Festive Mini Christmas Cakes with Ganache
Delight in these festive mini Christmas cakes topped with rich chocolate ganache, perfect for holiday celebrations and gift-giving.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 12 mini cakes
- Category: Dessert
- Method: Baked
- Cuisine: American
Ingredients
Scale
- 1 cup all-purpose flour
- 1/2 cup granulated sugar
- 1/4 cup unsalted butter, softened
- 1/2 cup buttermilk
- 1 large egg
- 1 tsp baking powder
- 1/2 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- 1/4 tsp salt
- 1/2 cup mixed dried fruits (raisins, currants, chopped candied peel)
- 1/4 cup chopped walnuts (optional)
- 1 tsp vanilla extract
- For the ganache:
- 100g dark chocolate, chopped
- 1/3 cup heavy cream
Instructions
- Preheat your oven to 350°F (175°C). Grease and flour a mini cake pan or muffin tin.
- In a bowl, whisk together flour, baking powder, cinnamon, nutmeg, and salt.
- In a separate large bowl, beat the butter and sugar until light and fluffy.
- Add egg and vanilla extract to the butter mixture and mix well.
- Alternately add dry ingredients and buttermilk to the wet mixture, beginning and ending with the dry ingredients. Mix until just combined.
- Fold in the dried fruits and walnuts.
- Divide the batter evenly among the mini cake molds.
- Bake for 20–25 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the cakes to cool completely on a wire rack.
- To make ganache, heat the cream in a small saucepan until just simmering. Pour over chopped chocolate and let sit for 2 minutes.
- Stir until smooth and glossy.
- Pour or spread the ganache over the cooled mini cakes, allowing it to drip down the sides.
- Let ganache set before serving or packaging.
Notes
For an extra festive touch, decorate the ganache with edible gold dust or sprinkles before it sets.