Chocolate and Vanilla Mini Donut “Cake”

This isn’t really a cake, but some occasions call for stacking your multi-flavored donuts and topping them with all the fixings.
By Rochelle Ramos
Chocolate and Vanilla Mini Donut "Cake"

Chocolate and Vanilla Mini Donut "Cake"
 
Prep Time
Cook Time
Total Time
 
This isn't really a cake, but some occasions call for stacking your multi-flavored donuts and topping them with all the fixings.
Author:
Recipe Type: Dessert
Serves: 4-5
Ingredients
vanilla doughnut batter
  • 1½ cups (123g) cake flour
  • ½ cup (30g) ground hazelnuts
  • ¾ cup (170g) white sugar
  • 2 teaspoons baking powder
  • 1 pinch coarse salt
  • 1 cup (236ml) milk
  • 1 teaspoon lemon juice
  • 1 teaspoon vanilla extract
  • 2 eggs
chocolate doughnut batter
  • 1 cup (82.5g) cake flour
  • ½ cup (40.5g) cocoa powder
  • ½ cup (30g) ground hazelnuts
  • ¾ cup (170g) white sugar
  • 2 teaspoons baking powder
  • 1 pinch coarse salt
  • 1 cup (236ml) milk
  • 1 teaspoon lemon juice
  • 2 eggs
  • vegetable oil for oiling the doughnut mold
toppings
  • whipped cream
  • chocolate sprinkles
  • silver sugar ball sprinkles
  • hazelnut chocolate
  • Note: Both doughnut batters are prepared the same way
Instructions
  1. In a large bowl, whisk together dry ingredients. In another bowl whisk together the wet ingredients until completely combined.
  2. Pour wet ingredients into the dry and stir until fully incorporated.
  3. If you're using a mini doughnut machine, lightly oil the doughnut mold and allow the machine to heat up according to directions (usually about 5 minutes) then spoon 1 tablespoon (or just enough so it doesn't overflow) of the batter into each doughnut hole. Allow to cook in the machine about 2-5 minutes depending on your machine. The vanilla doughnuts will be golden brown and the chocolate will have puffed up and be darker on the outside.
  4. Remove the doughnuts carefully with the aid of a wooden chopstick or other utensil and repeat with the rest of the batter.
  5. Once batter is gone, lightly oil the machine mold again if planning on making another batch.
  6. If using a doughnut baking bold or mini muffin tin, lightly oil the mold and fill ¾ full with batter and bake at 350F (180C) for 10-15 minutes or until a tooth pick inserted into the middle comes out clean.
Assembly
  1. In a small bowl, stir together whipped cream and chocolate sprinkles and place in the fridge until ready to use.
  2. Place 3 mini doughnuts on each plate and top with 1 doughnut. Spoon whipped cream on top of each “cake” and drizzle hazelnut chocolate on top.
  3. Drop a few silver sugar ball sprinkles on top and serve.

Rochelle Ramos

Rochelle is an Americana cooking, eating, photographing and writing in Portugal. She has a love for real food and learning to make it from scratch. As a new expat, she is slowly learning to speak the language and will soon be able to order more than just a café and pastel de nata from the local pastelaria.

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