Mini Christmas Drip Cakes with Chocolate Ganache & Festive Toppings Recipe
These Mini Christmas Drip Cakes with Chocolate Ganache & Festive Toppings combine tender sponge cakes with a rich, glossy chocolate ganache, topped with light whipped cream and festive decorations. Perfect for holiday celebrations, these individual cakes bring together simple pantry staples into an impressive and delicious dessert, complete with fresh cranberries, cinnamon sticks, and edible gold accents for a magical Christmas touch.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Total Time: 40 minutes
- Yield: 8 mini cakes 1x
- Category: Dessert
- Method: Baking
- Cuisine: Western / Christmas
Ingredients
Scale
Sponge Cake
- 1 cup all-purpose flour
- 3/4 cup sugar
- 2 large eggs
- 1/2 cup unsalted butter, softened
- 1/4 cup milk
- 1 teaspoon vanilla extract
- 1 teaspoon baking powder
- Pinch of salt
Whipped Cream Frosting
- 1 cup cold heavy cream
- 2 tablespoons powdered sugar
- 1/2 teaspoon vanilla extract
Chocolate Ganache
- 3/4 cup heavy cream
- 100 grams dark chocolate, chopped
- 1 teaspoon unsalted butter (optional)
Festive Toppings
- Fresh cranberries or red berries
- Gold sugar pearls or edible gold dust
- Cinnamon sticks
- Small sprigs of rosemary or food-safe pine
- Powdered sugar, for dusting
Instructions
- Bake the Mini Sponge Cakes: Preheat your oven to 175°C (350°F) and grease and line mini cake pans or muffin tins with parchment paper. Cream the softened butter and sugar until pale and fluffy, then add eggs one at a time, mixing well. Stir in the vanilla extract. Sift together flour, baking powder, and salt, then alternately add the dry mix and milk to the wet ingredients, mixing until smooth and airy. Divide the batter evenly into pans, smooth the tops, and bake for 15–20 minutes or until a toothpick comes out clean. Cool completely before decorating.
- Whip Up the Creamy Frosting: In a chilled bowl, pour cold heavy cream, add powdered sugar and vanilla extract. Whip using a mixer or hand whisk until stiff peaks form. Transfer to a piping bag fitted with a star nozzle for easy decorating.
- Prepare the Decadent Ganache: Heat the heavy cream gently until steaming but not boiling. Pour the hot cream over the chopped dark chocolate and let sit for a minute. Whisk until smooth and glossy, adding butter for extra shine if desired. Allow to cool slightly until the ganache thickens to a perfect drip consistency.
- Assemble the Holiday Cakes: Place cooled mini cakes on a serving tray. Spoon generous amounts of chocolate ganache onto each cake, encouraging drips down the sides with the back of a spoon. Pipe a swirl of whipped cream in the center of each cake. Decorate with fresh cranberries, cinnamon sticks, rosemary sprigs, gold sugar pearls, and dust with powdered sugar for a festive finish.
Notes
- Ensure cakes are completely cooled before applying ganache and whipped cream to prevent melting.
- Use food-safe rosemary or pine sprigs for decoration to avoid harmful chemicals.
- You can substitute dark chocolate with semi-sweet chocolate depending on your preference.
- If you want a glossier ganache, adding a small amount of butter is recommended.
- These mini cakes can be baked a day in advance and decorated just before serving.
Keywords: Mini Christmas cakes, chocolate ganache, festive desserts, holiday baking, whipped cream frosting, Christmas drip cake
