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Baked Chocolate Cake Donuts

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Incredibly light and soft chocolate cake donuts glazed with a silky, smooth chocolate ganache will satisfy all of your chocolate cravings with each scrumptious bite.

Ingredients

Scale

Chocolate Cake Donuts

  • 3/4 Cup (94 g) Unbleached All-Purpose Flour, Spooned and Leveled
  • 1/4 Cup (26 g) Unsweetened Cocoa Powder
  • 1/2 Teaspoon Baking Powder
  • 1/4 Teaspoon Baking Soda
  • 1/4 Teaspoon Salt
  • 1/4 Cup + 2 Tablespoons (75 g) Granulated Sugar
  • 1 Large Egg, Room Temperature
  • 1/4 Cup + 3 (105 ml) Tablespoons Buttermilk, Room Temperature
  • 1 1/2 Tablespoons (22.5 ml) Neutral Flavored Oil i.e. Grapeseed/Avocado/Vegetable Oil
  • 1/2 Teaspoon Vanilla Extract

Chocolate Ganache Glaze

  • 2 Ounces Semi-Sweet Chocolate Bar/Chips
  • 1/4 Cup Heavy Cream (Warmed to Hot Not Boiling)
  • Chocolate Sprinkles, Optional

Instructions

Chocolate Cake Donuts 

  1. Preheat oven to 350F (180C). Properly grease donut baking pan(s) and set aside.
  2. Sift flour, cocoa powder, baking powder and baking soda into a medium mixing bowl.
  3. In a separate medium mixing bowl, add the egg, sugar, salt, oil and vanilla extract. Whisk to combine. Next, whisk in the buttermilk.
  4. Pour wet mixture into bowl with dry ingredients and mix just until no more streaks of flour is present. Take cake not to overmix batter.
  5. Transfer chocolate cake donut batter into a large pastry/Ziplock bag and cut off a 1/4” from the tip of bag.
  6. Pipe chocolate cake donut batter into prepared donut baking pan(s).
  7. Bake chocolate cake donut batter for 14-16 minutes, rotating the pan(s) halfway through break time. Donuts are ready when a toothpick inserted into one of them comes out clean.
  8. Cool baked chocolate cake donuts in pan for about 5 minutes before inverting onto cooling rack to cool completely to room temperature.  

Chocolate Ganache Glaze

  1. Add finely chopped chocolate/chips into a medium mixing bowl and pour warmed heavy cream over the top. Allow mixture to sit untouched for at least 30 seconds.
  2. Whisk heavy cream into chopped chocolate starting inward and moving outward. Continue to whisk mixture until all the chocolate is melted. Chocolate ganache should be smooth and shiny without any lumps of chocolate.

Assembly

  1. Dip cooled baked chocolate cake donuts into to chocolate ganache.
  2. Top with your desired add-ons like chocolate/multi-colored sprinkles, chopped nuts, or shredded coconut.

Notes

  • If you only have (1) donut baking pan, bake donuts in (2) batches.
  • If chocolate cake donuts appears to be stuck in pan(s), run a butter knife around the border of each donut to assist with removal from pan. 
  • Baked chocolate cake donuts should be cooled completely before dipping into chocolate ganache glaze.
  • I used semi-sweet chocolate in the chocolate glaze but may substitute with bittersweet, dark or milk chocolate.
  • Instead of chocolate sprinkles, baked chocolate donuts maybe topped with multi-colored sprinkles, chopped nuts, or shredded coconuts.
  • Baked chocolate donuts maybe stored in the refrigerator in an airtight container for up to 1 week. To store in the freezer, individually wrap each donut in plastic wrap, place in a large dated Ziplock bag and store in freezer for up to 1 month.

Find it online: https://nourishedendeavors.com/baked-chocolate-cake-donuts/