Donuts are one of my favorite desserts. I love the fun shape of donuts and the colorful sprinkles or creamy glaze that covers the top. These chocolate glazed donuts are baked instead of fried, giving them a moist, cake-like texture and are a healthier alternative to a classic fried donut.
Double Chocolate Cake Donuts are perfect for any chocoholic who wants a chocolate version of this classic treat. These are most definitely a cake doughnut with a tender crumb, yet they’re decidedly moist and not as dense as an old-fashioned would be. If you’re looking for the perfect breakfast – look no further, these are a celebration of chocolate!
Double chocolate! The cake doughnuts aren’t overly sweet, and the glaze adds that shot of doughnut sweetness. As with most things, I really love these doughnuts served with milky coffee. You might consider sharing these doughnuts! Two doughnuts. Two cups of coffee. They’ll make you (even more) popular. Trust me, you will not be disappointed!
1 cup all purpose flour
1 teaspoon baking powder
1/4 cup cocoa powder
1/2 teaspoon salt
3 tablespoons unsalted butter, melted
1/2 cup dark brown sugar
1 large egg, at room temperature
1 teaspoon vanilla extract
1/2 cup milk
For the Ganache:
1/4 cup heavy cream (more if needed).
1/4 cup cocoa powder
1 cup confectioners’ sugar
Pinch of salt
1/2 cup chocolate sprinkles
Preheat the oven to 350°F/180°. Lightly grease a doughnut pan with oil or butter. Set aside.
In a large bowl, whisk together the flour, cocoa powder, baking powder, and salt to combine. Set aside.
In a medium bowl, whisk egg with sugar until well combined. Add milk, melted butter and vanilla extract, and whisk until combined. Then gently pour them into the flour mixture. Fold ingre∂ιєnts together until just combined.
Transfer the batter to a piping bag fit with a round piping tip, or transfer the batter to a ziplock bag, then cut off one corner and pipe the batter evenly into the donut wells. Use a small spatula to smooth the tops of the batter if the batter is uneven.
Bake for 10-11 minutes or until a toothpick inserted into the center of the donuts comes out clean. Be careful not to over bake here!
Allow to cool for 5 minutes in the pan, then remove donuts from the pan and transfer to a wire rack. Allow to cool completely.
Make the chocolate glaze:
While your doughnuts are cooling, make your ganache.
In a medium bowl, sift together the sugar, salt, and cocoa powder.
Add cream and whisk until smooth, adding more cream – one tablespoon at a time – if needed to reach a thick but spreadable consistency.
Using a butter knife spread the ganache generously over the tops of each donut. Return to the wire rack and sprinkle with chocolate sprinkles.
Donuts are best eaten the same day or keep them for up to 2 days in the refrigerator.