Friday, January 7, 2011

Baked Chocolate Cake Doughnuts

Can I just ask why no brilliant baker has bothered to put out a bonafide baked chocolate doughnut recipe on the first two search pages of Google?

I had to [wait for it] make up my own!  Hey, a pregnant girl gets what a pregnant girl wants, and my new doughnut pan has been calling my name for weeks.

Fried, yeast doughnuts?  Been there, done that.  I was looking for baked doughnuts.  No oil involved.  I do what I can to eat as healthy as I can.  Especially when it comes to my sweet tooth.



I did it, and they were just as good as I imagined, which is quite shocking given that I am certainly not an experienced doughnut baker.  Or a doughnut baker at all.  Just a seasoned doughnut eater here.

Baked Chocolate Cake Doughnuts

1 cup all purpose flour
4 tablespoons cocoa
1 teaspoon baking powder
1/4 teaspoon baking soda
1 cup sugar
1/4 teaspoon nutmeg
1/2 teaspoon of salt
4 tablespoons margarine
1/4 cup buttermilk
1/3 cup plain milk
1/4 cup sour cream
1 teaspoon vanilla extract
 1 egg

Preheat oven to 350 degrees.

Combine flour, sugar, cocoa, baking powder, baking soda, nutmeg, and salt.  Mix margarine into dry mixture with fingers; your mixture should appear very fine and crumbly.

Mix together the remaining (wet) ingredients in a separate bowl, and incorporate into the dry mixture.  Whisk just until smooth to avoid springy, chewy doughnuts (not that you wouldn't still eat them...)

Fill greased doughnut pan-half way up the doughnut forms.

Bake for about 12 minutes in preheated oven.  Doughnuts will be obviously done (bouncing back after touching), and can be taken out to cool.  If you have a smaller doughnut pan or mini doughnut pan, the bake time will be shorter (6-8 minutes).

Chocolate Frosting

6 tablespoons margarine
1/2 cup semisweet chocolate chips
2 cups confectioners' sugar
2 teaspoons of vanilla
4 teaspoons of hot water

Melt butter and chocolate chips in medium pan over medium heat.  When mixture is smooth and mixed well, remove from heat.  Add the sugar and vanilla.  Add water to achieve spreading, smooth consistency.  You may need more or less water, depending on the texture you are after.

I kept the frosting in the pan and dipped my doughnuts face down (when they were cool) and decorated.

I definitely didn't eat the leftover frosting.

1 comment:

Amy said...

Will DEFINITELY be trying these!

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