from our cocoa kitchen · SURFSTR
Baked mocha chocolate doughnuts with SURFSTR cocoa
Moist baked chocolate doughnuts with espresso in the batter and a glossy mocha ganache. SURFSTR 20–22% Dutch-process cocoa gives them a deep colour and rounded chocolate flavour.
- Active preparation
- 25 min
- Cooking / baking
- 15 min
- Resting / chilling
- 20 min
- Total time
- 60 min
12 doughnuts
Editorial recipe adaptation. Not yet kitchen-tested. Check ingredient labels for allergens.
02 / bring it together
let’s make it.
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Prepare
Heat the oven to 175°C conventional. Grease both doughnut pans lightly. Weigh everything; reserve 2 g espresso powder and 10 g butter for the glaze.
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Mix cocoa and dry ingredients
Whisk the flour, SURFSTR cocoa, both sugars, baking powder, bicarbonate, salt and 4 g espresso powder thoroughly. Break up every cocoa pocket.
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Make the batter
Whisk the egg, milk, 60 g melted butter, oil, vanilla and vinegar. Add to the dry ingredients and fold only until no dry flour remains.
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Pipe and bake
Transfer the batter to the piping bag and divide among twelve cavities, filling each about two-thirds. Bake for 12–15 minutes until the tops spring back. Cool 5 minutes in the pans, then 15 minutes on the rack.
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Make mocha ganache and glaze
Put the chocolate in a bowl. Bring the cream, 10 g butter and remaining 2 g espresso powder just to a simmer, pour over the chocolate and wait 1 minute. Stir smooth. Dip the tops of the cooled doughnuts.
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Serve
Let the glaze set for 5 minutes. Serve fresh; wait until the glaze has set before stacking.
The recipe in pictures
03 / the numbers
nutrition, clearly.
Calculated estimates, not laboratory measurements. Any per-100-g values use the stated estimated finished weight.
| per doughnut | per 100 g | |
|---|---|---|
| Energy (kJ) | 1338.4 | 1715.9 |
| Energy (kcal) | 320.7 | 411.1 |
| Fat (g) | 18.1 | 23.1 |
| Saturates (g) | 8.8 | 11.3 |
| Carbohydrate (g) | 32.9 | 42.2 |
| Sugars (g) | 20.5 | 26.2 |
| Fibre (g) | 2.8 | 3.6 |
| Protein (g) | 4.8 | 6.2 |
| Salt (g) | 0.6 | 0.8 |
Calculated, not laboratory measured. Per piece for 12 doughnuts; the per-100 g column uses an estimated finished batch mass of 936 g after baking loss and assumes all glaze is used.
Tips, storage and substitutions
Mix only until combined or the doughnuts can become firm. The glaze thickens as it cools; warm it very gently if needed. Store airtight at cool room temperature for up to 24 hours or refrigerate for up to 3 days. Return to room temperature before serving. Different chocolate changes soy status, dairy status and nutrition.
SURFSTR · DUTCH PROCESS
it starts with cocoa.
SURFSTR Dutch-process cocoa contains 20–22% cocoa butter. Use the cocoa specified in the recipe: natural cocoa is not always a direct substitute.
Meet the cocoa