Baked Double Chocolate Cake Doughnuts

in Chocolate, Desserts

Baked Double Chocolate Cake Doughnuts

Have you ever met anyone who doesn’t like doughnuts? Well, if you have, those people are called monsters and I wouldn’t get too close to them.

It’s some sort of weird doughnut week or National Doughnut Day. Whatever. I barely pay attention to days like that (except this time I did) because doughnuts are great for any day, not just one day out of a whole year, duh!

Baked Double Chocolate Cake Doughnuts

Despite my attitude, here I am participating, drinking the Kool-Aid, following the rules. But only because this day coincided which my craving to create a chocolate-y cake doughnut that felt dense, very rich, decadent and unlike most baked doughnuts. This baked doughnut is legit AF. I’m in love with it. If I was a lunatic, I would eat like five in a row but I can’t because I try to be a reasonable person in my life but sometimes i fail. I ate three. And Billy ate like three, too.

LET US LIVE!

Baked Double Chocolate Cake Doughnuts

A few weeks ago my friend Hourie texted me and told me that she mastered a cake doughnut. Of course, her iteration was deep-fried, as it should be.

But for us home cooks and bakers, frying is annoying. It’s like telling us to climb Mount Everest or “print out this document and sign it!” It’s a fete.

Deep-frying, for me, is only for special occasions or for when something cannot be baked under any circumstance. Like bomboloni or beignets or onion rings.

But doughnuts are ok baked. Especially when they’re like this.

The topping is chocolate-y too. It’s classic. It’ll make you want to reach for a glass of milk and turn on afterschool cartoons. It will make you miss being a kid when eating five doughnuts in a row was acceptable…and maybe should I say normal?

Baked Double Chocolate Cake Doughnuts

Baked Double Chocolate Cake Doughnuts

Rating: 51

Prep Time: 15 minutes

Cook Time: 12 minutes

Total Time: 27 minutes

Yield: 6 Doughnuts

Baked Double Chocolate Cake Doughnuts

Ingredients

    Chocolate-y Cake Doughnuts:
  • Cooking spray, for doughnut pan
  • 3/4 cup plus 2 tablespoons all-purpose flour
  • 3 tablespoons cocoa powder
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon salt
  • 3 tablespoons unsalted butter
  • 3 ounces dark chocolate chips (or chopped)
  • 1/2 teaspoon instant espresso powder
  • 1/2 cup light brown sugar
  • 1 large egg yolk
  • 1/2 cup buttermilk, shaken
  • 1 teaspoon vanilla extract
  • Chocolate Glaze & Sprinkles:
  • 2 cups powdered sugar
  • 1/2 cup cocoa powder
  • 1 teaspoon vanilla extract
  • 3 to 5 tablespoons milk or water
  • 1 teaspoon corn syrup (optional)
  • 3 tablespoons sprinkles of choice (you might need more, who knows!)

Directions

  1. Preheat your oven to 350 degrees F. Spray your doughnut pan with cooking spray and set aside. In a medium bowl, whisk together the flour, cocoa powder, baking powder, baking soda and salt.
  2. In a medium saucepan, set over medium heat, add the butter. When melted, add the chocolate chips and espresso powder. Allow to stand and melt for a minute or two and then mix with a spatula until smooth. Turn the heat off and then stir in the sugar and egg yolk. Lastly, whisk in the buttermilk and vanilla extract.
  3. In one batch, add the wet ingredients to the dry and mix just until you no longer see any speckles of flour. Fill the doughnut pan half way. Transfer the doughnuts to the oven to bake for 12 to 15 minutes, until firm to the touch. Allow to cool in the doughnut pan for a minute or two and then run a butter knife along the outside, lifting them out of the pan with your fingers. Transfer them to a cooling rack while you make the frosting.
  4. Meanwhile, in a medium bowl, whisk together the powdered sugar, cocoa powder, vanilla extract and 2 tablespoons of milk. Add more milk or water, one tablespoon at a time, until it reaches a thick yet pourable consistency. If you like, you can add the corn syrup. This is not mandatory and was only used to give it that beautiful sheen—feel free to skip it! Dip the doughnuts, one at a time, into the frosting and place back on the cooling rack. Top with a liberal amount of sprinkles. Doughnuts will stay delicious for up to 3 days when kept in an airtight container.

Notes

This is a great recipe to double, if you're feeling lots of doughnuts in your life.

http://acozykitchen.com/baked-chocolate-cake-doughnuts/

{ 35 comments… read them below or add one }

Medeja June 4, 2015 at 2:06 am

Yummy! They look so tempting! Would like to grab one :)

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Katrina @ Warm Vanilla Sugar June 4, 2015 at 4:10 am

Your donuts look so perfect!! I definitely need to get on this. I mean, that glaze?!?

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Lauren @ Lauren Caris Cooks June 4, 2015 at 4:51 am

Wow!! I would absolutely LOVE to try one of these. That chocolate icing looks SO tempting and the doughnuts look so light. Beautiful pictures too :)

Lauren x

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Mollie June 4, 2015 at 7:32 am

Oh my goodness, you are killing me with these!! They look so amazing.

xoxo Mollie
http://www.molliebellezza.com

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joanna // jojotastic June 4, 2015 at 9:22 am

ahh!! please come to seattle and make these for me. correction: i’ll fly you to seattle to make these for me.

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Adrianna Adarme June 5, 2015 at 11:54 am

DEAL!

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Ashley Nathalie June 4, 2015 at 10:55 am

Yum Yum Yum. I haven’t had a doughnut in a loooooooooong time. Now I must get one. This weekend. Done.

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Steph June 4, 2015 at 12:03 pm

These look heavenly.

xo
http://www.iolablog.com/

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Jesssi June 4, 2015 at 4:28 pm

WANT. Oh my word… I could eat ten of these.

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Nikki Rader June 4, 2015 at 4:51 pm

I’ve never much had a desire to buy a doughnut pan, but I DEFINITELY do now! These look delicious!!

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Flor June 4, 2015 at 5:10 pm

So I want to make tres leches donuts for my girls’ birthday. Do you think I can use the base of this recipe sans the chocolate and espresso and then use the tres leches glaze. The party is for 50 people so I really don’t want to fry 50+ plus donuts. I promise to make these chocolate donuts as well since I am a fan of your cooking style.

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Adrianna Adarme June 4, 2015 at 5:21 pm

Hmm…I’m afraid it won’t work. I’m not sure since I didn’t test it that way and I have a feeling it’d be too big of a risk. Sorry I can’t be more help!

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instalacje_elektryczne June 9, 2015 at 6:50 am

So beautiful doughnuts! I could eat them all, they must be delicious 😉

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CHRISTINE June 25, 2015 at 2:46 am

Am already salivating

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Venus July 3, 2015 at 6:34 pm

Will this batter hold up to shaping for the fryer, or must they be baked?

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Adrianna Adarme July 5, 2015 at 12:58 pm

I’m not sure since I’ve never fried it. Something tells me it won’t.

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Lea July 8, 2015 at 3:32 pm

Would this work for mini cupcakes too? I only have 1 mini donut pan….and 6 kids….

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Anjanette July 15, 2015 at 11:13 pm

Can you substitute milk chocolate or semi sweet chocolate for the dark chocolate? I am not a big fan of dark chocolate and neither are my kids. Thanks in advance. Any suggestions would be greatly appreciated.

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Adrianna Adarme July 16, 2015 at 11:53 am

Sure that should work just fine!

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Alison at Home July 17, 2015 at 2:33 pm

Mmmm delicious! One day I’m soo going to make these. Yummy :)

Alison At Home!

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Elisabeth October 8, 2015 at 7:40 pm

I don’t have a donut pan (I know, shame on me!) so I’m wondering if you think a muffin tin would work instead?

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Adrianna Adarme October 8, 2015 at 7:50 pm

A muffin pan will totally work, unfortunately I don’t know how long it’ll take so I’d recommend checking it at the 10 minute mark, inserting a skewer into the center, and taking it out of the oven when it comes out clean.

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naddi October 26, 2015 at 3:49 pm

What about a cake pan?

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Sarah Jane October 9, 2015 at 8:45 am

I tried these and they were delicious! Thanks for the great recipe!

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Adrianna Adarme October 9, 2015 at 9:58 am

YAY! Glad you like them.

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naddi October 26, 2015 at 3:48 pm

Omg! They look awesome. Make me some pls!!

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naddi October 26, 2015 at 3:54 pm

YUM!!!!!!!!!!!!!!!!!!! I will try soon.

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naddi October 26, 2015 at 3:58 pm

So creative! I never knew how to make doughnuts. (more sweet treats!)

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Hamotron December 9, 2015 at 4:34 pm

Made in a muffin tin and a small cake. They look great with the glaze and sprinkles, but 3/4 members of my family pronounced them inedible. I thought they were okay. Not worth repeating.

I did use spelt flour instead of wheat due to an allergy, but I’ve never cooked any other way and I doubt it made any huge difference. I also used semisweet rather than dark chocolate and I’m wishing I’d upped the cocoa.

A note- I made a double donut recipe and a half glaze, and still had way too much glaze. Maybe more of it gets on the donuts somehow?

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Judith January 3, 2016 at 12:16 pm

Have you tried freezing these donuts with or without frosting? Thanks!

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Tim Wang-dang'r January 10, 2016 at 7:03 pm

I’ve had some drippin sweet donuts like this before, I can remember em! Man the thought of those brings back some sweet memories!

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Andrew January 31, 2016 at 6:07 pm

I made these, did everything correctly and they were very bad for some reason, very dry and just didn’t taste good. Something must of been wrong with the recipe

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Laura Bray February 15, 2016 at 10:38 am

These are delicious. I just wrote about them on my blog because I made a mistake with recipe that turned out to actually work. Can I just tell you, I made them with NO SUGAR and they were still delicious? Thanks so much for sharing your recipe. http://laurabraydesigns.com/chocolate-donuts

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Adrianna Adarme February 15, 2016 at 5:56 pm

Oh amazing! Thanks so much.

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Annapoorna March 13, 2016 at 12:36 am

Hi,

Might sound like a silly question but can you tell me which doughnut pan you used? That gives such perfectly round fluffy doughnuts. All the ones i found make the doughnuts flat.

Thank you

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