why make this recipe
Mini Christmas Drip Cakes are a delightful treat that capture the spirit of the holiday season. Their charming size makes them perfect for festive gatherings, and they look beautiful on the dessert table. Not only are they fun to eat, but the combination of rich chocolate cake and creamy ganache will impress your family and friends. Plus, decorating them with festive toppings allows you to personalize each cake for the occasion.
how to make Mini Christmas Drip Cakes
Ingredients:
- 1 cup all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- 1/2 cup buttermilk
- 1/2 cup heavy cream
- 1 cup dark chocolate, chopped
- Decorative toppings (e.g. Christmas sprinkles, berries)
Directions:
- Preheat your oven to 350°F (175°C) and grease mini cake pans.
- In a bowl, whisk together flour, cocoa powder, baking powder, baking soda, and salt.
- In another bowl, cream together the butter and sugar until light and fluffy.
- Add eggs one at a time, mixing well after each addition. Stir in vanilla extract.
- Alternate adding the flour mixture and buttermilk, mixing until just combined.
- Pour the batter into the prepared mini cake pans and bake for 20-25 minutes, or until a toothpick comes out clean.
- Let the cakes cool completely.
- In a saucepan, heat the heavy cream until it just starts to simmer. Pour it over the chopped dark chocolate and let it sit for a few minutes before stirring until smooth to create the drip ganache.
- Once cooled, pour the ganache over the mini cakes, allowing it to drip down the sides.
- Decorate with festive toppings. Serve and enjoy!
how to serve Mini Christmas Drip Cakes
Serve these mini cakes on a festive platter. You can add extra decorations like Christmas-themed plates or napkins to enhance the holiday spirit. They are perfect for dessert after a holiday meal or as a sweet treat at a holiday party.
how to store Mini Christmas Drip Cakes
Store any leftover Mini Christmas Drip Cakes in an airtight container at room temperature for up to three days. If you want to keep them longer, you can refrigerate them for about a week. Just make sure to bring them back to room temperature before serving for the best flavor.
tips to make Mini Christmas Drip Cakes
- Make sure all your ingredients are at room temperature for better mixing.
- Use a toothpick to check for doneness; it should come out clean when the cakes are ready.
- For a deeper chocolate flavor, feel free to add a pinch of espresso powder to the dry ingredients.
- Allow the ganache to cool slightly before pouring for a better drip effect.
variation (if any)
You can change up the flavor by using white chocolate for the ganache instead of dark chocolate. Additionally, consider adding peppermint extract into the batter for a minty twist.
FAQs
Q: Can I use regular size cake pans instead of mini pans?
A: Yes, you can. Just adjust the baking time as larger cakes will take longer to bake.
Q: Can I make the cakes ahead of time?
A: Absolutely! You can bake them a day or two in advance. Just store them in an airtight container until you are ready to decorate and serve.
Q: What if I don’t have buttermilk?
A: You can make a substitute by mixing 1/2 cup of milk with 1/2 tablespoon of white vinegar or lemon juice. Let it sit for a few minutes before using.
