Chocolate-covered mini cakes with white chocolate ganache

Instructions

For the Chocolate Cake:

1. Prepare Dry Ingredients: In a bowl, sift together the flour, cocoa powder, baking powder, baking soda, and salt. Mix well and set aside.
2. Prepare Wet Ingredients: Combine the milk and vinegar in a medium-sized jug or bowl. Stir well and let it sit for about 5 minutes. You can use buttermilk instead of this mixture if preferred.
3. Cream Butter and Sugar: Place the softened butter and granulated sugar in the bowl of an electric mixer. Beat on medium speed for about 5 minutes until creamy.
4. Incorporate Eggs and Vanilla: Add the egg and vanilla extract to the butter-sugar mixture and beat until fully incorporated.
5. Combine Wet and Dry Ingredients: Gradually add the dry ingredients in three additions, alternating with the milk mixture. Mix at low speed until a thick batter forms (avoid overmixing). The batter should be thick and hold its shape. You can add an extra tablespoon or two of flour if needed.
6. Preheat the oven: Preheat your oven to 350°F (180°C).
7. Shape the Cakes: Line two large baking sheets with parchment paper. Using a piping bag fitted with a 1/2-inch (1.3cm) round tip, pipe 2.5-inch (6.5cm) sticks of batter onto the prepared baking sheets. Dip a spoon into water and smooth out any imperfections on the batter using the back of the spoon. Leave plenty of space between each batter as they will expand during baking.
8. Bake: Bake for about 12 to 15 minutes. Allow to cool completely before removing them from the parchment paper.

For the Filling:

1. Prepare Ganache: Combine the chopped chocolate and heavy cream in a medium-sized bowl. Heat in a double boiler or microwave, stirring at 30-second intervals until smooth.
2. Incorporate Butter: Add the butter and mix well. The heat from the chocolate will melt the butter.
3. Chill: Place in the fridge, stirring occasionally every 10-15 minutes until it reaches a thicker consistency.

Assembling the Cakes:

1. Using a spatula, carefully remove the cakes from the parchment paper.
2. Spread white chocolate ganache on the flat side of one cake and place another cake on top to form a sandwich. Repeat with the remaining cakes.
3. Refrigerate for about 1 hour to firm up.

For the Chocolate Topping:

1. Melt Chocolate: Melt the chocolate in a double boiler or microwave in 30-second intervals, stirring until smooth. *You can use candy melts or compound chocolate if you don’t have practice using melted chocolate, as they only require melting. For premium chocolate, temper it according to the package instructions. 
2. Coat Cakes: To coat, place the cake sandwich on a fork and use a spoon to pour the melted chocolate over the cake. Tap the fork on the side of the bowl to remove excess chocolate, and place the coated cake on a baking sheet lined with parchment paper. Repeat with the remaining cakes. Let the chocolate set at room temperature or refrigerate for a few minutes.
3. Decorate with White Chocolate: Melt the white chocolate and drizzle it over the cakes using a small piping bag.