10.15.2014

Raspberry-Glazed Chocolate Cake Donuts #CookingForACure


I upgraded to a regular donut pan, y'all! The mini one was cute and all, but having to bake multiple times to finish off the batter was getting a bit much. Aint nobody got time for that, for real! So, I snagged this beauty off Amazon and I must say, I will be giving it five stars for making my life easier. And for bringing these bangin donuts into my life.


This recipe may look familiar to you and that's because, it was the first one I made in my mini donut pan. Back then, I topped these donuts with a chocolate glaze, but today, in honor of breast cancer awareness day, I topped them with a bright pink raspberry glaze. Also, I switched out some of the all-purpose flour in the recipe for cake flour, because after all, it is a chocolate cake donut. And cake flour always takes baked goods to the next level, which is what we want here. Delicious, next level chocolate cake donuts with an awesome naturally dyed glaze.


I must warn you though that dipping a full size donut into a glaze is nowhere near as easy as dipping mini donuts into a glaze. I learned this the hard way, unfortunately, and thus I have no pictures to share with you of beautifully dipped donuts.

But though these weren't the most glamorous donuts I've made, they were definitely the tastiest. I really loved the ratio of tender, chewy chocolate donut to raspberry glaze. I have no doubt you will too.

Raspberry-Glazed Chocolate Cake Donuts

 Yield: 10 donuts
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Ingredients:

1/2 cup cake flour
1/2 cup all-purpose flour
1/4 cup unsweetened cocoa powder
1/2 cup brown sugar, packed
1/2 teaspoon baking soda
1/4 teaspoon salt
4 tablespoons unsalted butter, melted and browned
1/2 cup buttermilk
1 large egg
pinch of vanilla powder (or 1 teaspoon vanilla extract)

For the glaze:
1/2 cup fresh raspberries
2 teaspoons lemon juice
pinch of vanilla powder (or 1 teaspoon vanilla extract)
1-2 cups powdered sugar

Directions:

Preheat oven to 325 degrees F. Spray a donut pan with cooking spray and set aside.

In a medium-sized bowl, whisk together flours, cocoa powder, brown sugar, baking soda, and salt. Set aside.

In another bowl, whisk together browned butter, buttermilk, egg, and vanilla. Pour wet ingredients into dry and slowly, fold together until everything is combined.

Transfer batter to a Ziploc bag or a piping bag with the tip cut off. Squeeze the batter into each mold, filling it about 2/3 full. Bake for 8-10 minutes. Let the donuts rest in the pan for 2-3 minutes before removing and transferring to a wire rack to cool completely. Repeat process until all the batter has been used.

While donuts are cooling, prepare the glaze. Puree raspberries with lemon juice and vanilla. Strain the raspberry puree through a fine mesh sieve to remove the seeds. Stir powdered sugar into raspberry puree, 1/2 cup at a time, until you reach desired consistency. If glaze is too thick, use heavy cream to thin it out.

Dip the donuts bottom side up into the glaze. Flip them back over and shake off excess glaze. Place on a wire rack and allow the glaze to harden; this should take about 15-20 minutes. 


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