Oh, I’ve been a bad blogger, haven’t I? I’m sorry it has taken me a while to reply to some of your comments this week. I found myself in an extremely antisocial state and all I wanted to do this past week was sit on the couch watching Doctor Who while my new heated throw blanket kept me warm and hidden from the world. May I attempt to make it up to you with some chocolate cake doughnuts?
These are the Basic Chocolate Cupcakes from VCTOTW, but baked in a doughnut pan instead. The recipe made six doughnuts and there was enough leftover batter for three cupcakes, which I didn’t mind at all. To make the cake a bit more dense like a a regular cake doughnut would be, I only used 3/4 cup of milk instead of a full cup. You might have to play with it and add more or less milk depending on what type of flour you use and how you measure it and all that good stuff. So we have the cake made with cocoa powder (I used Hershey’s Special Dark cocoa), the semi-sweet chocolate topping, and the deep dark chocolate shavings for a winning trio of deliciousness!
|Triple Chocolate Cake Doughnuts
(Makes six doughnuts)
1 batch of Basic Chocolate Cupcakes batter from VCTOTW. Make the batter with only 3/4 cup of milk instead of a whole cup (you will have some leftover batter, enough for three cupcakes)
4 oz semi-sweet chocolate chips
1. Preheat the oven to 350 degrees F and spray a doughnut pan with cooking spray. If you are like me and you can’t be bothered to do the math to calculate how much batter you will need for exactly 6 doughnuts, then prepare a muffin pan too – but only for 3 cupcakes. The doughnut pan should be thoroughly sprayed with cooking spread. I speak from experience when I tell you that not spraying the centers (where the holes will be) sufficiently will leave you with pesky doughnuts stuck to the pan.
2. Prepare the cake batter with only 3/4 cup of milk instead of a whole cup. You might need to adjust the amount of milk depending on the type of flour and non-dairy milk that you are using. The batter should be more fluid than muffin batter but not as runny as cake batter.
3. Pour the batter evenly into the doughnut pan cavities (doesn’t that word make you cringe?) about 2/3 full.
4. Bake for 15-18 minutes or until a toothpick inserted into a doughnut comes out clean.
5. Let the doughnuts cool on the pan for about 5 minutes and then transfer them to a cooling rack and let them cool down to room temperature.
6. Now it’s time to melt the chocolate chippers. Microwave them, in a microwave-safe bowl, on high for 30 seconds. Give them a quick stir and nuke them again for 30 more seconds. Stir well, nuke, and repeat until the chocolate is melted. Add the coconut oil and stir well.
7. To coat the tops of the doughnuts with chocolate you have two options. You can dip the tops of the doughnuts into the melted chocolate, or you can just spread the chocolate over the tops with a small spatula or knife, which is what I did.
8. Let the chocolate topping cool down for a couple of minutes, but not long enough to let it harden, and sprinkle your favorite toppings all over the doughnuts. If you are sprinkling chocolate shavings like I did, the chocolate topping shouldn’t be too warm or your shavings will melt. Keep them at room temperature and enjoy!
The doughnuts are soft and cakey and the chocolate topping becomes just hard enough to create a nice crisp contrast. The dark chocolate shavings mingle beautifully with the semi-sweet topping for an extra layer of deep chocolate flavor. Oh yeah.
Today’s cuteness is brought to you by this insufferable weather. Mrs. Ducky McSnowbill seems to be coping quite well though, doesn’t she?