Some unplanned routes can be rewarding, occasionally. These chocolate donuts are perfectly light and sweet. Adding the dalgona whip was an afterthought. And on second thoughts, I think I did the right thing as coffee and chocolate never fail together.
I was about to add coconut cream on top of my chocolate donuts when I just changed my mind as I had some leftover dalgona coffee whip. We enjoyed our chocolate donuts with a glass of chilled Dalgona coffee.
These trends bring us together as a food community. #Dalgonacoffee, #flavoredbutter, #tacoTuesday, etc. helps us connect during these torrid times. I am not able to follow all of the trends that pop up now and then. However, once in a while, I do try and catch up. How about you guys?
I left a few uncoated donuts for the kiddo. He doesn’t need the caffeine, as these donuts are a little too indulgent.
Preparation time: 20 minutes
Baking time :10-12 minutes
- Flour (Wholewheat) 70 gms
- All-purpose flour 30 gms
- Oil 60 ml
- Chocolate 25 gms
- Cocoa powder 25 gms
- Egg 1
- Sugar 80 gms
- Greek yogurt 80 ml
- Baking soda ¼ tsp
- Salt ⅙ tsp
- Vanilla 1tsp
- Coffee 2 tbsp
- Sugar 2 tbsp
- Water 2 tbsp
- Dark chocolate (grated) 5 gms
- Sift the flour baking soda salt and cocoa powder. Melt the chocolate on a double boiler.
- In the meantime, whisk egg, sugar, and oil. Add the dry ingredients and mix with a spatula. Pour the cooled chocolate, vanilla essence, and mix until well combined.
- Pour into donut molds and bake for 10-12 minutes at 180 degrees in a preheated oven.
- Use an electric whisk to whip the ingredients in the dalgona whip.
- Coat the cooled donuts with the whip and sprinkle grated chocolate.