Preheat the oven to 180°C (350°F).

Grease and line mini cake pans with parchment paper.

In a large bowl, cream together the butter and sugar until light and fluffy.

Add eggs one at a time, beating well after each addition.

Mix in the vanilla extract and milk until combined.

In a separate bowl, sift together the flour, baking powder, and salt.

Gradually fold the dry mixture into the wet ingredients until just combined.

Divide the batter evenly among the prepared mini cake pans.

Bake for 15-20 minutes or until a toothpick inserted into the center comes out clean.

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

Prepare the ganache by heating the cream and pouring it over the chopped dark chocolate, letting it sit for a few minutes.

Stir the chocolate and cream mixture until smooth and combined.

Once the cakes are completely cool, pour the ganache over each mini cake, letting it drip down the sides.

Decorate with your choice of toppings, such as fresh berries or nuts.

Let the ganache set for at least 30 minutes before serving.