They’re naughty, because they’re so chocolatey! And they’re nice, because they’re baked, not fried, and sweetened with honey, and far less sinful than the usual donut suspects. Perhaps not the healthiest, but definitely healthier and lighter to enjoy at any time (no acid reflux, that's for sure)!
This naughty & nice double chocolate baked donut recipe is the perfect balance of indulgence and moderation. Baked to perfection with a rich, fudgy chocolate inside, drizzled with smooth chocolate ganache on the outside... like this:
The honey adds just the right amount of sweetness without going overboard (and if you feel you might need a bit more sweetness, feel free to add a few spoons of brown sugar) -- we had these warm from the oven while the ganache was still sticky and it felt just sinful! This recipe makes 12-16 larger sized donuts, or 24-30 mini ones
Treat yourself to a batch of these guilt-free chocolate delights -- all you need are a couple of donut trays, and you're good to go!
INGREDIENTS:
For the Donuts
2 eggs
1 cup honey
1/2 cup milk
1 teaspoon vanilla extract
1 teaspoon vinegar
1 1/2 cups all purpose flour
1/2 cup cocoa powder, preferably unsweetened
1/2 teaspoon instant coffee powder
3/4 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt
2 tablespoons melted butter
For the glaze:
200g slab cooking chocolate
1/3 cup milk
2 tablespoons coconut oil
INGREDIENTS:
Preheat your oven to 180 degree, and spray / butter your donut tins with. Set aside.
In a large bow,l, whisk eggs, honey, milk, vanilla, and melted butter until combined. Then add flour, cocoa powder, baking flour, baking soda, instant coffee, and salt. Mix well until combined and it becomes a thick, slightly tough batter.
Spoon the batter into a piping bag (but a heavy-duty ziplock bag works just fine) and pipe batter evenly in prepared donut tins.
Bake in the oven for 12 minutes, and remove to let it cool. Once cooled, flip pans over onto a (preferably) wooden surface and leave to cool some more.
While the donuts cool, prepare the glaze. Add the chocolate, milk, and coconut oil into a deep bowl, and blitz in the microwave for 30 second intervals until the milk is hot and the chocolate starts to melt. Remove from he microwave and whisk until all the ingredients are combined, and the ganache is thick and glossy.
Dunk each donut face down into the glaze, and leave on a large platter or wire rack to drip and firm up. Eat immediately, or enjoy any time with a glass of of milk or coffee!
Donuts can live in the fridge for up to a week… if they last that long!
