Chocolate Cake Doughnuts with Dark Chocolate Ganache (Adaptable)
Servings: 16mini cakes
Ingredients
Cake Doughnuts:
20gbutter
1small egg
50gbrown sugar
1teaspoonvanilla sugar
50mlmilk
30gGreek yoghurt
45gflour (see notes)
15gcocoa
¼teaspoonbaking soda
Frosting:
50gdark chocolate
1tablespoonlight syrup
20ghazelnuts(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.