Let the Halloween baking begin! I’ve had lots of ideas this year for tasty yet spooky treats. I’m starting with these Chocolate Spiderweb Donuts which are so easy to make and packed with chocolate deliciousness! They are a baked chocolate donut, which are so simple to make with a donut pan. I highly recommend investing in a donut pan (or two!), they are not expensive and they’re easy to obtain from Amazon, plus there are so many yummy baked donut recipes on my blog that you’ll be able to make with them! I’ve topped the Chocolate Spiderweb Donuts with dark and white chocolate which I’ve ‘feathered’ to create a spiderweb effect – it’s such an easy technique, all you need is a cocktail stick!
I started by mixing together the caster sugar, milk, oil, and eggs.
Then I added the self raising flour and cocoa powder.
I usually put the batter into a piping bag to make it a bit neater to dispense into the trays, but you can do it with a spoon too.
They baked for 12 minutes, then I left them to cool.
I melted the dark chocolate and dipped the top half of each donut into it.
Then I piped three thin circles of melted white chocolate over the dark chocolate, and dragged a cocktail stick through the wet chocolate to create the spiderweb/feathered effect. I left the chocolate to set.
And the Chocolate Spiderweb Donuts were ready for trick or treaters, or a Halloween party! My colleagues certainly made short work of them and they loved the chocolatey taste – not a spider in sight!
Baked Donuts are so fluffy and light, so the chocolate topping is the perfect partner. You could use milk chocolate too, but I liked the appearance of the dark as it felt more appropriate for Halloween. Either way, even spider phobes will happily tuck into one of these Chocolate Spiderweb Donuts!
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Chocolate Spiderweb Donuts
Chocolae baked donuts coated in dark chocolate and a white chocolate spider web pattern
For the donuts
- 175 g Caster sugar
- 30 ml Vegetable oil
- 175 ml Milk cow's or plant milk will both work
- 2 Eggs
- 25 g Cocoa powder
- 200 g Self raising flour
- Butter or baking spread for greasing
For the decoration
- 250 g Dark chocolate
- 50 g White chocolate
Pre-heat your oven to 160C Fan/180C/350F/Gas Mark 4 and grease two donut tins with the butter
Mix together the caster sugar, milk, vegetable oil and eggs in a bowl with a whisk
Add the self raising flour and cocoa powder and whisk in
Divide the batter between the trays. You can put the batter into a piping bag to make it a bit neater to dispense into the trays, but you can do it with a spoon too
Bake them for 12 minutes, then remove them from the tin (I use a spoon to gently prise them out) and leave to cool on a cooling rack
Melt the dark chocolate and white chocolate in separate bowls. You can melt it in the microwave, make sure to use a microwave safe bowl. Heat the chocolate for 30 seconds, stir it, then heat in 10 second bursts, stirring in between
Set the donuts onto a rack with a baking tray underneath to catch any drips of chocolate
Dip the top half of the donuts in the dark chocolate and place back on the rack
Put the white chocolate in a small piping bag and cut a very small amount off the end, pipe three thin circles on the donuts on top of the dark chocolate, then use a cocktail stick to drag through the lines to create the spider web effect
Leave to set, or put them in the fridge to set the chocolate faster
Store leftover in an airtight container and eat within 3 days
If you like this, check out more of my Donut recipes!
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