Sunday, December 29, 2013

Dark Chocolate Cake Doughnuts for a New Year #SundaySupper

What's your New Year's Eve tradition? I've always been a homebody for the big ol' countdown - nobody believes that I've never been out to a party or nightclub ever, not the least being the biggest party night of the year! When I was young, we'd get to go to the doughnut shop and pick out one favourite item (whether it was a doughnut, muffin, ginormous cookie or cake slice) to savour when the sugar levels dropped around 10PM. After a dinner of paella (for my parents, my best friends (who pretty much lived at my house when I was in highschool) and I) and pasta (for my picky sister), we'd cluster around the TV for an evening of CBC comedy shows and play our way through a handful of board games until 11:59, when we'd all count down to the new year.

Of course, the holidays were never without indulgence here, and since my sister also detests pie, for Christmas dinner my mom would make up a batch of chocolate cake so she could have a slice (I know - my mom is awesome). The past few years have been both cake- and doughnut-less for New Years, but just because my mom didn't want to keep the spirit going doesn't mean I have to quit too! My sister has to go back to university soon after January begins, so I wanted to give my sister a little something special to enjoy while she was home for a few more days. Cake wasn't really an option - we don't have the fridge space (thanks, leftovers!) and besides, a frosted layered concoction doesn't travel too well packed amongst horseback riding gear, pet rats and fish and a load of schoolbooks!

So doughnuts it was. I knew my sister's favourite variety - Double Chocolate - would go over well, and it was also a flavour that is easy to sneak a bit of extra nutrition into. Not only did I bake my doughnuts (adapted from Shutterbean), but I made them with rich cacao, unrefined Demerara sugar, low-fat homemade yoghurt and white whole wheat flour. For a finishing touch I dunked the tops in melted bittersweet chocolate and sprinkled them with miniature chocolate chips. They got the seal of approval - a rarity with her! - and it's a good thing I made a small batch because they were inhaled by everyone in the family!

Double Chocolate Dip Donuts

This week, our #SundaySupper group are reflecting on the past year, making resolutions for the coming year, and sharing New Years traditions through our food. With Constance of The Foodie Army Wife as our host, we're all set to ring in 2014!


Appetizers & Snacks

Main Dishes & Sides

Desserts & Drinks
Sunday Supper Movement  
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Dark Chocolate Cake Doughnuts (Small Batch)
Makes 5
1/3 cup homemade (or low-fat) Greek yoghurt
¼ cup fine-ground Demerara sugar (or dark brown sugar)
1 egg
½ tbsp honey
1 tsp vanilla
1 ½ tbsp melted, salted butter
½ cup white whole wheat flour (I used Robin Hood's Nutri Flour Blend)
3 tbsp raw cacao powder (or unsweetened cocoa)
¼ tsp baking soda
pinch sea salt
pinch nutmeg
2 oz good-quality bittersweet chocolate
1 tsp flavourless coconut oil
chocolate chips, for topping
  1. Heat oven to 325 F and coat a doughnut pan with non-stick cooking spray.
  2. In a large bowl, whisk together the yoghurt, sugar, egg, honey, vanilla and butter until smooth.
  3. Add the flour, cocoa, baking soda, salt and nutmeg, stirring until just smooth (but not beating).
  4. Bake for 13 minutes, until doughnuts spring back when lightly pressed.
  5. Cool in pan on rack 3-5 minutes, then carefully turn out directly onto rack to cool.
  6. Melt together the chocolate and coconut oil in a wide bowl.
  7. Dip the tops of each doughnut in the chocolate, allowing excess to drip back into the bowl. 
  8. Sprinkle with chocolate chips and let set.
Amount Per Serving
Calories: 224.0
Total Fat: 9.6 g
Cholesterol: 47.4 mg
Sodium: 55.9 mg
Total Carbs: 37.7 g
Dietary Fiber: 3.3 g
Protein: 5.2 g

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