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 they look cute ‘lil 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. 

If you are looking for other healthier alternatives, check out my lighter recipes



Chocolate Cake Doughnuts with Dark Chocolate Ganache (Adaptable)

Servings 16 mini cakes


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 tbs) cocoa
  • ¼ teaspoon baking / bicarbonate of soda


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


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.


  • 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.


  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).
I have converted grams to cups/ounces/tablespoons using online converters. Although I have no reason to believe they are inaccurate, please be aware that I have not made the recipe with imperial measurements.
In addition, many ingredients are different in Europe compared to North America. I do all I can to offer possible alternatives and to ensure the best possible outcomes for everyone. However, results cannot always be guaranteed if you have not used the same ingredients, measurements or methods as me.
Lastly, I do everything I can to ensure that my recipes (and instructions) are accurate and easy to follow. However, I am human, and don't always get it right. If you notice anything strange, a mistake, or even a typo, please let me know in the comments. 

Gluten Free Baked Mini Chocolate Doughnut Cakes with Dark Chocolate Ganache

Chocolate Cake Doughnuts with Dark Chocolate Ganache (Adaptable)Chocolate Cake Doughnuts with Dark Chocolate Ganache (Adaptable)

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