Ingredients
- 150 grams all-purpose flour
- 100 grams sugar
- 2 large eggs
- 80 grams unsalted butter
- 60 milliliters milk
- 1 teaspoon vanilla extract
- 1 teaspoon baking powder
- Pinch of salt
- 250 milliliters heavy cream
- 2 tablespoons powdered sugar
- 120 grams dark chocolate
- 100 milliliters heavy cream
- 1 teaspoon butter
- Fresh cranberries
- Gold sugar pearls
- Cinnamon sticks
- Small sprigs of rosemary
- Powdered sugar
Directions
Preheat oven to 175°C (350°F).
Grease and line mini cake pans or muffin tins.
Beat butter and sugar until fluffy.
Add eggs one at a time, mixing well after each addition.
Stir in vanilla extract.
In a separate bowl, sift together the flour, baking powder, and salt.
Alternately add the dry mixture and milk to the wet ingredients, mixing until just combined and smooth.
Divide the batter evenly into the prepared pans and bake for 15–20 minutes, or until a toothpick inserted into the center comes out clean.
While the cakes cool, prepare the ganache by heating the cream until steaming, then pouring it over the chocolate and stirring until silky smooth.
Let the ganache cool slightly until it thickens but remains pourable.
Prepare the whipped cream by whipping cold cream with powdered sugar and vanilla until stiff peaks form.
Transfer the whipped cream into a piping bag fitted with a star nozzle.
Place the cooled mini cakes on a serving tray.
Spoon the chocolate ganache over the tops of the cakes, allowing it to drip naturally down the sides.
Pipe a swirl of whipped cream onto the center of each cake.
Decorate each cake with cranberries, a cinnamon stick, a rosemary sprig, and gold pearls.
Dust the finished cakes lightly with powdered sugar for a snowy effect.
Frequently Asked Questions
How far in advance can I bake these Mini Christmas Drip Cakes?
You can bake the cake layers up to two days ahead of time and store them tightly wrapped at room temperature. For the best texture, wait to apply the chocolate ganache drip and festive toppings until the day you plan to serve them.
Can I substitute the heavy cream in the chocolate ganache for something else?
While heavy cream is essential for a smooth, rich ganache, you can substitute it with full-fat coconut cream if you need a dairy-free option. Ensure the ratio remains consistent, as using a lower-fat alternative may result in a looser drip consistency.
What is the best way to store these decorated Mini Christmas Drip Cakes?
Due to the fresh dairy in the heavy cream ganache, these cakes should be stored in an airtight container in the refrigerator. Allow them to sit at room temperature for about 20 minutes before serving to ensure the cake remains moist and the ganache is perfectly set.
