Thursday 21 January 2016

Mini Chocolate Cake Doughnuts - and Home Made Cake Release - Perfect for use with Silicone Moulds

These iced (or chocolate dipped) mini cake doughnuts are really easy to make and a huge hit with kids. My little boy is now 7 years old, and can easily devour several of these as fast as they can be dipped / iced.

 Have a few disposable piping bags to hand to pipe the batter into the cells of your mould - otherwise this ends up a VERY messy job !


First up has to be the easiest and cheapest recipe you'll ever make. This stuff is AWESOME. If you are used to greasing and flouring baking pans, tins and silicone moulds - you'll just love this. IT saves so much time and works like an absolute charm.

Make some homemade cake release and your cakes will never again stick in your silicone moulds. This stuff will keep in jar in your fridge for a good month or two. Just lightly apply inside any baking tin or silicone mould (when making cakes) lightly with a pastry brush. Those cakes will literally just flip out the pans when done.

Mix equal WEIGHTS of plain cake flour, white vegetable fat such as TREX (UK) or CRISCO (USA) and vegetable oil and then mix together with a hand mixer. I find that 75grams of each is a perfect amount and will treat dozens of moulds :-)

I've absolutely always got this in the fridge.

Anyway - here is the recipe for the mini chocolate cake doughnuts. I'll warn you now - you need at least two moulds and the recipe makes tons (around 40)

Prepare your silicone mini donut / doughnut pans but either greasing and flouring or with a very light coating of cake release. If you can't be bothered making your own,  Dr Oeteker does an aerosol one and Wilton's comes in a little bottle. Cake release is so fast and easy for prepping pans.

Place mould on baking tray for support. I can get two of these pans on one tray at the same time.

Preheat the oven to 200deg C / 180deg C fan


1 cup (250ml volume) white granulated sugar
2.1/2 cups of self raising flour *
1/2 a cup of cocoa powder
2tsp of baking powder
2 tsp vanilla extract
300ml milk (warmed)
3 eggs
2 tablespoons of  golden syrup
115g melted butter or use vegetable oil

can be substituted for 2.1/2 cups normal plain (cake flour) plus 6 tsp baking powder

Sieve dry ingredients together, then mix with a whisk to make sure properly combined.
Combine wet ingredients together.

Add wet and dry ingredients together and then mix with a hand or stand mixer just until you have a smooth mix.

Put a disposable piping bag into a small jug or large glass to hold upright and fill 3/4 with the cake batter. Twist the top and then cut off the point of the bag. You can now pipe the batter into the prepared cake pans which is both quick and relatively mess free.

Do not over fill. You want to fill the cells to approx 1mm BELOW the raised part in the centre. This way, your cake doughnut will rise and retain the hole in the centre.

Bake for approx 7 > 8 minutes or until done. Remove from oven and allow to cool for approx 5 mins before turning out

Sarah-Jane Nash - - January 2016

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