I recently bought a doughnut pan, well actually I bought two.
The first was a mini doughnut pan from Lakeland. My first try of it was a bit disastrous. I had some left over cake mixture and decided to make some mini doughnuts. It was silicone so I thought I wouldn't need to butter it. How wrong was I? So I gave up on that one. I'll go back to it, but next time I'll use some cake release spray.
Ha, I've just noticed that although I went for the American spelling of donuts for my chocolatey treats, I'm actually thinking in a very English way as I write this. I'm surprised I didn't go for dough rings.
Anyway, I also bought a full size doughnut pan and decided to give it a try. This time I sprayed the tray with cake release spray. A wise move.
I'd pinned a recipe for Chocolate Banana Bread that looked yummy and I decided to try that. I changed it from cup measures to metric, played about with the quantities and ingredients and voila, the most indulgent chocolate chip doughnuts with a chocolate glaze and sprinkles.
I made these doughnuts vegan so Graham could enjoy them and they were lush, but you could equally replace the flax egg with a large free range egg if you wanted to.
Cooper was hovering about as I made these doughnuts, but I was in a fight against time to have them made before the winter Scottish sun dipped for the day, so I didn't let him help, however I did let him try the first doughnut.
As you can see, it was a messy business, but he really enjoyed them as everyone did who tried them. This is going to be my go-to chocolate doughnut recipe.
Triple Chocolate Donuts with Sprinkles
Rich, decadent chocolate chip donuts, glazed with dark chocolate and topped with sprinkles.
- 220g plain flour
- 30g cocoa powder
- 200g caster sugar
- 1 tsp baking powder
- ¼ tsp bicarbonate of soda
- a pinch of salt
- 2 flax eggs
- 110g dairy free spread, melted and cooled
- 2 large ripe bananas
- 1 tsp vanilla extract
- 150g dark chocolate chips
1. Mix up your flax eggs. Each flax egg is 1 tbsp of freshly ground flax seeds (linseeds) with 3 tbsp of water. You need two for this recipe. Mix together and pop in the fridge to thicken.2. Preheat the oven to 350f/180c/160c fan/gas mark 4 and spray your donut pan with cake release spray.3. Sieve the dry ingredients together in a bowl and gently mixed together.4. Mash the banana and mix in the melted spread, vanilla extract and flax eggs..5. Fold the wet ingredients into the dry ingredients with a spatula, then fold in the chocolate chips.6. Pour some of the mixture into each ring of the donut pan, only filling to just a little less than ¾ full. Bake for 7 or 8 minutes until a skewer comes out mostly clean. Remember that chocolate cake benefits from being slightly under cooked. You will have to do the donuts in three batches unless you have more trays.7. When the donuts have cooled a little slide out of the pan and cool on a rack.8. Once the donuts are cool, melt some dark chocolate and spoon some over each donut, then top with sprinkles.9. Enjoy!
Yield: Makes 18 donuts