Wednesday, November 12, 2014

Baked Chocolate Cake (Donuts)

I'll let you in on a secret.  I don't really like donuts.  I know.  I'm apparently crazy.  Someone on my unit owns a Dunkin Donuts and will occasionally leave donuts right outside of my office, which is quite nice, however I never, ever eat them.  There are many reasons for this.  First and foremost they have too many calories and are not enjoyable enough for me to be bothered with.  I could go on forever about the multitude of atrocities that donuts have committed but I'll spare you my rant.  Second, my office door has the credentials "Registered Dietitian" on it which would make me a really bad example.  But I don't even need a second reason.

Anyway, this recipe is called a donut but really it is a cupcake in disguise.  They're cute, they're chocolate and they're from Joy The Baker.  I just like my picture.  I'm a frosting girl at heart so if I want a cupcake, I really want the frosting more than the cake so that's a drawback if you're like me.  These are really nice though and everyone in my house liked them.  Like most donuts, they are best the day you make them.  I'm really selling this recipe.  Don't be like me.

By the way, who decides if they're donuts or doughnuts?  Homer Simpson?  Mr. Dunkin?  I wish I knew.  I'm very open to either spelling.  I pride myself on my open mindedness. 

Maybe you should just go make some and formulate your own opinion.  It'll be fun.

Baked Chocolate Doughnuts with Chocolate Glaze
makes about 6 doughnuts
recipe adapted minimally from Joy The Baker
This is halved from her recipe because I knew I didn't want a lot sitting around and my kids are weird so you never know if they'll eat something or not  (they did).

For the Doughnuts:
1/2 cup all-purpose flour
2 tablespoons unsweetened cocoa powder
1/4 teaspoon baking soda
1/8 teaspoon salt
1/4 cup light brown sugar, packed
1/4 cup buttermilk
1 large egg
2 tablespoons unsalted butter, melted until just browned
1/2 teaspoon pure vanilla extract
For the Chocolate Glaze:
3/4 cup powdered sugar
1 1/2 tablespoons unsweetened cocoa powder
pinch of salt
2 tablespoons whole milk
1 teaspoons pure vanilla extract
color jimmies

Preheat oven to 325  degrees F.  Spray a doughnut baking pan with nonstick cooking spray and set aside.
In a medium bowl, whisk together flour, cocoa powder, baking soda, salt, and brown sugar.
In a small bowl, whisk together buttermilk, egg, melted butter, and vanilla extract until thoroughly combined.
Pour the wet ingredients into the dry ingredients and fold together until all of the ingredients are well combined.  Scrape the bowl well.  Use a small spoon to portion batter into the prepared doughnut baking pan.  Each doughnut mold should be about two-thirds full.  Bake doughnuts for 11 to 13 minutes or until a skewer inserted into one of the doughnuts comes out clean.  Remove from the oven.  Allow to rest for five minutes before inverting doughnuts onto a wire rack to cool completely.  Allow doughnuts to cool completely before glazing.
Repeat the baking process until all of the batter is turned into doughnuts.
To make the glaze, in a medium bowl whisk together powdered sugar, cocoa powder, and salt.  Add 2 tablespoons of milk and all of the vanilla extract.  Whisk to combine.  Mixture may be thick.  Add milk, a teaspoon at a time, until the glaze is thick but still pourable.
Dip each doughnut (I dipped the bottom side) into the chocolate glaze.  Shake off some of the excess glaze.  Return to the wire rack and sprinkle with color jimmies.   Allow to rest a few moments for the frosting to harden slightly. 

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