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.
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.