Dark Chocolate Baked Donuts with Chocolate Ganache
Baked Chocolate Donut recipe topped with silky chocolate ganache and sprinkles is quick and easy to make. They're a chocoholic’s dream come true!”
Servings 10 donuts
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Ingredients
Batter
- 1¼ cup all-purpose flour
- ½ cup dark brown sugar
- 2 eggs (egg + 1 egg yolk)
- ¼ cup dark unsweetened cocoa powder sifted
- ¾ tsp baking soda
- ½ cup buttermilk
- ¼ tsp salt
- ½ tsp espresso powder
- 1 tsp vanilla extract
- ½ cup canola oil (or vegetable oil)
Ganache
- 4 oz bittersweet chocolate chopped
- ½ cup heavy whipping cream
Instructions
- 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.
Ganache
- Put cream in a glass measuring cup and microwave until hot in 30 second intervals. Put the chopped chocolate in a small bowl and pour the hot cream over the chocolate. 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.
Video
Notes
Don't overmix the batter. We combine the wet ingredients separately from the dry ingredients which minimizes stirring. We also whisk the eggs together before adding them to the wet ingredients.
To fill the donut pan, you can put the batter into a pouring measuring cup or use a piping bag. If you pipe the batter, cut the piping bag once you're ready to fill the pan.
Fill the doughnut pan with batter only 2/3 full. If you fill it higher, you’ll end up with a crease line on the outside. Still delicious, just not picture perfect.
Don't overbake. Test baked chocolate donuts with a toothpick prior to the end of the baking time.
Nutrition
Serving: 10g | Calories: 330kcal | Carbohydrates: 31g | Protein: 5g | Fat: 22g | Saturated Fat: 7g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 10g | Trans Fat: 0.1g | Cholesterol: 48mg | Sodium: 174mg | Potassium: 170mg | Fiber: 2g | Sugar: 16g | Vitamin A: 248IU | Vitamin C: 0.1mg | Calcium: 48mg | Iron: 2mg
This recipe was calculated using the exact brands and measurements I used to make this recipe. If you are following a strict diet please note changing anything will cause the nutritional info to change. My calculations are intended as a guide only.
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