I’ve been on the hunt for a good, hearty, baked chocolate cake doughnut recipe. The baked cake doughnuts I have made in the past have come out very light and airy, like the texture you would get from using box cake mix. Side note- please know, I have no judgements about boxed cake mix. But they would be so light and airy, that they would just fall apart when dipped into any glaze. For example, there is quite a difference in taste/texture between an old-fashioned cake doughnut versus a fluffy yeast doughnut.
I am so happy to be able to share this baked cake doughnut recipe with you all! It’s exactly what I was hoping it would be and more! The doughnuts come out very chocolately for all you chocolate lovers out there! They are not dry but not overly moist either. They are perfectly in between. The chocolate glaze adds a whole other level of chocolate richness to them too! I added colorful jimmies to mine, but the possibilities are endless of what you could top them with! Toasted coconut, chopped peanuts, mini chocolate chips, etc.
The amount of batter this recipe makes is exactly enough to make six doughnuts. I used a standard doughnut pan .
For the chocolate glaze, start off with 2 Tablespoons of milk, and if that is still too thick, add another Tablespoon. I used a total of 3 Tablespoons milk to reach the consistency of glaze I wanted. You don’t want it too thick, otherwise when dipping your doughnuts, they might get stuck in the glaze and fall apart while trying to pull them out. You want the glaze just liquidy enough to where it dips smoothly and the doughnut releases from the glaze with ease, yet isn’t so liquidy that it just makes a dripping mess all over. Unless however, that’s what you are going for. 😉
It sure is a good thing this recipe only makes six doughnuts! I know six doesn’t sound like a whole lot, but they are very rich and hearty! I am typically not a milk drinker, but after one bite, milk sounded like the perfect pairing with this doughnut!
Chocolate Baked Doughnuts with Chocolate Glaze Recipe
*Makes 6 standard size doughnuts
- 1 cup all-purpose flour
- 1/4 cup unsweetened cocoa powder (I used Ghirardelli)
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup light brown sugar, packed
- 1/2 cup buttermilk
- 1 large egg
- 4 Tablespoons unsalted butter, melted
- 1 teaspoon vanilla extract
- 1 and 1/4 cups powdered sugar
- 3 Tablespoons unsweetened cocoa powder
- pinch of salt
- 3 to 4 Tablespoons whole milk
- 2 teaspoons vanilla extract
- colorful jimmies, toasted coconut, copped peanuts, any topping you like
- Place oven rack in the upper third of the oven. Preheat oven to 325°F. Spray doughnut pan with nonstick cooking spray and set aside.
- In a medium bowl, whisk the flour, cocoa powder, baking soda, salt and brown sugar together until combined.
- In a small bowl, whisk the buttermilk, egg. melted butter, and vanilla extract together until combined.
- Pour the wet ingredients into the bowl of the dry ingredients. Using a spatula, fold the wet and dry ingredients together until well combined.
- Using a spoon, portion the batter into the prepared doughnut baking pan. Each doughnut mold should be about 2/3 full.
- Bake doughnuts for 11-13 minutes or until a toothpick inserted into them comes out clean. Mine baked for exactly 12 minutes.
- Remove pan from oven and let cool for about 5 minutes, then transfer the doughnuts to a wire rack to cool completely. Allow the doughnuts to cool completely before glazing.
- In a medium bowl, whisk the powdered sugar, cocoa powder and salt together until combined.
- Add 2 Tablespoons of milk and all of the vanilla extract to the bowl, whisking to combine.
- If the glaze mixture seems thick, add one Tablespoon at a time until it is thick yet still pourable. Or until it is the consistency you want.
- Dip half of a doughnut into the glaze, then set back onto the cooling rack. Add jimmies immediately. Repeat for the other 5 doughnuts.
Recipe from Joy the Baker