Wednesday, March 4, 2015

Homemade Donut Cakes!


I'm crazy about donuts, but I'm twice as crazy about cake. I've combined two of my loves in this sweet recipe, and they came out super cute! A layer of peanut butter buttercream sandwiched between two homemade devils food cake donuts and drenched in chocolate ganache... Oh, aaand sprinkles! In honor of this adorable dessert, I also made some sparkly donut cake toppers, which you can also purchase in the ETSY shop!

For the baked devils food donuts:

I used my very own Sugar Dame Cupcakes cake recipe. You can use your favorite chocolate cake recipe or try this one here from On Sugar Mountain

Donut pan
Butter or non-stick spray for the pan

For the peanut butter cream:

1 stick of unsalted butter, room temp
1 1/2 cups powdered sugar
As much peanut butter as you'd like until you get the taste you want!

For the ganache:

1 1/2 cups semi sweet chocolate chips
1/4 cup milk
2 tblsp. powdered sugar



Directions:

Fill the donut pan about 3/4 way full with batter and bake according to your recipe directions. 350 degrees is usually pretty safe. Turn them out onto a baking sheet to cool completely before assembling.

With an electric mixer, cream the butter and peanut butter until smooth. Add in the powdered sugar and beat until smooth. You may need to add more powdered sugar depending on how much peanut butter you choose to add. Pipe or dollop the finished product on top of one donut, and place another donut right on top, just like you would when assembling a cake. Place in the refrigerator before coating with ganache.

In a small saucepan, heat milk on low. Add in your semi sweet chocolate chips and stir with a wooden spoon or heat safe spatula. You will want to keep your eye on it and stir frequently until smooth, ensuring that the chocolate doesn't burn. Remove from heat and in powdered sugar and stir with a whisk until all has dissolved with no lumps. Result should be smooth and shiny. Let cool for 5 minutes.

To coat with ganache without wasting any of the delicious concoction, place refrigerated donut stacks on a cooling rack. Place the cooling rack over a large bowl or baking dish and pour the ganache evenly over each to coat. You can re-use any of the ganache that has fallen into the dish below to fully coat each dessert. Immediately douse with rainbow sprinkles. Let cool in the fridge until the ganache has hardened slightly.


Enjoy having your cake-donuts and eating them too!

xoxo




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