As a food blogger, I have acquired and purchased many new things for my kitchen and baking essentials. One day I was at Bed, Bath and Beyond, armed with my 20% off coupons (I think I had 4 or 5 that day) and proceeded to purchase the following: a tart pan with removable bottom, a whoopie pie pan (don’t judge), a springform pan and a Wilton 6 cavity doughnut pan.
At the time, I had no idea when I would actually use these things but I knew I needed them. Plus, I got 20% off each one.
Back in March, I saw Melanie’s Triple Chocolate Baked Doughnuts and was floored. They looked so good. Since then, I have baked pumpkin doughnuts and other cake doughnuts that I topped with a MAPLE glaze and bacon bits. Yes, you heard me right. Don’t know what took me so long but I finally got around to baking these and I might never go back to deep fried doughnuts.
OK just kidding. Who am I kidding right? BUT seriously, these were delicious!! These are like chocolate cakes shaped like a doughnut. Shape anything into a doughnut and I would probably eat it. So, friends, you need to do TWO things here: #1: Buy a doughnut pan if you don’t have one already (they are like $8) and #2: Try this recipe! I hope you enjoy!
Yummmmmm. . chocolate!!!
- 2 cups all purpose flour
- ½ cup unsweetened cocoa powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 cup low-fat buttermilk
- 1 cup packed brown sugar
- 2 eggs
- 6 tablespoons unsalted butter, melted and cooled slightly
- 2 teaspoons vanilla extract
- ½ cup any kind chocolate chips or chunks (I used semi-sweet)
- 1 cup (6 ounces) good quality chocolate, finely chopped OR semi-sweet or milk chocolate chip morsels
- ⅓ cup heavy whipping cream
- ½ teaspoon vanilla extract
- sprinkles of any kind
- nuts: almond slivers, hazelnut bits, almond slices, whatever you want
- Preheat the oven to 325 degrees. Coat a doughnut pan with non-stick spray. In a large bowl, combine the flour, cocoa powder, baking soda, and salt. In a separate, smaller bowl, mix together the buttermilk, brown sugar, eggs, melted butter, and vanilla. Pour the wet ingredients into the dry and use a rubber spatula to gently mix the ingredients together. Lastly, mix in the chocolate chips.
- Pour the batter to a large gallon size Ziploc bag; cut off a small corner and use the bag to pipe the doughnut cake batter into the pan, filling each well about ⅔ full (for bigger sized doughnuts; you can experiment but be careful not to overfill each well or cavity). Bake for 10-12 minutes, or until the cake tops spring back when touched. Cool completely on a wire rack.
- Place the chocolate pieces in a small bowl. Combine the heavy cream and vanilla extract in a small saucepan over medium-low heat. Cook until small bubbles appear on the outside edge of the cream. Pour the hot cream mixture over the chocolate. Using a wire whisk, gently stir until all of the chocolate is melted and the mixture is smooth.
- Once the doughnuts have cooled a bit, dip each one into the ganache, swirl a little to ensure good coverage and then place back on the wire rack. Sprinkle or decorate with nuts and/or any kind sprinkles and have fun!
Recipe from The Sweet Life. I just made my chocolate ganache differently.
Here are some recipes I made using my finds at Bed, Bath and Beyond:
Other AWESOME doughnut recipes worth checking out:
- Browned Butter Glazed Cinnamon Donuts by Buns in My Oven
- Lemon Blueberry Baked Doughnuts by Small Wallet Big Appetite
- Cinnamon Roll Donuts by Damn Delicious
- Maple Sea Salt Doughnuts by Edible Perspective
- Baked Vanilla Donuts by Averie Cooks
- Baked Caramel Apple Donuts by Shutterbean
Get the doughnut pan!