Soft Chocolate Cake Doughnuts with naturally colored pink glaze and glossy dark chocolate make a perfect Valentine's treat!
It's St. Valentine's day and of course, we are talking about chocolate. Is there any better way of celebrating love than with delicious chocolate desserts? Or celebrating life in general (big chocolate fan over here).
Today I am sharing with you a delicious, yet so easy chocolate dessert perfect to surprise your loved ones. These Chocolate Doughnuts are very cake-like, baked in the oven (so much better than fried) and covered in naturally colored pink glaze and glossy chocolate.
I will admit that I am not a big fan of fried desserts in general, so doughnuts were not on my primary dessert list. However, I decided to bake them instead of frying, and let me tell you the result was spectacular! Just look at those perfect chocolate doughnuts! 🙂
I recently bought a doughnut baking pan that I was dying to try and is there a more perfect occasion to bake dozens of chocolate doughnuts than for Valentine's?
The procedure for baking the mixture is very simple and they are ready in less than 10 minutes. It is important to have a good non-stick pan (find mine here) and you will be good to go!
As it's Valentine's day I decided to step up my decorations and do two different glazes - glossy chocolate and naturally-colored berry glaze. I sprinkled them with chocolate nibs and rose petals but you can leave them plain or decorate with your favorite sprinkles.
Both types of glaze are very easy to prepare and give amazing results. Both glaze recipes require few, simple ingredients and make your doughnuts super shiny and pretty!
Are you ready to give a try and bake some this week? If you decide to bake them, make sure to tag me on Instagram @thehungryapron or comment below - I am very excited to hear your feedback!
Happy weekend and happy Valentine's Day everyone!
Chocolate cake doughnuts (oven-baked)
Marija Gvozdenovic
INGREDIENTS
Serves 12
Prep. time: 10 minutes
Baking time: 8 minutes
For the chocolate doughnuts
250g all-purpose flour
130g sugar
60g dark cocoa powder
2 tbsp baking powder
1/2 tsp salt
180ml buttermilk
2 eggs, lightly beaten
2 tbsp butter, melted
FOR THE chocolate glaze
3 tbsp sugar
3 tbsp unsweetened cocoa powder
80ml heavy cream
2 tbsp water
75g bittersweet chocolate
FOR THE RASPBERRY GLAZE
100g icing sugar
2 tbsp whole milk
a handful of fresh or frozen raspberries
2 tbsp granulated sugar
METHOD
Prepare the chocolate batter:
Preheat your oven at 180 degrees Celsius. Spray your doughnut pan with the cooking spray or cover with some melted butter and flour. In a large bowl, sift together flour, sugar, baking powder, cocoa powder, and salt. Add buttermilk, eggs, and butter. Beat until just combined. Fill each pan cavity approximately with 2/3 of the cake batter. Bake for 7-9 minutes or until the doughnuts spring back when touched. Let cool in the pan for 4-5 minutes before removing. Cover them with your favorite glaze and serve.
Prepare the chocolate glaze:
In a small saucepan combine sugar, cocoa, heavy cream, and water. Bring to a boil over medium-high heat. Pour the sugar mixture over the chocolate and let stand for about a minute. Using a heat proof spatula, stir until chocolate is completely smooth. Strain the glaze through a fine-mesh sieve and use it immediately. The chocolate glaze can be refrigerated for up to 3 weeks. Warm to desired consistency before use.
Prepare the pink raspberry glaze:
Blend raspberries with 2 tbsp granulated sugar starting at low speed and increasing to high. Blend for two minutes on high or until the mixture is completely smooth. Strain the raspberry puree and conserve only the liquid part. In a small bowl mix milk with icing sugar. Start adding raspberry puree 1 tsp at a time. In this way, you can regulate the color. The more puree you add, the pinker is the glaze.
Notes: If you don't have buttermilk you can also use 180ml milk + 2 tbsp fresh lemon juice. Mix well and leave it aside for 5 minutes before adding to the cake batter.
NECESSARY OBJECTS
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