No better way to celebrate St. Patrick's day than with this tasty treat. Your taste buds will get lucky with these ridiculously chocolatey doughnuts. INGREDIENTS:50g cocoa powder175g plain flour½ tsp salt½ tsp bicarbonate of soda225g caster sugar2 large eggs, at room temperature1 tsp vanilla extract175g unsalted butter, softened175ml GuinnessDark choc chips2 tbsp Irish cream liqueur or 1 tsp essence4 tbsp icing sugarIrish cream Chocolate Ganache 400g dark cooking chocolate150ml thickened cream (the kind you use for whipping)2 tbsp Irish cream liqueur or 1 tsp essenceSTEPS:1.) To make Irish cream Chocolate Ganache add your chocolate and cream to a large microwave safe bowl and microwave it for 20 seconds at a time stirring each time until it’s completely melted, combined and smooth. Add irish cream to it and stir in well. Cover with plastic wrap making sure the wrap sits directly on the chocolate and set aside to cool at room temp until it sets and becomes thick.To make your Irish cream glaze simply combine icing sugar and Irish cream together until mixture is completely smooth. Cover with plastic wrap and set aside.2.) Preheat your oven to 180C (356F) or 160C (320F) for a fan forced oven. Spray a donut pan with cooking oil spray3.) In the bowl of a stand mixer fitted with the paddle attachment, add the cocoa powder, plain flour, salt, bicarb soda and sugar. Turn mixer on low speed and allow it to mix for a couple minutes to help everything combine well (alternatively you may do this by sifting the ingredients together). Add the softened butter until there is no butter visible and it’s well incorporated into the dry.4.) Next, add Guinness and eggs in a jug and whisk until well combined.5.) Add wet ingredients to dry ingredients in a slow and steady stream until no dry ingredients are visible. Scrape down the bowl and mix for another 20 seconds.6.) Transfer batter to a piping bag, snip off the end and pipe into each donut mold filling up about half way. Bake for 10-15 min.7.) Once they’re baked gently tap the tray onto a cooling wrack. Put the cooling wrack flush up against the baking tray so they don’t rip as they come out. You’ll need two kitchen towels to do this.8.) Let them cool down completely before you slice them in half. Fit the end of a piping nag with a Wilton 6B piping tip and frost in a swirl around the first half of the cake hole. Place the other half on top and gently press to help it stick.9.) Squeeze some of the Irish glaze on top or dip the top half of your cake holes into the glaze mixture and let it drip around the sides. 10.) Finish off by placing choc chips all around.___Subscribe to Tastemade: http://taste.md/1QsXIWqFIND us on Snapchat Discover: http://taste.md/1P9UuDMLIKE us on Facebook: http://taste.md/1Zf0BveFOLLOW us on Instagram: http://taste.md/1OaAv4PDOWNLOAD our free app: http://link.tastemade.com/HE7m/1cY7XuVWaAMore daily programming http://www.tastemade.comWatch us behind the scenes at Snapchat: @tastemade
