Hunka Hunka Burnin' Love (Black Velvet Chocolate Chip Donuts Dipped in Chocolate Ganache)
I LOOOOOVE doughnuts, but I hate waiting all that time for them to rise and then rise again before I can fry them. Cue the cake donut! The revelation of cake donuts has been such a welcomed addition to my life. This is a one-bowl answer to your chocolate donut dreams!
Donuts
1 3/4 Cup All Purpose Flour
2/3 Cup Black Cocoa Powder (or standard cocoa)
1 tsp Baking Powder
1 tsp Baking Soda
3/4 tsp Sea Salt
1 1/4 Cup Light Brown Sugar
3/4 Cup Non Dairy Milk (almond, soy, rice)
2 Tbsp Apple Cider Vinegar
8 Tbsp Unsalted Butter (Melted)
2 Eggs
2 tsp Vanilla Extract
1 Cup Semi Sweet Chocolate Chips
Chocolate Ganache
1/4 Cup Non Dairy Milk
2-3 Cups Dark Chocolate Chips
(adapted from King Arthur)
Directions:
Preheat oven to 350. Spray 2 doughnut pans with cooking spray.
Pour the non-dairy milk into a liquid measuring cup. Add the Apple Cider Vinegar and set aside. (You are making buttermilk). In a large mixing bowl, mix together the flour, sugar, cocoa, baking powder, baking soda, salt, and chocolate chips.
Crack the eggs and vanilla into the liquid measure and mix together. Pour the wet ingredients over the dry and mix together until well-combined.
Spoon the batter in to a gallon ziplock bag. Seal the bag and cut a hole in one corner. Piple the batter into the doughnut pans. Fill about halfway.
Bake for 11-13 minutes, or until a toothpick comes out clean. Let the doughnuts cool and put them on a cooling rack to cool completely.
Meanwhile, pour 1/4 cup of non-dairy milk in a small saucepan and heat on medium low heat. When the milk starts simmering along the edges turn off the heat. Add 2 cups of dark chocolate chips and stir. The mixture should be shiny and thick. Dip the cooled doughnuts with ganache and add sprinkles and serve! If you aren't eating them that day be sure to put the doughnuts in airtight container.
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