Double Chocolate Cake Donuts

• Vegetarian

• Refrigerated

  • 1 Egg, large

• Baking & Spices

  • 1 cup All-purpose flour
  • 1 tsp Baking powder
  • 1/2 cup Brown sugar, dark
  • 1/2 cup Cocoa powder
  • 1 cup Confectioners' sugar
  • 1/2 cup Rainbow sprinkles
  • 1/2 tsp Salt
  • 1 Pinch Salt
  • 1 tsp Vanilla extract

• Dairy

  • 3 tbsp Butter, unsalted
  • 1/4 cup Heavy cream
  • 1/2 cup Milk

Found on bakerbynature.com

Ingredients

• 1 cup all purpose flour
• 1/2 cup dark brown sugar
• 1/2 teaspoon salt
• 1/4 cup cocoa powder
• 1 teaspoon baking powder
• 1 teaspoon vanilla extract
• 1 large egg, at room temperature
• 3 tablespoons unsalted butter, melted
• 1/2 cup milk (I used chocolate almond milk, but regular cows milk will work fine)
• For the Ganache:
• 1 cup confectioners sugar
• 1/4 cup cocoa powder
• 1/4 cup heavy cream (more if needed)
• Pinch of salt
• 1/2 cup rainbow sprinkles

Directions

• Preheat oven to 350 degrees (F).
• Lightly grease a doughnut pan; set aside.
• In a large bowl whisk together the dry ingredients. In a separate bowl whisk together the wet ingredients, then gently pour them into the dry ones. Fold ingredients together until just combined.
• Spoon mixture into prepared doughnut pan, and bake for 10-11 minutes, or until the doughnuts spring back when lightly pressed. Be careful not to over bake here!
• Allow doughnuts to cool a few minutes in the pan before transferring to a doughnut pan to cool completely.
• While your doughnuts are cooling, make your ganache!
• Sift together the sugar, salt, and cocoa powder. Add cream and whisk until smooth, adding more cream - one tablespoon at a time - if needed to reach a thick but spreadable consistency.
• Using a butter knife spread the ganache generously over the tops of each donut, then top with sprinkles. EAT!