My experience with baking has been limited. Out of the two of us, I tend to lean towards the savory and would rather spend my days making pasta with truffle sauce than cupcakes. Lately, I have discovered the world of candy making, specifically caramels. I LOVE CARAMELS. So now that I have made a few different kinds of those, I feel myself branching out to the rest of the sweets. Very, very dangerous. Yesterday I bought a doughnut baking pan. I mentioned this at dinner and immediately my sweets loving husband wanted to try the pan out. We made chocolate cake donuts in no time! Instead of powered sugar to top them, we made a quick icing. Though they were delicious, my donuts snob spouse (what true Seattlite isn’t?) mentioned that they taste more like cupcakes than donuts. Our conclusion; frying must be what makes donuts taste like donuts. Still this recipe is great. Enjoy!
Yield: 1 dozen doughnuts
Baked chocolate cake doughnut recipe adapted from Amy Clark on Mom Advice
- 1/2 cup milk
- 1/2 cup packed brown sugar
- 1 egg
- 1 4oz bar Ghiradelli Semi-Sweet Chocolate, chopped, melted and slightly cooled
- 3 tablespoons butter, melted
- 1 teaspoon vanilla extract
- 1 1/4 cup flour
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- Powdered sugar, for dusting
- Preheat oven to 325°F
- In the bowl of your stand mixer, add milk, brown sugar and 1 egg. Mix until well incorporated.
- Slowly add melted chocolate, butter, and vanilla. Mix on low for 1 minute.
- Continuing on low speed, add flour, baking soda and salt. Continue mixing until batter is smooth.
- Lightly spray your doughnut pan with non-stick cooking spray.
- Fill each portion of the doughnut pan 3/4 of the way full. Bake for 12 minutes or until doughnuts spring back when touched.
- Remove from the oven and allow doughnuts to sit for one minute. Then, remove doughnuts from pan and place on a wire cooling rack.
- Sprinkle with powdered sugar and serve.