Wednesday, March 22, 2017

Chocolate Cake Donuts

There are few things better than a midday chocolate donut and coffee break. I don't know about you, but some days around 4 PM I hit "the wall" and need a pick me up. Enter the coffee and the donut.





These cake donuts are spiked with a bunch of instant espresso. It enhances their chocolati-ness and gives you that 4 PM kick in the pants that you need after a long day at work in order to chase your toddler around the garden and read about 1,004 books... just me?

Oh, and did I mentioned they are baked? I am pretty sure this qualifies them as health food!



Baked Chocolate Donuts
makes 6
from www.shutterbean.com

1 c AP flour
1/4 c cocoa powder
1/2 teaspoon baking soda
1 Tablespoon instant espresso powder 
1/4 teaspoon salt
1/2 c milk
1 teaspoon apple cider vinegar
3/4 c brown sugar
1 egg
1/4 c vegetable oil
1 teaspoon vanilla
- - -
1. Pre-heat oven to 325F and mist a donut pan thoroughly with baking spray; set aside
2. In a medium bowl, whisk together the flour, cocoa, baking soda, salt and espresso; set aside
3. In another bowl, combine the milk, vinegar, sugar, egg, oil and vanilla until smooth
4. Add the milk mixture to the flour mixture and stir until smooth
5. Spoon the batter into a piping bag (or a ziplock with the corner cut) and pip into the prepared pan filling the wells about 2/3 full
6. Rap the pan on the counter to try to get rid of any bubbles and then bake at 325F for 10-12 minutes (tops woth spring back when lightly pressed)
7. Cool donuts in the pan for about 5 minutes then turn them out onto a wire rack to finish cooling completely
8. Dip fully cooled donuts in glaze (recipe follows)

Quick Chocolate Glaze

3/4 powdered sugar
1 Tablespoon cocoa powder
1-2 Tablespoons milk
1 teaspoon vanilla extract
pinch salt

- - -
1. In a small bowl, whisk all ingredients together (use more or less milk to achieve the desired consistency... I start with 1 Tablespoon and add milk a teaspoon at a time until the glaze is dip-able.) 
2. Dip your donuts!

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