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chocolate Ganache & Festive Topping

Irresistible Mini Cakes with Chocolate Ganache & Festive Topping

Delightful Mini Christmas Drip Cakes with chocolate ganache and festive toppings for your holiday gatherings.
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Prep Time 30 minutes
Cook Time 20 minutes
Cooling Time 20 minutes
Total Time 1 hour 10 minutes
Servings: 12 mini cakes
Course: Desserts
Cuisine: Holiday
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cake
  • 1 cup All-Purpose Flour Can replace with gluten-free flour
  • 1 cup Granulated Sugar Do not substitute
  • 1/2 cup Unsalted Butter Use softened for better mixing
  • 3 large Eggs Room temperature for best results
  • 1 tsp Vanilla Extract Can swap with almond extract
  • 2 tsp Baking Powder Ensure freshness
  • 1/4 tsp Salt Can omit if using salted butter
  • 1/2 cup Milk Whole milk is preferred
For the Ganache
  • 1 cup Heavy Cream Coconut cream is a dairy-free alternative
  • 8 oz Dark Chocolate Can replace with milk chocolate
For the Whipped Topping
  • 1 cup Heavy Cream Whipped for topping
  • 1/4 cup Powdered Sugar Essential for whipped cream
For the Festive Toppings
  • 1/2 cup Fresh Cranberries For holiday presentations
  • 4 pieces Cinnamon Sticks Great for decoration
  • 4 sprigs Rosemary An elegant garnish
  • 1/4 cup Gold Sugar Pearls Customize with candied ginger

Equipment

  • mini cake pans
  • Mixing Bowls
  • electric mixer
  • Whisk
  • Spatula
  • piping bag
  • Saucepan
  • Wire rack

Method
 

Cake Preparation
  1. Preheat your oven to 175°C (350°F). Grease mini cake pans with butter or non-stick spray.
  2. In a mixing bowl, combine softened butter and sugar. Cream until pale and fluffy.
  3. Mix in eggs one by one, then stir in vanilla extract until well combined.
  4. Sift together flour, baking powder, and salt. Alternate adding dry mixture and milk to the wet ingredients.
  5. Divide batter evenly among prepared pans and bake for 15 to 20 minutes or until a toothpick comes out clean.
  6. Allow cakes to cool in pans for 10 minutes, then transfer to wire rack to cool completely.
Ganache and Topping
  1. Whip heavy cream and powdered sugar until stiff peaks form, then transfer to piping bag.
  2. Heat heavy cream in a saucepan until steaming, pour over chopped chocolate, and whisk until smooth.
  3. Drizzle cooled ganache over cooled cakes, then pipe whipped cream on top.
  4. Adorn with fresh cranberries, cinnamon sticks, rosemary, and gold sugar pearls.

Nutrition

Serving: 1cakeCalories: 250kcalCarbohydrates: 30gProtein: 3gFat: 15gSaturated Fat: 9gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 5gCholesterol: 40mgSodium: 150mgPotassium: 150mgFiber: 1gSugar: 18gVitamin A: 400IUCalcium: 30mgIron: 1mg

Notes

These Mini Christmas Drip Cakes are a delightful treat for holiday celebrations and can be customized with various toppings. Store any leftovers in an airtight container in the fridge for up to 3 days.

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