This recipe makes enough batter for 6 donuts, 6 cupcakes, a three-layer 4" cake, or 6 cake sundaes
For the chocolate batter:
1/2 cup hot water
1/4 cup unsweetened cocoa powder
1/4 cup unsalted butter
1/2 cup white sugar
1/2 teaspoon vanilla extract
2/3 cup all-purpose flour
1/2 teaspoon baking soda
For the chocolate ganache:
4oz heavy whipping cream
4oz semi-sweet chocolate (can be chips or a bar, chopped)
To make the chocolate batter:
1. In a small bowl, whisk cocoa powder and hot water together until the cocoa powder dissolves. Set aside to cool.
2. In a mixer, cream butter and sugar until light and fluffy. Add vanilla and egg and mix to combine.
3. In a small bowl, whisk flour and baking soda together. Add half to the mixing bowl and mix until you can't see the flour in the batter. Add the cocoa powder mixture and mix to combine. Add the rest of the flour mixture and scrape down to the bottom of the mixing bowl with a spatula to loosen any ingredients. Mix until the batter is smooth. It will be runny!
4. Follow instructions below for donuts, cupcakes, cake or cake sundaes.
For the ganache:
1. Gently heat heavy whipping cream in a small saucepan over medium heat. As soon as you see bubbles forming around the edges, before the cream simmers, remove the pan from the heat.
2. Immediately add chocolate and push under the surface of the cream with a spatula. Leave for 5 minutes and then whisk to make a smooth chocolate glaze.
3. Follow instructions below for donuts, cupcakes, cake or cake sundaes.
1. Grease a silicon donut mold with oil spray. Spoon chocolate batter into a piping bag and pipe into the rings of the donut mold.
2. Bake donuts at 375F or 190C for 14-18 minutes. Leave to cool in the mold for about 5 minutes. Flip the mold over onto a wire rack and push the donuts out. Leave to cool.
3. Immediately after making the ganache, pour it into a wide, shallow bowl. Dip each donut into the bowl and twist back and forth a few times to coat the bottom of the donut in the ganache glaze. Flip over onto a wire rack. Sprinkle any toppings over the donuts now, while the glaze is still sticky.
1. Line a cupcake pan with 6 cupcake wrappers. Use an ice cream scoop or 1/4 cup measuring cup to divide the chocolate batter between the cupcake wrappers.
2. Bake at 375F or 190C for 15-19 minutes. Transfer to a wire rack to cool.
3. After making the ganache, leave to cool for 2 hours or refrigerate for 45 minutes. Using a whisk or electric mixer, whip the ganache until stiff peaks form.
4. Spoon ganache into a piping bag fitted with a star shaped piping tip like a 1M tip. Pipe a swirl onto each cupcake.
For a mini cake:
1. Grease three 4" pans and divide chocolate batter between them.
2. Bake at 350F or 175C for 18 minutes, until a toothpick inserted into the middle of each pan comes out clean.
3. Leave cakes to cool in their pans for 5 minutes and then turn out onto a wire rack to cool completely. When they cool, use a serrated knife like a brea knife to trim any domed tops off the cakes to leave them level.
4. After making the ganache, leave to cool for 2 hours or refrigerate for 45 minutes. Using a whisk or electric mixer, whip the ganache until stiff peaks form.
5. Spoon ganache into a piping bag fitted with a round or star shaped piping tip. Pipe a dot of ganache onto a plate and press the first layer of cake onto it to secure it. Pipe dots of ganache in a ring around the edge of the cake and then fill in the middle with more dots. Press the next layer of cake gently on top and repeat.
For cake sundaes:
1. After making the ganache, leave to cool for 2 hours or refrigerate for 45 minutes. Set aside 1/4 cup of ganache. Using a whisk or electric mixer, whip the rest of the ganache until stiff peaks form.
2. Spoon a layer of whipped ganache into the bottom of a tall glass and place a scoop of ice cream on top. Press cake scraps (e.g. cupcakes that baked too low or too high, the trimmed tops of cake layers, broken donuts) on top and repeat to fill the glass.
3. Pipe a swirl of ganache on top using a star shaped piping tip. Drizzle with the ganache you set aside and serve immediately.