Mini Chocolate Cake Doughnuts with Ganache

Chocolate cake doughnuts are the perfect treat when you want something indulgent yet easy to make at home. These soft, moist doughnuts aren’t fried, they’re baked, with a rich chocolate flavour and a glossy ganache topping that makes them irresistible.

Whether you’re serving them for breakfast, dessert, or a special snack, these cake doughnuts will quickly become a favourite. The recipe is highly adaptable and can be made with gluten free, all-purpose or spelt flour. And if you’re new to spelt and would like some tips on how to get the most out of it, be sure to check out my tutorial: The Beginner’s Guide to Spelt Flour.

Chocolate cake doughnuts (that look like doughnuts)

Although they look like cute little doughnuts, they aren’t. They’re cakes. But honestly, who cares? Same shape, same indulgent chocolatey goodness, and just as fun to eat. So what’s in a name?

They’re soft, moist, and baked rather than fried. There’s no yeast, no waiting for dough to rise, and no hot oil to deal with. Just a simple batter that comes together quickly. And once they’re topped with dark chocolate ganache and a scattering of chopped hazelnuts, they absolutely look the part. These are the kind of treats that feel a bit fancy, even though the recipe is surprisingly light.

Would you guess that the actual cakes only have 20g of butter and 50g of sugar between them? No, neither would I. They’re small, yes, but rich enough to satisfy in a couple of bites. And since the recipe makes 16, it’s perfectly acceptable to have two. Or three. Especially with a cup of coffee.

The story behind these cake doughnuts

I’d wanted to make cake doughnuts for what felt like forever. Every time I scrolled past a picture of perfectly glazed little rings, I’d feel that familiar itch to try them. But there was always one problem: I didn’t have the right pan. I’d see recipes, save them for later, and then forget about them because no mould meant no cake doughnuts.

Eventually, I got my hands on a silicone pan designed for mini doughnuts. I was excited but slightly sceptical. Silicone pans are great for many things, but I wasn’t sure they’d give me the neat, defined shape I wanted. Still, I gave it a go.

Let’s just say the first batch wasn’t exactly a triumph. I overfilled the holes, not realising how much the batter would rise. The result? Tasty little chocolate cakes that looked more like overgrown buttons. They had humps where they shouldn’t, and the holes were barely visible. Still delicious, just not photogenic.

Round two went much better. I filled each cavity about three-quarters full, and the cakes rose perfectly. They held their shape and actually looked like mini doughnuts. Soft, springy, and with a proper hole in the middle. Finally, success.

Why Greek yoghurt works so well in cakes

Greek yoghurt is one of those quiet heroes in baking. It doesn’t shout about its presence, but it does a lot of behind-the-scenes work to make your cakes better. In this recipe, it adds moisture without making the batter too loose, which is especially useful when you’re baking small cakes like mini doughnuts.

It also gives a lovely softness to the crumb. The kind that makes you pause and wonder how the texture turned out so light and tender. That’s the yoghurt at work.

The gentle tang from the yoghurt helps balance the sweetness, especially when the cakes are topped with a rich chocolate ganache. The result is indulgent, but not overpowering.

If you don’t have Greek yoghurt, regular plain yoghurt will work well too. Just go for full-fat for the best result. Sour cream is another good substitute and gives a similar richness and flavour.

How to make the ganache topping

There’s something about a glossy ganache that makes these mini doughnuts feel extra special. It’s a simple mix of dark chocolate and a spoonful of light syrup, gently melted until smooth. The syrup adds a little shine and keeps the ganache soft without making it runny.

I prefer using a bain marie (a bowl set over simmering water) to melt the chocolate slowly and avoid any risk of it splitting. If you’re using a microwave, keep the heat low and stir regularly.

Once it’s ready, either dip the doughnuts or spoon and spread the ganache over the top. A scattering of finely chopped hazelnuts adds a lovely bit of crunch and contrast to the soft cake and creamy topping. Not a fan of nuts? Try sprinkles, coconut flakes, or leave them plain. The ganache does enough on its own.

Can you make the cake doughnuts vegan?

Yes, these mini cake doughnuts can absolutely be made vegan. The original recipe uses egg, butter, and Greek yoghurt, but there are simple swaps that work well.

For the egg, use a flax egg (1 tablespoon ground flaxseed mixed with 2½ tablespoons water, left to sit for 5 to 10 minutes). It helps bind the batter and adds a subtle earthy flavour that works beautifully with chocolate.

Butter can be swapped for a plant-based block butter, or a mild oil like light olive or sunflower. Stick to roughly the same amount (20g), or slightly less if using oil.

For the yoghurt, go with a thick, unsweetened plant-based option like soy, oat, or coconut. If it’s thinner than Greek yoghurt, reduce the milk by a teaspoon or two to keep the batter thick.

The ganache is easy to adapt too. Just use a dairy-free dark chocolate and a vegan syrup such as agave or maple. The result is just as rich and glossy as the original.

Yield and storage tips for spelt cakes

My mould makes mini doughnuts, so they turned out small and fairly thin. This recipe makes 16 mini cakes, so they will be devoured fairly quickly.  That said, if you do have leftovers, storing them well will keep them at their best.

Spelt flour tends to dry out a little faster than wheat flour, so these are best eaten on the day you make them. If you’ll be eating them within a day or two, store them in an airtight container at room temperature. The ganache helps lock in some moisture, but they will firm up slightly.

For longer storage, freezing is a great option, even frosted with the ganache. Lay the doughnuts out on a tray to freeze individually, then transfer them to a freezer-safe bag or container. Let them thaw at room temperature when you’re ready to enjoy. The texture holds up surprisingly well and the flavour stays rich and satisfying.

Print Pin

Chocolate Cake Doughnuts with Dark Chocolate Ganache (Adaptable)

Servings 16 mini cakes

Ingredients

Cake Doughnuts:

• 20g (1 tbsp + 1 tsp) butter
• 1 egg (small)
• 50g brown sugar
• 1 tsp vanilla extract
• 50ml (3 tbsp + 1 tsp) milk
• 30g (1 oz) Greek yoghurt
• 45g (⅓ cup) flour (see note 1)
• 15g (2 tbsp) cocoa
• ¼ tsp baking / bicarbonate of soda

Ganche Frosting:

• 50g (1¾ oz) dark chocolate
• 1 tbsp light syrup
• 20g (¾ oz) hazelnuts (finely chopped)

Instructions

Cake Doughnuts:

• Pre-heat the oven to 175ºC (350ºF).
• Grease whatever size cake pan you are using (mine had 16 holes for mini cakes).
• Melt the butter and then whisk together with the egg, sugars, milk and vanilla. I used a food processor but you could do it by hand.
• Add the remaining dry ingredients and work just until everything is combined. The batter will be thick.
• Spoon or pipe into the prepared tin, to around ¾ full.
• Bake for around 8-10 minutes (time may vary if you are baking larger cakes).
• The doughnuts are ready when they are a little springy to the touch.
• Remove from the oven and allow to cool before removing from the pan.

Ganache:

• Using a Bain Marie (double boiler) melt the chocolate and syrup together until melted.
• Either dip one side of the doughnuts in to the ganache, or slather it over with a knife.
• Sprinkle with hazelnuts and enjoy while the ganache is still soft.

Notes

 

I have converted metric measurements (grams and ML) to imperial (cups and ounces) using online converters, so accuracy cannot be totally guaranteed.

1. These were originally made with a gluten free flour blend. You can also use spelt or regular flour for this recipe (just use the same amount).