Flour Bakery’s Midnight Chocolate Cake

There is a reason for this cake…and a reason it is this shape. Can you guess?

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Palet d’Or (Rich Chocolate Cake with Chocolate Pastry Cream)

In some ways, this cake might seem familiar. I made two parts of it before, here. This is why I didn’t include pictures for those parts below. If you want pictures, check out that post. This time, I made the cake closer to how it is in the Bouchon cookbook. One reason it isn’t identical? Gelatin. The recipe for the chocolate glaze is a bit elaborate, considering it is just…chocolate glaze….And, it called for sheets of gelatin, which I don’t have easy access to. I freaked a bit, because, well, let me back up a bit here.

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Baked Peanut Butter Doughnuts with a Chocolate Glaze

What people don’t realize is how easy this is. I do like fried donuts. Doughnuts? Donuts? I don’t know…you could say I “dough-n’t” know. Ok, ok, maybe I am sleep-deprived. But that was amusing to me. And now back to what I was saying. Baked donuts are easy. So are baked doughnuts. All you need is the pan(s) and a pastry bag (or a ziploc bag). And for the second part? Seriously, get the pastry bag. There are so many times where I see things that say “just cut the corner off of a ziploc bag….” You know what? That’s not so easy. I tried using it before, and it was a huuuuuge pain. The pastry bag is about $4-5 for a reuseable one, and you can get the plastic-coated ones which are easy to clean. You could even get a set of basic tips. But having a bag that is already ready to go each time? Priceless. 😉

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Ok, back to the dessert at hand. I have made baked donuts for my friends a few times now. I would make them more frequently, but then they might catch on to how easy they are. I like the admiration. “Her kid doesn’t sleep, and yet she had time to bake us donuts!?” Yep, I feel cool. So, there was a brunch that one of the girls was hosting, and I thought I could go…so I made a mochi dessert which was super yummy. And then a couple days later I realized I was having a handyman come that morning. 😦 I was crushed. So, I gave her a bunch of the mochi anyway, ahead of time, and then resigned myself to staying home. Well, that morning, the handyman company called and had to reschedule. I could go! But….I didn’t have anything to bring. Not that they would have cared, but I did. In the time it took the Fudgelet to eat breakfast (that kid is still a slow eater), I made these donuts and even let him have a taste of the glaze.

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Oh, and the peanut butter powder? I happened to spy it in the peanut butter aisle at the grocery store. I had heard of it, and decided to give it a go. So far, I’ve just used it here and in smoothies. It’s an easy way to sprinkle a little extra peanut butter flavor into things. But, not necessary…you could leave the donuts plain or use peanuts.

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So, however you spell donut. Doughnut? Make these.

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Directions for Baked Peanut Butter Doughnuts with a Chocolate Glaze

Slightly adapted from Candid Appetite, who also adapted it…

Doughnuts

  • 1 cup flour
  • 3/4 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/3 cup light brown sugar
  • 3 Tablespoons softened butter
  • 4 Tablespoons smooth peanut butter
  • 1 egg
  • 1 Tablespoon vanilla extract
  • 1/2 cup buttermilk (the buttermilk powder works fine here)

Preheat the oven to 350 degrees and prepare 2 donut pans (it will make about 9 donuts). Whisk together the buttermilk powder if using it, flour, baking powder, baking soda, and salt. With your mixer, cream together the brown sugar, butter, and peanut butter.

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Do this until it is fluffy (about 3-4 minutes). Beat in the egg and vanilla for 1 minute.

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Add the dry ingredients alternating with the buttermilk (or water if using buttermilk powder) in 3 additions to the peanut butter mixture. Make sure you add the dry ingredients first, then the buttermilk, and end with the dry last. Stir just until combined.

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Place the batter in a pastry bag and pipe out each donut into your pan.

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Bake for about 10 minutes until a toothpick comes out clean. Allow to cool almost completely (out of the pan) before starting the glaze.

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Glaze

  • 1 cup powdered sugar
  • 1/4 cup cocoa powder
  • 1/4 teaspoon salt
  • 1/4 cup milk
  • 1 Tablespoon vanilla extract
  • Peanut butter powder (optional)

Whisk together the sugar, cocoa powder, and salt.

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Then, whisk in the milk and vanilla until smooth. You can just add a little milk at a time to keep the glaze from being too runny. You can also correct a bit by adding a bit more powder sugar and cocoa powder.

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When smooth, pour over the donuts (I recommend over a baking sheet with a cooling rack set in it). Then, sprinkle the peanut butter powder on top, if using, before it dries. Serve!

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Directions for Baked Peanut Butter Doughnuts with a Chocolate Glaze (without pictures)

Slightly adapted from Candid Appetite, who also adapted it…

Doughnuts

  • 1 cup flour
  • 3/4 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/3 cup light brown sugar
  • 3 Tablespoons softened butter
  • 4 Tablespoons smooth peanut butter
  • 1 egg
  • 1 Tablespoon vanilla extract
  • 1/2 cup buttermilk (the buttermilk powder works fine here)

Preheat the oven to 350 degrees and prepare 2 donut pans (it will make about 9 donuts). Whisk together the buttermilk powder if using it, flour, baking powder, baking soda, and salt. With your mixer, cream together the brown sugar, butter, and peanut butter. Do this until it is fluffy (about 3-4 minutes). Beat in the egg and vanilla for 1 minute. Add the dry ingredients alternating with the buttermilk (or water if using buttermilk powder) in 3 additions to the peanut butter mixture. Make sure you add the dry ingredients first, then the buttermilk, and end with the dry last. Stir just until combined. Place the batter in a pastry bag and pipe out each donut into your pan. Bake for about 10 minutes until a toothpick comes out clean. Allow to cool (out of the pan) almost completely before starting the glaze.

Glaze

  • 1 cup powdered sugar
  • 1/4 cup cocoa powder
  • 1/4 teaspoon salt
  • 1/4 cup milk
  • 1 Tablespoon vanilla extract
  • Peanut butter powder (optional)

Whisk together the sugar, cocoa powder, and salt. Then, whisk in the milk and vanilla until smooth. You can just add a little milk at a time to keep the glaze from being too runny. You can also correct a bit by adding a bit more powder sugar and cocoa powder. When smooth, pour over the donuts (I recommend over a baking sheet with a cooling rack set in it). Then, sprinkle the peanut butter powder on top, if using, before it dries. Serve!

Kahlua Fudge Brownies with a Chocolate Glaze

When I first decided to make this, I was going to leave off the chocolate glaze. But, after seeing how plain the bars looked without it, I decided to go for it, but add a bit of a crunch with some cocoa nibs. Great idea, if I say so myself.

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