Description
A delicious chocolatey baked donut topped with peppermint candy to go with your seasonal hot coco.
Ingredients
- 1 cup all-purpose flour
- 1/4 cup unsweetened cocoa powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup granulated sugar
- 1/2 cup buttermilk
- 1 large egg
- 4 tablespoons unsalted butter, melted
- 1 teaspoon vanilla extract
For the Chocolate Ganache:
- 1/2 cup semi-sweet chocolate chips
- 2 tsp of corn syrup
- 2 TBS butter
- 2-3 tsp of water
For Topping:
Crushed candy canes to taste
Instructions
Preheat your oven to 350°F (175°C). Grease a donut pan.
2. In a large bowl, whisk together flour, cocoa powder, baking soda, and salt. In another bowl, whisk together sugar, buttermilk, egg, melted butter, and vanilla extract. Add the wet ingredients to the dry ingredients and stir until just combined.
3. Spoon the batter into a piping bag and cut the tip. Pipe the batter into the prepared donut pan. Bake for 10-12 minutes or until a toothpick comes out clean. Allow donuts to cool in the pan for a few minutes before transferring to a wire rack.
4. Make the Chocolate Ganache: In a small saucepan, heat the chocolate chips, butter, corn syrup, and 2 tsp of water, stirring constantly until smooth and well combined.
5. Dip the cooled donuts into the chocolate ganache, allowing any excess to drip off. Sprinkle crushed candy canes over the ganache while it's still wet.
6. Allow the ganache to set, and then your chocolate donuts with chocolate ganache and crushed candy cane are ready to be enjoyed!