Baked Chocolate Doughnuts with Honeycomb Crumble

Gorgeous soft baked Chocolate Doughnuts are topped with a silky chocolate glaze and smashed up Crunchie bars for a deliciously Bonfire-Night appropriate treat!

Good morning and happy November! I hope you had a fabulous Halloween? We had a really fun party – I was a cat (the lazy girls costume). And we got loads of Trick or Treaters too – mainly little kids, which was super cute!

These Baked Chocolate Doughnuts with Honeycomb Crumble are a fantastic baked afternoon treat! You don’t need a stand mixer or any unusual ingredients to make these deeply chocolatey doughnuts, but you will need a doughnut pan. Do yourself a favour and get one – they’re super cheap and your life will have more doughnuts in it! This is the one I have – I’d really recommend it – the doughnuts come out super easily!

I love baked doughnuts (you might notice I’ve made quite a few this year!) because they are fun and cute (like fried doughnuts) but you don’t get that greasy aftertaste like with fried doughnuts (unless you’re going to make and eat them immediately – in which case, do that!).

The doughnut batter is made simply with cocoa powder, flour, rising agents, and melted chocolate which makes it even more decadently chocolatey. In the place of buttermilk, milk with some added vinegar give these doughnuts a tangy moistness while making them easier to make with the ingredients you have in your cupboard right now! 

Once cooked, we top the doughnuts with a ridiculously simple and yummy chocolate glaze, then sprinkle over a topping of your choice. I had fun bashing up a couple of crunchie bars (an excellent way to work out pent up aggression!) for a Bonfire Night honeycomb version, but these doughnuts are also so adorable with brightly coloured sprinkles on top, or even just left plain.

The only downside to these doughnuts is that you will want to make them all the time. They’re SO easy and ready to eat in about 45 minutes!

 If you don’t have a doughnut pan (although one will change your life for the better for just a tenner from ebay), you can make these delicious doughnuts into chocolate muffins, and top with the same glaze. They’re so moist and the glaze helps to keep them delicious for a few days.

Chocolate Fudge Cake Doughnuts with Crunchie Topping

2014-10-18 18:16:44

Yields 16

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Prep Time

20 min

Cook Time

15 min

Prep Time

20 min

Cook Time

15 min

286 calories

42 g

42 g

12 g

5 g

7 g

84 g

119 g

25 g

0 g

4 g

Nutrition Facts

Serving Size

84g

Yields

16

Amount Per Serving

Calories 286

Calories from Fat 107

% Daily Value *

Total Fat 12g

19%

Saturated Fat 7g

37%

Trans Fat 0g

Polyunsaturated Fat 1g

Monounsaturated Fat 3g

Cholesterol 42mg

14%

Sodium 119mg

5%

Total Carbohydrates 42g

14%

Dietary Fiber 3g

13%

Sugars 25g

Protein 5g

Vitamin A

5%

Vitamin C

0%

Calcium

8%

Iron

10%

* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

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For the doughnut batter

1. 100g / 2/3 cup cocoa powder
2. 250g / 1 3/4 cups plain flour
3. 260g / 1 1/4 cups light brown sugar
4. 1 tsp baking powder
5. 1 tbsp espresso powder
6. 1 tsp bicarbonate of soda
7. large pinch salt
8. 150g / 1 cup plain chocolate chips
9. 2 large eggs
10. 180ml / 3/4 cup milk
11. 2 tsp white wine vinegar
12. 2 teaspoons vanilla bean paste
13. 115g / 1/2 cup melted butter

For the chocolate glaze

1. 100g plain chocolate
2. 3-4 tbsp milk
3. To top: 2 x Crunchie bars, or sprinkles of your choice

For the doughnuts

1. Preheat your oven to 160C/gas mark 4/350F and prepare your doughnut pan by greasing each doughnut hole with some kitchen towel saturated with vegetable oil.
2. Next, in a large bowl, measure out all your dry ingredients and whisk them together to remove any lumps. Set aside.
3. In a large measuring jug, measure and then whisk the milk, eggs, vanilla and vinegar together. Melt the butter in the microwave and then pour into the jug with the other liquid ingredients.
4. Melt the chocolate (I like the use the same mug that I melted the butter in) in the microwave, on 30 second intervals, stirring between each interval.
5. Finally, add the liquid ingredients to the dry ones, stirring just to combine - the mixture will resemble cake batter. Pour in the melted chocolate, and fold in until it's just combined.
6. To fill the doughnut rings, I like to use a tablespoon, although a piping bag would work really well too. Simply put a tablespoon of batter into each third of the ring, and then use the tip of your spoon to even it out. Don't overfill - as the doughnuts will rise and you want them to be nice and even.
7. Bake for 12-15 minutes on the top shelf of the oven, until the tops of the doughnuts spring back when pressed. Get a cooling rack ready, and give the doughnut pan a sharp rap on the counter top before turning it upside down and upending the doughnuts onto the cooling rack.
8. To make the glaze, melt the chocolate in the microwave and then stir in the milk with a wooden spoon until you've got a thick but liquid consistenty. I like to glaze the doughnuts while they're still very slightly warm. Simply dip the doughnuts into the bowl of glaze and give them a swish around before leaving to set - I do it on the cooling rack over some tin foil or a baking tray for minimised mess. Crumble over crunchies, sprinkles, or whatever you want.

Adapted from King Arthur Flour

beta

calories

286

fat

12g

protein

5g

carbs

42g

more

Adapted from King Arthur Flour

Kerry Cooks https://kerrycooks.com/

You can get pretty bright sprinkles like these from cake decorating shops, or failing that – ebay!

If you do decide to get a doughnut pan, you have to make my cinnamon sugar baked doughnuts! SO good for breakfast. And cinnamon’s totally a superfood, so…. healthy, right?

 I’m entering this recipe into November’s Tea Time Treats, hosted by The Hedge Combers and Lavendar and Lovage – the theme this month is Bonfire Night. 

 x Kerry

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