Chocolate Cake Doughnuts with Ganache

Chocolate Cake Doughnuts with Ganache Glaze

doughnuts:

• • 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

ganache and garnish:

• • 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