No time for coffee but enough time to grab a donut? Then these coffee infused chocolate marbled donuts might be perfect – think of it as coffee and donut in hand. One hand.
The batter is a mocha blend and then swirled with chocolate, baked and glazed with chocolate and topped with sprinkles. It might be excessive but it sure is less crazy than say, a cronut which is where I draw the line. Leave my croissants alone, please.
Like most baked donuts, these mix up pretty quickly. The time sucking task is mixing up the marbling portion of the batter and not breaking a sweat while marbling the whole thing. Ok. So marbling is still challenging for me – but it is getting easier. Or I am more comfortable with screwing it up. If you are really good at marbling batters, then speak up and do tell your secret because I (and probably lots of other people) want to know the top-dog best way to get the batters to swirl up pretty.
If marbling is a nuisance and too stressful, just avoid it. If you wish the donuts to look mocha beige don’t add the cocoa part. Just scoop them into the pan once you have the beige mocha batter mixed up. If you want all chocolate mocha batter, add the cocoa and its companions to the mocha beige batter and mix it in thoroughly. See? Easy. If you are game for the marbling, then follow the directions below as instructed.
Cool the baked donuts and then melt up the chocolate chips, dip and sprinkle. Wait a few minutes for the coating to set – if you can. And remember to share.
Some of you who make these for kids have asked in the past if you could sub out water for coffee – which sounds a little like a movie title. Why, yes you can. You can leave out the creme de cacao, too. It won’t be mocha but it’ll still be a donut. And you’ll have to make some coffee to drink with it, but it’ll work just fine.
Mocha marble donut. Mocha chocolate donut. Mocha not so much donut. It’ll all work just fine. Phew. Now I need some coffee.
And while you’re waiting for the coffee to brew – take a look. We have a new book (September 3, 2013) with tons of new recipes and a few new versions of recipes you might have seen here. It’s available for preorder and that means you will get it as soon as it is hot off the press. It’s all about baking, and we’ve included a savory chapter (did you faint?). Nosh on This published by The Experiment. You can buy it everywhere it seems, but you can preorder it here.
|Mocha Marble Chocolate Covered Donuts, Gluten Free||
- 260 grams Canteen Flour Mix (2 cups)
- 150 grams granulated sugar (3/4 cup)
- 2 teaspoons baking powder
- ½ teaspoon kosher salt
- ¼ teaspoon baking soda
- 84 grams Spectrum shortening (organic) (7 tablespoons)
- 3 extra large eggs
- 115 grams plain Greek yogurt (1/2 cup)
- 80 grams brewed coffee (decaf is ok and so is water) (1/3 cup)
- 2 teaspoons vanilla extract
- 20 grams unsweetened cocoa
- 3 tablespoons brewed coffee or hot water
- 1 teaspoon crème de cacao (optional)
- 170 grams semisweet chocolate chips (1 cup)
- ¼ cup milk
- 1 teaspoon light corn syrup
- ¼ cup GF chocolate sprinkles, nuts or mini chocolate chips
- Grease two 6-count donut pans with nonstick spray. Preheat oven to 350°F.
- In a large bowl whisk together flour, sugar, baking powder, salt, and baking soda. Add the shortening, eggs, yogurt, coffee and vanilla. Using an electric mixer, blend until fully combined and the batter is a little fluffy. Take one cup of batter and place in a small bowl. Add the unsweetened cocoa, coffee, crème de cacao and stir to blend. Place chocolate batter in the large bowl and marble the mixture just slightly.
- Scoop carefully into the prepared pans a little more than half full. Rap pans on the counter top to even out the batter. Bake 14-17 minutes or until a toothpick comes out without crumbs. Immediately transfer donuts to a rack to cool completely. They are very fragile while hot so handle with care.
- Place the rack over a baking sheet. Place chocolate chips in a heat proof bowl big enough to dip the top of a donut into. Heat milk and corn syrup in the microwave on high for 30 seconds until bubbling. Pour over chocolate and let the mixture sit for a minute. Stir until the chocolate and milk are fully combined and mixture is smooth. Dip donuts top into chocolate and set on rack over baking sheet. Scatter sprinkles over the donuts while the glaze is still soft. Let the glaze set about 15 minutes and be sure to share.