Preheat your oven to 175°C (350°F). Grease mini cake pans and lay parchment paper at the bottom.

Cream together ½ cup softened unsalted butter and 1 cup granulated sugar until pale and fluffy (3-5 minutes).

Add in 3 large eggs one at a time, mixing well after each addition. Stir in 1 teaspoon of vanilla extract.

Sift together 1 ½ cups all-purpose flour, 2 teaspoons baking powder, and ½ teaspoon salt. Gradually add to wet mixture alternating with ½ cup of milk.

Divide the batter among the mini cake pans and bake for 15-20 minutes until a toothpick comes out clean.

Cool the cakes in the pans for 10 minutes before transferring to a wire rack to cool completely.

Whip 1 cup of cold heavy cream with 2 tablespoons of powdered sugar and 1 teaspoon of vanilla extract until stiff peaks form.

Heat 1 cup of heavy cream until steaming, pour over 8 ounces of chopped dark chocolate, let sit for 5 minutes, then whisk until smooth.

Once the cakes are cool, place on a serving platter and pour the ganache over each cake allowing it to drip down the sides.

Pipe whipped cream on top of the cakes and add festive toppings as desired.

Dust with powdered sugar for a magical finish.