14
Chocolate Doughnuts
While these doughnuts taste oh-so-good even plain, they are especially delicious if
coated in confectioners’ (icing) sugar.
Tip
To coat doughnuts with confectioners’ (icing) sugar, place 1 to 11⁄2 cups (250 to 375 mL)
confectioners’ sugar in a paper bag. As you remove the doughnuts from the cake pop
maker, add them to the bag and toss gently to coat. Transfer to a wire rack to cool.
Makes 29 to 31 doughnuts
1 cup
all-purpose flour
250 mL
1⁄4 cup
unsweetened cocoa powder
60 mL
1 tsp
baking powder
5 mL
1⁄4 tsp
baking soda
1 mL
1⁄4 tsp
salt
1 mL
2⁄3 cup
granulated sugar
150 mL
2 tbsp
cold unsalted butter, cut into
30 mL
small
pieces
1
large egg, at room temperature
1
1⁄2 cup
sour cream, at room temperature 125 mL
2 tbsp
cold strong brewed coffee
30 mL
Nonstick baking spray
1.
In a large bowl, whisk together flour, cocoa, baking powder, baking soda
and salt. Stir in sugar. Using a pastry blender or two knives, cut in butter until
mixture resembles coarse crumbs. Set aside.
2.
In a small bowl, whisk together egg, sour cream and coffee. Stir into flour
mixture just until moistened.
3.
Spray cake pop wells with nonstick baking spray. Fill each well with about
1 tbsp (15 mL) batter. Bake for 4 to 6 minutes or until a tester
inserted in the center comes out clean. Transfer doughnuts to a wire rack to
cool. Repeat with the remaining batter.
Excerpted from 175 BEST BABYCAKES™ CAKE POP MAKER RECIPES by Kathy
Moore and Roxanne Wyss © 2012 Robert Rose Inc. www.robertrose.ca All rights
reserved: May not be reprinted without publisher permission.
