Introduction

Mini Christmas Drip Cakes with Chocolate Ganache & Festive Toppings are a delightful holiday treat that combines rich chocolate, fluffy sponge, and festive decorations. These elegant little cakes are perfect for celebrating the season and impressing your guests with minimal effort.

Three small round cakes are set on a dark board with white powdered sugar around them, placed on a white marbled texture. Each cake has three layers: a thick crumbly brown base, a smooth creamy white middle layer, and a shiny dark chocolate glaze dripping down the sides. On top, there is a tall swirl of white whipped cream decorated with small shiny gold balls, red berry-like toppings, a small green pine branch, and two brown cinnamon sticks. The background is blurred with warm glowing lights and a greenish tone, making the cakes look festive and cozy. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 cup all-purpose flour
3/4 cup sugar
2 large eggs
1/2 cup unsalted butter, softened
1/2 cup milk
1 teaspoon vanilla extract
1 teaspoon baking powder
Pinch of salt
3/4 cup heavy cream, cold
1/2 cup powdered sugar
100g dark chocolate, chopped
1 teaspoon butter (optional, for ganache)
Fresh cranberries or red berries, for topping
Gold sugar pearls or edible gold dust, for decoration
Cinnamon sticks, for garnish
Small sprigs of rosemary or pine (food-safe), for garnish

Instructions

Step 1: Preheat your oven to 175°C (350°F). Grease and line mini cake pans or muffin tins with parchment paper. Cream the softened butter and sugar together until pale and fluffy.
Step 2: Beat in eggs one at a time, mixing well after each addition, then stir in the vanilla extract. Sift together flour, baking powder, and salt.
Step 3: Alternately add the dry ingredients and milk to the wet mixture, stirring gently until smooth. Divide the batter evenly into the prepared pans and smooth the tops.
Step 4: Bake for 15–20 minutes or until a toothpick inserted into the center comes out clean. Cool the cakes completely before decorating.
Step 5: In a chilled bowl, combine cold heavy cream, powdered sugar, and a splash of vanilla extract. Whip until stiff peaks form. Transfer to a piping bag fitted with a star nozzle.
Step 6: Heat heavy cream gently until steaming (not boiling). Pour over chopped dark chocolate and let sit for a minute. Whisk until smooth and glossy. Stir in butter if desired for shine. Allow to cool slightly until thickened for dripping.
Step 7: Place cooled mini cakes on a serving tray. Spoon ganache over each cake, letting it drip down the sides. Pipe whipped cream swirls on top.
Step 8: Decorate with fresh cranberries, cinnamon sticks, rosemary sprigs, and gold sugar pearls. Dust with powdered sugar for a snowy finish.

Tips & Variations

For extra flavor, add a teaspoon of orange zest to the cake batter for a citrusy twist.
Use white chocolate instead of dark chocolate for a different ganache color and taste.
Ensure the cakes are completely cool before adding ganache to prevent melting.
Substitute fresh cranberries with pomegranate arils for a juicy pop.

Storage

Store the decorated mini cakes in an airtight container in the refrigerator for up to 2 days. Allow to come to room temperature before serving for best texture. Ganache and whipped cream toppings are best enjoyed fresh and may not hold well if frozen.

How to Serve

The image shows three small round cakes arranged closely on a dark slate board with powdered sugar dusted around. Each cake has three layers: a brown crumbly base, a thick smooth cream middle layer, and a glossy dark chocolate layer dripping over the sides on top. Swirled white whipped cream sits above the chocolate layer, topped with small gold and red spherical decorations, a mini green pine sprig, and two cinnamon sticks inserted vertically. The background is softly blurred with warm circles of light and green foliage. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make these cakes ahead of time?

You can bake the mini cakes a day ahead and store them wrapped tightly at room temperature. Add ganache and toppings just before serving to keep decorations fresh and vibrant.

What can I use if I don’t have a piping bag?

If you don’t have a piping bag, you can use a resealable plastic bag with a small corner snipped off to pipe the whipped cream swirls.