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Chocolate Cake Doughnuts with Dark Chocolate Ganache (Adaptable)

Servings: 16 mini cakes

Ingredients

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

Frosting:

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

Instructions

  • 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.

Ganache:

  • 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.

Notes

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