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Chocolate Raspberry Dessert

Irish Cream, Chocolate Cake and Raspberry Desserts

These Irish cream, chocolate cake and raspberries with whipped cream are small size desserts with big size flavors.
5 from 1 vote

Ingredients

For the Cake:

  • 1 box of dark chocolate cake mix
  • 1-1/4 cup water Amount may vary depending on the brand of cake mix used.
  • 1/2 cup canola oil Amount may vary depending on the brand of cake mix used.
  • 3 eggs Amount may vary depending on the brand of cake mix used.
  • About 1/2 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 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 1/2 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 Irish Cream (3 teaspoons per dessert dish or large shot glass)

Equipment

  • 15 Tall Shot Glasses (or tapas dessert glasses) the amount of glasses needed may vary depending on the size

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 Irish Cream. 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 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.