Ingredients

The following ingredients have 24 Servings
  • DONUTS:
  • 1 1/2 Cups all purpose
  • 1/3 Cup cocoa powder
  • 2 Tsp Baking Powder
  • 1 Tsp Baking Soda
  • 1/4 Tsp Salt
  • 1/2 Cup granulated sugar
  • 1/4 Cup Brown sugar
  • 3/4 Cup heavy cream
  • 2 Eggs beaten
  • 2 Tbsp melted butter
  • 1 Tsp vanilla extract
  • 1 Cup miniature semi-sweet chocolate chips
  • SALTED CARAMEL:
  • 1 Cup granulated sugar
  • 1/4 Cup cold water
  • 1/2 Cup heavy whipping cream
  • 4 Tbsp salted butter
  • 1 Tsp sea salt
  • 1/2 Tsp vanilla

Instruction

  • DONUTS:
  • In a large bowl sift or whisk together cake flour, cocoa powder, baking powder, baking soda and salt.
  • In another small bowl whisk together both of the sugars with the beaten egg, melted butter and vanilla.
  • Using a mixer add wet ingredients to dry, alternating with the cream just until all ingredients are incorporated, do not over mix.
  • Grease 2 donut pans (12 regular sized donuts) and fill with batter 2/3 full.
  • Bake at 350 for 8-10 minutes until toothpick inserted towards middle of donut comes out clean.
  • Allow donuts to cool 3-5 minutes in pan, then remove to wire rack or heatproof surface to cool completely.
  • SALTED CARAMEL:
  • In a medium saucepan over medium-high heat, combine the sugar and cold water, stirring to combine.
  • Allow this to cook while stirring, until mixture is a deep amber color.
  • While sugar and water are cooking, warm the cream in a small saucepan over low heat.
  • When your sugar/water (caramel) is ready, stir in butter until completely melted.
  • Once butter is melted, drizzle warm cream into the caramel slowly.
  • Allow caramel mixture to boil for 1-2 minutes.
  • Remove from heat and add vanilla and salt.
  • Allow to cool completely before using.
  • Caramel can be stored in the refrigerator for 2 weeks.