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Irresistible Mini Christmas Drip Cakes

Delightful mini Christmas drip cakes perfect for holiday gatherings, combining layers of cake with decadent ganache and festive decorations.

Ingredients

Scale
  • 1 cup Butter (softened)
  • 1 cup Sugar
  • 2 large Eggs (room temperature)
  • 2 teaspoons Vanilla Extract (or almond extract)
  • 1.5 cups All-Purpose Flour (or gluten-free flour blend)
  • 1.5 teaspoons Baking Powder (ensure it’s fresh)
  • 0.5 teaspoon Salt
  • 0.5 cup Milk (or almond/oat milk)
  • 1 cup Heavy Cream (or coconut cream)
  • 2 tablespoons Powdered Sugar (no substitutions)
  • 6 ounces Dark Chocolate (or milk chocolate)

Instructions

  1. Preheat your oven to 350°F (175°C).
  2. Grease and flour a small cake tin or line it with parchment paper.
  3. Cream the softened butter and sugar in a large mixing bowl until light and fluffy (about 3-5 minutes).
  4. Add the eggs and vanilla extract, and mix until well combined.
  5. In another bowl, combine the flour, baking powder, and salt.
  6. Gradually add the dry ingredients to the butter mixture, alternating with the milk, mixing until smooth.
  7. Pour the batter into the prepared cake tin, leaving space for the cakes to rise.
  8. Bake for 20-25 minutes, or until a toothpick inserted comes out clean.
  9. Cool the cakes in the tin for a few minutes before transferring to a wire rack.
  10. Chop the dark chocolate and place it in a bowl.
  11. Heat the heavy cream in a saucepan until it simmers, then pour it over the chocolate and let it sit for a few minutes.
  12. Stir until the mixture is smooth to create ganache.
  13. Allow ganache to cool slightly until pourable.
  14. Slice the cooled cakes into smaller layers if desired and stack them.
  15. Drizzle the ganache over the top of the cakes and decorate as desired.
  16. Serve your mini Christmas drip cakes on a decorative platter.

Notes

Use room temperature ingredients for a smoother batter. Feel free to experiment with flavors and toppings for a festive touch.

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