Baked Chocolate Donuts with Chocolate Ganache Icing
Prep Time 10minutes
Cook Time 10minutes
Cooling Time 40minutes
Total Time 1hour
For the Chocolate Donuts
6Tbsp.Unsalted Butter, melted
1/4tsp. Espresso Powder
1/2CupUnsweetened Cocoa Powder
3/4tsp. Baking Powder
1/4tsp. Baking Soda
Rainbow & Chocolate Sprinkles, optional, for decoration
For the Chocolate Ganache Icing
1CupSemi-Sweet Chocolate Chips
2 Tbsp. Heavy Cream
2Tbsp. Unsalted Butter, melted
To Make the Donuts
Preheat your oven to 375°F and set aside a donut pan that has been coated with butter and cocoa powder.
In a large bowl, whisk together the melted butter and granulated sugar until they are well combined. Then, add the egg and vanilla extract and mix until everything is smooth.
Add the espresso powder to ⅛ cup of hot water and stir until the powder has dissolved. Add this mixture to the batter and mix until combined.
Alternate adding the dry ingredients to the batter with the buttermilk, beginning and ending with the dry ingredients.
Transfer batter to a piping bag and evenly pipe batter into each well in the donut pan.
Bake the donuts for 10 minutes until a cake tester inserted comes out clean or with just a few loose crumbs. After 5 minutes transfer to a cooling rack to fully cool.
For the Ganache Glaze
Prepare the ganache glaze while the donuts are cooling. In a medium deep bowl, mix the heavy cream with the chocolate chips and microwave for 20-second increments until evenly melted. Be sure to stir after every 20 seconds in the microwave. Stir in the melted butter until silky, and smooth in texture.
Dip the tops of the donuts in the glaze and return to a cooling rack with parchment paper or a cookie sheet underneath to catch the dripping glaze. If using sprinkles, add them before icing sets. If the ganache seems to be taking too long to set, place the glazed donuts in the refrigerator for 10 minutes.