Be Mine Ghirardelli Cake Donuts

A while ago, I was contacted by Ghirardelli asking if I would like to sample their new Ghirardelli Valentine's Impressions chocolates.  Well, who am I to say no to yummy chocolate?  I figured I'd probably be getting a few pieces to try in the mail, but, instead, I was thrilled to find this huge box waiting for me:

I was over the moon!  There are so many delicious pieces to choose from.  Milk chocolate with dark chocolate centers or dark/milk chocolate with white chocolate centers.  A little something for everyone - you're sure to find your favorite.  The Valentine's ones have cute little hearts imprinted in the centers and the Spring ones have little Easter eggs and baskets.  They make the perfect sized nibble to satisfy your chocolate cravings and would be the sweetest thing to give to those you love this Valentine's Day.  There's still time to go and pick some up from yourself - I know I last saw them at Target.    

I chose to use them to top some vanilla cake donuts.  Since I don't have a donut pan (one of these days I swear I'll buy one), I used a little square brownie pan instead, which gave me square donuts, of course.  While they may not look like your typical donuts, they were the perfect shape and size for these Ghirardelli chocolates.  No need for frosting when you have a layer of melty chocolate instead.  Plus, they look so pretty, like mini Valentine's day cards, but even better cause you can eat these after you read the messages on them.  

By themselves, the donuts tasted a bit plain, since they weren't that sweet.  But, with their chocolate topping, they were absolutely delicious.  The best part was eating them while they were still warm, with all the chocolate floating in a puddle on top then dripping down the sides.  Thanks a bunch, Ghirardelli! 

Vanilla Cake Donuts (adapted from the Life and Times of Grumpy's Honeybunch)

1-3/4 cups flour

1/2 teaspoon baking soda

1/4 teaspoon salt

1/2 c. buttermilk (I used 1/4 c. plain yogurt + 1/4 c. water)

1/3 cup packed light brown sugar

1 egg

2 tbsp. unsalted butter, melted (I used 2 Tbsp. canola oil)

1 tsp. vanilla extract

 

12 Ghirardelli Impression Chocolates

 

Combine the flour, baking soda, and salt.  Mix together the buttermilk, sugar, egg, butter/oil, and vanilla till well blended.  Add the wet to the dry ingredients and mix till smooth.  

Grease a donut pan (or a square brownie pan) and fill each indentation 2/3 full, smoothing down the tops.

Bake at 325F for 13 minutes, or until the donuts spring back when you press them down in the middle. 
Let cool in the pan for a few minutes, then remove. 

While still warm, top each donut with a Ghirardelli Impression Chocolate.  Chill in the fridge if you do not want the chocolate to get too melty, or eat while still warm and the chocolate is gooey.