These wonderful little cake donuts are for all of you dark chocolate lovers out there! They are incredibly fluffy and come with cardamom cream and pistachios. Their moist and fluffy secret is olive oil and flakey Maldon salt. The olive oil gives the donuts (or if you prefer, doughnuts) a rich flavor but the dough itself is surprisingly light. I’ve topped them with some sweet cardamom whipped cream. The donuts are not too sweet, but wonderful chocolatey and of course perfect for all fructose malabsorption sufferers.
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Moist and fluffy dark chocolate donuts with cardamom cream and pistachios
Preheat the oven to 200°C.
In a medium bowl sift the cocoa and whisk in the boiling hot water until smooth. Add the vanilla extract, gently whisk together and set aside to cool slightly.
In a large bowl, combine the flour, baking soda, and salt.
In another large bowl beat together with a mixer the grape sugar, olive oil, and eggs for about 3 minutes or until you have a light, fluffy cream. Turn down the speed on the mixer and pour in the cocoa mixture. Now slowly add the flour mixture until you have a smooth dough.
Fill the batter into a decorating tube with a rather big hole. Now fill the donut moulds with the help of your decorating tube. Sprinkle donuts with a little bit of flaky salt. Bake for 15 to 20 minutes, or until the sides are set and the top of the donut still looks slightly moist. Insert a cake tester, if it comes out clean or with just a few crumbs on it, the donuts are perfect. Push them out of the silicon mould and let them cool down.
Meanwhile chop your unsalted pistachios. Add the cream, 2 tsp of grape sugar and cardamom to a bowl and with a mixer beat until stiff. When your donuts have cooled down serve with cardamom cream and pistachios!
