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Festive Mini Christmas Cakes with Ganache

These Festive Mini Christmas Cakes with Ganache are rich, moist, and bursting with holiday flavors, topped with a smooth chocolate ganache for the perfect seasonal treat.

Ingredients

Scale
  • 1 cup all-purpose flour
  • 1/2 cup granulated sugar
  • 1/4 cup unsalted butter, softened
  • 1/2 cup buttermilk
  • 1 large egg
  • 1 tsp baking powder
  • 1/2 tsp ground cinnamon
  • 1/4 tsp ground nutmeg
  • 1/4 tsp ground ginger
  • 1/2 cup mixed dried fruits (currants, raisins, chopped dried apricots)
  • 1/4 cup chopped walnuts
  • 1 tsp vanilla extract
  • For Ganache: 4 oz dark chocolate, chopped
  • 1/2 cup heavy cream
  • Optional: edible gold dust or festive sprinkles for decoration

Instructions

  1. Preheat the oven to 350°F (175°C) and grease a mini cake pan.
  2. In a bowl, whisk together the flour, baking powder, cinnamon, nutmeg, and ginger.
  3. In a separate large bowl, cream the softened butter and sugar until light and fluffy.
  4. Add the egg and vanilla extract to the butter mixture and beat until combined.
  5. Alternately add the dry ingredients and buttermilk to the wet mixture, starting and ending with the dry ingredients; mix until just combined.
  6. Fold in the dried fruits and chopped walnuts gently.
  7. Divide the batter evenly into the mini cake pan molds.
  8. Bake for 18-22 minutes or until a toothpick inserted in the center comes out clean.
  9. Allow the cakes to cool completely on a wire rack.
  10. To prepare ganache, heat the heavy cream until just simmering and pour over the chopped dark chocolate. Let sit for 2 minutes, then stir until smooth.
  11. Dip the tops of the cooled mini cakes into the ganache or spoon ganache over them.
  12. Decorate with edible gold dust or festive sprinkles if desired.
  13. Let the ganache set before serving.

Notes

For an extra festive touch, serve the mini cakes chilled with a dollop of whipped cream or dust lightly with powdered sugar.