Inspiration = um, doughnuts. Bake a doughnut? Sure, why not? Here's my first run at it: baked chocolate cake doughnuts dipped in all-natural pink glaze, topped with all-natural sprinkles (mostly), cacao nibs and coconut flakes. I think I'm in love.
Why I love these chocolate cake doughnuts
I'm loving that these doughnuts taste great! Baked, not fried, and oh so delicious. These chocolate cake doughnuts are ultra rich and almost brownie like. I'm thinking they'd be great dipped in a salted caramel glaze (next time!). This recipe is definitely a keeper.
Tips, techniques + takeaways
These chocolate cake doughnuts were refreshingly easy after working for weeks to master macarons! I put these together in an afternoon and you can too. Just whip up some batter, pipe it into a doughnut pan, bake, dip, sprinkle and enjoy!
Baked Chocolate Cake Doughnuts
Makes about 16 3" doughnuts
3 cups all-purpose flour
1 cup unsweetened cocoa powder
1 cup sugar
2 teaspoons baking powder
1 teaspoon baking soda
1/4 teaspoon ground cinnamon
1 teaspoon salt
1 large free-range egg
3 large free-range egg yolks
1 cup buttermilk
1 teaspoon pure vanilla extract
1/3 cup vegetable oil
Grease doughnut pan, set aside. Preheat oven to 350º.
In the bowl of a stand mixer fitted with the paddle attachment, mix 1 cup flour, cocoa powder, sugar, baking soda, cinnamon and salt.
Add eggs and yolks and mix well.
Add buttermilk, vanilla and oil. Mix until combined.
Add remaining 2 cups flour and mix until just combined.
Transfer batter to a large pastry bag fitted with a #809 round tip. Pipe doughnut rounds in pan making complete circles.
Bake for 14-16 minutes or until a toothpick comes out clean.
Let cool for about 20 minutes in the pan. Carefully remove doughnuts and place on wire rack to cool completely.
Chocolate Doughnut Glaze
Makes about 1 cup
3 tablespoons sugar
2 tablespoons light corn syrup
3 tablespoons unsweetened cocoa powder
1/3 cup Heavy whipping cream
2 tablespoons water
3 ounces bittersweet chocolate, pieces or chips
Put chocolate in a medium glass bowl and set aside.
In a small sauce pan combine sugar, corn syrup, cocoa, whipping cream and water.
Bring to a boil over medium-high heat.
Pour sugar mixture over chocolate and let stand for about a minute.
Using a heatproof spatula, stir until chocolate is completely smooth.
Strain the glaze through a fine mesh sieve and use immediately.
Can be refrigerated for up to 3 weeks. Warm to desired consistency before use.
Basic Doughnut Glaze
Makes about 3/4 cup
1 cup icing sugar
2 tablespoons whole milk
In a small bowl, whisk together icing sugar and milk until smooth. Add sugar or milk as needed to reach desired consistency. Use immediately.