Devil's Food Doughnut

Fun fact: today is national doughnut day. Now you can forgive yourself for thinking about eating that doughnut and just eat it. You’re celebrating, after all! Growing up, my grandfather used to take my cousin and me to Bob’s Donuts {anyone living in LA should check them out at the Farmer’s Market in the Grove} every Sunday morning and buy us a dozen donuts. Being a girly girl, I usually opted for the most colorful doughnut on the shelf, from the rainbow sprinkled ones to the pink dyed frosting and maybe even some flaked coconut to balance my other choices. No matter what other varieties I picked, I ALWAYS chose one devils food chocolate sprinkled doughnut because who can resist that chocolate-y deliciousness especially at 7 in the morning?! Luckily for my grandparents and unluckily for our parents, our moms usually picked us up by lunchtime, just in time for the peak of our sugar highs…

Ingredients:
3/4 cup flour
1/4 cup brown sugar, packed
1/4 cup granulated sugar
1/4 cup cocoa powder
1 tsp baking powder
1/4 tsp salt
1/2 cup buttermilk
2 tbsp vegetable oil
1 tsp vanilla
1 large egg
4oz dark chocolate morsels/chunks
1/2 cup heavy cream
1 tbsp butter
1 pinch sugar
2 tsp vanilla
Sprinkles, to decorate

Directions:
Preheat oven to 350 degrees and grease your doughnut pan with cooking spray.

In a medium bowl, combine flour, both sugars, cocoa powder, baking powder and salt until well mixed. In a separate, larger bowl, whisk buttermilk with egg, vegetable oil, and vanilla.

Pour wet ingredient mixture over dry ingredient mixture and whisk until batter comes together smoothly. Pour batter into large ziploc/piping bag, snip off a corner, and pipe batter into prepared doughnut pan, filling each cavity about 2/3 way full.

Bake at 350 for about 10 minutes or until doughnuts spring back when lightly pressed with a finger. Let cool in pan for a few minutes before gently removing to cool completely.

While doughnuts cool, make the ganache: pour dark chocolate chips into a glass bowl. In a small saucepan, heat butter and cream over medium heat until boiling. Immediately pour mixture over dark chocolate; let sit 5 minutes and then whisk until smooth, adding the pinch of sugar and vanilla as you stir. Let sit an additional 5 minutes or until ganache is thickened but still glossy.

Dip half of doughnut into the ganache; immediately dunk ganache covered side of doughnut into bowl of sprinkles. Set aside to cool completely.

Yields 10 donuts // 235 calories