Dark Chocolate Cake Doughnuts

Dark Chocolate Cake Doughnuts

Sometimes a girl just needs chocolate.

Sometimes a girl just needs a chocolate cake doughnut.

Sometimes a girl just needs a chocolate cake doughnut with toasted coconut on top.

And most of the time, she needs it RIGHT AWAY.

And we’re off!

Ingredient gathering!

First we gotta heat up the oven and toast the coconut. 325F for about 5-6 minutes.

Toasted! Set aside. Eat some.

Dry ingredients meet wet ingredients. I mixed all the wet ingredients in this tiny measuring cup.

Don’t be me.

I also followed the directions for putting the batter in a resealable bag. I did that…but didn’t do use a big freezer bag one.

Don’t be me again. Use a big bag. What was I thinking? Clearly…I was only thinking of chocolate.

You know what kinda day I was having. You know what I am talking about.

Pipe the batter into a prepared doughnut pan.

Oh! You don’t have a doughnut pan? You should get one. I love mine.

This recipe doesn’t entice you to get one? Oh. I bet this one will. Boom. A doughnut pan is in your cart.

Bake them. Cool them. Put them on a rack. Try not to touch them. Who am I kidding. TOUCH THEM.

Now we glaze them.

Powdered sugar + milk. So simple.

Dip them in. A chopstick will help you fish them out. Use your fingers if you must.

Just make sure you lick them in between donuts….if you plan on eating all 6. Which I’m sure you will.

Glazed!

Coconut dipped!

Here is the first one I ate.

I am not going to tell you how many of the six I ate…but I will tell you that the number rhymes with MORE.

Dark Chocolate Cake Doughnuts w/ Coconut

Ingredients

  • And most of the time, she needs it RIGHT AWAY.
  • recipe adapted from Full Circle Magazine
  • 1 cup all- purpose flour
  • 1/4 cup unsweetened dark cocoa powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 cup low-fat buttermilk
  • 1/2 cup packed dark brown sugar
  • 1 egg
  • 3 tablespoons unsalted butter, melted
  • 1 teaspoon vanilla extract
  • for the topping:
  • 1 cup toasted coconut flakes
  • 2  cups confectioners’ sugar
  • 2-3 tablespoons milk
Read the whole recipe on Shutterbean