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Irresistible Mini Christmas Drip Cakes

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Charming mini Christmas drip cakes with soft sponge and rich chocolate ganache, perfect for holiday gatherings.

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
  • 0.5 teaspoon Salt
  • 0.5 cup Milk (or almond/oat milk)
  • 1 cup Heavy Cream (or coconut cream)
  • 2 tablespoons Powdered Sugar
  • 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 together the softened butter and sugar until light and fluffy, about 3-5 minutes.
  4. Add room-temperature eggs and vanilla extract, and mix well.
  5. In another bowl, combine all-purpose flour, baking powder, and salt.
  6. Gradually add the dry ingredients to the butter mixture, alternating with the milk until well mixed.
  7. Pour the batter evenly into your prepared cake tin.
  8. Bake for 20-25 minutes or until a toothpick inserted comes out clean.
  9. Let cakes cool in the tin for 10 minutes, then transfer them to a wire rack to cool completely.
  10. To prepare ganache, chop dark chocolate, heat heavy cream until it simmers, pour hot cream over chocolate, and stir until smooth.
  11. Assemble cakes, drizzle ganache, and decorate as desired.
  12. Serve on a festive platter with options like whipped cream or ice cream.

Notes

Store mini cakes in an airtight container. For longer storage, keep refrigerated and use within a week.

Nutrition

Find it online: https://mediterraneantasty.com/irresistible-mini-christmas-drip-cakes/