Baked Chocolate Mochi Donuts with Matcha Ganache

If you’re looking for a rich and decadent baked donut, these chocolate mochi donuts are for you. These gluten free chocolate donuts are fudgy like a brownie and paired with the best matcha ganache. The best part is they come together in an hour or less and only require a whisk and mixing bowl. No special equipment needed.

It’s been so long since I last wrote another mochi donut recipe so I thought I would write one this year! I have always been obsessed with the flavor combination of chocolate and matcha. I think they go together so well. The bitterness from the matcha balances out the sweetness from the chocolate, creating a balanced dessert. That’s what I love about these chocolate mochi donuts with the matcha ganache. The donuts are fudgy and decadent like a brownie and it is paired with this earthy matcha ganache. It’s the perfect combination, and one I could not stop eating during testing.

Ingredients, Substitutions & Adjustments

Chocolate Mochi Donut

• Dark chocolate – I used Baker’s semi sweet chocolate bar for this recipe. It’s my favorite chocolate bar to use in baking, and I used it for all my chocolate desserts like my peppermint chocolate mochi donuts. Use any kind of dark chocolate you can find.
• Cocoa powder – I use Guittard cocoa powder for my chocolate desserts because it’s the best.
• Coconut milk – I love using full fat coconut milk because the coconut fat gives the donut a fluffier texture. You can use low fat coconut milk, but it will change the texture of the donuts a little. A good substitution for coconut milk is whole milk.
• Unsalted butter – Adds richness and nuttiness to the donut batter. I chose to use browned butter for these mochi donuts because it added extra rich flavor to the donuts.
• Light brown sugar – Adds sweetness and moisture to the donut. You can also use dark brown sugar or granulated sugar. Dark brown sugar will make the donut sweeter and chewier.
• Vanilla extract – Adds flavor to the donuts. Good substitutes are 1 vanilla bean or an equal amount of vanilla paste.
• Eggs – Adds richness to the donuts and binds the dough together.
• Salt for seasoning
• Sweet rice flour – This is the ingredient that gives the donut its squishy texture. I like to use Koda Farms mochiko sweet rice flour.
• Baking powder – Baking powder provides lift to the donuts and makes it airy.

Matcha Ganache

• White chocolate – Ganache is usually made with chocolate, but I chose to use white chocolate so the green color of the matcha would come through. I use Baker’s white chocolate bar, but you can use any kind of white chocolate you can find.
• Heavy cream – Ganache is a mixture of hot heavy cream and chocolate cream. This helps give the ganache its smooth texture.
• Matcha powder – Matcha powder gives the ganache its matcha flavor and green color. I like to use Aiya culinary grade matcha powder. Make sure to use high quality matcha powder for the best color and flavor.

How to make my baked chocolate mochi donuts

Make the ganache and prep the donut batter

First, make the matcha ganache. Add 8 oz of chopped white chocolate to a bowl. Heat 1/2 cup of heavy cream over medium high heat until it starts to bubble. Remove from the heat and pour over the white chocolate. Let it sit for a few minutes. Sift 2 tsp of matcha powder over the white chocolate and stir until well combined. Set aside.

Preheat oven to 350 degrees F (177 degrees C). Prep donut pan by greasing it with oil or butter. I used a donut pan with donut molds that are 3 inches in diameter. Set aside.

Add 3 tbsp of unsalted butter to a large bowl. Microwave for 30-40 seconds until completely melted. You might need to adjust the time period depending on how strong your microwave is. Once melted, add 1/2 cup of light brown sugar, 1/2 cup of coconut milk, 1 egg, 1/2 tsp of vanilla extract, and 1/4 tsp of salt to the bowl. Mix until combined.

Combine the last 2 tbsp of unsalted butter and 4 oz of chopped dark chocolate in a bowl. Microwave for 30-40 seconds until the chocolate fully melts. You might need to adjust the time period depending on how strong your microwave is. Mix until smooth. Add the melted chocolate to the batter and mix until combined. Lastly, add 1 tbsp of cocoa powder, 2/3 cup of sweet flour, and 1 tsp of baking powder to the batter. Mix until a thick batter forms.

Pipe and bake the donuts

Spoon the dough into a pastry bag or Ziploc bag. Pipe the donuts into the prepared donut pans. Bake for 12-14 minutes until a toothpick comes out clean. Let donuts cool in the donut pan for 10 minutes. Transfer to a cooling rack to cool completely.

Once cool, dip the donuts in the matcha ganache and enjoy! Alternatively, you can opt to spoon the ganache over the donuts. Make sure to place some parchment paper under the cooling rack for easy clean up.

Tips on how to make the perfect chocolate mochi donuts

What should I do if my dough is too runny?

If your dough feels a little wet, rest it for 5 minutes to allow it to dry out a bit before piping into the donut pan. If that doesn’t work, add more flour.

Use a Ziploc bag to pipe donuts into donut pan

I tried to spoon the batter into the donut molds, but I ended up making a mess. That’s how I ended up using a Ziploc bag to pipe them into the molds. It’s a lot quicker, and there is less mess. You can also use a pastry bag if you have them!

How do you store these mochi donuts?

These donuts should last up to 3 days at room temperature in an airtight container and up to 3 months in the freezer.

Can I reduce the sugar in these donuts?

Yes you can, but make sure to reduce the sweet rice flour accordingly. For every 1 tablespoon reduction in sugar, reduce the sweet rice flour by 1 1/2 teaspoon.

Did you make this dish?

If you made this dish, I would love to see!

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