Chocolate and I have a very messy relationship. Literally. No matter what sort of chocolate I’m eating, I will get it everywhere. I could be eating a bite sized piece of chocolate, and I will somehow end up with a chocolate stain on my pants. Case in point: this weekend after baking these chocolate donuts, I managed to get chocolate on the backside of my tshirt, on the stairs and on my bed. Does anyone else have this problem?
BF has been asking me to make him chocolate cake donuts. He wanted ones like the prepackaged ones in the grocery store that come in chocolate, cinnamon and powdered sugar. I wasn’t sure how to find the recipe.
I found a recipe for chocolate cake donuts on the back of my Mini
Donut Pan* and decided to try that one. The donuts came out tasting like chocolate cake, but I didn’t think they tasted like cake donuts. Instead, they just tasted like chocolate cake, shaped into donuts… I also thought that they were a bit dry.
I dipped the donuts in a chocolate ganache, giving them more of a punch. I liked them better with the chocolate ganache, but this is not my favorite recipe. I’ll continue trying other cake donut recipes out.
Part of the problem may have been that I used a generic baking cocoa powder that I won’t use again because I felt the quality was very inferior, but I don’t think it should have made that much of a difference.
*Some of the links contained in this post are affiliate links. Much like referral codes, this means I earn a small commission if you purchase a product I referred (at no extra charge to you).
Chocolate Cake Donuts
- 1 1/2 cups all purpose flour
- 1/3 cup unsweetened baking cocoa
- 1 tsp baking powder
- 1/8 tsp salt
- 2 eggs
- 2/3 cup sugar
- 1 tsp vanilla
- 1/2 cup milk
- 2 tbsp butter melted
- 1/2 cup heavy cream
- 4 oz bittersweet chocolate chopped
- Preheat oven to 325°F.
- Combine flour, cocoa, baking powder and salt. In separate bowl mix eggs, sugar and vanilla until thick. Combine milk and butter.
- Alternately combine egg mixture and milk mixture with flour mixture and mix until smooth and soft.
- Spray pan lightly with cooking oil. Fill with batter 2/3 full. Bake 8 minutes. After cooled, dip in chocolate ganache.
- To make the ganache, heat heavy cream in a small pot. Be careful to not let it boil over. Once it begins to boil, remove from the stove.
- Pour heavy cream into bowl of chopped chocolate. Stir and mix until chocolate is completely melted.
- Let ganache cool for a few minutes before drizzling donuts with glaze or simply dipping the tops of the donuts in chocolate ganache.
- Recipe from back of Norpro mini donut pan
- *Some of the links contained in this post are affiliate links. Much like referral codes, this means I earn a small commission if you purchase a product I referred (at no extra charge to you).
The nutrition information provided are only estimates based on an online nutritional calculator. I am not a certified nutritionist. Please consult a professional nutritionist or doctor for accurate information and any dietary restrictions and concerns you may have.