Can be made gluten free. When making gluten free use oat flour + 1/8 tsp xanthan gum.
1/3 C. Dutch Cocoa
1 C. Unbleached Flour
1/2 C. Coconut Sugar (Packed Brown Sugar if you don’t have coconut sugar on hand)
1/2 tsp. Baking Powder
1/2 tsp. Baking Soda
1/4 tsp. Salt
1/4 C. Chopped Chocolate
1/3 C. Buttermilk
1 tsp. Vanilla Extract
1/4 C. Melted Butter
4oz. Chopped 55% Chocolate
1/2 C. Heavy Cream
Preheat oven to 350F
In a large bowl whisk together all dry donut ingredients. Measure into mixed dry ingredients remain wet ingredients. Place in a piping bag and fill grease donut molds half full.
Bake for 10 minutes, turn out onto a wire cooling rack.
In a heat proof bowl combine chocolate and cream. Place overtop a sauce pan of water. Turn stove on and stir chocolate periodically until chocolate lumps disappear and is a shinny and smooth. Dip chocolate donuts in and garnish with coconut, raspberries, chopped chocolate and pistachios.
Store in an air tight container.
You can also freeze left over batter in the donut molds to be baked another day if you only want 1/2 a dozen. Just unthaw before baking.