Chocolate Cake Doughnuts with Ganache

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

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