Delightful Mini Christmas Cakes with Rich Ganache
Festive Mini Christmas Cakes with Ganache made approachable with clear cues, pantry staples, and flexible swaps.
Ingredients
- 200 g all-purpose flour
- 150 g unsalted butter softened
- 150 g granulated sugar
- 3 large eggs
- 100 ml whole milk
- 1 teaspoon vanilla extract
- 1 teaspoon baking powder
- 1/2 teaspoon ground cinnamon
- 100 g mixed dried fruit like raisins, cranberries
- 200 g dark chocolate for ganache
- 200 ml heavy cream for ganache
Instructions
- Preheat your oven to 180°C (350°F) and prepare your cake molds.
- In a mixing bowl, cream the softened butter and granulated sugar until light and fluffy.
- Add the eggs one at a time, mixing well after each addition, then stir in the vanilla extract.
- In a separate bowl, combine the flour, baking powder, ground cinnamon, and mixed dried fruit.
- Gradually add the dry mixture to the creamed mixture, alternating with the milk.
- Spoon the batter into the prepared molds and smooth the tops.
- Bake in the preheated oven for about 20-25 minutes, or until a toothpick inserted comes out clean.
- Allow the cakes to cool in the molds for 10 minutes before transferring them to a wire rack to cool completely.
- Prepare the ganache by heating the heavy cream until it simmers, then pour it over the chopped dark chocolate.
- Let the mixture sit for a few minutes, then whisk until smooth and glossy.
- Once the cakes are completely cool, drizzle or spread the ganache over the tops.
- Let the ganache set before decorating with festive toppings, if desired.