Chocolate Donuts with Peppermint Ganache

I’ll be doing a donut segment next week on The Morning Show on Global News, so I’ve been testing some festive donut recipes.  I say testing because my gingerbread donuts need a bit of tweaking… Who knew that cooking molasses was a thing, much more aggressive than fancy molasses and in the same container! Be careful!

These donuts however, came out just as I wanted.  I have a go-to chocolate donut recipe that incorporates Guinness and it proved itself as a winner here in a Christmas-y context.  Paired with a bittersweet ganache and crushed candy canes, it’s not too sweet and has a nice minty flavour, not to mention some crunch!

If you don’t have peppermint extract, don’t worry as the candy canes will add enough mint flavour.  You could also put a twist on these by replacing the candy canes with flaky sea salt and omitting the peppermint extract for a salty hit that looks like snow.

Stay tuned for gingerbread donuts!

Ingredients

  • 1 cup cake flour
  • 1/3 cup cocoa
  • 3/4 tsp baking powder
  • Pinch baking soda
  • 1/2 tsp sea salt
  • 1/4 cup salted butter, melted
  • 6 tbsp sugar
  • 1/2 cup Guinness
  • 2 tbsp sour cream
  • 1 egg
  • 1 tsp vanilla

Ganache Ingredients

  • 1/4 cup heavy cream
  • 1/2 cup dark chocolate
  • 1/8-1/4 tsp peppermint extract
  • Crushed candy canes, to sprinkle

Steps

Preheat oven to 425F and grease a donut tin with butter.

In a medium bowl, sift together flour, cocoa, baking powder, baking soda and salt.  Stir with a whisk until uniform and set aside.  In a small bowl, whisk together Guinness, sour cream, egg and vanilla and set aside.

Whisk together butter and sugar in a large bowl.  Add half the dry ingredients and whisk until incorporated.  Add wet ingredients, then remaining dry ingredients, whisking until just incorporated after each addition.

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Spoon batter into donut pan until 1/2-3/4 full.  Bake 7-8 minutes until a toothpick comes out clean and allow to cool completely on a wire rack before glazing.

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While donuts are cooling, make ganache. In the microwave or on stovetop, bring cream to an almost boil and pour over chopped chocolate in a heatproof bowl.  Let sit for 5 minutes, then whisk together until smooth.  Set aside.

Dip donuts in ganache, wiggling around to cover the sides. Sprinkle on crushed candy canes as desired and allow to set on a rack with aluminum foil underneath to catch drips.

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