Dark Chocolate Baked Donuts with Chocolate Ganache
Dark Chocolate Baked Donuts are chocolatey, tender and fluffy. They're great for breakfast but can also step in as dessert and baking didn't sacrifice taste.
Prep Time 15 mins
Cook Time 8 mins
Total Time 23 mins
Servings 10 donuts
- 1-1/4 cup all-purpose flour
- 1/2 cup dark brown sugar
- 1 egg + 1 egg yolk
- 1/4 cup dark unsweetened cocoa powder sifted
- 3/4 teaspoon baking soda
- 1/2 cup buttermilk
- 1/4 teaspoon salt
- 1/2 teaspoon espresso powder
- 1 teaspoon vanila
- 1/2 cup canola oil
- 4 oz bittersweet chocolate chopped
- 1/2 cup heavy whipping cream
Preheat oven to 350°F. Spray donut pan with non-stick cooking spray.
In a large mixing bowl combine flour, brown sugar, baking soda, salt, cocoa and espresso. Whisk together to combine.
In a medium sized mixing bowl combine egg, egg yolk and buttermilk. Whisk to combine. Add oil and vanilla. Whisk again to combine.
Stir wet ingredients into dry ingredients. Stir until just combined.
Fill a zip lock bag with the filling and clip the corner of the bag. Squeeze batter into donut pan until 3/4 full.
Bake 8 to 10 minutes or until a toothpick inserted comes out clean. Don't over bake.
Let cool 5 minutes in the pan and then turn out onto a cooling rack. Cool completely.
Put cream in a glass measuring cup and microwave until hot in 30 second intervals. Pour over chocolate and stir until smooth. I put my chocolate in a small food processor, poured hot cream over the chocolate, and pulsed until smooth.
When cooled, dip into ganache. Sprinkle with desired toppings.