Festive Mini Christmas Cakes with Ganache
Delight in these festive mini Christmas cakes topped with rich, silky ganache—perfect for holiday celebrations and gift-giving.
- Prep Time: 20 minutes
- Cook Time: 22 minutes
- Total Time: 42 minutes
- Yield: 8 servings
- Category: Dessert
- Method: Baked
- Cuisine: American
Ingredients
Scale
- 1 cup all-purpose flour
- 1/2 cup granulated sugar
- 1/4 cup unsalted butter, softened
- 2 large eggs
- 1/4 cup milk
- 1 tsp baking powder
- 1/2 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- 1/4 cup mixed dried fruits (raisins, currants, cherries)
- 1/4 cup chopped nuts (walnuts or pecans)
- 1 tsp vanilla extract
- For the Ganache:
- 100g dark chocolate, chopped
- 1/2 cup heavy cream
- 1 tbsp unsalted butter
Instructions
- Preheat oven to 350°F (175°C). Grease and flour mini cake pans or muffin tins.
- In a bowl, whisk together flour, baking powder, cinnamon, and nutmeg.
- In a separate bowl, beat butter and sugar until light and fluffy.
- Add eggs one at a time, beating well after each addition.
- Stir in vanilla extract.
- Alternately add the flour mixture and milk to the butter mixture, beginning and ending with flour. Mix until just combined.
- Fold in dried fruits and chopped nuts gently.
- Divide batter evenly into prepared pans and bake for 18-22 minutes or until a toothpick inserted comes out clean.
- Allow cakes to cool completely on a wire rack.
- To make ganache, heat heavy cream in a small saucepan until it begins to simmer; remove from heat.
- Pour hot cream over chopped chocolate and let sit for 2 minutes, then stir until smooth.
- Stir in butter until glossy.
- Dip or spread ganache over cooled mini cakes and allow to set before serving.
Notes
For an extra festive touch, decorate the ganache with edible gold flakes or sprinkle with crushed peppermint candies.