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This double chocolate cake doughnut recipe transforms almond flour into decadent, bakery-worthy treats that are surprisingly easy to make at home. The combination of rich cocoa powder and espresso creates an intense chocolate experience, while the ganache frosting adds that perfect finishing touch.
I created this recipe during a snowy weekend when my chocolate cravings hit hard but I didn't want to leave the house. Now my family requests these doughnuts for special weekend breakfasts and they disappear faster than I can frost them.
Ingredients
- Almond flour: Creates the perfect tender crumb with a subtle nutty flavor
- Tapioca starch: Helps bind everything together for the ideal doughnut texture
- Cocoa powder: Provides that deep chocolate flavor; use Dutch processed for even richer results
- Coconut sugar: Offers caramel notes that complement the chocolate beautifully
- Espresso powder: Enhances the chocolate flavor without making it taste like coffee
- Salted butter: Adds richness and depth; regular or coconut oil both work wonderfully
- Milk: Keeps the batter moist; use coconut milk for dairy-free version
- Chocolate chips: For the ganache; Enjoy Life brand works well for allergen-friendly option
Step-by-Step Instructions
- Prepare your workspace:
- Preheat oven to 350°F and gather all ingredients before starting. This recipe moves quickly so having everything measured and ready makes the process smooth and enjoyable.
- Mix dry ingredients:
- Whisk together almond flour, tapioca starch, cocoa powder, coconut sugar, sea salt, and baking powder until completely combined with no visible lumps. This ensures even distribution of leavening and prevents bitter pockets of cocoa.
- Prepare wet ingredients:
- Melt the espresso powder with butter or coconut oil, stirring until fully dissolved. The warm fat helps release the espresso flavor compounds, providing a deeper chocolate experience without actual coffee taste.
- Combine wet and dry mixtures:
- Pour all wet ingredients into the dry mixture and stir thoroughly but gently until you achieve a thick, smooth batter. Avoid overmixing which can make your doughnuts tough rather than tender.
- Fill the doughnut pan:
- Spoon batter evenly into six doughnut cavities, filling each about three-quarters full. Use remaining batter to make adorable doughnut holes in a mini muffin tin. This maximizes your yield with no waste.
- Bake to perfection:
- Place in preheated oven for 7 to 8 minutes only. The doughnuts should puff up but still feel slightly soft when touched. Doughnut holes need just 5 to 6 minutes. Trust the timing here as overbaking will dry them out.
- Make ganache frosting:
- While doughnuts bake, gently melt chocolate chips with coconut oil and cream in a small saucepan over low heat. Stir constantly and remove from heat when chips are almost melted, continuing to stir off heat until smooth and glossy.
- Frost while hot:
- Turn doughnuts out onto a cooling rack and immediately coat with warm ganache. Frosting them while hot helps the ganache adhere perfectly and creates that classic bakery shop shine.
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The espresso powder is my secret weapon in this recipe. I discovered it after years of trying to perfect chocolate desserts, and now I never make a chocolate recipe without it. When my daughter first tried these doughnuts, she declared them better than the coffee shop version we used to drive across town for.
Storage Solutions
These doughnuts maintain their best texture when enjoyed within the first 24 hours. Store any leftovers in an airtight container at room temperature for up to two days. The ganache will set more firmly over time but still tastes delicious. If you need to store them longer, place in the refrigerator for up to four days, though the texture will become slightly more dense.
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Perfect Pairings
Serve these double chocolate doughnuts alongside a glass of cold milk or almond milk for the classic doughnut experience. For a more sophisticated breakfast or brunch, pair with fresh berries and a cappuccino or latte. The slight bitterness of coffee beautifully balances the sweetness of the doughnuts. If serving as dessert, a small scoop of vanilla ice cream alongside creates an impressive plated dessert.
Making Ahead Options
The batter can be prepared up to one day in advance and refrigerated in a covered container. When ready to bake, allow the batter to come to room temperature for about 15 minutes before portioning into the doughnut pan. The ganache can also be made ahead and gently rewarmed. For a quick breakfast solution, bake the doughnuts the evening before and frost just before serving by briefly warming the ganache.
Frequently Asked Questions
- → Can I make these doughnuts dairy-free?
Yes! Simply substitute the butter with coconut oil, and use coconut milk instead of regular milk in both the doughnut batter and ganache frosting. The Enjoy Life chocolate chips mentioned in the recipe are already dairy-free.
- → What can I substitute for tapioca starch?
Arrowroot powder or cornstarch can work as a 1:1 substitute for tapioca starch in this recipe. These alternatives will maintain a similar texture in the final product.
- → Do I need a special doughnut pan for this recipe?
A doughnut pan is recommended for the classic doughnut shape, but if you don't have one, you can use a muffin tin to make 'doughnut holes' as suggested in the recipe. The baking time may need slight adjustment.
- → Can I omit the espresso powder?
Yes, the espresso powder can be omitted. It's used to enhance the chocolate flavor rather than add coffee taste. Your doughnuts will still be delicious without it, though slightly less deep in chocolate flavor.
- → How should I store these doughnuts?
Store cooled doughnuts in an airtight container at room temperature for 1-2 days, or refrigerate for up to 5 days. You can also freeze them (unfrosted) for up to 3 months and add the ganache after thawing.
- → Can I use regular flour instead of almond flour?
This recipe is specifically designed for almond flour, which gives these doughnuts their moist texture. Substituting with regular flour would require adjusting other ingredients as well, so it's not recommended without significant modifications.