Rich and fudgy baked chocolate buttermilk doughnuts dipped in chocolate glaze! Moist and tender with deep chocolate flavor, these cake-style doughnuts are perfect for chocolate lovers! Recipe yields 14-15 doughnuts.
- 1 3/4 cups (200 g) cake flour (see note below)
- 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 baking powder
- 1/4 tsp baking soda
- 1/2 tsp 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
- 1 cup (170 g) semisweet chocolate chips
- pinch of salt
- 1/4 cup (60 g) heavy cream
- 3 Tbsp (42 g) unsalted butter, cubed
- Preheat oven to 400°F. Use a pastry brush to brush a standard doughnut pan with softened butter. Dust the pan with cocoa powder and gently shake the pan to coat evenly. Invert the pan and tap out any excess cocoa.
- Make doughnuts: 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.
- 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 doughnuts for 9 minutes. until the tops spring back when touched. Turn doughnuts out onto a wire rack to cool completely (if necessary, gently loosen doughnuts from the pan with a small silicone spatula). Repeat with remaining batter, allowing pan to cool completely and prepping the pan with softened butter and cocoa powder 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 doughnuts over a piece of wax paper. Dip doughnut tops in chocolate glaze, and place back on rack to let chocolate set. If desired, top with chocolate sprinkles or flaky salt.
- Doughnuts taste best the first day – store leftover doughnuts loosely covered at room temperature overnight. 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.
Mini chocolate chips melt into the doughnuts 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.
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.
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Keywords: Chocolate Doughnuts, Chocolate, Baked Doughnuts