Ingredients
Scale
- 175 g Caster sugar
- 30 ml Vegetable oil
- 175 ml Milk (cow’s or plant milk)
- 2 Eggs
- 25 g Cocoa powder
- 200 g Self raising flour
- Butter or baking spread for greasing
- 250 g Dark chocolate
- 50 g White chocolate
Instructions
- Preheat your oven to 160C Fan/350F/Gas Mark 4 and grease two 6-hole donut tins with butter or baking spread.
- Mix together the caster sugar, milk, vegetable oil, and eggs in a bowl with a whisk.
- Add the self raising flour and cocoa powder and whisk until smooth.
- Divide the batter between the tins using a piping bag, jug, or spoon.
- Bake for 12 minutes, then remove from the tin and cool on a rack.
- Melt the dark and white chocolate separately in a microwave, heating in short bursts and stirring in between.
- Place the donuts on a rack over a baking tray.
- Dip the top of each donut in dark chocolate and return to the rack.
- Pipe three thin circles of white chocolate on top, then drag a cocktail stick through to create a spider web effect.
- Let the chocolate set at room temperature or in the fridge.
- Store leftovers in an airtight container for up to 3 days.
Notes
- Use a piping bag for a cleaner batter transfer.
- Microwave chocolate carefully to avoid burning.
- Chilling the donuts speeds up chocolate setting.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 donut
- Calories: 210
- Sugar: 18g
- Sodium: 50mg
- Fat: 9g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 30mg