Description
Bring holiday cheer to your table with these delightful Mini Christmas Drip Cakes featuring a luscious chocolate ganache.
Ingredients
Scale
- 1 cup all-purpose flour
- ½ cup granulated sugar
- 2 large eggs
- ½ cup unsalted butter, softened
- ¼ cup milk
- 1 tsp vanilla extract
- 1 ½ tsp baking powder
- Pinch of salt
- ¾ cup cold heavy cream (for whipped topping)
- 2 tbsp powdered sugar (for whipped topping)
- ½ tsp vanilla extract (for whipped topping)
- ½ cup chopped dark chocolate (for ganache)
- ¼ cup heavy cream (for ganache)
- 1 tsp butter (optional, for shine in ganache)
- Festive garnishes: fresh cranberries, gold sugar pearls, cinnamon sticks, small rosemary sprigs, powdered sugar for dusting
Instructions
- Begin your magical journey by preheating your oven to 350°F (175°C). Prepare your mini cake pans or muffin tin by greasing them well to ensure your cakes come out easily. In a sizable mixing bowl, cream the softened butter with granulated sugar until the mixture is light and fluffy. This should take about 2-3 minutes with a hand mixer or stand mixer.
- Next, beat in the eggs one at a time, ensuring each egg is fully incorporated before adding the next. Follow this by mixing in the vanilla extract. In a separate bowl, sift together the all-purpose flour, baking powder, and a pinch of salt. Gradually incorporate this dry mixture into your wet batter, alternating with adding the milk. This helps create a smooth and well-combined batter. Once your batter is ready, divide it evenly among your prepared pans and bake for 15–20 minutes or until a toothpick inserted in the center comes out clean. Once baked, let your mini cakes cool completely in their pans.
- While the cakes cool, it’s time to prepare the delightful whipped cream topping. Take a mixing bowl and pour in the cold heavy cream. Add the powdered sugar and vanilla extract before beating the mixture with a mixer until stiff peaks form. The cream should hold its shape well when piped. Once ready, transfer the whipped cream into a piping bag fitted with a star tip to elegantly decorate your cakes later on.
- With your cakes cooling and whipped cream ready, it’s time to make the chocolate ganache. In a small saucepan, gently heat the heavy cream until it simmers but does not boil. Once steaming, pour the cream over the chopped dark chocolate in a heatproof bowl. Let it sit for about one minute to soften the chocolate, then stir until you achieve a silky smooth ganache. If you want a glossy finish, mix in the butter. Allow the ganache to cool slightly until it thickens a bit for a perfect drip effect.
- Now comes the fun part—assembly! Start by placing your cooled mini cakes on a decorative platter or tray. Carefully spoon the ganache over each cake, allowing it to drip down the sides to create that captivating drip effect everyone loves. Once the ganache is in place, take your piping bag filled with whipped cream and pipe beautiful swirls in the center of each cake. To finish off these gorgeous desserts, get creative with your festive toppings! Add fresh cranberries, cinnamon sticks, and rosemary sprigs for a traditional touch, or sprinkle on some gold sugar pearls for a touch of elegance. A light dusting of powdered sugar can add an enchanting snowy effect.
Notes
To achieve the perfect drip effect, allow the ganache to cool slightly before pouring.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Dessert
Nutrition
- Calories: 250 kcal
- Sodium: 150 mg
- Protein: 3 g