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Ghirardelli Cake Doughnuts

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Developed by CIA Consulting, a division of the Culinary Institute of America, as an industry service to Ghirardelli
Yield: 24 donuts  

Ingredients

  • CHOCOLATE CAKE DOUGHNUTS (Baked):
  • 89 g Ghirardelli Majestic Cocoa Powder
  • 80 g Ghirardelli Dark Sweet Ground Chocolate
  • 320 g All Purpose Flour
  • 300 g Brown Sugar
  • 7 g Baking Powder
  • 5 g Baking Soda
  • 6 g Salt
  • 220 g Ghirardelli Dark Barista Chips
  • 200 g Eggs
  • 152 g Milk
  • 10 g Vanilla Extract
  • 30 g Honey
  • 12 g White Vinegar
  • 125 g Butter, melted
  • 125 g Vegetable Oil
  • FINISHING:
  • 500 g Ghirardelli White Coating Wafers
  • 500 g Ghirardelli Dark Coating Wafers
  • 100 g Ghirardelli White & Dark Barista Chips

Method

  1. CHOCOLATE CAKE DOUGHNUTS (Baked):
  2. Combine the cocoa powder, flour, sugar, sweet ground powder, baking powder, baking soda, salt and chocolate chips.
  3. Combine the wet ingredients: eggs, vinegar, honey, milk and vanilla.
  4. Add the wet ingredients to the dry ingredients, stirring just until the mixture is mostly combined. Combine the melted butter and oil and add. Mix until just combined.
  5. Pipe the batter into lightly greased donut pans, about 2/3 full or 55g-70g per cavity depending on the size of your donut pans.
  6. Bake the doughnuts at 350F for 12-17 minutes, or until the cake springs back to the touch. Cool slightly, then unmold the donuts.
  7. Store wrapped in the refrigerator prior to glazing.
  8. FINISHING:
  9. Warm the Coating Wafers to approximately 115F.
  10. Dip the top of the chilled doughnuts in the melted Coating Wafers, then immediately top with Barista Chips.
  11. Serve at room temperature.