What better way to inaugurate a blog dedicated to foodie heaven than with decadent coffee chocolate doughnuts. These doughnuts, made with malty sorghum flour, remind me of early preschool mornings feasting on Maltabella porridge. Raw cacao powder gives a truly rich chocolate flavour, which is boosted by the addition of good quality dark chocolate (choose a high chocolate percentage for a deeper flavour). Smooth cold brewed coffee marries with the chocolate flavours; but feel free to use your favourite brew. Topping these doughnuts with a chocolate sauce ensures they remain moist, but they can also be topped with melted chocolate or a dusting of cacao powder.
Although this beautiful batter makes delicious baked doughnuts, it is equally delicious baked in muffin cups or a brownie pan (remember to increase the cooking time to 10 – 15 mins).
Coffee Chocolate Doughnuts
Makes ± 36 doughnuts
100g sorghum flour
2 Tbsp tapioca starch
¼ cup raw cacao powder
2 tsp baking powder
¼ cup coconut oil
60g 70-85% chocolate, dairy free if preferred
¼ cup unsweetened apple puree
60ml brewed coffee
4 Tbsp maple syrup
4 large eggs
½ cup coconut oil
½ cup raw cacao powder
4 Tbsp maple syrup
Shredded coconut, for dusting (Optional)
Preheat the oven to 180°C and grease three mini doughnut tins well (this batter loves to stick).
Combine the dry ingredients (sorghum flour, tapioca starch, cacao powder and baking powder) in a bowl.
Combine the coconut oil, chocolate, apple puree, coffee and maple syrup in a saucepan and heat until smooth. Set aside to cool slightly (approximately 10 min).
Beat the eggs and whisk them into the wet ingredients.
Add the wet ingredients to the dry ingredients and mix with a spoon until combined.
Scoop the batter into the prepared baking tins and bake for 6 minutes.
Allow to cool before dipping in chocolate sauce.
Combine the sauce ingredients in a saucepan and heat until melted. Dip the doughnuts into the sauce and sprinkle with shredded coconut.
Enjoy with a pot of tea or coffee.