I’m trying to find the perfect baked double chocolate cake doughnut recipe, and so far this one’s the best — or at least the most practical. It doesn’t call for a lot of ingredients and the doughnuts bake into a nicely rounded shape.
The original version used dark brown sugar, but all I had was light. For a little added moisture, I used a tablespoon of oil in place of part of the melted butter. For the glaze, I used the one made with butter, chocolate chips and corn syrup as well as a basic vanilla glaze. If you want a powdered sugar based chocolate glaze, I recommend the one that goes with the Chocolate Pumpkin Doughnuts from a few days ago. That one is bit more firm, while this one is on the soft side.
Also, these doughnuts and all the other ones I’ve been making seem to freeze really well. I put them in the freezer uncovered for about 10 minutes just to set the glaze a bit, then put them in a heavy duty zipper bag and store in the freezer. They thaw pretty quickly.
- 1 cup all-purpose flour (4.5 oz)
- 1/4 cup unsweetened cocoa powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup light brown sugar, packed
- 1/2 cup buttermilk
- 1 large egg
- 1 teaspoon vanilla extract
- 2 tablespoons unsalted butter, melted and cooled
- 1 tablespoon vegetable oil
- 1 teaspoon vanilla
- 1 tablespoon butter
- 1 tablespoon corn syrup
- 1/4 cup dark chocolate chips (1 1/2 oz)
- 1 teaspoon hot water or as needed
- 1 tablespoon butter
- 2/3 cup confectioners sugar
- 1/4 teaspoon vanilla
- Whole milk as needed
- Preheat oven to 325 degrees F. Spray a 6 count doughnut pan with cooking spray.
- Stir the flour, cocoa powder, baking soda, salt and brown sugar together in a bowl.
- In a second bowl, whisk together buttermilk, egg, vanilla, butter and oil.
- Add the flour mixture and stir with a heavy duty scraper until well blended.
- Spoon two generous tablespoons of batter into 6 doughnut cavities. You will have enough batter leftover to make 4 more doughnuts.
- Bake for 12 minutes or until cakes spring back when touched.
- Let cool in pan for 3 minutes, then flip onto a cooling rack.
- To make the glaze, put the butter, corn syrup and chips in a microwave safe measuring cup or bowl. Microwave at 50% power, stirring every 30 seconds until smooth. Add hot water to thin, then drizzle over doughnuts. Alternatively, you can put the glaze in a shallow bowl and dip the doughnuts.
- To make vanilla glaze, melt the butter in a microwave-safe glass measuring cup. Add sugar and stir until mixed, then stir in milk (as needed) until smooth. Add vanilla. Spoon over doughnuts or transfer to a bowl and dip the doughnuts.
Make sure to either weigh the flour or really aerate it well before measuring so that you don't accidentally use too heavy a cup.