Irish Cream, Chocolate Cake and Raspberry Dessert

by Nancy

These Irish cream, chocolate cake and raspberries with whipped cream are small size desserts with big size flavors.

Whipped cream is so good on its own but when it’s included in a dessert with Irish Cream it’s even better.

In this dessert, whipped cream is layered with chocolate cake, fresh raspberries and drizzles of Irish cream along the way.

When I went to birthday parties as a kid, the first thing I’d do is check out the birthday 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 favorite was, and still is cake with whipped cream either as the frosting or layered in the middle.

About this Dessert

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

They remind me of a restaurant I’ve been to 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 the clear shot glasses.

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

Let’s check out the ingredients.

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

HOW TO MAKE THIS RECIPE

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

For the Cake:

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

In a medium size bowl, add the cake mix,

water,

canola oil…

…and…

…eggs.

Then,

whisk all of the ingredients together.

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

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

Since this recipe only uses half of the cake batter…

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

Bake in the preheated oven (at 350 degrees F.) 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.

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

and Irish Cream.

Whip until soft peaks form.

Set aside in the fridge for just a moment.

For the Dessert:

After the cake has cooled, break it into small pieces.

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.

Drizzle Irish cream 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 right away or…

…put them in the refrigerator for a short duration before serving.

Thank you so much for stopping by CCC!

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