Chocolate Rum Donuts with Chocolate Rum Ganache Glaze are so easy to make and taste like they took forever. Creamy glaze covering a moist chocolate rum donut. What could be better?
Chocolate Rum Donuts with Chocolate Rum Ganache Glaze
Yes. Seriously.
Sorry my letter D post for the #atozchallenge is a little later than normal, not a big deal but I was helping a friend clear her site of some nasty malware this morning and I felt like that should take priority over my silly letter post.
However, truthfully, it’s not REALLY a silly letter D post… after all it’s donuts. Or doughnuts. How do you spell doughnuts? I spell it donuts, that’s because I am American. But then I’ve noticed that doesn’t always matter. Anyway, donuts are hardly silly. Just saying.
Anyway, not only do I have donuts, I have Chocolate Rum Donuts. Yep. They are AMAZING. You could potentially make them and eat them all by themselves, but I can’t do that. Nope. I have to drizzle, cover, smother them with a gorgeous, shiny layer of Chocolate Rum Ganache Glaze. They didn’t last long. Seriously.
Photos are courtesy: Brielle Humphrey from www.briesbites.com – the only photo she forgot to take, wishing she had, was broken open – these donuts are so soft, and moist and chocolaty. AMAZING. The crumb is beautiful and so, so moist. Love them. I don’t think they appear moist in the photos but I assure you, they are.
Check out my other recipes posted for the A-Z Challenge:
- Creamy Avocado Chicken Salad
- Buffalo Wing Snack Mix
- Chocolate Hazelnut Mousse
- Chocolate Rum Donuts with Chocolate Rum Ganache Glaze
- Green Onion, Egg & Toast Tarts (or cups)
- Grapefruit Smoothie
- Ham and Pasta Salad
- Creamy Coconut Pineapple Ice Cream
- Spicy Jalapeno Bacon Deviled Eggs
- Key Lime Cookies
- Minny’s Chocolate Pie
- Italian Nachos
- Blood Orange Marmalade
Chocolate Rum Donuts with Chocolate Rum Ganache Glaze
Ingredients
For Chocolate Rum Donuts:
- 1 ½ cups all purpose flour please see notes for more information about flour
- ⅔ cup brown sugar packed
- ⅓ cup cocoa powder unsweetened
- 1 teaspoon baking powder
- ¼ teaspoon salt
- 2 large eggs
- ½ cup heavy cream
- 2 tablespoons vegetable oil
- 2 teaspoons rum extract
For Chocolate Rum Ganache Glaze:
- 8 oz. semi sweet chocolate finely chopped
- 1 Tablespoons unsalted butter
- 1 teaspoon rum extract
- 1 cup heavy cream
Instructions
- Preheat the oven to 325 degrees and prepare your donut pan with nonstick spray.
- In a big bowl, whisk the flour, brown sugar, unsweetened cocoa, baking powder and the salt together. If done well, it should have hardly any white showing.
- In a medium bowl, beat the eggs. Mix in the cream, the oil and the rum extract.
- Pour the egg/cream mixture into the dry ingredients.Stir just until incorporated making sure to scrape down the sides. Don’t over mix.
- Using a seal-able sturdy baggie (freezer bags work well because they are sturdy), spoon the mixture into the bag. Seal. Snip one corner on the bottom and slowly pipe the dough into a prepared donut pan, filling each donut well about 2/3 full. You should be able to get 12 donuts – though if I use too much dough, I often can only get 10..
- Bake for 8-10 minutes. Allow them to cool in the pan for 2 minutes before removing them to a cooling rack to cool before glazing.
- Allow the donuts to cool completely before adding the ganache glaze.
- While the donuts are cooling you can begin making it.
- Using a double boiler, (a double boiler is the only way I’ve really had this come out perfect) – fill the bottom pot with about 3/4 inch of water. Bring to a boil and then lower heat to low. Put the top pot on the double boiler.
- Put the 8oz of chocolate in the top pan with the butter and stir until melted. Add the rum extract and the cream. Stir until fully incorporated. The ganache should be shiny and smooth.
- Drizzle the warm glaze over the donuts.
- Enjoy!
Gah! I need these dark, decadent doughnuts in my life, stat! Well…first I need to buy myself a doughnut pan which is now priority number one. These are gorgeous, especially with that thick glossy layer of ganache glaze. And seriously, rum makes everything better so way to go on boozing up this recipe, Nicole 😉
It took me forever to actually buy my doughnut pan too Nancy, lol and now I wonder what I did without it. I use it a lot and sometimes just turn cake batter into donuts because yes, I’m just that weird. These little chocolate rum gems were AH-MAY-ZING. Loved them. Love you! Thank you!
Those look delicious. 🙂 oh how I wish I could cook!
They aren’t too hard, you totally could do these. 🙂 Thank you for stopping by!
Wow! These look and sound amazing. Will definitely be trying!!
Thanks Emma, pretty addicting if I do say so myself. 🙂 Thanks for stopping by!
Looks delicious!
Jana @ A Novel Reality
Thanks Jana!
Yum. Doughnuts don’t last long around here, either. 🙂
Happy to hear we’re not the only doughnut crazy household. 🙂 xoxo Anita!
Omg. Yum. My kids would totally freak if I made these. I just might have to try. On Sunday.
A2Z Mommy And What’s In between
Oh, wow. These look and sound AMAZING!
Oh yum, your doughnuts look so good!
I made these donuts tonight, replacing the rum extract with Whaler’s Vanilla Rum. They didn’t rise very much and came out kind of dense. Still, the flavor is quite good. This is my first time making donuts and i’ll defiantly give it another shot. Thanks for the recipe!
Hi Paula, these to tend to be a bit denser of a donut, and I did not get a big rise out of mine either.
Since I have made other similar donuts, I didn’t think anything of it, but maybe I will play around and tweak it to see if I can get them to rise a bit. Thanks for trying the recipe. I’m glad you liked them. I have several donut recipes on the blog with many more coming. 🙂
If I wanted to use real rum in place of extract, are measured amounts equal? Or how would that compute into the recipe?
I found a conversion for actual rum to rum extract – so just reverse the numbers and try that. Good luck! https://www.reluctantgourmet.com/rum-extract-for-rum/