I think almost everyone has weak spot for a good doughnut; they’re just that delicious. These chocolate chip doughnuts are baked, not fried, and a breeze to make. There’s no need to go out and purchase expensive deep-frying appliances at all.
The baked versions give you the appearance of a doughnut, but the taste of a soft, fudgy cake. Topped with icing sugar, ganache or a glaze, it’s pretty hard to settle for only one. The amount of sugar seems quite small, but the chocolate chips dispersed throughout the doughnut makes up for the sweetness.
This recipe was made for Moustache Magazine.
Chocolate Chip Baked Doughnuts
Makes approximately 15
1 cup self-raising flour
¼ cup good quality, unsweetened cocoa powder
½ tsp bicarbonate of soda
¼ tsp salt
¼ cup raw or brown sugar
½ cup buttermilk
1 large egg
2 tbsp unsalted butter or oil of your choice, melted
1 tsp vanilla extract
½ cup dark chocolate chips
Preheat oven to 180ºC. Spray a doughnut baking tin with cooking spray, and set aside.
In a bowl, whisk together the dry ingredients; flour, cocoa powder, bicarbonate of soda, salt and sugar, until well combined.
In a separate bowl, mix together the wet ingredients; buttermilk, egg, melted butter and vanilla extract.
Pour the wet into the dry and fold together. Pour in chocolate chips and mix in until evenly dispersed throughout the batter. Using a small spoon, scoop batter into the baking tin, only about half full (the doughnuts will expand).
Bake for approximately 10 minutes or until a skewer comes out clean.
Remove from oven and allow to cool for a few minutes, before inverting doughnuts on to a wire rack.
Sprinkle with some icing sugar, or if you’re feeling fancy, dip in some chocolate glaze when thoroughly cooled down.
Enjoy with many cups of tea.0