Happy St Patricks Day!
I was really struggling to decide on what to make to celebrate St Patrick Day I mean there were so many options and flavours, cupcakes, cheesecakes, fudge, cookies, and then I remembered about my doughnut mould that I have had for so long and never really used.
It has absolutely had nothing to do with St Patrick Day but I decided to add some green white chocolate ganache and gold sprinkles on top. In honour of St Patrick the Patron Saint of Ireland.
I used this doughnut mould from Iced Jems. I love it because it is silicone it makes it so much easier to get the cake out once it has baked. When I put my cakes in the oven I did put the moulds onto a baking tray and bake them that way as I was a bit worried about only putting the mould in the oven.
Another thing I love about this cake is you can do so many variations of it. Why not try adding 35g cocoa powder and doing a chocolate doughnut or doing a vanilla doughnut with pink white chocolate ganache on top to look like Homer Simpsons favourite doughnuts.
This recipe was my recipe for the month in my St Patrick Day themed newsletter! If you would like to subscribe you can from the form on this page. Newsletters are sent on the 1st day of every month and it is jammed packed with baking news, themed products and all news from my blog.
If you missed my St Patricks themed email then you can check out some of the themed products here. They include a St Patrick Day Cupcake Kit, a Wilton Shamrock Pan and these super pretty Wilton Green Edible Sanding Sugar Sprinkles.
For the white chocolate ganache add both the ingredients to a heatproof bowl. I put mine in the microwave for 20 seconds each time stirring in between to ensure that the chocolate is melting and not burning. Once it was melted I added the green food colouring I used Pro Gel Leaf Green and using my hand mixer I whisked it until it was cool to touch and super thick. I was able to spoon it onto the top of my cake.
The sprinkles I used were Dream On Twinkle Sprinkle Medley from Sweetapolita. They are made in Canada but there are ingredients in them in the UK which aren’t legal to consume so I use them for decorative purposes only. I love how vibrant the colours are and there are so many incredible sprinkle mixes that just aren’t available in the UK. Sweetapolita definitely is one of my favourite sprinkle brands.
Ingredients wise, I use mostly supermarket branded products. Baking can be expensive so I try my best to keep my costs down. I used in this recipe Reeces Peanut Butter and Peanut Butter Cups. I also used Neilson Massey Vanilla.
Caster Sugar and Icing Sugar I use Silver Spoon this is my favourite brand especially of icing sugar, I have found other brands to be quite clumpy and not the best. Baking Powder I use Dr Oetker and everything else is a supermarket own brand.
This cake should serve between 12-14.
For the Doughnut
275g Caster Sugar
275g Unsalted Butter
275g Self-Raising Flour
6 Large Eggs
1tsp Baking Powder
1tsp Vanilla Extract
For the Buttercream
300g Icing Sugar
150g Unsalted Butter
1tsp Vanilla Extract
For the Chocolate Ganache
200g White Chocolate
200ml Double Cream
Green Food Colouring
To make the Doughnut
1. Preheat your oven to 180C (160 Fan.) Grease your doughnut mould and leave it to one side.
2. Add the butter and sugar to a bowl and mix until soft and creamy. Add the flour, eggs, baking powder and vanilla extract and mix until all the ingredients are incorporated.
3. Divide the mixture equally between the two halves of the doughnut and bake in the oven for 20-30 minutes or until a skewer entered into the middle of the cake comes out clean.
4. Leave to one side until completely cool.
To Make The Buttercream Filling
1. While the cake is cooling make the buttercream. In a bowl mix together the butter, icing sugar and vanilla until all combined. You can add food colouring to this mix if you want to make the inside of the doughnut a different colour.
2. Add the mixture to a piping bag and pipe the filling on the top of the bottom half of the doughnut. Add the other half of the doughnut to the top.
To Make the Ganache Topping
1. In a bowl add the chocolate and the double cream. Put this in the microwave on 20-second bursts until the chocolate has completely melted.
2. Once the chocolate has completely melted add in a small amount of food colouring and mix. I start by adding a small amount of the food colouring and then if I want it darker I add more in until it is your desired colour.
3. You need to mix the chocolate ganache until it is nice and thick. I used a handheld mixer for this part. It might take 5-7 minutes to get as thick as you need. When you take the whisk out of the mixture it should fall in ribbons.
4. Spoon the mixture onto the top of the cake and finish with some sprinkles.
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