Moist, rich cake that tastes like an old fashioned donut topped with a chocolate ganache and sprinkles….made to look just like a giant donut!
Moist, rich cake that tastes like an old fashioned donut topped with a chocolate ganache and sprinkles....made to look just like a giant donut!
Preheat oven to 350 degrees Fahrenheit. Grease a bundt pan with Crisco.
In a large bowl, mix together flour, salt, baking powder, cinnamon, and nutmeg.
In another bowl, beat butter until creamy. Add sugar and beat until light and fluffy. Continue mixing on low speed, adding eggs one at a time. Make sure each egg is fully incorporated before adding the next. After eggs, add vanilla and beat until smooth.
Add flour mixture to butter mixture, alternating with the buttermilk. Begin and end with the flour mixture. Mix until just combined.
Pour batter into bundt pan and bake for 1 hour or until toothpick inserted in middle comes out clean. Allow cake to cool before adding ganache.
Heat heavy cream in small pan over medium-low heat until bubbles form around edge and cream is steaming. Do not boil. Pour hot cream over chocolate chips and let stand 30 seconds. Slowly stir until all chocolate is melted and mixture is smooth. Pour over cooled cake and decorate with rainbow sprinkles.