Ingredients
Donuts
- 1 cup plus 3 tablespoon AP flour, sifted
- 1/2 cup plus 2 tablespoon white sugar
- 1/3 cup Cocoa Rouge (If you do not have that just use unsweetened cocoa)
- 1 teaspoon baking powder
- 3/4 teaspoon baking soda
- 1/4 teaspoon Espresso Powder (you can omit if you don’t have but this amplifies the chocolate flavor
- 1/2 teaspoon salt
- 1 XL egg, room temperature
- 3/4 cup buttermilk
- 1/4 cup canola oil
- 1 teaspoon Chocolate Extract
- 1 cup Milk Chocolate Callets (can you chocolate chips)
Glaze
- 3/4 cup heavy cream
- 1 cup milk chocolate, chopped
- 1/2 cup dark chocolate, chopped
- 1 tablespoon corn syrup (or can you 1 tablespoon unsalted butter)
Toppings
- Sprinkles
- Chocolate Curls
Instructions
- Preheat the oven to 375, rack in the middle. Spray with baking spray (flour & oil) two 6-well donut cake pans and set aside. *Note: be sure to not only spray the wells but also the tops of the pans.
- In a bowl whisk together the flour, cocoa, espresso powder, baking powder, baking soda and salt.
- In the bowl of a stand mixer fitted with the paddle attachment mix together the sugar and egg until combined.
- Add in the milk, extract and oil; mixing until combined.
- With the mixer on low slowly add in the dry ingredients stopping to scrape down the sides just until incorporated. Some streaks of cocoa/flour is OK.
- Shut off the mixer and remove the paddle. Add in the chocolate callets and gently fold in scraping down the sides and bottom.
- Place the mixture into a piping bag (without the tip) and pipe into the donut wells to where they are 3/4ths full. I got 12 donuts out of mine. If you have extra, just chill the batter in the fridge until you have a free pan.
- Bake for 12-16 minutes, turning the pans half way, until a cake tester comes out clean.
- Remove from the oven and allow to cool slightly in the pan before carefully turning them out onto a cooling rack. Allow to cool.
- While the donuts are cooling make the ganache by place the chocolates in a glass bowl and heating the cream until it starts to bubble around the edges.
- Pour the hot cream over the chocolate and allow to sit, undisturbed, for 5 minutes.
- Carefully with a rubber spatula (or a whisk) slowly stir until combined. To give it that glossy effect add in the corn syrup.
- Set the ganache aside to thicken slightly; it should be thin enough to dip a donut in but not so thin that it just runs off. You should be able to stick a spoon in it and have just a little bit dripping off.
- When the ganache is ready take one donut and dip half of it into the ganache slowly pulling up and swirling as you turn it over.
- Set the donuts on a cooling rack and continue dipping the rest.
- Adorn with sprinkles or chocolate curls.
Notes
I use this Cocoa Rouge .
Every baker needs Espresso Powder to bake with!
This is a baker’s secret to chocolate desserts! Chocolate Extract
These are what give you that melted chocolate creaminess! Milk Chocolate Callets
