Ghirardelli Cake Doughnuts
Developed by CIA Consulting, a division of the Culinary Institute of America, as an industry service to Ghirardelli
Yield: 24 donuts
Medium
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
Directions
- CHOCOLATE CAKE DOUGHNUTS (Baked):
- Combine the cocoa powder, flour, sugar, sweet ground powder, baking powder, baking soda, salt and chocolate chips.
- Combine the wet ingredients: eggs, vinegar, honey, milk and vanilla.
- 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.
- 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.
- Bake the doughnuts at 350F for 12-17 minutes, or until the cake springs back to the touch. Cool slightly, then unmold the donuts.
- Store wrapped in the refrigerator prior to glazing.
- FINISHING:
- Warm the Coating Wafers to approximately 115F.
- Dip the top of the chilled doughnuts in the melted Coating Wafers, then immediately top with Barista Chips.
- Serve at room temperature.
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