Chocolate cake shotsLately, I’ve noticed little cake desserts popping up from tavern-themed restaurants to Italian restaurants. I like it. They’re akin to a deconstructed cake–all the flavor, much less work.


This weekend I made my own version using cake leftover from my daughter’s birthday party cupcakes.


Note: I found mini Irish coffee mugs at Bed, Bath & Beyond, $19.99 for a set of eight. (Use a $5 off coupon and they’re just $15.)



Servings: 8



Cake: 2 cups cooked chocolate cake (it doesn’t need to be pretty you’ll be making it into chunks anyway)

Warmed Raspberry sauce or raspberry jam

Chocolate custard

Whipped cream


Chocolate custard ingredients:

1/2 cup semisweet chocolate chips

2 tbsp. butter

3/4 cup sugar

1 3/4 cups milk

3 tbsp. cornstarch

2 tbsp. cocoa

1/4 tsp. salt

1 tsp. vanilla extract

1/2 tsp. almond extract (opt.)

1 tsp. Black onyx or Espresso powder (opt.)


Chocolate custard directions:

  1. In a medium-sized sauce pan over low heat, melt the chocolate and butter then stir in the sugar.
  2. In another bowl, whisk the cornstarch into the milk.
  3. Stir the milk mixture into the melted chocolate and add in the cocoa, salt, and Espresso powder.
  4. Bring the mixture to a boil over medium heat, stir frequently until it thickens.
  5. Take the pan off the hat and stir in the extracts. Spread the butter over the top of the thickened chocolate to avoid developing a skin.
  6. Cool the chocolate custard.


To assemble the mini chocolate raspberry cups:

  1. Press about a tablespoon of chocolate cake into the bottom of the cup.
  2. Pour about 1/2 tablespoon raspberry sauce over the cake.
  3. Spoon a tablespoon of chocolate custard in next.
  4. Repeat cake, sauce, custard and finish off with cake.
  5. Add a dollop of whipped cream on top.
  6. Dust with cocoa powder or an extra drizzle of raspberry sauce.
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