Is there anything more delicious than a chocolate donut? A double chocolate baked donut could be it! These chocolate donuts are dense and cake-like. The donut itself is extremely moist and chocolatey, so this is the chocolate-lovers' dream. Take this recipe to the next level with a chocolate ganache topping and edible rose petals as garnish.
1 1/5 Cups almond flour
1/2 Cup cocoa powder
1/4 Cup coconut sugar
2 Tbsp coconut flour
3/4 tsp baking soda
1/4 tsp baking powder
1/4 tsp kosher salt
2 Large, extra ripe bananas
2 Large eggs
2 Tbsp liquid coconut oil
1/4 Cup chocolate chips
1/2 Cup chocolate chips
2 Tbsp honey
2 tbsp butter
2 tsp almond milk
Preheat your oven to 350F and heavily grease a donut baking dish.
Peel and mash the bananas on a plate until they have a pudding-like texture and set these aside.
In a large bowl, whisk together the almond flour, cocoa power, coconut sugar, coconut flour, baking soda, baking powder and salt. Set this aside.
Add the mashed bananas to a separate, medium sized bowl. Add in the eggs and coconut oil and whisk to fully combine.
Add the wet ingredients to the large bowl with the dry ingredients and fold to combine. You should have a well incorporated batter.
Carefully scoop the batter into the donut pan to fill each donut mold. It is recommended to transfer the batter to a large zip-lock bag, and cut one corner off to create a piping bag so you can pipe the batter into the mold, but this is not required.
Bake for 28-30 minutes and allow to cool completely while you prepare the ganache.
To prepare the ganache using the double boiler method, add the ganache ingredients to a glass bowl and place the bowl over a small sauce pot with about 1/2 of water in the bottom. The bowl should be large enough to rest on the edges of the pot without sitting or touching the water. Place the pot with the bowl over medium-low heat and allow the ingredients to melt and reduce down, mixing consistently for 5-minutes until you have a creamy ganache.
Once the donuts have cooled, dip each in the ganache and place on a cooling rack to cool. Optional to top with edible flowers. Enjoy!
Storage: store in an airtight container on the counter for up to 2 days or in the fridge for up to 5 days. It is recommended to store on the counter to maintain the moist cake.