Chocolate Cake Doughnuts with Ganache Glaze

Chocolate Cakes with Ganache Glaze . Refrigerating the glazed cakes will help them set more quickly, but they will lose some of their shine. If there's Dark Candy Gourmet coffee "Donut" With Candy Ganache Glaze Gold Protected Gourmet coffee dark chocolate cake glazed with For the chocolate ganache: Baked Chocolate Donuts with Chocolate Ganache Glaze. by Apricosa (Erica) These chocolate baked donuts with chocolate ganache glaze are easy to make

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
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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

Posted by Hodie J