Soft and fluffy baked chocolate buttermilk doughnuts dipped in chocolate glaze! Rich and indulgent, these are the perfect chocolate doughnuts!
- 1 3/4 cups cake flour (see note below)
- 1/3 cup unsweetened cocoa, sifted
- 3/4 cup sugar
- 1/4 cup light brown sugar
- 1 1/2 tsp baking powder
- 1/4 tsp baking soda
- 1/2 tsp salt
- 3/4 cup buttermilk, at room temperature
- 2 eggs, lightly beaten
- 3 Tbsp vegetable or canola oil
- 1 tsp vanilla extract
- 1/4 cup boiling water
- 4 oz semisweet chocolate, finely chopped
- 1 cup semisweet chocolate chips
- pinch of salt
- 1/4 cup heavy cream
- 3 Tbsp unsalted butter, cubed
- Preheat oven to 425°F and spray a standard doughnut pan with nonstick spray. Whisk together cake flour, cocoa, sugars, baking powder, baking soda, and salt in a large bowl. Combine buttermilk, eggs, oil, and vanilla in a medium bowl; add to flour mixture and fold in until almost combined. Gently stir in boiling water and chopped chocolate just until combined.
- Spoon 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 about 8, until the tops spring back when touched. Gently loosen doughnuts from the pan with a small silicone spatula, placing on a wire rack to cool completely. Repeat with remaining batter, allowing pan to cool completely and spraying with nonstick spray in between batches. Set rack with cooled doughnuts over a piece of wax paper.
- For the 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. Dip doughnut tops in chocolate glaze, and place back on rack to let chocolate set. If desired, top with flaky salt or sprinkles.
- Doughnuts taste best the first day – store leftover doughnuts at room temperature and warm briefly before serving. To freeze, wrap unglazed doughnuts in foil or plastic wrap and transfer to a freezer bag. Freeze for up 2 months. Thaw doughnuts still wrapped (to prevent condensation). Place thawed doughnuts on a wire rack and glaze as directed.
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To make your own cake flour: For every 1 cup of cake flour, place 2 tablespoons cornstarch in an empty 1-cup measure, then top up with all-purpose flour. Sift the mixture several times to evenly distribute the cornstarch.
To freeze: Wrap unglazed doughnuts in foil or plastic wrap and transfer to a freezer bag. Freeze for up 2 months. Thaw doughnuts still wrapped (to prevent condensation). Place thawed doughnuts on a wire rack and glaze as directed.
Keywords: Chocolate Doughnuts, Donuts, Chocolate, Baked Doughnuts