The Back-Up Donut: GIANT Chocolate Fudge Donut with Bitter-Sweet Chocolate Ganache Glaze
This is the back-up donut I made in case the fried yeast donut (post below) was a dud – Ok, maybe I made it for me, because… chocolate! It’s dense, it’s fudgy, it’s rich and the ganache makes it crazy good!
Enough said, Here’s the recipe:
2/3 cup unsweetened cocoa
1 3/4 cups Unbleached All-Purpose Flour
1 1/4 cups light brown sugar
1 teaspoon baking powder
3/4 teaspoon espresso powder (this is optional, but I LOVE it – it really intensifies the chocolate flavor in baked goods)
1 teaspoon baking soda
3/4 teaspoon salt
1 cup semi-sweet chocolate chips
2 large eggs
3/4 cup milk
2 teaspoons vanilla extract
2 teaspoons vinegar, white or cider
2 tablespoons Kahlua or coffee liqueur (optional)
8 tablespoons melted butter
CHOCOLATE GANACHE TOPPING
1 cup bittersweet chocolate chips
½ cup heavy cream heated to just boiling
Preheat the oven to 350°F. Lightly grease the wells of a GIANT baked donut pan or the wells of two standard doughnut pans, if making normal sized donuts.
In a large mixing bowl, whisk together the cocoa, flour, sugar, baking powder, espresso powder, baking soda, salt, and chocolate chips. Set aside.
In a medium-sized mixing bowl, whisk together the eggs, milk, vanilla, kahlua and vinegar. The mixture may curdle from the vinegar, don’t worry about it, it’s normal.
Add the wet ingredients, along with the melted butter to the dry ingredients, stirring well to blend, making sure everything is well-combined, but not overmixing or beating.
Spoon the batter into the prepared pan(s), filling them 3/4 full. For the GIANT donut, divide the batter between the 2 pans.
For the Giant Donut, bake for about 45 minutes until a cake tester comes out clean or for normal sized donuts bake for 12 to 15 minutes, or until a tester inserted into the center of one comes out clean.
Remove the doughnuts from the oven, and after 30 seconds or so, loosen their edges, turn the pan over onto a rack to release the donuts. Let cool completely
For the ganache. Put the chips into a small bowl. Pour the hot cream over and let sit for about 5 minutes. Whisk the chocolate until smooth and creamy. If the ganache is too runny let it sit for a couple of minutes to thicken up. Pour or drizzle the ganache over the donuts.
For the GIANT donut: After the 2 sides cool, use a serrated knife to even up the roundness so that the 2 halves will sit together evenly. Spread about 2 tablespoons of the ganache on one donut half. Put the 2nd half on top and then drizzle or spoon the ganache over the top, allowing some to drip down the sides. Adds some sprinkles if you are so inclined! Enjoy
Makes 12 normal donuts, or one GIANT donut