Healthy Chocolate Donuts With Chocolate Ganache
Soft, moist cake donuts with a double-delight of chocolate. These donuts are baked, rather than fried, and are ready in only a few minutes!
Servings 1 -1/2 dozen donuts
Ingredients
- 2 cups white whole wheat flour
- 1 cup coconut sugar
- 1/2 cup unsweetened cocoa powder
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 2 large eggs
- 1/2 cup vegetable oil
- 1 cup buttermilk no substitutes
- 2 teaspoons vanilla extract
- CHOCOLATE GANACHE:
- 1 cup semisweet chocolate chips
- 1/2 cup heavy cream
Instructions
- Preheat oven to 350F and grease a 6-cup donut pan. Set aside.
- In a medium bowl, whisk flour, coconut sugar, cocoa, baking powder, baking soda, and salt until combined. In a large bowl, whisk eggs, oil, buttermilk, and vanilla until smooth. Fold flour mixture into liquid mixture, gently stirring until just combined (batter will be very thick)
- Spoon batter into a ziplock bag and seal. Cut a corner off the bag and pipe batter 3/4 full into prepared pan (you will need to bake the donuts in 3 batchs)
- Bake donuts at 350F 11-12 minutes, or until donuts spring back when lightly touched (do not overbake) Cool donuts in pan 10 minutes, then remove to a wire cooling rack. Cool 10 minutes before dipping in ganache.
- Make the chocolate ganache: In a double-boiler, melt chocolate chips until they just start to lose their shape. Remove from heat. In another small saucepan, heat cream until simmering. Pour hot cream over partially-melted chocolate chips and whisk until ganache is smooth.
- Dip cooled donuts in chocolate ganache and place on wire cooling racks. Serve immediately.
Notes
Donuts are best if eaten the day they are made after dipping in ganache. Un-glazed donuts can be stored in an airtight container at room temperature up to 3 days. Un-glazed donuts can also be frozen up to 3 weeks and glazed after de-frosting.