Description
These Chocolate Cake Doughnuts are a deliciously rich and chocolatey baked treat, perfect for breakfast or dessert. Made with a tender cake-like batter and topped with an optional decadent cocoa glaze, they offer a lighter alternative to traditional fried doughnuts without sacrificing flavor.
Ingredients
Scale
For the Doughnuts
- 1 cup all-purpose flour
- 1/4 cup unsweetened cocoa powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup granulated sugar
- 1/2 cup buttermilk (or milk + 1/2 tsp vinegar)
- 1 large egg
- 2 tablespoons unsalted butter, melted
- 1 teaspoon vanilla extract
For the Glaze (optional)
- 1 cup powdered sugar
- 2 tablespoons cocoa powder
- 2–3 tablespoons milk
- 1/2 teaspoon vanilla extract
- Sprinkles (optional)
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350°F (175°C) and lightly grease a doughnut pan to prevent sticking.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, unsweetened cocoa powder, baking soda, and salt to evenly distribute the leavening agents and cocoa.
- Mix Wet Ingredients: In a separate bowl, whisk the granulated sugar, buttermilk, egg, melted unsalted butter, and vanilla extract until the mixture is smooth and well combined.
- Combine Batter: Pour the wet ingredients into the dry ingredients and stir gently until just combined. Be careful not to overmix to keep the doughnuts tender.
- Fill and Bake: Spoon or pipe the batter into the prepared doughnut pan, filling each cavity about two-thirds full. Bake for 10 to 12 minutes, or until the doughnuts spring back when lightly pressed.
- Cool the Doughnuts: Allow the doughnuts to cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely before glazing.
- Prepare the Glaze (Optional): In a small bowl, whisk together powdered sugar, cocoa powder, milk, and vanilla extract until smooth and glossy.
- Glaze the Doughnuts: Dip the cooled doughnuts into the glaze and return them to the wire rack. Add sprinkles if desired and allow the glaze to set before serving.
Notes
- These doughnuts are baked, making them lighter and less greasy than traditional fried doughnuts.
- Store doughnuts in an airtight container at room temperature for up to 3 days.
- For longer storage, freeze unglazed doughnuts, then glaze after thawing.
- Be careful not to overmix the batter to avoid dense doughnuts.
