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Fall is upon us and what better way to kick things off than with these festive Baked Chocolate Cake Doughnuts! These are the softest cake doughnuts you will ever bite into. Topped with a chocolate glaze and optionally, dipped into a copious amount of fall sprinkles. Let me show you how to make them!
But before we begin, I get this one a lot. Is it Doughnuts? or Donuts? Let’s dive deeper.
Doughnuts? or Donuts?
According to Mirriam Webster, most dictionaries enter donut as a variant of doughnut. The spelling of donut without the (ough) has appeared in enough written sources (and been made popular by brands such as Dunkin’ Donuts) that it has become an accepted spelling.
How to make the Baked Chocolate Cake Doughnuts
The first step is to whisk together your dry ingredients that include: all purpose flour, cocoa powder, baking powder, baking soda and salt.
In a small bowl, combine the sugar and egg until the sugar is dissolved.
In a third and larger bowl, add the milk, yogurt, melted (and slightly cooled) butter and vanilla extract. Add the sugar and egg mixture to this and whisk well to combine. Now add your flour mixture and mix just until incorporated. It should resemble brownie batter.
You can certainly use a spoon to fill the doughnut pan, but the simplest and cleanest method is to fill a disposable piping bag with no piping tip attached, twist, then secure the top with a small clip and snip the end with scissors. Here is a link to the ones I use:
As you can see in the photo above, I place the bag into a tall drinking glass and fold the bag over it. You can then spoon or pour your batter right into it.
Look at how beautifully that worked! No muss, no fuss.
Here’s a link to the doughnut pan I am using. These are smaller doughnuts but they do make one for larger doughnuts as well.
How to make the chocolate glaze
After the doughnuts have cooled on a rack, place a bowl over a pan of simmering water. Don’t let the water touch the bottom of the bowl. Add the milk chocolate chips, butter and heavy cream (or milk). Stir occasionally until the chips are melted and you have a smooth chocolate glaze.
I allow it to cool just slightly to thicken a bit. You want it loose enough for dunking, but thick enough to stick and not run off of the doughnut.
I set up a dipping station here. Dip the rounded side of the doughnut into the glaze and immediately into sprinkles (if using). Place the doughnut back onto your lined baking sheet to set up.
How to make a White Powdered Sugar Glaze
I did one batch with sprinkles and one with just the chocolate glaze. You can also opt for a white powdered sugar glaze. Just add milk to powdered sugar, whisking to get the right consistency. The measurements need not be exact, it’s more about consistency.
Regardless of which glazing technique you choose, you’ll now want to let the glaze set up before storing them. I live in a hotter climate, so I place mine into a 9×13 covered baking dish and store refrigerated.
I am so happy with how these turned out. I think they look great!
Did you make my Baked Chocolate Cake Doughnuts? Leave a comment below and let me know what you thought. You can also tag me with your photos on Instagram @aimee_stock I love seeing your creations 🙂
Baked Chocolate Cake Doughnuts
Equipment
- Doughnut Pan
- Piping Bag optional
Ingredients
- 1 c All Purpose Flour
- 1/4 c Unsweetened Cocoa Powder
- 1/2 tsp Baking Powder
- 1/2 tsp Baking Soda
- pinch Salt
- 1 large Egg
- 1/2 c Sugar
- 1/3 c Milk
- 1/4 c Yogurt
- 2 tbsp Butter unsalted, melted
- 1/2 tsp Vanilla Extract
FOR THE CHOCOLATE GLAZE:
- 1/2 c Milk Chocolate Chips
- 3 tbsp Milk or Heavy Cream
- 1 tbsp Butter unsalted
DECORATIONS:
- Fall Themed Jimmies or Sprinkles
Instructions
- Whisk together dry ingredients in a medium bowl. Set aside.
- Melt butter and whisk in sugar until completely dissolved. Cool slightly.
- In a larger bowl, add the wet ingredients, the butter/sugar mixture and the flour mixture. Stir just until combined.
- Using a spoon (or piping bag), divide evenly in your doughnut pan. I did spray mine with cooking spray even though it was a non stick pan just for a bit of extra insurance.
- Bake at 350 degrees for about 10 minutes or until a toothpick inserted comes out clean. Cool on a wire rack for 10-15 minutes, then remove to cool completely.
- In a bowl over a pan with a small amount of water brought to a simmer (double boiler), add chocolate chips, butter and milk. Heating over very low heat, stir until melted. Remove from heat and allow to cool for a few minutes. It should be thin enough for dunking but thick enough to hold on the doughnuts without oozing off.
- Dip into the chocolate glaze and immediately into sprinkles. Place onto the lined baking sheet to set up. Store in a cool place.