Heart-Shaped Baked Chocolate Doughnuts
Baked Chocolate Doughnuts
Makes 24 doughnuts
Ingredients:
- 1 3/4 cups cake flour, sifted
- 1/4 cup cocoa powder
- 3/4 cup granulated sugar
- 2 teaspoons baking sugar
- 1 teaspoon salt
- 3/4 cup buttermilk
- 2 eggs, lightly beaten
- 2 tablespoons vegetable oil
- 1 teaspoon vanilla extract
Directions:
- Preheat oven to 425 degrees F. Spray doughnut pan with nonstick cooking spray (I used Pam for Baking).
- In large mixing bowl, sift together cake flour, cocoa powder, sugar, baking powder and salt. Add buttermilk, eggs, oil and vanilla; mix gently until just combined. Fill each doughnut cup approximately 1/2 full (2 tablespoons batter).
- Bake 4-5 minutes or until the tops of the doughnuts spring back when touched. Let cool in pan for 3 minutes before removing. Repeat with remaining batter. Finish doughnuts with desired toppings. Doughnuts are best served fresh.
Raspberry Glaze:
Ingredients:
- 1 cup confectioners’ sugar
- 1/4 cup seedless raspberry jam
- 1 tablespoon milk
- Pink food color (optional - I didn’t use it)
Directions:
- In small bowl, stir together sugar, jam and milk; mix until sugar is completely dissolved. Mix in color if desired. Use immediately to glaze doughnuts.
Chocolate Glaze:
Ingredients:
- 1/2 cup unsalted butter
- 1/4 cup whole milk, warmed
- 1 tablespoon light corn syrup
- 2 teaspoons vanilla extract
- 4 ounces bittersweet chocolate, chopped
- 2 cups confectioners’ sugar, sifted
Directions:
- Combine butter, milk, corn syrup, and vanilla in medium saucepan and heat over medium heat until butter is melted. Decrease the heat to low, add the chocolate, and whisk until melted. Turn off heat, add the confectioners’ sugar, and whisk until smooth. Place the mixture over a bowl of warm water and dip the doughnuts immediately. Allow glaze to set for 30 minutes before serving.
