These are for your deepest darkest chocolate cravings! They satisfy the need for chocolate at breakfast time like nothing else, with a tender, moist, and fudgy cake doughnut, made double chocolate with a chocolate ganache frosting. I developed these for my husband who loves chocolate cake doughnuts so much that he’s converted me from my favorite Old-Fashioned Glazed.
I tried several different recipes to which I got this response – ehh… they’re ok…. not exactly the reaction I was going for. After several conversations about texture vs. flavor vs. glaze, this recipe came about, and these chocolate glazed beauties got some serious enthusiasm in the form of 3 doughnuts for breakfast! I’ll tell you a secret about these chocolate doughnuts, they’re grain free – it turns out white flour isn’t everything! Only a short time ago, I wouldn’t have believed it was possible to make a cake doughnut without all-purpose flour. My grain free baking experience hasn’t always been very tasty, but after some practice I’m starting to get the hang of it. We taste tested this recipe next to a very popular recipe made from all-purpose flour, both Tyler and I loved my grain free recipe because of the deep chocolate flavor and moist cakey-ness.
These doughnuts are very simple to make. First whisk together the dry ingredients, breaking down any lumps of almond flour. Using a spatula, mix in the wet ingredients to form a batter. The toughest part of making baked doughnuts is trying to get the batter into the pan. I spooned mine in around each well and then used a spatula to smooth it out a bit (refer to the bottom right photo).
While the doughnuts are baking, melt the chocolate chips, coconut oil, and cream (or coconut milk) together in a pan over low heat. Stir the mixture often and remove it from the heat when some of the chocolate chips are still unmelted (residual heat will melt the rest). This is important so the chocolate frosting doesn’t overheat and become grainy. Frost the doughnuts while they’re hot from the oven and the glaze will soak in. You can frost them again later after they’re cooled for some extra chocolate flavor.
These are most definitely a cake doughnut (no health-food flavor here) with a tender crumb, yet they’re decidedly moist and not as dense as an old-fashioned would be. If you’re looking for the perfect Valentine’s breakfast – look no further, these are a celebration of chocolate! No reviews
