Equipment
- Kitchen Aid 5 qt. Stand Mixer or hand mixer
Ingredients
Baked Chocolate Donuts
- 120 mL canola oil
- 300 grams granulated sugar
- 2 large eggs
- 1 Tbsp vanilla bean paste
- 227 grams sour cream
- 240 grams all-purpose flour, spooned and leveled
- 80 grams black cocoa powder, dutch processed should also work fine
- 10 grams baking powder
- 1/4 tsp fine sea salt
- 180-240 mL espresso or strong coffee, room temperature
Mascarpone Cream
- 8 ounces mascarpone cheese, cold (I recommend Belgioioso)
- 150 grams powdered sugar, spooned and leveled
- 300 mL heavy whipping cream, cold
- 2 teaspoons vanilla bean paste
- tiny pinch of fine sea salt
- Cocoa powder for dusting, I used dutch
Method
Baked Chocolate Donuts
- Preheat the oven to 350F/177C convection (325F/163C conventional) and grease a donut pan.
- In a medium bowl, whisk together oil, sugar and eggs, until they're well combined and have lightened in color a bit.120 mL canola oil, 300 grams granulated sugar, 2 large eggs
- Add the sour cream and vanilla, whisking until the batter is completely smooth.1 Tbsp vanilla bean paste, 227 grams sour cream
- Add the flour, cocoa powder, baking powder and salt, whisking just until the last streak of flour is combined. Use a rubber spatula to scrape the edge of the bowl a couple of times and transfer to a piping bag.240 grams all-purpose flour spooned and leveled, 10 grams baking powder, 1/4 tsp fine sea salt, 80 grams black cocoa powder dutch processed should also work fine
- Fill each donut mould about 2/3-3/4 full and bake for 8-11 minutes. They are done when you press on the center and it springs back and the edges are golden brown.
- Remove them from the oven and let them cool in the donut pan for 5 minutes, then move them to a cooling rack. Allow the donuts to cool completely before soaking.
- Use a fork to poke holes into the tops of the donuts and brush them each with about 1-2 Tbsp of the espresso. You could also just dunk the top half into the espresso if you want but be careful not to drop them in - you don't want the bottom soggy.180-240 mL espresso or strong coffee room temperature
Mascarpone Cream
- Place the cold mascarpone into the bowl of a stand mixer (or just a large bowl with a hand mixer) with the powdered sugar and salt.8 ounces mascarpone cheese cold (I recommend Belgioioso), 150 grams powdered sugar spooned and leveled, tiny pinch of fine sea salt
- Beat at low-medium speed until they're combined and then increase the speed to medium-high for 1-2 minutes, scraping the edge of the bowl halfway through.
- Add the vanilla and the cold heavy whipping cream in 3-4 increments, mixing well between each addition.300 mL heavy whipping cream cold, 2 teaspoons vanilla bean paste
- After adding all the heavy whipping cream, the cream may look soft, turn the mixer up to full speed for 1-2 more minutes and it should stiffen up (like whipped cream does).
- Use a piping bag fit with a large round piping tip to frost the donuts and then dust with cocoa powder.Cocoa powder for dusting I used dutch
Notes
- You can get about 22-24 large donuts from this batter (depending on how filled the molds are) or you can make some large and some mini. I got 12 large and 24 minis from one batch.
- I baked the mini ones at the same temperature and just shaved off a couple of minutes of bake time.
Nutrition
Serving: 1gCalories: 364kcalCarbohydrates: 40gProtein: 5gFat: 22gSaturated Fat: 10gPolyunsaturated Fat: 2gMonounsaturated Fat: 7gTrans Fat: 0.03gCholesterol: 60mgSodium: 116mgPotassium: 122mgFiber: 2gSugar: 27gVitamin A: 531IUVitamin C: 0.2mgCalcium: 85mgIron: 1mg