Double Chocolate Baked Doughnuts
Makes 16 doughnuts
*This recipe is adapted from Silvana Nardone’s Chocolate-Dipped Chocolate Doughnuts. Do you have her cook book? If not, you should! It’s filled with fantastic gluten-free recipes.
1 1/2 Tablespoons Instant Coffee Granules
3/4 Cup Boiling Water
2 Large Eggs, room temperature
6 Tablespoons Vegetable Oil
1 Tablespoon Pure Vanilla Extract
1 1/2 Cups Silvana’s All Purpose Flour
1/2 Cup Unsweetened Cocoa Powder
1 1/2 teaspoons Baking Powder
3/4 teaspoon Baking Soda
3/4 teaspoon Kosher Salt
3/4 Cup Packed Dark Brown Sugar
3/4 Cup Granulated Sugar
1/4 Cup Boiling Water
6 ounces Dairy Free Semi Sweet Chocolate, chopped or shaved
2 1/4 Cups Powdered Sugar
1 1/2 Tablespoons Dark Brown Sugar
1 teaspoon Pure Vanilla Extract
1 Tablespoon Hot Water
Preheat oven to 350 degrees. Spray two non-stick doughnut pans (I used non-stick mini bundt cake pans) well with non-stick cooking spray. Whisk the coffee and boiling water; let cool completely. Whisk in the eggs, oil, and vanilla.
In a large bowl, whisk together the flour, cocoa powder, baking powder, baking soda, salt, brown sugar, and granulated sugar. Whisk the wet ingredients into the dry ingredients until just combined. Fill each doughnut or bundt cake cup 3/4 full and bake for about 13-15 minutes. Should be springy to the touch. Don’t over bake.
Remove from oven and allow to cool in pans for 10 minutes. Carefully loosen the sided with a fork and using the fork to help lightly remove them from the pans, transfer to a cooling rack.
For the glaze, in a medium bowl stir together the boiling water and chocolate until melted. If it doesn’t melt all the way, microwave at 20 second intervals until smooth. Stir in the powdered sugar, corn syrup, and vanilla until thoroughly combined. Add the 1 Tablespoon of hot water and whisk until smooth and of dipping consistency.
Carefully dip each doughnut in the glaze, return to the cooling racks and top with sprinkles