Ingredients
Units
Scale
For The Doughnuts –
- 100g Plain Flour
- 1 1/2 tbsp Cocoa Powder
- 1/2 tsp Baking Powder
- 1/4 tsp Bicarbonate of Soda
- 115g Unsalted Butter, softened
- 110g Caster Sugar
- 2 Large Free Range Eggs
- 100g Dark Chocolate, melted and cooled
- 125ml Fresh Coffee cooled
For The Glaze –
- 200g Dark Chocolate
- 25g Unsalted Butter
For Decorating –
- Chocolate Fudge Cubes, some dusted in gold shimmer
- Sprinkles
Instructions
- Oven to 180C, prepare your doughnut trays, and grease generously with vegetable oil or extra melted butter. Set aside.
- Sift the flour, cocoa powder, baking powder and bicarbonate of soda and set aside.
- In a stand mixer, beat the butter and caster sugar until pale and fluffy. Beat in the eggs, one at a time until mixed. Fold in the cooled, melted chocolate until just combined.
- Slowly add the flour mixture into the butter-chocolate mixture then add in the coffee. Mix until everything is combined and no flour streaks
- Pour into the prepared tins and bake for 20-25 minutes for the larger doughnuts and 12-14minutes for smaller doughnuts.
- When baked, leave the cakes in the tin for 10 minutes before turning out on to a cooling rack, and allow to cool completely.
- Make the glaze, in a bowl, melt the chocolate and butter together over a pan of just boiled water from a kettle but no heat on the hob, for 3-4 minutes until the chocolate is melted. Allow to cool for 5 minutes before dunking in the cooled doughnuts for a glaze. Decorate with the chocolate fudge cubes and sprinkles.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Doughnuts
- Method: Baked
- Cuisine: American