Chocolate Doughnut Cakes
The tender, moist, and fudgy Chocolate Doughnut Cakes with the peanut butter cream filling are mind-blowing treat for all donut lovers!
25 - 30 minutes
- 20 gunsalted butter, softened
- 3½ tsp oil
- 30 gcastor sugar
- 25 gbrown sugar
- 34 glarge egg
- 102 gplain flour
- 1/2 tsp baking powder
- a pinch of baking soda
- 7 gcocoa powder
- 1/4 tsp salt
- 75 gmilk
- 1/8 tsp vanilla essence
- 100 gSemisweet chocolate, melted
Peanut Butter Cream Filling
- 110 gcream cheese, softened
- 1/2 cup peanut butter
- 125 gicing sugar
- 60 gwhipping cream, added a tablespoon at a time
Preheat Panasonic Electric Oven on to 210°C.
To make the peanut butter cream filling, cream together cream cheese and peanut butter. Mix in icing sugar and cream until smooth and creamy. Set aside.
For the donuts, cream together the butter, oil and sugars until combined.
Add the egg, beat for 1 minute until mixture is smooth.
In a separate bowl, sift together the flour, cocoa powder, baking powder and baking soda. Add the salt and mix well.
Fold half the flour mixture into the egg mixture, then add the milk and vanilla. Mix briefly.
Fold in the remaining flour mixture into the batter.
Fill the batter into a piping bag.
Pipe the batter into a non-stick donut pan to about 1/2 cm below the top rim.
Bake for 10 – 15 minutes or until done. Remove donut pan from oven and leave the donuts to cool in the pan for 5 minutes before turning them out to cool completely.
Halve the donuts and sandwich them with peanut butter cream filling.
Drizzle the top of each donut with melted chocolate.
TIPS: Split the cake doughnuts into half after they are completely cool to prevent crumbling.