Chocolate Guinness Cake Donuts with Maple Bacon

Monday February 17, 2014

Elemental Custard

I don't often make donuts. But when I do.. I make them with candied bacon and Guinness.

Recipe formulation for me is a very scientific process. Basically my friends tune me out while I ramble on and on about different flavour combinations and ratios of liquids to dry ingredients and the addition of spices... It's a wonder I have any friends at all. Probably because I feed them. Especially donuts like this.

Elemental Custard

These started out pretty innocently as chocolate donuts. But then obviously bacon came into the mix (because you never know when inspiration will strike), and then I had to add some Guinness just to round them out. If you don't have a donut pan (what are you doing with your life?) you can just make them as cupcakes. It's just not as fun :). Somehow because they are little and have holes in them it makes them that much more exciting. C'est la vie.

Elemental Custard

These donuts are cakey - pretty much like a cupcake, with a hint of cayenne pepper. Topped with a Guinness chocolate glaze and maple bacon- go forth to the kitchen. Bring me back a donut.


Chocolate Guinness Donuts with Candied Maple Bacon

Makes 12 mini + 6 large donuts


1/2 cup (125ml / 80g) all purpose flour
1/2 cup (125ml / 72g) whole wheat flour
1/3 cup (75ml / 46g) brown sugar
1/4 cup (60ml / 22g) unsweetened cocoa powder
2 tsp (10 ml) espresso powder
1/2 (2 ml) tsp cinnamon
1/4 (1 ml) tsp cayenne pepper
1/2 (2 ml)tsp baking soda
pinch of salt
1 egg
1/4 cup (60ml) vegetable oil
1/2 cup (125ml) Guinness (or espresso)
1 tbsp (15ml) maple syrup
1 tsp (5ml) vanilla extract

Quick Glaze:
1/2 cup + 2 tbsp icing sugar
1 1/2 tbsp (20ml) unsweetened cocoa powder
1 1/2 -2 tbsp (20-30 ml) Guinness (or milk, or espresso)
1 tsp (5ml) vanilla extract

* I used the quick cheater glaze but next time I will definitely use real chocolate:
--melt 3 oz bittersweet chocolate and add 1 tbsp cream and 1 tbsp butter- thin out more as needed

Maple Bacon:
6 strips of bacon (~300g)
1/2 cup (125ml) maple syrup


Preheat the oven to 325F. Grease muffin trays with butter. Set aside (I used one normal sized pan and one mini pan).

In a large bowl, whisk together flours, brown sugar, cocoa, espresso, cinnamon baking soda and salt.

In a small bowl, whisk egg with vegetable oil until fluffy. Add Guinness, maple syrup, and vanilla and whisk until combined.

Using a spatula, fold the wet ingredients into the dry, mixing until just incorporated. Pour the batter into the prepared donut trays ~1/2 way full (they will puff up). For ease of pouring - I poured my batter into a large ziplock bag and snipped the tip like a piping bag.

Bake in the oven for 5-8 minutes for the mini donuts and ~10 minutes for the large ones. Allow to cool on a wire rack until cooled.

Maple Bacon: Preheat the oven to 400F. Line a tray with foil and place a wire rack in the bottom. Bake for 15 minutes. Remove from oven, pour off any grease, and remove the rack. Place the bacon on the foil, and pour 1/4 cup of maple syrup over the bacon, flipping once to coat. Turn the oven down to 350F and bake for 10 minutes, add 1/4 cup more maple syrup and bake another 10 minutes or until golden and caramelized. Keep an eye on them as they can burn quickly. Set aside on waxed paper to cool until hardened, then chop into bits for your donuts.

Quick Glaze: In a bowl, sift the icing sugar and cocoa. Add vanilla and Guinness and whisk until smooth (it should be liquid but still pourable). Dip the donuts on one side, shake off any excess and then sprinkle on the candied maple bacon. Enjoy.


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