Happiness is baking cookies, and giving them away, happiness is serving them and eating them, talking about them, reading and writing about them, thinking about them and sharing them with you. -Maida Heatter
Sprinkly chocolate cake doughnuts (recipe from Sweet Bake Shop)
Unsalted butter, for greasing pans
1 cup milk
1/4 cup sour cream
1/4 cup vegetable oil
2 large eggs
1 teaspoon vanilla extract
3 tablespoons semi-sweet chocolate chips
1 1/4 cups flour, plus more for pans
1 cup sugar
3/4 cup cocoa powder
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
1 1/2 cups semi-sweet chocolate chips
1 cup heavy (35%) cream
1.Preheat oven to 350 F. Grease and flour 3 doughnut pans with butter.
2. In a small bowl, whisk together the milk, sour cream, vegetable oil, eggs, and vanilla. Set aside.
3. In a heatproof bowl set over a saucepan of simmering water, melt the chocolate chips, stirring often with a rubber spatula to prevent burning. Remove the bowl from pan and set aside.
4. In a bowl of a stand mixer fitted with the paddle attachment, combine flour, sugar, cocoa powder,, baking soda, baking powder and salt. Mix on low speed to combine. Add the milk mixture and the melted chocolate and mix on low speed to combine. Turn the mixer up to medium speed and beat for about 30 seconds. Stop mixer and scrape down the sides and bottom of the bowl with a rubber spatula, then mix again on medium speed until well blended, about 10 seconds. Do not over-mix.
5. Pour the batter into a pastry bag and divide evenly among 16 if the doughnut cups, filling each one about halfway. Bake for 15-17 minutes, until a toothpick inserted near the center of the doughnuts comes out clean. Allow the doughnuts to cool in the pans for a few minutes before turning them out on a wire rack to cool completely.
6.While the doughnuts are cooling, make the chocolate Ganache by placing the chocolate chips in a heatproof bowl. Heat cream in a sauce pan over medium heat until it begins to bubble and is very hot. Carefully pour the hot cream over the chocolate chips. Allow the two to sit together for about 15 seconds, then whisk until smooth and well blended. Allow it to cool enough that it thickens slightly. Meanwhile, line a baking sheet with parchment paper and set a wire rack over top.
7. Once the doughnuts have cooled, dip each one top side down into the ganache, then lift it out and allow excess to drip back into the bowl. Place the doughnut dipped side up on the wire rack. Repeat with the remaining doughnut. Top with sprinkles.
8. Doughnuts are best eaten on the day that they are baked, but will keep in an airtight container for up to 2 days.
My sister Anna took these pictures and as you can see she is a really good photographer! You can check out her photography blog here.