Breakfast

Double Chocolate Cake Donuts

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Early morning silence & a coffee. Can life get any better?

Oh wait, yes it can. DONUTS.

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In honour of #NationalDoughnutDay, baked Double Chocolate Cake Donuts!

These donuts remind me of a chocolate glazed donut from Tim Horton’s – baked but delicious. They have a cakey (cake-like?) texture and a thin chocolate glaze with jimmies to top it all off, plus, they’re healthier because they’re baked and not deep-fried in a vat of oil like regular donuts.

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I’ve got to say, my favourite photo days involve sprinkles. They’re just so photogenic, no?!

Sprinkles make the world a better place.

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Also, I kid you not, these were super easy to make, no scientists required. This is a 2 bowl recipe with 10-12 minutes of baking time and I highly encourage you to give it a try. I’m in donut heaven.

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Double Chocolate Cake Donuts

Yields: 8-10 Donuts

Ingredients

For the Donuts

  • 1 cup all-purpose flour
  • 1/4 cup cocoa powder
  • 1/2 cup light brown sugar
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon sea salt
  • 1/2 cup buttermilk
  • 1 large egg
  • 1/4 cup butter, melted
  • 1 teaspoon vanilla extract

For the Glaze

  • 1 cup powdered sugar
  • 2 1/2 tablespoons cocoa powder
  • small pinch of salt
  • 2-3 tablespoons milk (any kind works)
  • 2 teaspoons vanilla extract
  • sprinkles or jimmies of your choosing

Directions

Preheat your oven to 325.

In a large bowl, whisk together the dry ingredients until combined – flour, cocoa powder, brown sugar, baking soda, and salt. Set aside.

In a smaller bowl, mix together the wet ingredients thoroughly – buttermilk, egg, vanilla, and butter. Pour the wet mix into the large bowl of dry ingredients and stir with a spatula, ensuring you catch any remaining flour stuck to the bottom of the dish. This should form a medium density, chocolately, delicious batter.

To make your life easier I urge you to not spoon the batter into the donut pan cavities. Pipe the batter into the pan by filling up either a piping bag or a large ziplock bag with a corner cut off. The donuts will be more photogenic and even and it’s SO much easier, so save yourself the pain. Fill the donut cavities up to 2/3 of the way.

Bake in the oven for 10-12 minutes, or until a toothpick comes out clean.

Let donuts cool for 15-20 minutes.

While they’re cooling, make the chocolate glaze. 🙂

In a small bowl (large enough to dip your donuts in), whisk together the powdered sugar, vanilla, egg and salt. Add in milk, tablespoon by tablespoon, and whisk until the mixture is completely smooth.

Dip the tops of donuts in the glaze, allow excess to drip off for 5-10 seconds, and then let dry on a cooling rack. Sprinkle the tops of your beauties with sprinkles of your choice and voila!

If you try these out, let me know how it goes in the comment section below!

Sydney

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2 thoughts on “Double Chocolate Cake Donuts

  1. Thank you so much Sydney for posting these..you gave me the inspiration..I literally ran out of the house to Michael’s and got the donut pan just from your Nutella Donut recipe. Anything with Nutella is just heaven. Then today after this post I picked up the mini Donut pan as well!

    My version didnt come out as big and round as yours. I was afraid of piping too much batter. I used shredded coconut on mine. They turned out good and was so delicious.

    Many thanks for sharing and can’t wait to see more of your Baking.

    Liked by 1 person

  2. Thanks Jenn! I love that I inspired you to try out your own, and I’m sure they were delicious (I love anything with coconut). Glad they worked out! 🙂

    Like

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