Giant Chocolate Donut Cake!!
This cake is so much fun!! It is a giant chocolate donut shaped cake!
Don’t be fooled and hopefully, not disappointed by the fact that this is donut shaped and not in fact a massive donut! Instead, I hope you rejoice in knowing that this is an unbelievably moist, delicious and super easy chocolate cake that is only made to look amazing by its huge donut appearance!
This recipe is as simple as throwing everything in a bowl, giving it a quick mix and throwing it into a pan and into the oven. No stand mixer or even hand mixer necessary and very little clean up. I don’t know about you but that is music to my ears! I’d go as far as to say this would be my go to, in a rush, party cake! Super quick, super easy, super delicious and super impactful. Everyone will be talking about this cake!
Enough of the chit chat, let’s get down to business! I hope you love this cake as much as I do and please let me know if you make it, if you hate it, love it and/or if you just think it looks cool!
Bacáil Sona! 👩🏻🍳
Giant Chocolate Donut Cake!! Recipe
⏲ Prep Time: 20 minutes
⏲ Bake Time: 30-35 minutes
⏲ Rest Time: 30 minutes
🍩 Servings: 1-24 slices
Equipment
11 inch springform pan/cake tin/bundt pan
weighing scale/measuring cups
sieve
2 large mixing bowls
1 small microwave safe bowl
whisk
spatula
Ingredients
2 cups/ 240g all purpose flour
1/2 cup/ 50g cocoa powder
2tsp/ 10g baking powder
1tsp/ 5g baking soda
2tbsp/ 8g cornstarch
1 1/4 cup/ 250g granulated sugar
3/4 cup/ 150g light brown sugar
1/2tsp/ 2.5g salt
4 eggs
120ml vegetable oil
53g milk chocolate
1tbsp/15ml vanilla extract
1 cup/ 240ml buttermilk (1 cup whole milk + 1 tbsp vinegar)
1 cup/ 240ml coffee
Topping
1 cup/140g your favourite chocolate
1 tsp/4g vegetable oil
infinite sprinkles
Instructions
1.
Preheat the oven to 350°F, 180°C. Line an 11 inch spring form pan or cake tin.
2.
Make your coffee and set it aside.
If you’re making your butter milk yourself then do it now. I made mine with white vinegar. Just mix it with the milk and set it aside to curdle.
3.
Weigh, sieve and add your flour, cocoa powder, baking powder + soda, cornstarch and salt into a large bowl.
4.
Put your oil and chocolate bar into a bowl and heat in the microwave for about 30 seconds, until you can stir the chocolate completely through your oil.
5.
Add your oil, coffee, buttermilk, eggs, sugars and vanilla to a bowl and mix.
6.
Add your wet to your dry ingredients and mix through until it’s fully combined. Pour the batter directly into your cake tin and bake for 30-35 minutes until the top is set and springs back to touch, a cocktail stick comes back dry and the edges are beginning to pull away.
Remember you’re cutting out the center so don’t be too upset if you think it’s slightly under baked.
7.
Let your cake cool completely, around 30 minutes, remove it from the tin, place it on a cake board and cut a circular hole out of the middle using a large cookie cutter or small cake tin.
Decorate your cake
1.
Melt your chocolate and vegetable oil in the microwave, mixing at 20 second intervals, for about 30-90 seconds, until it’s completely melted.
2.
Spoon your chocolate over your cake to give that donut drip effect and add as much sprinkles as your heart desires!
