Delicious Baked Chocolate Donuts with homemade chocolate ganache, sprinkled with your favorite toppings! Makes the perfect Halloween Treat!
#entertainingwithbeth #Halloween #Donuts
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BUTTERMILK BISCUIT RECIPE:
BAKED CHOCOLATE DONUT RECIPE
Makes 16 donuts
*PRINT RECIPE HERE* https://bit.ly/BethChocDonuts
1 Tbsp (15ml) semi-sweet chocolate chips
1/2 cup (50g) unsweetened cocoa powder
1/2 cup (120ml) hot, boiling water
3/4 cup (150g) sugar
1/3 cup (80ml) vegetable oil
2 tsp (10ml) vanilla extract
1/2 cup (120ml) buttermilk (or 1/2 cup (120ml) milk + 1 1/2 tsp (7.5ml) plain white vinegar. Allow to sit for 5 mins)
1 1/4 cup (150g) all-purpose flour
1/2 tsp (2.5ml) baking soda
1/2 tsp (2.5ml) baking powder
1/2 tsp (2.5ml) salt
3/4 cup (180ml) heavy cream
1 cup (150g) semi-sweet chocolate chips
Chopped Nuts (I love hazelnuts! But Pecans, Almonds, Walnuts are great too!)
Crushed Butterfinger Bars
Place 1 Tbsp (15ml) of the chocolate chips in a heat-safe bowl. Add the cocoa powder. Pour the hot water over and allow the cocoa powder to sit for 5 minutes. The whisk until smooth and the chocolate chips have melted.
Add the sugar, whisk until dissolved and combined. Then add the two eggs, one at a time, whisking in between each addition. Add the oil, and the vanilla, whisk and set aside.
Whisk together the dry ingredients. Add the dry ingredients to the wet ingredients and whisk until smooth.
Grease 2 donut pans with baking spray, distribute the spray with a pastry brush. Using a small cookie dough scoop, fill the donut trays almost to the top, leaving 1/4 inch for them to rise. Bake at 350F for 9-11 minutes until risen and set.
Allow them to cool for 15 minutes. Then remove the donuts and place them on a cooling rack fitted into a sheet pan lined with parchment paper (to catch the drippings of the ganache and the toppings)
Combine the heavy cream and 1 cup of the semi-sweet chocolate chips in a small, non-stick saute pan. Whisking until the chips have melted and a smooth ganache forms. Turn off the heat. Dip the donut in the ganache, top side up, bottom side down. Then remove it from the ganache by placing one finger in the donut hole, and your thumb around the donut flip top side up and place it on the cooling rack. Then top with your topping of choice.
Refrigerate until ready to serve. Best eaten 2-5 hours after making. Enjoy!
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Hi! I’m Beth Le Manach and I believe food tastes better when shared. Subscribe to my cooking channel, Entertaining with Beth, to learn holiday recipes, party planning tips and easy recipes for weeknight meals! New recipe videos post every Saturday! SUBSCRIBE HERE! http://bit.ly/BethsEntertaining.