These Gluten Free Chocolate Cake Donuts are so fluffy and soft and packed full of chocolate then dipped in a one-minute chocolate ganache. Perfect for any morning baking project!
Prep Time10 minutesmins
Cook Time10 minutesmins
Total Time20 minutesmins
Course: Breakfast
Cuisine: American
Keyword: breakfast sweets, donuts
Servings: 9donuts
Ingredients
For the donuts:
½cupsemi-sweet chocolate chips
¼teaspoonespresso powder (optional)
1 ½cupsgluten free measure-to-measure flour
⅓cupcocoa powder
½teaspoonbaking soda
¼teaspoonsalt
¾cupgranulated sugar
1large egg
⅓cupsour cream
1teaspoonvanilla extract
1cupbuttermilk
For the ganache:
⅔cupsemi-sweet chocolate chips
¼cupheavy whipping cream
Instructions
Preheat oven to 350 degrees F. Grease or spray a donut pan.
In a small microwave safe bowl, melt the chocolate chips and espresso powder together in 30 second increments until completely melted. Set aside.
In a medium sized bowl, combine gluten free flour, cocoa powder, baking soda, and salt. Set aside.
In the bowl of a stand mixer with paddle attachment, mix sugar, egg, sour cream, and vanilla extract until combined. Mix in melted chocolate and espresso powder. Alternate between mixing in flour mixture and buttermilk until combined.
Place donut batter into quart-sized plastic bag. Cut edge off and carefully pipe batter into each cavity until ¾ full. Bake for 8-10 minutes or until center is set when poked with toothpick.
While donuts are cooling, heat chocolate chips and heavy cream in a microwave safe bowl in 30 second increments until completely melted. Dip top of donuts in ganache, place on cooling rack, and decorate with sprinkles.