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Double Chocolate Cake Donuts

Ashley Manila
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Ingredients
 

  • 1 cup all purpose flour
  • 1/2 cup dark brown sugar
  • 1/2 teaspoon salt
  • 1/4 cup cocoa powder
  • 1 teaspoon baking powder
  • 1 teaspoon vanilla extract
  • 1 large egg, at room temperature
  • 3 tablespoons unsalted butter, melted
  • 1/2 cup milk (I used chocolate almond milk, but regular cow's milk will work fine)

For the Ganache:

  • 1 cup confectioners' sugar
  • 1/4 cup cocoa powder
  • 1/4 cup heavy cream (more if needed)
  • Pinch of salt
  • 1/2 cup rainbow sprinkles

Instructions
 

  • Preheat oven to 350 degrees (F).
  • Lightly grease a doughnut pan; set aside.
  • In a large bowl whisk together the dry ingredients. In a separate bowl whisk together the wet ingredients, then gently pour them into the dry ones. Fold ingredients together until just combined.
  • Spoon mixture into prepared doughnut pan, and bake for 10-11 minutes, or until the doughnuts spring back when lightly pressed. Be careful not to over bake here!
  • Allow doughnuts to cool a few minutes in the pan before transferring to a doughnut pan to cool completely.
  • While your doughnuts are cooling, make your ganache!
  • Sift together the sugar, salt, and cocoa powder. Add cream and whisk until smooth, adding more cream - one tablespoon at a time - if needed to reach a thick but spreadable consistency.
  • Using a butter knife spread the ganache generously over the tops of each donut, then top with sprinkles. EAT!
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