Chocolate Donut with Sprinkles

Chocolate Donut with Sprinkles

Chocolate Donut with Sprinkles Food Stock Photo

© Nicole Branan

Image ID: 33-881

Image Description: An overhead view of a chocolate donut glazed with ganache and sprinkled with white pearl candy. The donut is placed on a brown dessert plate that sits on a dark, wooden surface and a blue cocktail napkin is tucked under the plate.  

Additional Keywords: doughnut, cake, glaze, sprinkles, baked, round, pastry, sweet, dessert, food, rustic, wood, vertical, dark, shadows, stock food photo, stock food image, stock photography, food photography

 

Recipe Notes: I made the batter for this chocolate donut with Nutella and the glaze with Bourbon (can't go wrong with either of those two, can you?) This recipe is quite simple to whip up, all you need is two bowls, a whisk and two donut baking pans.

 

Chocolate Nutella Donuts with Chocolate Bourbon Glaze Recipe

(by Nicole Branan)

makes 12 donuts

Ingredients:

For the chocolate Nutella donuts:

  • 1 cup all­-purpose flour
  • 3 tablespoons unsweetened cocoa powder
  • 1 teaspoon baking powder
  • 1/8 teaspoon salt
  • 1/4 cup Nutella, softened (I heat it up for a few seconds in the microwave)
  • 1 egg
  • 1 teaspoon vanilla extract
  • 1/3 cup granulated sugar
  • 1/2 cup whole milk
  • 3 tablespoons unsalted butter, melted

For the chocolate Bourbon glaze:

  • 1/4 cup heavy cream
  • 1.5 tablespoons unsalted butter
  • 1/4 teaspoon instant espresso powder
  • 1/4 teaspoon vanilla extract
  • pinch of salt
  • 1 tablespoon Bourbon
  • 4 ounces bittersweet chocolate, finely chopped
  • sprinkles of your choice (optional)

 

Directions:

For the chocolate Nutella donuts:

  • Heat the oven to 350 degrees F.
  • Spray two 6-cavity donut pans with nonstick spray and set aside.
  • Whisk flour, cocoa powder, baking powder and salt together in a bowl. 
  • Whisk in the Nutella. Set aside.
  • In a separate bowl, whisk egg, vanilla and sugar together until well combined.
  • Whisk milk and melted butter into the egg mix.
  • Whisk the dry ingredients into the egg mix.
  • Using a spoon, divide the batter into the donut pans, filling the individual cavities half full, and bake for 12-15 minutes. Let the donuts cool in the pans, then unmold them carefully.

For the chocolate Bourbon glaze:

  • Add cream, butter, espresso powder, vanilla and salt to a saucepan, bring to a boil and stir until you have a homogeneous mix.
  • Turn off the heat and stir in the Bourbon.
  • Pour the hot mix over the chocolate and let sit for a minute.
  • Stir until everything is well combined and no chocolate clumps remain. (You may need to heat the mixture over a pot of simmering water to get rid of the last clumps of chocolate). 
  • Spoon the glaze over the donuts and sprinkle.
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