I woke up to a cool, misty morning with a few scattered snowflakes mixed with rain here and there. It's been a beautiful, sunny spring week, but I don't mind the weather today since we need the moisture. And gloomy Sundays suit me, as long as I get to stay home and be cozy.
When Jamie and I came home from my parents' house in South Carolina the day after Christmas, I made cinnamon rolls that morning, and froze half the rolls. With the chilly weather this morning, I thawed out the rest of the cinnamon rolls and baked them up - they filled the house with their sweet, cinnamony aroma.
With Easter almost here, my jars of colorful sprinkles were begging to be used on something. So one weekend morning I baked dark chocolate cake doughnuts and dipped them in bittersweet ganache before covering them with sprinkles and colored sugar.
For taste, I far prefer just the simple sprinkling of coconut, but the pastel sprinkles are sure a pretty way to welcome Easter.
One Year Ago: Chocolate Ice Cream and Peanut Butter Cookies
Two Years Ago: Hot Cross Bun Bread Pudding
Chocolate Cake Doughnuts with Ganache Glaze
- 1/2 cup all-purpose flour
- 1/4 cup granulated sugar
- 3 tablespoons special dark cocoa powder
- 1 teaspoon espresso powder
- 1/4 teaspoon salt
- 1/4 teaspoon baking soda
- 1 egg
- 3 tablespoons heavy cream
- 2 tablespoons sour cream
- 2 tablespoons vegetable oil
- 1/2 teaspoon vanilla
- 2 ounces heavy cream
- 2 ounces bittersweet chocolate
- sprinkles, coconut, chopped nuts, toffee bits, etc
Bake the Doughnuts:
Preheat the oven to 375 and spray a standard-sized doughnut pan (6 doughnuts) with non-stick spray.
In a bowl, combine the flour, sugar, cocoa powder, espresso powder, salt and baking soda. In a separate bowl, whisk together the egg, heavy cream, sour cream, oil and vanilla. Add the wet ingredients to the dry and whisk until smooth; batter will be very thick.
Scrape the batter into a piping bag (it is too thick to try to spoon evenly into the pan, so you will need to pipe it), and snip a 1/2 inch hole at the tip. Pipe the batter into the pan, dividing it between the 6 doughnut molds.
Bake for 8-9 minutes, until risen and the doughnuts spring back when lightly touched. Cool in the pan for 1-2 minutes before glazing.
Make the Ganache:
While the doughnuts are baking, heat the cream in a small saucepan over medium low heat, just until it begins to bubble around the edges. Add the chocolate and let stand for 3 minutes, then stir with a spatula until smooth.
After cooling the doughnuts for a couple of minutes, dip each doughnut in the ganache, then sprinkle with your toppings of choice. Let sit for 15-20 minutes until the ganache is set.
Yields 6 doughnuts
Recipe from Curly Girl Kitchen