choc covered donuts
This recipe was very easy and fun to make and once again was a pinterest find with no tweaking from myself. Find the original post on its Always Autumn here.
You will need a donut maker or donut cake pan. (I got my wilton one from TKMaxx but there are various options available on sites like eBay which will give you more or less donuts depending on the size you use.)
1 dry cake mix
1/4 cup of vegetable oil,
1 cup of water
Blend all together until smooth then you can use a sandwich bag as a piping bag to accurately fill each donut tin with batter.
bake according to cake mix instructions but i found mine only needed 20 mins cooking time at 150C in a fan assisted oven.
Chocolate ganache was chosen as i had some left over, if making specifically for this, i would halve the recipe to ;
150ml double cream
200mg dark chocolate (grated)
heat cream in saucepan for approx 3 minutes, then remove from heat add grated chocolate and stir continuously until evenly mix. It will be runny at this point perfect for dipping or you can leave to set in fridge for 4 hours and temper by microwaving for 90 seconds and it will be runny but will set quickly and be perfectly glazed.
et voila…you can sprinkle whatever you want to decorate. then eat because thats the best bit.
The baking continues with renewed vigour, the kitchen surfaces have been straining under my new purchases, i have found madeline pans, donut pans, springform cake tins of various sizes along with tart tins of tin and silicone. In the midst of admiring my new baking materials I remembered my husband had a very important birthday to celebrate. I took him out on the town sans children, we checked out the Marlene Dumas exhibition at the Tate Modern, as well as the Jamaican hidden histories at the OXO tower, then walking along the south bank and pausing for a burrito before crossing waterloo bridge to catch the Lion King musical (Amazing!). Finally, we finished off with dinner at Dishoom (after a 45 minute wait) , sampling delicious bombay cuisine. He really enjoyed his night, telling me, he was expecting nothing more for his actual birthday the following day but a birthday without cake is just not a birthday at all so but of course, i had to bake.
What cake do you want? I asked him
Surprise me, he said
So i did, with a 2 tier, double layer, chocolate gluten free killer cake covered and filled with dark chocolate ganache. It went down a storm.
Recipe adapted from Lorraine Pascale’s Shameless,flourless, moist & sticky chocolate cake;
180g dark chocolate, grated
6 eggs separated
130g caster sugar
130g ground almonds
150g 400g dark chocolate, grated
300g butter 300ml double cream
225g icing sugar