"Tiny but intense chocolate cake" from the Smitten Kitchen Cookbook + whiskey whipped cream + raspberries!
Whiskey whipped cream:
1 cup heavy cream (cold)
2 tbsp sugar
2 tbsp whiskey (I used Maker's)
Pinch of cinnamon
Generous dash of vanilla
Combine all ingredients in a chilled bowl and beat until soft peaks form. Try not to eat the whole bowl.