DESIGNER DONUTS_l.jpg
food

Designer Donuts

Get fancy with trendy chocolate donuts covered in chocolate frosting on top of a cone filled with chocolate buttercream batter.

Ingredients

  • 50g cocoa powder
  • 175g all-purpose flour
  • ½ tsp salt
  • ½ tsp bicarbonate of soda
  • 225g caster sugar
  • 175g unsalted butter, softened
  • 2 large eggs, at room temperature
  • 1 tsp vanilla extract
  • 175ml milk
  • 6 ice cream waffle cones
  • 3 tbsp vanilla buttercream frosting
  • 200g pink chocolate melts (melted)
  • 200g blue chocolate melts (melted)
  • 400g white chocolate melts (melted)

Steps

  1. Preheat a fan-forced oven to 160C (320F) or 180C (356F) for a conventional oven. Line a baking tray with baking paper. Spray a donut baking tray with oil and set aside.
  2. In the bowl of a stand mixer fitted with the paddle attachment, add the cocoa powder, plain flour, salt, bicarb soda and sugar. Turn mixer on low speed and allow it to mix for a couple minutes to help everything combine well! (alternatively you may do this by sifting the ingredients together). Add the softened butter there is no butter visible and it’s well incorporated into the dry.
  3. Next, add milk and eggs in a jug and whisk until well combined.
  4. Add wet ingredients to dry ingredients in a slow and steady stream until no dry ingredients are visible. Scrape down the bowl and mix for another 20 seconds.
  5. Fill 6 donut tray cavities with chocolate batter at about the half way mark. Add the rest of the batter into a baking tray. Bake the donuts for 10 min and the rest of the batter for 20 min. Allow to cool completely.
  6. Once the donuts and rest of cake have cooled, crumble the sheet cake into a large mixing bowl. Add frosting and mix well. Set aside.
  7. Dip the donuts into the white chocolate coating them completely. Allow excess chocolate to drip off and place on a baking tray. Chill until set. Add the coated donuts onto a cooling rack and portions of the blue and pink choc on top. Gently tap the cooling rack to smoothen out the chocolate. Chill until set.
  8. Dip each side of the top of the cones in the blue and pink chocolate as demonstrated. Allow to set before you fill with cake pop mixture.
  9. Dip the tops of each filled cone into the white chocolate. And stick the donut on top of the cone. Allow to set.
  10. Serve same day