Can I use milk chocolate instead of dark chocolate for the ganache?

Yes, milk chocolate works perfectly in the ith chocolate ganache and festive toppings recipe . Just note that it creates a sweeter, softer ganache. Reduce the amount of cream slightly or let it cool longer before drizzling to keep a smooth, glossy drip.

What size pans should I use for mini cakes in this recipe?

Mini cake pans, silicone molds, or standard muffin tins are all great options. Aim for molds that hold between one-third and one-half cup of batter each. If using a muffin tin, line it with parchment or cupcake papers for easy removal.

Is it possible to prepare the cakes in advance and store them?

Yes, you can bake the sponge cakes one or two days ahead. Keep them in an airtight container at room temperature or refrigerate if your kitchen is warm. Add the ganache, cream, and toppings right before serving for the best presentation.

How do I get the perfect ganache drip for the festive topping?

The secret to perfect ganache drips in the ith chocolate ganache and festive toppings recipe is timing. Let the ganache cool until it thickens slightly. Test one drip first. If it flows too quickly, cool it for another minute. Smooth, slow drips make your cakes look polished and professional.

What festive toppings work best with chocolate ganache for a holiday look?

Cranberries, rosemary sprigs, and gold sugar pearls are top choices for a festive appearance. Powdered sugar adds a snowy touch, while small cookies or edible glitter make your cakes sparkle under warm lights. Mix textures and colors for extra visual impact.

Ith Chocolate Ganache and Festive Toppings Recipe – 7 Best Holiday Dessert Ideas

Name: Ith Chocolate Ganache and Festive Toppings Recipe – 7 Easy Steps for a Perfect Holiday Dessert
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Cuisine: American
Ingredients: 1 cup all-purpose flour; 1/2 cup sugar; 2 large eggs; 1/2 cup unsalted butter, softened; 1/2 cup milk; 1 tsp vanilla extract; 1 tsp baking powder; Pinch of salt; 1 cup heavy cream (cold); 1/4 cup powdered sugar; 1/2 tsp vanilla extract (for cream); 4 oz dark chocolate, chopped; 1/4 cup heavy cream (for ganache); 1 tsp butter (optional); Fresh cranberries; Gold sugar pearls or edible gold dust; Cinnamon sticks; Sprigs of rosemary

Description

Bite-sized sponge cakes topped with rich chocolate ganache, whipped cream swirls, and festive holiday toppings like cranberries, rosemary, and gold pearls.

Ingredients

Scale

1 cup all-purpose flour

1/2 cup sugar

2 large eggs

1/2 cup unsalted butter, softened

1/2 cup milk

1 tsp vanilla extract

1 tsp baking powder

Pinch of salt

1 cup heavy cream (cold)

1/4 cup powdered sugar

1/2 tsp vanilla extract (for cream)

4 oz dark chocolate, chopped

1/4 cup heavy cream (for ganache)

1 tsp butter (optional)

Fresh cranberries

Gold sugar pearls or edible gold dust

Cinnamon sticks

Sprigs of rosemary

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Instructions

1. Preheat oven to 350°F (175°C) and grease mini cake pans or muffin tins.

2. Cream butter and sugar until fluffy; beat in eggs and vanilla.

3. In a separate bowl, mix flour, baking powder, and salt. Alternate adding with milk to the butter mixture.

4. Divide into molds and bake for 15–20 minutes. Cool completely.

5. Whip cold cream with powdered sugar and vanilla until stiff peaks form. Transfer to piping bag.

6. Heat cream and pour over chopped chocolate to make ganache. Add butter for shine if desired.

7. Spoon ganache over each cooled cake, allowing it to drip.

8. Pipe whipped cream swirls, then decorate with cranberries, rosemary, cinnamon, and gold pearls.

Notes

Store decorated cakes in fridge up to 3 days.

Undecorated cakes can be frozen up to 2 months.

Add toppings after thawing for best appearance and flavor.

Prep Time: 20 minutes
Cook Time: 20 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 mini cake
Calories: 240
Sugar: 16g
Sodium: 70mg
Fat: 14g
Saturated Fat: 8g
Unsaturated Fat: 5g
Trans Fat: 0g
Carbohydrates: 25g
Fiber: 1g
Protein: 3g
Cholesterol: 45mg