Preheat your oven to 350°F (175°C) and prepare your mini cake pans by greasing and lightly flouring them.

In a large mixing bowl, combine the all-purpose flour, cocoa powder, baking powder, baking soda, and salt.

In another bowl, beat together the softened unsalted butter and sugar until creamy and fluffy.

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

Gradually incorporate the dry mixture into the butter mixture, alternating with whole milk until just combined.

Carefully divide the batter into the prepared mini cake pans, filling each about two-thirds full.

Bake in the preheated oven for 18-20 minutes or until a toothpick inserted comes out clean.

Let the cakes cool in the pans for a few minutes before transferring them to a wire rack.

In a small saucepan, heat the heavy cream until it just simmers, avoiding boiling.

Pour the hot cream over the dark chocolate chips in a bowl and stir until the chocolate melts and the mixture is smooth and glossy.

Once the cakes are completely cooled, drizzle the ganache over the top, allowing it to cascade down the sides.