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Mocha Donut Cake
Serves 8-10
Ingredients:
FOR THE CAKE
2 c. heavy cream
¹
c. granulated sugar
3
2 tbsp. cocoa powder
1 tbsp. espresso powder
2 tsp. pure vanilla extract
Directions
In a large bowl or a Stand Mixer fitted with a whisk attachment, combine heavy cream,
1
sugar, cocoa powder, espresso powder, and vanilla extract and whip until soft peaks
form.
Spread a thin layer on a cake plate or stand. Top with a ring of five donuts, then break
2
up one and place pieces in the center to make a full even layer.
Top with a layer of mocha cream, making sure to get it into the donut holes and slightly
3
spilling over tops, then top with another with donuts. Repeat until you have four layers,
ending with whipped cream.
Cover with plastic wrap and refrigerate 6 hours.
4
When ready to serve, make ganache topping: In a small heatproof bowl, add chocolate
5
chips. Pour over hot heavy cream and let stand 2 minutes. Whisk until combined and
creamy. Drizzle over cake and top with sprinkles.
Slice and serve.
6
∙ 24 ∙
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Cook Time: 15 minutes
24 Best-Ever Donuts
FOR THE GANACHE
1 c. semisweet chocolate chips
½ c. heavy cream
Rainbow sprinkles, for decorating
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