Chocolate Raspberry Dessert
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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)
Author [email protected]

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:

      • Preheat the oven to 350 degrees F. (or according to the directions on the cake mix box).  
      • In a medium size bowl, add the cake mix, water, canola oil and eggs. Whisk all ingredients together. 
      • 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).
      • 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 first. 
      • 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:

      • After the cake has cooled, break it up into pieces.
      • 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. 
      • Drizzle Baileys Irish Cream (3 teaspoons per dessert; amount may vary depending on the size of the dessert dish) on the cake. 
      • Next, add a layer of whipped cream.  Top with 3 raspberries (per serving dish).
      • Add some more whipped cream and top each serving with one more raspberry. 
      • Serve immediately or put in the refrigerator for a short duration before serving.