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

In a large bowl, cream butter and sugar until fluffy; add eggs one at a time, then mix in vanilla.

Whisk together flour, baking powder, and salt, then alternate adding the dry mix and milk to the butter mixture.

Pour batter into prepared pans and bake for 15-20 minutes until a toothpick comes out clean.

Let cakes cool in pans for 10 minutes, then transfer them to a wire rack to cool completely.

Whip heavy cream and powdered sugar to stiff peaks; pipe it into a bag for decorating.

Heat heavy cream until simmering, then pour over chopped chocolate to create ganache; let sit before whisking.

Once cakes are cool, drizzle ganache over the tops and pipe whipped cream decoratively, then add toppings.