It doesn't get more indulging than this. 3 x chocolate!. This donuts are tender, rich and not hard to make at all. My son asked to make them after watching an adorable video of Justine Murphy and her kids while we were scrolling down my Instagram account. He loves cooking videos so, one afternoon after daycare we made them together and he absolutely loved helping. Our recipes are different - hers is vegan and GF - I use eggs and spelt flour, but we both agree on using a piping bag to make the task of filling the mould faster, specially with kids, but you can absolutely do it with a spoon.
Makes 18 small donuts
* you're going to need a donut mould like this to make them, otherwise bake them as muffins and they are as delicious.
210g white spelt or all purpose flour
60 g Dutch process cocoa
250g coconut sugar
1 tsp baking powder
3/4 tsp espresso powder
1 tsp baking soda
1/2 tsp salt
170g chocolate chips
2 large eggs
3/4 cup any type of milk
2 tbsp apple cider vinegar
2 tsp vanilla extract
1/3 cup vegetable oil
200g dark chocolate, chopped
70 ml heavy cream or coconut cream for dairy free
1 Tbsp coffee liqueur like Cafe Patron or vanilla essence if making for kids
Freeze dried raspberries or any topping of your liking
Preheat the oven to 180C. Using a paper towel slightly dampened with vegetable or coconut oil grease the wells of two donut pans.
In a large mixing bowl, whisk together flour, sugar, cocoa powder, baking powder, salt, bakings soda and espresso powder. In another bowl or large measuring cup mix milk and vinegar. The mix will curdle but that's fine. Add vanilla extract, eggs, and oil and whisk together.
Add wet ingredients to the dry ingredients and mix briefly to combine. Add chocolate chips. Fill each donut well to 3/4 of their capacity using a piping bag or carefully with a spoon, tidying the surface so its flat and even.
Bake in the oven for 10-15 minutes until springy. Cool down for 5 minutes. Loosen the edges of the donuts with your fingers or with a spatula and turn the pan upside down over a cooling rack.
Cool down completely before icing.
For the icing:
Heat the cream until just before boiling point (I sometimes do this in the microwave, just make sure it is very hot and doesn't boil over to avoid extra cleaning ! ). Put chopped chocolate in a glass bowl big enough to fit a donut and add hot cream. Let stand for 5 min and then mix with a spoon until all the chocolate is melted and it turns into a satin beautiful sauce (ganache). Add coffee liqueur or vanilla essence if using. Mix well, the icing is now ready to be used. Simply grab each donut and dip the flatter and nicest side into the bowl, turning it with your hand so the chocolate covers all areas, flip quickly so the iced side is on top now and place in a cooling rack with a tray under in case there's icing trickling down the sides. Make sure that your donuts are FULLY cooled before icing.
The donut pictured was entirely made and decorated by my son, how beautiful! It does show how if filled more than 3/4 of the mould capacity, you won't get the hole in the middle, so keep that in mind.
Happy donut making :)