Doughnut Cake With Mocha Whipped Cream
"The cake will need to sit overnight before you serve it, so be sure to take that into account when making this recipe. I recommend making the doughnuts, assembling the cake, and making the ganache on one day, then on the second day you can top the cake with ganache and sprinkles, and you're ready to serve it! If you want to make glazed doughnuts to go on top like I did, I recommend using the chocolate and vanilla glazes in this recipe...."
INGREDIENTS
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For the Sour Cream Doughnuts:
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13.5 oz (3? cups) cake flour
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2¼ tsp baking powder
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1 tsp salt
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1 tsp ground nutmeg
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5¼ oz (3/4 cup) granulated sugar
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1½ oz butter
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3 large egg yolks
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6 oz (3/4 cup) sour cream
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1 quart canola oil, for frying
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For the Chocolate Ganache:
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4 oz heavy cream
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½ tsp instant espresso powder
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3 oz semi-sweet chocolate, finely chopped
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For the Mocha Whipped Cream:
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3 cups heavy cream
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¼ cup unsweetened cocoa powder
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½ cup powdered sugar
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2 tsp instant espresso powder
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2 tsp vanilla extract
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