Ingredients:

  • 1 cup (120g) all-purpose flour
  • 1/2 cup (50g) unsweetened cocoa powder
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • 1/2 cup (100g) granulated sugar
  • 1/4 cup (50g) brown sugar, packed
  • 1 large egg
  • 1/2 cup (120ml) buttermilk
  • 1/4 cup (60ml) vegetable oil
  • 1 tsp vanilla extract
  • 1/2 cup (120ml) heavy cream
  • 4 oz (113g) semi-sweet chocolate, chopped
  • 2 tbsp (15g) matcha powder
  • 2 tbsp (30ml) maple syrup (optional, for sweetness)

Instructions:

  1. Preheat the oven to 350°F (175°C).
  2. In a medium bowl, whisk together flour, cocoa powder, baking powder, baking soda, and salt.
  3. In another bowl, blend granulated sugar, brown sugar, egg, buttermilk, vegetable oil, and vanilla extract until smooth.
  4. Gradually fold dry ingredients into wet ingredients until just combined; be careful not to overmix.
  5. Grease the donut pan; transfer batter to a piping bag or use a spoon to fill each cavity about 2/3 full.
  6. Bake for 12-15 minutes; donuts should spring back when lightly pressed.
  7. Let donuts cool in the pan for 5 minutes, then transfer to a cooling rack.
  8. Heat heavy cream until just simmering; pour over chopped chocolate in a bowl.
  9. Allow to sit for a few minutes, then stir until smooth; add matcha powder and maple syrup, if using.
  10. Once donuts are completely cooled, dip tops in ganache or drizzle warmly on top.