Description
Espresso-glazed baked chocolate cake doughnuts.
Ingredients
- 1 cup All-purpose Flour
- ¼ cups Dutch Processed Cocoa Powder
- ½ teaspoons Ground Espresso (or Instant Espresso Powder)
- ½ teaspoons Baking Powder
- ½ teaspoons Baking Soda
- ½ teaspoons Kosher Salt
- 2 Tablespoons Unsalted Butter, melted
- ⅔ cups Granulated Sugar
- 1 Large Egg
- ½ cups Sour Cream
- ¼ cups Milk
- 1 teaspoon Pure Vanilla Extract
- FOR THE GLAZE:
- 1-½ cup Confectioners Sugar
- ½ teaspoons Ground Espresso (or Instant Espresso Powder)
- ½ teaspoons Pure Vanilla Extract
- 4 Tablespoons Milk
Preparation
Preheat oven to 350ºF. Grease a 6-cavity doughnut pan with baking spray and set aside.
In a large bowl, whisk together flour, Dutch cocoa powder, espresso, baking powder, baking soda, and salt.
In a medium bowl, add melted butter. Whisk in sugar, egg, sour cream, milk and vanilla.
With a rubber spatula, fold wet ingredients into dry. Scoop batter into a piping bag. Pipe batter into the doughnut pan, 3/4 full. Place doughnut pan into the oven and bake for 14–16 minutes, or until puffed and a toothpick inserted into the center comes out clean.
Cool in the pan for 5–10 minutes before transferring to a cooling rack to cool completely. Repeat with remaining doughnut batter (I was able to make 8 doughnuts).
While doughnuts are cooling, prepare glaze by whisking all the ingredients together in a wide shallow bowl. Start with 3 tablespoons of milk and check consistency. Add another tablespoon if it’s too thick.
Dip each donut halfway into the glaze. As you lift each doughnut out, shake it a little to remove excess glaze, then place on a cooling rack to set.
Recipe adapted from Pastry Affair.
