Mini Christmas Drip Cakes with Chocolate Ganache & Festive Toppings Recipe
Mini Christmas Drip Cakes with rich chocolate ganache and festive toppings are a delightful holiday dessert featuring tender sponge cakes, whipped cream frosting, and a glossy chocolate drip adorned with seasonal garnishes like cranberries, cinnamon sticks, rosemary sprigs, and edible gold accents. Perfect for celebrating the festive season with elegance and delicious flavor.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Total Time: 40 minutes
- Yield: 12 mini cakes 1x
- Category: Dessert
- Method: Baking
- Cuisine: Western/Christmas
- Diet: Vegetarian
Ingredients
Scale
For the Sponge Cakes
- 1 cup all-purpose flour
- 3/4 cup sugar
- 2 large eggs
- 1/2 cup unsalted butter, softened
- 1/4 cup milk
- 1 tsp vanilla extract
- 1 tsp baking powder
- Pinch of salt
For the Whipped Cream Frosting
- 1 cup cold heavy cream
- 1/4 cup powdered sugar
- 1/2 tsp vanilla extract
For the Chocolate Ganache
- 100g dark chocolate, finely chopped
- 1/2 cup heavy cream
- 1 tsp unsalted butter (optional)
For the Festive Toppings
- Fresh cranberries or red berries, as needed
- Gold sugar pearls or edible gold dust, for decoration
- Cinnamon sticks, small, for garnish
- Small sprigs of rosemary or pine (food-safe), for garnish
- Powdered sugar, for dusting
Instructions
- Bake the Mini Sponge Cakes: Preheat your oven to 175°C (350°F) and prepare mini cake pans or muffin tins by greasing and lining with parchment paper. Cream the softened butter and sugar together until pale and fluffy. Add eggs one at a time, mixing well, then stir in vanilla extract. Sift together flour, baking powder, and salt; alternately add this dry mixture and milk to the wet ingredients, mixing until smooth. Divide the batter evenly into prepared pans, smoothing the tops, and bake for 15–20 minutes until a toothpick comes out clean. Cool completely before decorating.
- Whip Up the Creamy Frosting: In a chilled bowl, pour the cold heavy cream, add powdered sugar and vanilla extract. Whip with a mixer or whisk until stiff peaks form. Transfer to a piping bag fitted with a star nozzle for decorative swirls on the cakes.
- Prepare the Decadent Ganache: Heat the heavy cream gently on the stovetop just until steaming, not boiling. Pour over the chopped dark chocolate and let stand for one minute. Whisk until smooth and glossy. Stir in butter for extra shine if desired. Let ganache cool slightly to achieve a thick drip consistency.
- Assemble the Holiday Cakes: Place cooled mini cakes on a serving tray. Spoon generous amounts of ganache on top, using the back of a spoon to encourage dripping down the sides. Pipe a tall swirl of whipped cream in the center of each cake. Decorate with fresh cranberries, cinnamon sticks, rosemary sprigs, and sprinkle with gold sugar pearls. Dust lightly with powdered sugar for a snowy finish. Serve and enjoy your festive creation!
Notes
- Ensure cakes are completely cooled before adding ganache and whipped cream to prevent melting or sliding.
- Use high-quality dark chocolate for a rich ganache with full flavor.
- Chill the whipped cream bowl and beaters before whipping to achieve the best consistency.
- Customize toppings according to availability or preference for different festive looks.
Keywords: Christmas cake, mini cakes, chocolate ganache, festive dessert, holiday baking, whipped cream frosting, Christmas decorations
