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!
Keyword: breakfast sweets, donuts
For the donuts:
½cupsemi-sweet chocolate chips
¼tspespresso powder (optional)
1 ½cupsgluten free measure-to-measure flour
For the ganache:
⅔cupsemi-sweet chocolate chips
¼cupheavy whipping cream
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.