There's really no point in writing a lengthy post...no one's going to read it--the photos are way too distracting. The photo gods were with me on the day I made these incredibly delicious donuts. Enjoy. We did. I HIGHLY recommended making them (duh). I lend inspiration for these from the infamous doughnut plant in nyc; a place where I should be working and creating (check out the pb & jelly donuts: good sweet charlotte!).
chocolate donuts w/ ganache & salty pistachios
1 ½ cups cake flour
½ cup dutch process cocoa
¾ cup sugar
2 ts baking powder
1 ts sea salt
¾ cup buttermilk, room temp
2 TB butter, melted
1 ts vanilla
(I added about ½ cup of chopped semi-sweet chocolate)
Preheat oven to 425. Spray donut pan lightly w/ non stick spray.
In a small bowl beat the eggs and vanilla.
In a large bowl mix the flour, cocoa, sugar, baking powder, and salt. Then add in the buttermilk, stir a bit, then add in the melted butter, and finally add egg mixture. Mix till just combined; no need to overmix. Fill each donut mold about 2/3 full (I overfilled, who cares, it was fine). Bake about 7 – 10 minutes. Remove from pan and place on cooling rack. It’s best to place parchment paper underneath cooling racks to make it easier to drizzle the donuts with Ganache. Recipe from dawn finicane of vanillakitchen.blogspot.com
Milk chocolate ganache w/ salty pistachios.
1 cup of high quality milk chocolate chips
2 –3 TB heavy cream
½ to ¾ cup of roasted & salted pistachios, roughly chopped
(if you don’t like pistachios then use whatever chopped nut or sprinkles you desire)
When donuts are cooled time to make the ganache. Melt the chocolate chips with the heavy cream, keep stirring till you get a nice glossy and consistency. Pour chocolate over donuts and/or dip donuts in chocolate—whichever is easiest for you. Top with chopped pistachios. Let chocolate harden/set before devouring. Should make 12 - 15