How to Make It
To make mini donuts:
- Preheat oven to 325 degree. Lightly oil mini donut pan and set aside
- In a medium bowl mix together the butter and sugar until fluffy
- Add eggs, milk, baking powder and vanilla, salt and mix until just combined
- Stir in flour and mix until just incorporated
- Fill the donuts pan about ½ of the way
- Bake for 8-10 minutes
- Remove from oven, let cool for 5 minutes and remove donuts from pan
- Repeat with remaining batter
To make chocolate buttercream:
- In a medium bowl combine butter, powdered sugar, cocoa, vanilla, heavy cream and salt, beat for 5-7 minutes until light and fluffy
- Add more powdered sugar to thicken and stiffen or more cream to thin frosting if you want
- To assemble the cake:
- Arrange a ring of mini donuts around the edge of the 8-inch springform pan and fill in the center with more donuts
- Top this layer of donuts with a thick layer of chocolate buttercream, spreading it out almost to the edge of the cake
- Add another layer of donuts and repeat to alternate layers of chocolate buttercream and donuts until you have three layers of donuts
- Frost the top of the cake with remaining chocolate buttercream
- Place the cake in the refrigerator for at least one hour
- When the topping is set, run a thin knife around the sides and remove the springform pan sides
To make chocolate topping:
- In a medium saucepan stir together cream, chocolate and sugar on low heat until the chocolate is completely melted and the mixture is smooth
- Cool and pour over the cake then sprinkle with sprinkles or any other garnishes if desired
- Serve
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