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Happy New Year Everyone! I wish you all a very happy and healthy 2016. To start the year properly I made chocolate Bourbon donuts; you could think of them as the dark counterpart to last week’s cardamom cinnamon donuts. These guys here are again baked and they are cakey but still very light. My favorite part about them is the glaze, which is a chocolate Bourbon ganache of sorts that I made with heavy cream, butter, chocolate, vanilla extract, espresso powder and, of course, Bourbon. It’s not one of those hard chocolate shells you sometimes see, instead it’s soft and creamy; I personally like that better in combination with cakey things. I suggest you eat (or serve) these donuts as an afternoon snack with a glass of milk (or Bourbon)!
- 1 cup all-purpose flour
- 3 tablespoons unsweetened cocoa powder
- 1 teaspoon baking powder
- ⅛ teaspoon salt
- 1 egg
- 1 teaspoon vanilla extract
- ½ teaspoon instant espresso powder
- ⅓ cup granulated sugar
- ½ cup whole milk
- 3 tablespoons unsalted butter, melted
- ¼ cup heavy cream (more, if needed)
- 1½ tablespoons unsalted butter
- ¼ teaspoon instant espresso powder
- ¼ teaspoon vanilla extract
- pinch of salt
- 1 tablespoon Bourbon
- 2 ounces milk chocolate, finely chopped
- 2 ounces bittersweet chocolate, finely chopped
- Heat the oven to 350 degrees F.
- Spray two 6-cavity donut pans with nonstick spray and set aside. (This recipe will make 8 to 9 donuts).
- Whisk flour, cocoa powder, baking powder and salt together in a bowl. Set aside.
- Whisk egg, vanilla, espresso powder and sugar together in a bowl until well combined.
- Whisk milk and melted butter into the egg mix.
- Whisk the dry ingredients into the egg mix.
- Using a spoon, divide the batter into the donut pans, filling each cavity ½ to ¾ full and bake for 12 – 15 minutes.
- Add ¼ cup of cream, butter, espresso powder, vanilla and salt into a sauce pan, bring to a boil and stir until you have a homogeneous mix.
- Take off the heat and add the Bourbon.
- Pour the hot cream mix over the chocolate and let sit for 1 minute.
- Stir together until everything is well combined and no chocolate clumps remain. (You may need to heat the mixture over a pot of hot water to get rid of the last pieces of chocolate). If the glaze is too thick to flow easily, stir in more cream, one tablespoon at a time.
- Liberally spoon the glaze over the donuts.
Food Photography and Styling: I wanted to be sure to tell the viewer that these donuts have Bourbon in them and I tried several different ways to do that. First I set a glass filled with Bourbon in the background but that ended up looking a bit dingy and I didn’t think it got the idea across. Next I thought of a whiskey bottle but I didn’t have one that would have fit with the size of the donuts, everything I had was much too large. In the end I opted for writing the recipe name on the photo and left space in the background to do that.
The backdrop is actually the seat of a chair (the same one I used as the surface in this photo). The surface that the plate is sitting on is a tray that I turned upside down and I thought it looked like a nice table. As I’m sure you guessed, I used my strobe to light the set.
For info on what type of camera and lighting equipment I used head on over to my FAQ page.