Delicious Festive Mini Christmas Cakes with Ganache
Festive Mini Christmas Cakes with Ganache made approachable with clear cues, pantry staples, and flexible swaps.
Ingredients
- 200 g mixed dried fruit
- 100 g unsalted butter softened
- 150 g brown sugar
- 2 large eggs
- 150 g all-purpose flour
- 1 tsp baking powder
- 1 tsp ground cinnamon
- 1/2 tsp nutmeg
- 150 g dark chocolate chopped
- 100 ml double cream
Instructions
- Preheat your oven to 160°C (320°F) and line a muffin tin with mini cake liners.
- In a large mixing bowl, cream together the softened butter and brown sugar until light and fluffy.
- Add the eggs one at a time, mixing well after each addition.
- In another bowl, sift together the flour, baking powder, cinnamon, and nutmeg.
- Gradually add the dry ingredients to the wet mixture, stirring gently until combined.
- Fold in the mixed dried fruit gently until evenly distributed.
- Spoon the batter into the prepared muffin tin, filling each liner about two-thirds full.
- Bake in the preheated oven for 20-25 minutes or until a skewer inserted comes out clean.
- Allow the mini cakes to cool in the tin for 10 minutes before transferring to a wire rack.
- While the cakes cool, prepare the ganache by heating the double cream until it just begins to simmer.
- Pour the hot cream over the chopped dark chocolate and let it sit for a minute before stirring.
- Once the mini cakes are cool, drizzle the ganache over each cake generously.
- Garnish with additional dried fruit or festive decorations, if desired.
- Let the ganache set before serving for a perfect finish.