Chocolate Cake Doughnuts with Dark Chocolate Ganache (Adaptable)



These chocolate cake doughnuts were first published on my original blog, The Culinary Jumble, in July 2018. The recipe has been amended to include spelt flour, but the images remain the same.

Although the look like doughnuts, they aren’t. They are cakes. But who cares? Same shape and absolute deliciousness, so what’s in a name?

Look at that slathered dark chocolate ganache and those crushed up hazelnuts. And you wouldn’t think that the cakes themselves have only 20g butter and 50g sugar, would you?



I’d wanted to make cake doughnuts for ages but could never find a pan for them. 

When I did get my hands on a silicone mould, I was unsure how they would turn out. In my first attempt, I overfilled the pan and although the end result was tasty, it wasn’t pretty. Think ugly, uneven humps with a pinprick for a hole. Yum.



Second time around I was less generous with the batter and my chocolate cake doughnuts turned out beautifully.

My pan is for mini doughnuts, and so the cakes turned out small and fairly thin. Literally snaffled in two bites kinda small. But as this recipe makes 16, you can help yourself to one or two more. 

Chocolate Cake Doughnuts with Dark Chocolate Ganache (Adaptable)

Servings 16 mini cakes


Cake Doughnuts:

  • 20g butter
  • 1 small egg
  • 50g brown sugar
  • 1 teaspoon vanilla sugar
  • 50ml milk
  • 30g Greek yoghurt
  • 45g flour (see notes)
  • 15g cocoa
  • ¼ teaspoon baking soda


  • 50g dark chocolate
  • 1 tablespoon light syrup
  • 20g hazelnuts (finely chopped)


  • For the 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 and milk (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 large 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.


  • For the ganache: using a Bain Marie (double boiler) heat the chocolate and syrup together until melted. Either dip the doughnuts in or slather it over with a knife. Sprinkle with hazelnuts and enjoy while the ganache is still soft.


I originally baked these using a gluten free blend. However, you can do a straight swap with spelt or regular flour.

Gluten Free Baked Mini Chocolate Doughnut Cakes with Dark Chocolate Ganache

Chocolate Cake Doughnuts with Dark Chocolate Ganache (Adaptable)

Do you have a question or comment? I'd love to hear from you!