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

In a bowl, cream together softened butter and granulated sugar until pale and fluffy.

Add eggs one at a time, mixing well, then stir in the vanilla extract.

Sift together flour, baking powder, and salt in another bowl. Gradually mix into wet ingredients, alternating with milk.

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

Cool cakes in the pan for 10 minutes, then transfer to a wire rack to cool completely.

Whip together heavy cream, powdered sugar, and a splash of vanilla until stiff peaks form.

Warm heavy cream, pour it over chopped dark chocolate, let sit, then whisk until smooth for ganache.

Drizzle ganache over cooled cakes, pipe on whipped cream, and add festive toppings.