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Baked Chocolate Buttermilk Doughnuts

Baked Chocolate Buttermilk Doughnuts

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 2 reviews
  • Author: Laura Kasavan
  • Prep Time: 30 minutes
  • Cook Time: 9 minutes
  • Total Time: 39 minutes
  • Yield: 14-15 doughnuts
  • Category: Breakfast
  • Method: Bake
  • Cuisine: American

Description

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.


Ingredients

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

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

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.


Notes

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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