makes 6
Not in the mood for chocolate? Try these lemon buttermilk doughnuts on my Cuisinart blog.
3/4 cup (3 ounces/85 grams) whole wheat pastry flour
1/4 cup (.95 ounces/27 grams) dark cocoa powder (I use Guittard)
1/4 cup (2 ounces/56 grams) natural cane sugar
1 teaspoon (5 grams) baking powder
1/8 teaspoon (1 gram) baking soda
¼ teaspoon (2 grams) sea salt
1/3 cup (75 ml) buttermilk, well-shaken
1 large (50 grams) egg
3 tablespoons brewed coffee, cooled
1 tablespoon (14 grams) butter, melted
Confectioners’ sugar
Caramel sauce
Chocolate ganache, warmed to spreading consistency
Sprinkles
Preheat oven to 425ºF. Coat one 6-doughnut nonstick baking pan with cooking spray; set aside.
In a medium bowl, whisk together the flour, cocoa, sugar, baking powder, baking soda, and salt.
In a measuring cup, use a fork to beat the buttermilk, egg, coffee and melted butter until well blended. Pour over the flour mixture and use a wooden spoon to stir together until just combined. Evenly spoon into the prepared doughnut pan and bake for 8 to 9 minutes, until doughnuts spring back when touched.
Remove from oven and let cool for 2 minutes in the pan, then transfer to a wire rack to cool completely. Use a small strainer to sift Confectioners’ sugar over tops before serving, if desired, or dip the tops into a bowl of chocolate ganache and scatter sprinkles across.