Fudge-like chocolate cake doughnuts, baked with a chocolate glaze and whichever topping you feel like, but definitely try the toffee pieces!
I wish the majority of my weekend goals revolved around how many different doughnuts I could eat and/or make. Baked doughnuts are a crazy thing. They’re incredibly easy to make and as satisfying as cake which makes them very dangerous. I’m thinking the question should become, “How could one not make doughnuts?”. Especially these Baked Double Chocolate Doughnuts.
I’d like to touch on the doughnuts vs donut. Where do you stand on it? I like the classic old and long version, but I’m that kind of girl. Upon Googling this topic it’s clear that outside of the USA, the spelling “doughnuts” are preferred. It must have something to do with the lack of Dunkin’ Donuts we have in these parts. Any which way it’s spelled I’m still likely to eat them. 😉
These doughnuts are baked and therefore are without yeast. They’re an excellent chocolate cake fill-in. The batter is cake-like and have a fudge quality making these doughnuts more dessert and less breakfast, but I promise no one’s judging you if you decide to go with the latter. In fact, I’d high-five you if you made these for breakfast. The recipe comes together quickly with the batter being made in one fell swoop of a single pan.
Kicker on this recipe is that you need a doughnut pan to make them. Sigh. I got mine on a trip to San Fransisco because the USA has Sur La Table and we in Canada (very sadly) do not. Making fried, yeasted doughnuts is possible without a doughnut pan, but it takes quite a bit of work.
These doughnuts are confused due to my inability to chose a topping. I wanted them all. We took these doughnuts over to a friend’s house and the thorough taste tasting confirmed that the Skor topping (middle in the photo above) was the clear winner. The sprinkles still make me the happiest. Because, sprinkles.
- Non-stick cooking spray
- 3/4 cup flour
- 3 tbsp cocoa powder
- 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 4 tbsp unsalted butter
- 4 oz dark chocolate chopped
- 1/2 tsp instant espresso powder
- 1/2 cup brown sugar
- 1 large egg yolk
- 1/2 cup buttermilk
- 1 tsp vanilla extract
- 2 cups icing/powdered sugar
- 1/2 cup cocoa powder
- 1 tsp vanilla extract
- 3-5 tbsp milk or water
- 1 tsp corn syrup
Preheat oven to 350° F. Spray doughnut pan with non-stick spray.
Melt butter in a medium sauce pan, over medium heat. Once melted add chocolate and espresso powder. Allow to stand and melt for a few minutes then stir to smooth. Turn off heat and add sugar and egg yolk. Whisk in butter milk and vanilla extract.
All at once, add flour, cocoa powder, baking powder, baking soda, and salt. Mix until just blended.
Fill doughnut pans halfway (using a pipping bag or a plastic freezer bag with a corner cut open is the easiest method to do this).
Bake for 12-14 minutes or until a tester comes out clean.
Allow to cool for a few minutes, then fully cool on a rack.
While cooling, make the glaze. Whisk together icing/powdered sugar, cocoa powder, vanilla extract corn syrup, and 3 tbsp of milk. Continue to whisk in milk per the tablespoon until a thick, yet pourable consistency is obtained.
Dip doughnuts into the glaze and top with desired garnish one at a time (the garnish should be placed on the doughnuts immediately after the glaze, prior to it setting).
Recipe for doughnut batter and glaze was adapted from A Cozy Kitchen.