Prep
1h
Cook
12m
Total
1h 12m
Ingredients
Method
Nutrition
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For
32
M
I
For the chocolate peppermint cake donuts:
240
g
Cake flour
84
g
Dutch process cocoa powder
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Per Serving
Calories
340kcal
Fat
23g
Saturates
11g
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Black cocoa powder substitute: If you do not have black cocoa powder, you can use an equal amount of dutch process cocoa powder, making it a total of 126g or 1 ½ cups. Use an immersion blender to mix the ganache. It can be easy to over-mix ganache, resulting in a split, grainy texture. I recommend using an immersion blender, as it will mix it efficiently without aggravating it to the point that the milk solids separate. Sift the powdered sugar. I know it can be a pain, but trust me, sifting your powdered sugar before adding it to the glaze/frosting is so worth it! If you don't sift it, you'll need to mix the frosting on low speed for a long time to smooth it out. This also runs the risk of agitating the milk solids, creating a grainy frosting. Customize your donuts! Choose various food coloring gels and sprinkles; Multiply the ganache ingredients by 4 for all chocolate sprinkle coated donuts and nix the other glazes - the options are endless!
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Prep
1h
Cook
12m
Total
1h 12m
Ingredients
Method
Nutrition
Turn cooking mode on
Step 1
Access all recipes now
Cook along with all of our recipes
Save your favourites and build your own collections
Access all membership benefits
Already subscribed? Log in or switch accounts.
For
32
M
I
For the chocolate peppermint cake donuts:
240
g
Cake flour
84
g
Dutch process cocoa powder
Access all recipes now
Cook along with all of our recipes
Save your favourites and build your own collections
Access all membership benefits
Already subscribed? Log in or switch accounts.
Per Serving
Calories
340kcal
Fat
23g
Saturates
11g
Access all recipes now
Cook along with all of our recipes
Save your favourites and build your own collections
Access all membership benefits
Already subscribed? Log in or switch accounts.
Black cocoa powder substitute: If you do not have black cocoa powder, you can use an equal amount of dutch process cocoa powder, making it a total of 126g or 1 ½ cups. Use an immersion blender to mix the ganache. It can be easy to over-mix ganache, resulting in a split, grainy texture. I recommend using an immersion blender, as it will mix it efficiently without aggravating it to the point that the milk solids separate. Sift the powdered sugar. I know it can be a pain, but trust me, sifting your powdered sugar before adding it to the glaze/frosting is so worth it! If you don't sift it, you'll need to mix the frosting on low speed for a long time to smooth it out. This also runs the risk of agitating the milk solids, creating a grainy frosting. Customize your donuts! Choose various food coloring gels and sprinkles; Multiply the ganache ingredients by 4 for all chocolate sprinkle coated donuts and nix the other glazes - the options are endless!
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Made it?
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