Giant Doughnut Cake
A GIANT Vanilla Doughnut Cake filled with luscious Chocolate Buttercream Frosting & Slathered with even more Chocolate.
- Prep time
- 30 min
- Cook time
- 25 min
- Yield
- 10 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 325 g unsalted butter/Stork
- 325 g caster sugar
- 6 medium eggs
- 325 g self raising flour
- 1 tsp vanilla bean extract
- 2 tbsp whole milk
- 125 g unsalted butter ((softened))
- 225 g icing sugar
- 25 g cocoa powder
- 1-3 tbsp whole milk
- 150 g milk chocolate
- sprinkles
Instructions
- 1
Preheat the oven to 180C/160C Fan and lightly grease your silicone giant doughnut mould.
- 2
Beat together the unsalted butter/Stork & caster sugar until light and fluffy.
- 3
Add in the eggs, self raising flour, and vanilla bean extract and beat again briefly until they are all combined. Loosen the mixture slightly with a spoonful of whole milk at a time if needed!
- 4
Divide the mixture between the two halves of the mould and smooth it over.
- 5
Bake for 25 minutes until the cake is golden and when the cake springs back (a skewer should also come out clean).
- 6
Leave the cakes to cool fully in the moulds (I recommend baking them onto a wired tray/the bake shelf, as you want the heat to get to the middle of the cakes).
- 7
Beat the unsalted butter with an electric mixer until it is smooth and loose.
- 8
Beat the icing sugar in gradually.
- 9
Add in the cocoa powder and beat again till smooth and fluffy (again, add in a spoonful of whole milk at a time if needed to soften the buttercream).
- 10
Turn one of the cakes out of the mould (so that if you sandwiched them together, the bigger sides are in the middle) and pipe/slather the buttercream onto it.
- 11
Turn the other cake onto the top of that one, so you have a giant doughnut shape!
- 12
Melt the milk chocolate and cover the top of it, like a regular doughnut looks like, and sprinkle on some cute looking sprinkles!
- 13
Leave the chocolate to set, and enjoy!