Category: dessert

Another day, another cake! I’m sure you’ve caught on by now how much I love cardamom. I’ve been using it lately in Vanilla Cardamom Doughnuts and even cocktails! Today, it makes its way into a cake! With dried rose petals actually baked into the cake itself, this is a beautifully feminine/romantic dessert.

This cake would be perfect for a bridal shower, Mother’s Day brunch or as I told a friend just after making it, it would make a delicious and unique wedding cake as well! Both the cardamom and rose flavors are very subtle, and they pair together so well! If you’ve ever tasted baklava, this cake reminds me of those bright flavors. You can have fun asking your guests to guess the flavor too – I bet most of them would be stumped!

I’ve always loved the look of fresh flowers decorating cakes, and for this cake I thought, why not actually bake some rose petals into the cake as well? I bought these edible rose petals for the job (which I also used in these Orange Scented Shortbread Cookies with Rosewater Glaze). I’d say unless your florist can assure you that their roses are organically grown, I’d resist just using fresh rose petals. They’re often sprayed with pesticides that the FDA would not recommend you eat!

Cardamom Cake Ingredients: 

2 cup all-purpose flour
2 1/2 teaspoons baking powder
1/2 teaspoon salt
1 teaspoon ground cardamom
1 cup butter, softened (2 sticks)
1 3/4 cup granulated sugar
3 eggs
1 tablespoon vanilla extract
2/3 cup full-fat sour cream
1/2 cup buttermilk
1/2 cup dried rose petals

Rosewater Buttercream Ingredients:

2 cups butter, softened (4 sticks)
6-8 cups powdered sugar
2 teaspoons vanilla extract
2 teaspoons rosewater extract
1 tablespoon heavy cream, if needed

Cake Directions: 

Preheat the oven to 350 degrees F. Grease and line the bottoms of three 6″ cake pans with parchment paper.

Whisk together the dry ingredients, flour through cardamom.

In the bowl of your stand mixer fitted with the paddle attachment, beat the butter until light and fluffy. Mix in the sugar until combined. Add in the eggs, vanilla, sour cream and buttermilk and mix on low until all ingredients are incorporated. Then add the flour mixture, mixing on low until just combined, scraping down the sides of the bowl as necessary. Stir in the rose petals.

Spoon the batter into the prepared cake pans. Bake 30-35 minutes or until a toothpick comes out with moist crumbs. Allow to cool about 10 minutes in the cake pans, and then invert the cakes onto a cooling rack with the “top” of the cake down. This will help flatten the cakes. Once the cakes come to room temperature, wrap in plastic wrap and freeze for 30 minutes before frosting.

Rosewater Buttercream Directions: 

Whip the butter until light and fluffy. Slowly add the powdered sugar and mix on low speed until incorporated. Add vanilla and rose water extracts. Increase the speed to high, and mix about 2-3 minutes. If the frosting is too thick, add a little heavy cream.

These triple chocolate baked doughnuts are THE recipe for all my chocolate lovers out there! Rich chocolate doughnuts with mini chocolate chips baked in, and then topped with silky chocolate ganache. Basically? The ultimate chocolate recipe for your weekend breakfasts or brunches! Or weekday treats for when that chocolate craving hits!

I was never a huge fan of doughnuts growing up, because I didn’t like how greasy they tend to be. That’s why I love these easy baked doughnuts! They’re healthier, and honestly – tastier too! If that sounds like a winner to you, also check out my recipe for Vanilla Cardamom Baked Doughnuts!

You’ll notice that these triple chocolate baked doughnuts are way less sweet than a traditional doughnut, which I love. You get the delicious taste of rich chocolate ganache in each bite, along with sprinkles of mini chocolate chips. But leave behind the greasy, I-now-can’t-eat-dessert-for-a-year feeling that I usually get from deep fried doughnuts. So in a nutshell? All the flavor, and no guilt.  Soooo good!

Baked doughnuts are so easy to make – way easier than even a batch of cupcakes! They’re a quick and perfect weekend treat for breakfast or brunch! I use and love this doughnut pan.

Triple Chocolate Baked Doughnuts

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• Author: Kirsten Bell
• Prep Time: 15 Minutes
• Cook Time: 10 Minutes
• Total Time: 25 minutes
• Yield: 12 Doughnuts 1x
• Category: Dessert
• Method: Baking

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Description

Easy and delicious triple chocolate doughnuts for all the chocolate lovers out there! Full of chocolate goodness, and more delicious (and healthier) than store-bought!

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Ingredients

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1 cup all-purpose flour
1/4 cup cocoa powder
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 egg
1/3 cup brown sugar
3/4 cup buttermilk
2 tablespoons butter, melted
2 teaspoons vanilla extract
1/3 cup mini chocolate chips

Chocolate Ganache: 

1/2 cup semi-sweet chocolate chips
2 tablespoons salted butter
1 tablespoon heavy cream

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Instructions

Preheat oven to 350, and grease two doughnut pans with nonstick spray. (I use coconut oil spray.)

Whisk together the dry ingredients, flour through salt. In the bowl of your stand mixer, beat together the egg, sugar and buttermilk. Then add the butter and vanilla. Add the dry ingredients, and mix on the lowest speed possible, making sure not to overmix in this step. Fold in the mini chocolate chips.

Time to bake! Spoon the batter into a large ziplock bag, and snip off one corner of the bag. Then pipe the batter into each well of the doughnut pan – about 2/3 full. Much easier than trying to spoon it in!

Bake for about 10-11 minutes, or until the edges are slightly browned. Let the doughnuts cool in the pan for a few minutes, and then transfer to a cooling rack.

To top the doughnuts: Combine the chocolate chips, butter and heavy cream in a bowl. Microwave about 30 seconds, or until the chocolate chips are melted. Stir until smooth. Dip each doughnut into the ganache, and then cover with sprinkles if you’d like!

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Notes

Doughnuts taste the best the day you make them, but they will store in the fridge for 1-2 days too. Unfrosted, you can also store these in the freezer for about a month! Just allow them to thaw at room temp, and then dip in ganache.