These sinfully decadent Devil’s Food Doughnuts would be perfect for any occasion, but with a dark chocolate ganache and festive sprinkles, they are ready for your next Halloween bash!
Yields: Makes Approximately 8 standard or 24 mini doughnuts
3/4 cup flour
1/4 cup brown sugar, packed
1/4 cup granulated sugar
1/4 cup cocoa powder
1 tsp baking powder
1/4 tsp salt
1/2 tbsp vinegar
1/2 cup milk
2 tbsp vegetable oil
1 tsp vanilla
1 large egg
For the ganache:
6oz dark chocolate morsels/chunks
1/2 cup heavy cream
1 tbsp butter
1 pinch sugar
2 tsp vanilla
Preheat oven to 350 degrees and grease your doughnut pan with cooking spray. Add vinegar and milk to a small bowl and let sit 5 minutes.
In a medium bowl, combine flour, both sugars, cocoa powder, baking powder and salt until well mixed. In a separate, larger bowl, whisk milk/vinegar mixture with egg, vegetable oil, and vanilla.
Pour wet ingredient mixture over dry ingredient mixture and whisk until batter comes together smoothly. Pour batter into large ziploc/piping bag, snip off a corner, and pipe batter into prepared doughnut pan, filling each cavity about 2/3 way full.
Bake at 350 for 9-11 minutes or until doughnuts spring back when lightly pressed with a finger. Let cool in pan for a few minutes before gently removing to a wire rack to cool completely.
While doughnuts cool, make the ganache: pour dark chocolate chips into a glass or stainless steel bowl. In a small saucepan, heat butter and cream over medium heat until boiling. Immediately pour mixture over dark chocolate; let sit 5 minutes and then whisk until smooth, adding the pinch of sugar and vanilla as you stir. Let sit an additional 5 minutes or until ganache is thickened but still glossy.
Dip half of doughnut into the ganache; let excess drain off before sitting back on the cooling rack. Top with sprinkles.