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 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.