Chocolate Gingerbread Cake Doughnuts

makes 18

These doughnuts are lovely to eat, and look at, with a simple sprinkling of conectioner’s sugar. I couldn’t stop there, though, and decided to dip them in some of this homemade caramel sauce I had in the fridge. The gold glitter is always a pretty touch, and can be found at most cake decorating stores.

1 1/4 cup (168 grams) flour

1/2 cup (45 grams) dark cocoa powder (I use Guittard or Valrhona)

1/2 cup (100 grams) natural cane sugar

2 teaspoons (10 grams) baking powder

1/4 teaspoon (1 gram) baking soda

1/2 teaspoon (2 grams) fine sea salt

1/4 teaspoon cloves

3/4 teaspoon (2 grams) ginger

1/4 teaspoon (1 gram) cinnamon

2/3 cup (175 ml) milk

1 large (50 grams) egg

4 tablespoons (2 ounces/60 ml) brewed coffee, cooled

2 tablespoons (28 grams) butter, melted & cooled

Preheat the oven to 425ºF with the rack adjusted to the center position. Coat three 6-doughtnut nonstick baking pan with cooking spray; set aside.

In a medium bowl, whisk together the flour, cocoa, sugar, baking powder, baking soda, salt and spices; set aside.

In a measuring cup or small bowl, use a fork to beat together the milk, egg, coffee and butter until well blended. Pour over the flour mixture and stir with a wooden spoon until just combined and there are no visible traces of flour. Evenly spoon batter into the prepared doughnut pans.

Bake one pan at a time on the center rack for 8 minutes, until the doughnuts spring back when touched*. Remove from oven and transfer to a wire rack to cool completely. Repeat with remaining filled doughnut pans.

* Really, don’t try to bake two or three at once. They won’t bake evenly, and since the cooking time is so brief, opening the door to alternate trays would throw off the oven temperature. The doughnuts cool enough to release from the pan after about 5 minutes, so you’ll have the third tray ready by time the

Update 12/16/2011: A few people have mentioned they don’t have doughnut pans and are wondering if they could bake this recipe in another type of pan. I can’t 100% confirm baking times, but do think trying a smaller size pan, such as cupcakes, mini-loaves or even a mini-bundt pan, as one person suggested, would work. If you do try this out in a different pan, please feel free to leave a note in the comments with baking times and serving sizes. Thanks so much!