If you don’t have donut baking pans, you are missing out on a treat that is quick and easy to make and even more fun to serve. Chocolate Ganache Dipped Baked Chocolate Donuts! Originally I was just going to make this a plain chocolate donut recipe, but while looking at my spices to see what I could do to kick it up a notch, I noticed the cayenne pepper and thought that it would complement the chocolate perfectly. Oh my, it did not disappoint!
The cayenne doesn’t make the donut very spicy, it just deepens and enriches the flavor of the chocolate with an almost unnoticeable kick just at the back of your throat. We like a 1/2 tsp of cayenne in ours but if you are nervous about the kick then start with 1/4 and see where you like it. If you are too nervous to put any spice in, then you can absolutely leave it out.
When creating this recipe I tried so many different ingredients to get the perfect combination of texture and rise while retaining moisture and softness. I tried different combinations of baking soda and baking powder, buttermilk, sour cream, and Greek yogurt, but ultimately the milk mixed with lemon juice and sour cream combination with a little bit of baking powder AND baking soda produced perfection.
Dip these babies in a smooth and silky ganache and you can serve up a piece of heaven with very little effort. Give these a try and be the family baking hero this week! (Makes 12-14 donuts. I use the regular size Wilton donut pans for these donuts, not the mini.)
Ingredients:
- 1-1/3 cups AP flour
- 2 Tbsp cornstarch
- 1/2 cup cocoa powder
- 1/2 cup white sugar
- 1/4 cup brown sugar
- 1/2 tsp baking soda
- 1/2 tsp baking powder
- 1/4-1/2 tsp cayenne pepper, (optional)
- 1/4 tsp salt
- 1 whole egg and 1 additional egg yolk whisked together
- 2/3 cup milk mixed with 1 Tbsp lemon juice
- 1/4 cup sour cream
- 3 Tbsp butter, melted
- 1 tsp vanilla extract
- 1/2 cup mini chocolate chips (optional)
- 3/4 cup semi-sweet chocolate chips
- 1/3 cup heavy cream
- 3 Tbsp melted butter
Instructions:
- Preheat oven to 350. Spray donut pans lightly with non-stick cooking spray. (I use the Wilton pans, regular size, not mini.)
- Prep: Melt the butter and set aside to let it cool slightly.
- Prep: Stir the lemon juice in to the milk and set aside. (It will thicken just a bit.)
- In a mixing bowl, whisk together the flour, cornstarch, cocoa powder, both sugars, baking soda, baking powder, cayenne pepper and salt.
- In a separate bowl, whisk the eggs, then whisk in the milk and lemon mixture, sour cream, slightly cooled butter and the vanilla.
- Pour the wet ingredients in to the dry ingredients, add the chocolate chips and stir until just combined. The batter will be thick!
- Scoop the batter in to a gallon size storage bag and seal. Snip off one corner of the bag and pipe the batter in to each of the donut pan cavities. Don’t overfill!
- Bake for 8-10 minutes, allow to cool in the pan for 10 minutes, then remove from pans and cool on a cooling rack.
- In a small bowl, melt together the chocolate chips, heavy cream and butter and stir till it’s smooth. (I heat it for a minute in the microwave then keep stirring until it’s completely smooth- it will take a minute of stirring. You can keep heating in 15 second increments if it isn’t smooth enough, stirring between.)
- Let the ganache cool just a minute, then dip the donuts in to the glaze. (You can top with sprinkles, toasted coconut or chopped nuts if you like.)
Baked Chocolate Donuts dipped in Ganache
EQUIPMENT (Amazon Associate Links)
Ingredients
- 1-1/3 cups AP flour
- 2 Tbsp cornstarch
- 1/2 cup cocoa powder
- 1/2 cup white sugar
- 1/4 cup brown sugar
- 1/2 tsp baking soda
- 1/2 tsp baking powder
- 1/4-1/2 tsp cayenne pepper (optional)
- 1/4 tsp salt
- 1 whole egg and 1 additional egg yolk whisked together
- 2/3 cup milk mixed with 1 Tbsp lemon juice
- 1/4 cup sour cream
- 3 Tbsp butter, melted
- 1 tsp vanilla extract
- 1/2 cup mini chocolate chips (optional)
Chocolate Ganache
- 3/4 cup semi-sweet chocolate chips
- 1/3 cup heavy cream
- 3 Tbsp melted butter
Instructions
- Preheat oven to 350. Spray donut pans lightly with non-stick cooking spray. (I use the Wilton pans, regular size, not mini.)
- Prep: Melt the butter and set aside to let it cool slightly.
- Prep: Stir the lemon juice in to the milk and set aside. (It will thicken just a bit.)
- In a mixing bowl, whisk together the flour, cornstarch, cocoa powder, both sugars, baking soda, baking powder, cayenne pepper and salt.
- In a separate bowl, whisk the eggs, then whisk in the milk and lemon mixture, sour cream, slightly cooled butter and the vanilla.
- Pour the wet ingredients in to the dry ingredients, add the chocolate chips and stir until just combined. The batter will be thick!
- Scoop the batter in to a gallon size storage bag and seal. Snip off one corner of the bag and pipe the batter in to each of the donut pan cavities. Don’t overfill!
- Bake for 8-10 minutes, allow to cool in the pan for 10 minutes, then remove from pans and cool on a cooling rack.
For the ganache:
- In a small bowl, melt together the chocolate chips, heavy cream and butter and stir till it’s smooth. (I heat it for a minute in the microwave then keep stirring until it’s completely smooth- it will take a minute of stirring. You can keep heating in 15 second increments if it isn’t smooth enough, stirring between.)
- Let the ganache cool just a minute, then dip the donuts in to the glaze. (You can top with sprinkles, toasted coconut or chopped nuts if you like.)
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