes or a small cake can be made with the remaining batter).

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

      For the Whipped Cream:

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

      For the Dessert:

      1. After the cake has cooled, break it up into pieces.

      2. To small dessert dishes or shot glasses, add a layer of the pieces of chocolate cake (1/4 cup of cake pieces per dessert; amount may vary depending on the size of dessert dishes).  Push down the cake in the dessert dish to make more room for the whipped cream. 

      3. Drizzle Baileys Irish Cream (3 teaspoons per dessert; amount may vary depending on the size of the dessert dish) on the cake. 

      4. Next, add a layer of whipped cream.  Top with 3 raspberries (per serving dish).

      5. Add some more whipped cream and top each serving with one more raspberry. 

      6. Serve immediately or put in the refrigerator for a short duration before serving.

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