It’s National Donut Day!
Which is really just an excuse to make (and eat) aaaaallllll of the donuts. (Not that we need an excuse to make donuts…) Because calories don’t count on holidays, amirite?
These lovelies are baked, not fried, because I am team #hatefryingthings4lyfe. Not that I’m anti-fried foods in general. I just hate frying them in my own kitchen. So. much. mess.
And these particular donuts are so rich and chocolatey that I promise you won’t even notice that they’re baked.
The best thing about this recipe? You can be eating donuts in exactly 27 minutes after you start making them.
So grab your donut pan and some sprinkles and let’s get baking!
Baked Double Chocolate Cake Donuts
Active time: 15 minutes
Start to finish: 27 minutes
Makes 6-9 donuts
Ingredients
For the donuts
3/4 cup plus 2 tablespoons all-purpose flour
3 tablespoons cocoa powder
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
3 tablespoons unsalted butter
3 ounces dark chocolate, roughly chopped
1/2 teaspoon instant espresso powder
1/2 cup light brown sugar
1 large egg yolk
1/2 cup buttermilk
1 teaspoon vanilla extract
For the chocolate glaze
2 cups powdered sugar
1/2 cup cocoa powder
1 teaspoon vanilla extract
3 to 5 tablespoons milk
Sprinkles for decorating
Directions
Preheat oven to 350 degrees F. Grease a donut pan (I love the ease of a baking spray with flour) and set aside.
In a medium bowl, whisk together the flour, cocoa powder, baking powder, baking soda and salt.
In a medium saucepan, set over medium heat, add the butter. When melted, add the chocolate chips and espresso powder. Allow to stand and melt for a minute or two, then mix with a spatula until smooth. Remove from heat; stir in sugar and egg yolk. Whisk in buttermilk and vanilla extract.
Add the wet ingredients to the dry; mix just until you no longer see any streaks of flour.
Fill each cavity of the donut pan halfway.
Transfer the pan to the oven to bake for 12 to 15 minutes, until a toothpick inserted into a donut comes out clean and the donuts are firm to the touch.
Allow to cool in the pan for a minute or two, then invert pan onto a cooling rack. Allow donuts to cool while you make the glaze.
For the chocolate glaze
In a medium bowl, whisk together the powdered sugar, cocoa powder, vanilla extract and 2 tablespoons of milk. Add more milk, one tablespoon at a time, until it reaches a thick yet pourable consistency.
Dip the donuts, one at a time, into the glaze, and place back on the cooling rack. Top with sprinkles.
Donuts will keep for 3 days in an airtight container.