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

Cream together unsalted butter and granulated sugar until light and fluffy, then incorporate eggs and vanilla extract.

In a separate bowl, whisk together all-purpose flour, baking powder, and salt. Alternate adding this to the butter mixture with milk.

Divide the batter among prepared pans and bake for 15-20 minutes, checking with a toothpick.

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

Whip heavy cream with powdered sugar and vanilla extract until stiff peaks form, then refrigerate.

Heat heavy cream until steaming, pour over chopped dark chocolate, stir until smooth, and let cool.

Decorate cooled cakes with ganache, whipped cream, and festive toppings.