Have you ever sat by the window, sipping a cup of coffee, toying with that sexy little doughnut you’ve just baked waiting for the right moment to pop that baby into your mouth and then thought… “Man, I’ve totally just self-sabotaged”?
I blame it 100% on Shutterbean. She made these baked doughnuts look so amazing – it will be an unforgivable event if I were to die suddenly and not get a chance to make them and gobble them up in one sitting.
She is right. If I ever want to reduce my sugar consumption, I should stop reading her blog. But seriously, why would I do that?
Random thought: I’ve been talking a lot about dying lately. How morbid. Must be the rainy weather.
See, I’ve never craved for a doughnut – ever. Then out of the blue some 26 years later, I had a sudden very intense urge to scoff down a whole doughnut.
I’m preeeetty sure I’m not pregnant.
I often have powerful cravings, for random things. If that’s a telltale sign of pregnancy, I would have a house full of babies, kids and teenagers by now.
Imagine what it will be like if and when I am pregnant – Pregzilla. I feel for my other-half. I apologize in advance to the future father of my children.
Anyways, I’ve been feeling rather lethargic lately. I thought it could be all the Chocolate Swirl Buns I’ve been having – 2 batches in a week. I think it is love. But I think that there’s probably way too much love going on, too suddenly and it should be moderated. (What am I saying… honestly.)
But just as that thought finished, I find myself standing next to the oven with a freshly baked batch of these sexy babies.
Honestly, can I really stay away?
One cup of soy latte coming right up!
Chocolate Cake Doughnuts With Almond
Recipe adapted from Shutterbean
- 1 cup all- purpose flour
- 1/4 cup unsweetened cocoa powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup buttermilk
- 1/2 cup packed dark brown sugar
- 1 egg
- 3 tablespoons (45g) butter, melted
- 1 teaspoon vanilla extract
for the topping:
- 1 cup toasted almond flakes
- 1 cups icing sugar
- 2-3 tablespoons milk
Heat oven to 160°C.
Coat doughnut pan with melted butter or non-stick cooking spray.
In a large bowl, mix flour, cocoa, baking soda, and salt until combined. In a small bowl, whisk buttermilk, sugar, egg, butter and vanilla until smooth. Add milk mixture to flour mixture; whisk until blended & smooth.
Spoon batter into a large resealable sandwich bag. Cut off the corner and squeeze batter into prepared doughnut pan about 2/3 full. Bake for 13 minutes, until doughnuts spring back when lightly pressed. Allow to cool in pan on rack for 3 minutes, then carefully remove from pan and allow to cool completely on rack.
In a small bowl, combine icing sugar with 2 tablespoons of milk and stir until consistency is thick. If the consistency is too thin, add more sugar. If too thick add a bit more milk.
Dip cooled doughnuts into bowl of glaze and allow excess frosting to drip back into bowl. Transfer to rack. Top with toasted almond immediately and serve.
Notes: To toast/roast natural sliced almond – using a lined baking tray, scatter sliced almond in one layer and allow to bake in preheated oven at 165°C for 10 to 15 minutes.