These came about because I wanted to make something for my new coworker, Georgina. She was talking a lot about this coffee cake she had going to school in the LA Unified School District and I legitimately had no clue what she as talking about. So I looked it up and it was like a standard buttermilk-brown sugar-spice crumb cake situation. And I felt like this could be a perfect dessert to transform into a doughnut cream! So for my doughnut cream, I went with the same buttermilk-crumb cake as the base, then I did a coffee mousse, dark chocolate mirror glaze, and some of the crumb on top to garnish the whole thing with. It came out really nicely, if I do say so myself.

Makes 12 doughnuts:
For the cake base:
1 cup all-purpose flour
1/4 cup vegetable oil
3/4 cups brown sugar
1/2 cup milk
1 tablespoon cider vinegar
1/2 teaspoon baking soda
1 teaspoon vanilla extract
1 teaspoon cinnamon powder
1/4 teaspoon nutmeg
a pinch of salt

Combine vinegar with milk to culture it into buttermilk. Combine ingredients. Pipe into silicone doughnut molds and bake at 350 degrees F for 15 minutes. Allow the cakes to cool completely before unmolding.

For the coffee cake crumb:
1/4 cup all-purpose flour
3 tablespoons brown sugar
2 tablespoons vegetable oil
1/8 teaspoon cinnamon powder
a pinch of nutmeg
a pinch of salt

Combine into a craggy dough and spread on a baking tray. Bake at 350 degrees F for 15 minutes as well.

For the coffee mousse:
2 egg yolks
2/3 cups heavy cream
1/4 cup milk
2 tablespoons espresso powder
2 tablespoons granulated sugar
1 1/2 teaspoons gelatin powder + 1 tablespoon water
a pinch of salt

Melt gelatin into milk and espresso. Whip egg yolks with sugar and salt. Temper the two together and whisk on medium-high heat for 2 minutes. Take off heat and pass through a sieve. Allow the mixture to cool down to room temperature. Whip heavy cream to stiff peaks. Fold into the room temperature egg mixture and transfer to a piping bag. Pipe the mousse into the silicone doughnut molds, filling them up about halfway. Press the doughnut cakes, round side down, into the molds and freeze for 2 hours, or until completely solidified.

For the glaze:
1 cup dark chocolate chips
1/3 cup milk
2 packets gelatin powder + 1/4 cup water
a pinch of salt
1 tablespoon vegetable oil
1 teaspoon espresso powder

Steep espresso, salt, and bloomed gelatin into the milk. Bring to a simmer. Once gelatin is fully melted, take off heat and add in dark chocolate and allow that to melt into the milk with the oil. Stir until combined. Bring the temperature of the mixture down to 90 degrees F. Pour onto the set doughnuts and sprinkle on the crumble.