It’s hard to find someone who doesn’t like a donut, at least in my experience. But I started wondering, what about a giant donut, covered in bright purple white chocolate glaze and sprinkles?! Even more fun! Now this is where the disclaimer comes in – this isn’t actually a donut, just a chocolate sponge pretending to be. You’ll need a round bundt tin to make it, as well as a good haul of hundreds and thousands. Oh and Charlotte and Sophie, I know you’ve been reading my blog so this post is just for you 🙂
For the cake you’ll need:
- 100g dark chocolate
- 200g plain flour
- 40g cocoa powder
- 210g caster sugar
- 2/3 teaspoon bicarb
- 2 eggs
- 160ml cold coffee
- 160ml buttermilk
- 140ml vegetable oil
Pop the oven on to 160 C and grease the bundt tin very carefully. These tend to have ridges in so make sure you get to every single bit. This is the tin I have:
Finely chop the dark chocolate, this is easiest with a food processor. Then tip it into a large bowl and add the rest of the dry ingredients. Whisk together the wet ingredients in a separate bowl, and then pour into the dry mixture and make sure everything’s well combined. Pour into the bundt tin, you can afford to fill it at least 3/4 full as it won’t rise too much. Bake for about 50 minutes until a skewer comes out clean.
Leave it to cool in the tin for a good half hour before carefully turning out onto a wire rack to cool thoroughly.
Now it’s time to make the white chocolate glaze. You’ll need:
- 90ml milk
- 1/2 teaspoon vanilla
- 225g icing sugar
- 170g white chocolate, melted but still warm
- purple food colour paste
Mix together 60ml of the milk with the vanilla. Whisk in the icing sugar until well incorporated and smooth. Then slowly pour in the white chocolate and continue to whisk until well combined. Now have a look at the consistency, you want it to be thick yet pourable, so if it’s looking too solid add some more milk. Drop in a tiny drop of food colour paste and add more until you get the colour you like – I went for a pretty bright purple.
Now you need to act pretty quickly as the glaze will start to set within a couple of minutes. Put the cake on the plate you want to use to serve it, then pour on the glaze. The design of the bundt tin means it’ll pour nicely down the sides giving a sort of drip effect. Then tip over as many sprinkles as you fancy.
And there you have it! A chocolate cake, drizzled in white chocolate glaze, pretending to be a donut. And if you were in any doubt it looks like one, here’s the view from the top.