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.
- These were originally made with a gluten free flour blend.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).
