I turned to one of my favourite books to address all of the above - A Passion for Baking by Marcy Goldman. I managed to use up the cocoa powder, inaugurate the new doughnut pan which I am in love with now, and get some super fudgy, sticky, not-so-sweet, delicious chocolate doughnut cakes.
Win!
The original recipe was for Dark Fudge Bundt Cake but that shouldn’t deter us. Make it into anything you like - a cake, bundt cake, cupcakes, or these lovely doughnut shaped ones if you have the right pan.
Dark Chocolate Fudge Doughnut Cakes
Ingredients: 1 ¾ cups of white sugar 1 cup of firmly packed brown sugar 1 cup of unsalted butter, melted 3 eggs 2 teaspoon of vanilla extract 3 ¼ cups of all-purpose flour ¾ cup of unsweetened cocoa powder 2 teaspoon of baking powder 1 ½ teaspoon of baking soda ½ teaspoon of salt 1 ½ cups of warm coffee (I used warm water mixed with 2 teaspoon instant coffee powder)
How to Make Chocolate Doughnut Cakes:
Preheat oven to 350F / 180C. Generously grease a cupcake tray, (grease the liners if using), doughnut pan, ramekins, or bundt pan, whatever you prefer to use. This cake tends to be quite sticky after baking so make sure you grease your pans well. You can make out the stickiness from the first picture, actually!
In a bowl, whisk the flour, cocoa, baking powder, baking soda, and salt together until well blended.
In a separate bowl, combine both the sugars with the melted butter. Mix well.
Add the eggs and vanilla and beat for a minute until smooth. I did this in my Kitchenaid to make things easier (and also so I would I get some use out of it!)
Then add the flour mixture and stir to moisten the batter.
Slowly drizzle in the coffee, stirring at the same time carefully to make a smooth batter. I mixed it gently just enough for all the ingredients to blend well. Don’t overbeat.
Spoon batter halfway into the prepared moulds or pans and bake in the preheated oven for 30-35 mins until the top glistens and springs back on touch.
After 2 days, store in the refrigerator for up to a week and serve warmed in the microwave for 30 seconds or after leaving it out for about 2 hours.
These carry really well for a party or pot luck. I love them as-is with no frosting or even dusting of sugar, with a glass of cold milk. Yum!
I turned to one of my favourite books to address all of the above - A Passion for Baking by Marcy Goldman. I managed to use up the cocoa powder, inaugurate the new doughnut pan which I am in love with now, and get some super fudgy, sticky, not-so-sweet, delicious chocolate doughnut cakes.
Win!
The original recipe was for Dark Fudge Bundt Cake but that shouldn’t deter us. Make it into anything you like - a cake, bundt cake, cupcakes, or these lovely doughnut shaped ones if you have the right pan.
Dark Chocolate Fudge Doughnut Cakes
Ingredients: 1 ¾ cups of white sugar 1 cup of firmly packed brown sugar 1 cup of unsalted butter, melted 3 eggs 2 teaspoon of vanilla extract 3 ¼ cups of all-purpose flour ¾ cup of unsweetened cocoa powder 2 teaspoon of baking powder 1 ½ teaspoon of baking soda ½ teaspoon of salt 1 ½ cups of warm coffee (I used warm water mixed with 2 teaspoon instant coffee powder)
How to Make Chocolate Doughnut Cakes:
Preheat oven to 350F / 180C. Generously grease a cupcake tray, (grease the liners if using), doughnut pan, ramekins, or bundt pan, whatever you prefer to use. This cake tends to be quite sticky after baking so make sure you grease your pans well. You can make out the stickiness from the first picture, actually!
In a bowl, whisk the flour, cocoa, baking powder, baking soda, and salt together until well blended.
In a separate bowl, combine both the sugars with the melted butter. Mix well.
Add the eggs and vanilla and beat for a minute until smooth. I did this in my Kitchenaid to make things easier (and also so I would I get some use out of it!)
Then add the flour mixture and stir to moisten the batter.
Slowly drizzle in the coffee, stirring at the same time carefully to make a smooth batter. I mixed it gently just enough for all the ingredients to blend well. Don’t overbeat.
Spoon batter halfway into the prepared moulds or pans and bake in the preheated oven for 30-35 mins until the top glistens and springs back on touch.
After 2 days, store in the refrigerator for up to a week and serve warmed in the microwave for 30 seconds or after leaving it out for about 2 hours.
These carry really well for a party or pot luck. I love them as-is with no frosting or even dusting of sugar, with a glass of cold milk. Yum!
