Ingredients
Fauxnuts:
3 Tablespoons Butter
1/3 cup Dark Brown Sugar
1 Egg
1 teaspoon Vanilla
2/3 cup Flour
1/4 cup Cocoa Powder
1/2 teaspoons Baking Soda
1/2 teaspoon Baking Powder
1/4 teaspoon Kosher Sea Salt
1/2 cup Sour Cream
Glaze:
2 Tablespoons Dark Brown Sugar
2 Tablespoons Maple Syrup
2 Tablespoons Butter
2 Tablespoons Cocoa Powder, sifted
1/4 teaspoon Kosher Sea Salt
1 cup Powdered Sugar, sifted
2 Tablespoon Half-and-Half
Prepare
Preheat the oven to 425.
FOR THE FAUXNUT CAKES:
In a stand mixer (or with a hand mixer), cream together the butter and sugar.
Add the egg and vanilla to butter mixture.
Beat for about 3-5 minutes to ensure light and fluffy.
In a separate bowl, whisk together the baking soda, baking powder, salt, cocoa powder and flour.
Add dry ingredients to butter mixture, alternating with the sour cream, until you have a smooth batter.
Grease and flour a 6-9 cavity donut pan.
Fill each cavity full. I use a piping bag to make this easier, but you can also do this with a spoon.
Put into the 425 oven and immediately reduce the heat to 350.
Bake 15 minutes, a toothpick should come out clean when checking doneness.
Rest cakes in the donut pan for 5 minutes, then turn out onto a cooling rack to complete cooling.
Once baked, the fauxnut will have cavities, but typically, not a full hole. If you'd like a full hole (I like there to be a full hole) you can completely cut out the cavity with an apple core tool or a knife.
FOR THE GLAZE:
In a small saucepan melt butter with brown sugar and maple syrup.
Cook until sugar is dissolved and the mixture lightly bubbles at the edges.
Cut heat and whisk in cocoa powder and salt until smooth.
Slowly whisk butter mixture into the sifted powdered sugar to ensure a smooth glaze adding half-and-half a little bit at a time until the glaze is the right consistency to coat the cakes. You may not need all the half-and-half or you may find you need a little more.
Working quickly, spoon glaze over fauxnuts on the a cooling rack, or place glaze into a bowl and dip fauxnuts carefully.
Top glazed fauxnuts with sprinkles, flake salt, banana chips, etc. if desired.
Allow to air dry for the glaze to set.
Makes 6-9 fauxnuts.
