Happy National Donut Day! These German Chocolate Cake Donut Holes are the perfect way to celebrate. A chocolate donut hole filled with a traditional German Chocolate frosting, then dipped in chocolate and topped with pecans and coconut. One is just delicious. Two is just necessary. And three is just sinful and worth repenting.
I was stoked that there was a National Donut Day! I never even knew it until this year. Crazy I know right? I was totally missing out on my excuse to go and pick up my favorite buttermilk old-fashion donut.
Really, I am not a big donut fan, I love donut holes!!!! Like I could eat a dozen right now and I am not even hungry. They are so much better, than a standard donut, I think it that there is more glaze to donut ratio. Or it could be one bite and I am down, allowing less guilt that is until 12 donuts later.
I made these killer Red Velvet Donut Holes with Cream Cheese Buttercream Filling and ever since then I am determined to make my favorite cake combinations into bite sized pieces of heaven.
Since my Best Ever German Chocolate Cake is one of my most viewed recipes, I decided to make it into a donut hole. It was easy and delicious! Way easier than decorating a cake, and hey you can have it for breakfast right?
So Happy National Donut Day from my kitchen to your mouth.
- Chocolate Donut Holes
- 2 cups flour
- ¼ cup corn starch
- 1 tablespoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- ¾ cup sugar
- 2 large eggs
- 4 tablespoons butter, melted
- 6 tablespoons unsweetened cocoa powder
- 1 tablespoon vanilla extract
- ¾ cup buttermilk
- German Chocolate Filling
- 1 cup evaporated milk
- 1 cup sugar
- 3 egg yolks
- ½ cup butter
- 1 teaspoon vanilla
- 1 1/3 cup sweetened shredded coconut
- 1 cup chopped pecans
- 1 ½ cups Ghirardelli Dark Melting Wafers
- ½ cup unsweetened coconut
- ½ finely chopped pecans
Preheat oven to 350 degrees.
In a medium mixing bowl sift together flour, cornstarch, cocoa, baking powder, baking soda and salt.
In a separate bowl cream together sugar, butter and eggs, adding eggs one at a time. Stir in the dry ingredients, once combined, stir in the buttermilk and vanilla extract. Mix until well combined. Grease your donut hole pan or use a mini-cupcake pan. Fill each donut hole or cupcake 2/3 full with chocolate batter. Bake in the oven for 9-11 minutes.
German Chocolate Filling
Add evaporated milk, sugar, egg yolks and vanilla to a medium sauce pan, stir together and place over medium heat.
Continue to stir over medium heat until filling thickens, approximately 11-12 minutes. I set my timer for 11 minutes and 30 seconds; it seems to work every time.
Once thickened remove from heat and stir in coconut and pecans, beat for 2-3 minutes to thicken it a bit. Then set aside to cool to room temperature.
Once frosting has cooled, fill each donut hole with the German Chocolate filling. Transfer the filling to a piping bag with a large round top. Fill cooled frosting and donuts with the German Chocolate Filling.
If you have problems using the piping use a small ½ teaspoon measuring spoon and gently scoop out a pit into the donut hole. Fill the hole with frosting.
Once all the donuts are filled, melt chocolate according to package directions. Dip the top of the donut hole, or where ever you filled your donuts, to cover the frosting. Immediately top with coconut and finely chopped pecans. Set on wax paper and serve once chocolate has hardened.
German Chocolate frosting from Chef In Training