Happy New Year to you lovely people out there!
Oh how I’ve been so bad at this blogging thing and I apologise for it.
I have so many recipes lined up to be posted but getting it from paper onto this blog seems to be more of a task than I had thought it would be. Mostly because I seem to find myself baking/testing a new recipe when I really should have been posting one instead.
But I’ll try to be better.
So here are some chocolate “cake-nuts” for you to kick start the new year with.
I would rather not call this a baked doughnut, as it really does feel like an insult to doughnuts (which I love so dearly). This is more of a moist chocolate cake baked in a doughnut pan and further glazed with chocolate for every chocolate lover out there.
As you can tell from so many of my posts on this blog, I love chocolate. I just can’t seem to get enough of it, and even when I conceptualize a recipe that doesn’t start out with chocolate, sometimes I find myself gravitating towards it only because of how it complements the main flavor of that product.
However, in the case of these cake-nuts, they are just plain and simple baked chocolate treats. And if you do not have a doughnut pan, fear not, a mini bundt tin would work just as well. You would just have to adjust the bake times.
Either way, they bake up soft, moist and perfect for an afternoon tea treat.
Cake Base
- 80g dutch cocoa
- 235g AP flour
- 170g caster sugar
- 150g dark brown sugar (sift to remove lumps)
- 1tsp salt
- 1tsp baking powder
- 1tsp baking soda
- 2 eggs
- 240g full cream milk
- 115g unsalted butter (melted)
- 1tsp vanilla extract
Chocolate Glaze
- 50g icing sugar (sifted)
- 90g 70% dark chocolate
- 30g cocoa powder
- 1/8tsp salt
- 90g full cream milk
- 1/2tsp espresso granulates
The base
Preheat your oven to 170C.
Butter your doughnut pan, or spray with a non-stick spray and set aside until needed.
In a larger bowl, mix flour, cocoa powder, sugars, salt, baking soda and baking powder together.
In another bowl, mix the milk, egg and melted butter.
Make a well in the middle of the dry ingredients and slowly pour the wet mix into it, whisking slowly until all the dry ingredients are just combined. Take care not to overmix.
Pour the batter into a piping bag (you do not need a nozzle) and pipe the batter into your doughnut tin until 3/4 full. Alternatively, you can spoon the batter into the moulds.
Bake for 15-17mins until a toothpick comes out clean.
Immediately remove from pan and let cool on a wire rack fully before glazing the “cake-nuts”.
The glaze:
Melt all the ingredients apart from the icing sugar in a heat proof bowl over a pot of simmering water. Whisk until homogeneous and add icing sugar. Whisk until smooth. Depending on the type of icing sugar you have, you might need to add another teaspoon or two of milk until you get your desired consistency.
Holding your doughnut, dip the doughnut into the glaze twisting as you lift to help achieve a smoother finish.
Place on a wire rack (glaze side up) and decorate your cakenut to look as pretty as you want.
I like adding cocoa nibs for crunch and for a different chocolate profile, but you can dust it with matcha powder if you like, chop some toasted peanuts and dip the glazed “cake-nut” in them for some added crunch. Have some fun with it, I know I did.
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