Ingredients
Equipment
Method
Steps
- Preheat your oven to 175°C (350°F). Grease and line mini cake pans with parchment paper.
- In a large bowl, cream together butter and sugar until pale and fluffy. Add eggs one at a time, then mix in vanilla.
- Sift together flour, baking powder, and salt, then mix into wet ingredients along with milk until smooth.
- Distribute batter evenly in prepared pans, filling each about two-thirds full. Bake for 15-20 minutes until a toothpick comes out clean.
- Let cakes cool in the pans for a few minutes, then transfer to a wire rack to cool completely.
- In another bowl, combine heavy cream, powdered sugar, and vanilla for whipped cream. Whip until stiff peaks form.
- For ganache, heat heavy cream until steaming, pour over chopped chocolate, stir until smooth, then add butter and cool slightly.
- Drizzle ganache over cooled cakes, allowing some to drip down. Pipe whipped cream on top.
- Decorate with festive toppings like cranberries, cinnamon, rosemary, or gold sugar pearls as desired.
- Serve on a decorative platter and store any leftovers in an airtight container in the fridge for up to 3 days.
Nutrition
Notes
Cool cakes completely before decorating. Allow ganache to thicken to achieve the perfect drip effect.