Description
There’s nothing better than rich and fudgy chocolate donuts dipped in glossy chocolate glaze! Moist and tender with deep chocolate flavor, these baked cake-style doughnuts are perfect for chocolate lovers.
Ingredients
Donuts
- 2 cups (228 g) cake flour
- 1/3 cup (32 g) Dutch process unsweetened cocoa, sifted
- 3/4 cup (150 g) granulated sugar
- 1/4 cup (50 g) light brown sugar
- 1 1/2 tsp (7 g) baking powder
- 1/4 tsp baking soda
- 1/2 tsp (3 g) salt
- 1/2 cup (120 g) buttermilk, at room temperature
- 1/2 cup (120 g) sour cream, at room temperature
- 2 large eggs (100 g), at room temperature
- 1/4 cup (56 g) vegetable or canola oil
- 1 tsp (4 g) vanilla extract
- 1/4 cup (60 g) boiling water
- 2/3 cup (113 g) mini semisweet chocolate chips
Chocolate Glaze
- 1 cup (170 g) semisweet chocolate chips
- pinch of salt
- 1/4 cup (60 g) heavy cream
- 3 Tbsp (42 g) unsalted butter, cubed
Instructions
- Preheat oven to 400°F.
- Make donuts: Whisk together cake flour, cocoa, sugars, baking powder, baking soda, and salt in a large bowl. Combine buttermilk, sour cream, eggs, oil, and vanilla in a medium bowl; add to flour mixture and fold in until almost incorporated. Gently stir in boiling water and mini chocolate chips just until combined.
- Spray a standard 6-cavity doughnut pan with baking spray with flour. Spoon half the batter into a pastry bag fitted with a large round tip and fill each doughnut cup 3/4 full. Tap the pan sharply to reduce air bubbles.
- Bake donuts for 9 minutes until the tops spring back when touched. Turn doughnuts out onto a wire rack to cool completely (if necessary, gently loosen from the pan with a small silicone spatula). Repeat with remaining batter, allowing pan to cool completely and prepping the pan with baking spray in between batches.
- Make glaze: Combine chocolate chips, salt, heavy cream, and butter in a microwave-safe bowl. Microwave in 20 second bursts, stirring until chocolate is completely melted and glaze is smooth. Set rack with cooled donuts over a piece of wax paper. Dip tops in chocolate glaze, and place back on rack to let chocolate set. Top with chocolate sprinkles.
- Doughnuts taste best the first day – store leftover doughnuts loosely covered at room temperature overnight.
Notes
Mini chocolate chips melt into the donuts for plenty of chocolate in every bite. You can also use 4 oz (114) semisweet chocolate, finely chopped.
Espresso: For a touch of coffee flavor, whisk in 1/2 teaspoon instant espresso powder to the boiling water, or swap out the boiling water for hot coffee.
Freeze donuts: Place donuts on a baking sheet and freeze flat for 1 hour, then transfer to a freezer bag and freeze for up to 1 month. Thaw donuts at room temperature (still wrapped to prevent condensation from forming on the surface) before serving.