Description
These Chocolate Cake Doughnuts offer a delightful combination of rich cocoa flavor with a tender crumb, baked to perfection for a healthier twist on classic fried doughnuts. Topped with a smooth, glossy chocolate glaze, they make an irresistible treat perfect for breakfast, dessert, or any time you crave a chocolatey indulgence.
Ingredients
Scale
Doughnuts
- 1 cup all-purpose flour
- 1/2 cup granulated sugar
- 1/4 cup unsweetened cocoa powder
- 1 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup buttermilk
- 1 large egg
- 2 tablespoons unsalted butter, melted
- 1 teaspoon vanilla extract
- 1/4 cup mini chocolate chips (optional)
Chocolate Glaze
- 1/2 cup semisweet chocolate chips
- 2 tablespoons unsalted butter
- 2 tablespoons corn syrup or honey
- 2 teaspoons milk (as needed for consistency)
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350°F (175°C) and grease a 6-cavity doughnut pan thoroughly to ensure easy removal of the doughnuts after baking.
- Mix Dry Ingredients: In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, unsweetened cocoa powder, baking powder, baking soda, and salt until well combined and aerated.
- Combine Wet Ingredients: In a separate bowl, whisk together the buttermilk, large egg, melted unsalted butter, and vanilla extract until smooth and homogenous.
- Combine Wet and Dry Ingredients: Pour the wet ingredients into the bowl with the dry ingredients and gently mix until just combined to avoid overmixing, which could make the doughnuts tough. If using, fold in the mini chocolate chips carefully.
- Fill Doughnut Pan: Spoon or pipe the batter evenly into the prepared doughnut pan cavities, filling each about three-quarters full to allow room for rising during baking.
- Bake Doughnuts: Place the pan in the preheated oven and bake for 10 to 12 minutes, or until a toothpick inserted into the center of a doughnut comes out clean, indicating they are fully cooked.
- Cool Doughnuts: Remove the doughnut pan from the oven and let the doughnuts cool in the pan for five minutes. Then, transfer them to a wire rack to cool completely before glazing.
- Make the Chocolate Glaze: In a microwave-safe bowl, combine the semisweet chocolate chips, unsalted butter, and corn syrup or honey. Microwave in 20-second intervals, stirring in between, until the mixture is smooth and melted. Add a small amount of milk as needed to achieve a smooth, dip-able consistency.
- Glaze the Doughnuts: Dip the tops of the cooled doughnuts into the chocolate glaze, allowing any excess to drip off. Place glazed doughnuts back on the wire rack to set. Optionally, decorate with sprinkles, nuts, or a drizzle of white chocolate for added flair.
Notes
- Store doughnuts in an airtight container at room temperature for up to 3 days to maintain freshness.
- For longer storage, freeze unglazed doughnuts and thaw before glazing to ensure the glaze adheres properly.
- If you prefer, substitute corn syrup with honey for a natural sweetener in the glaze.
- Use a piping bag or a zip-top bag with the corner snipped for more even batter distribution into the doughnut pan.
- Make sure not to overmix the batter to keep the doughnuts tender and light.
