Baked Chocolate Cake Doughnuts

Recipe adapted from Lara Ferroni

Baked Chocolate Cake Doughnuts

Ingredients

130 g (About 1 cup) All Purpose Flour

2 Tbsp Natural Cocoa Powder

1 tsp Baking Powder

¼ tsp Baking Soda

75 g Sugar

½ tsp Freshly Ground Nutmeg

½ tsp Sea Salt

2 Tbsp Unsalted Butter 

¼ Cup Buttermilk

¼ Cup Yogurt

1 tsp Vanilla Extract

1 Large Egg

Method

Lightly grease a doughnut (or muffin) tin and preheat the oven to 350˚F.

Sift the flour, cocoa powder, baking powder and baking soda, and then whisk in the sugar, nutmeg and salt.

Add the butter, and using your fingers, rub it into the dry ingredients until it becomes coarse crumbs.
In a separate bowl, whisk together the buttermilk, yogurt, vanilla and egg. Add to the flour mixture and stir until just combined. Do not overmix, or your doughnuts may be a bit rubbery.

Fill each cup 1/2 to 3/4 full with a piping bag. It’s important not to overfill, or as the doughnuts rise, you’ll lose the hole.

Bake for 6 to 10 minutes (depending on the size of your doughnut pan), until the doughnuts spring back when touched. Let cool slightly on a wire rack before glazing. If coating in powdered sugar, let them cool even a bit more.

Makes about 15 mini doughnuts.

Chocolate Glaze/Dip (Recipe adapted from Baked Explorations)
4 oz Good Quality Dark Chocolate, coarsely chopped
½ Cup Heavy Cream
2 Tbsp Unsalted Butter
Sprinkles to decorate

Place the chopped chocolate in a medium bowl. In a small saucepan, heat the cream until it is just about to boil. Pour the cream over the chocolate and wait 1 minute. Whisk until smooth. Whisk in the butter. Keep mixture warm.