Description
Delight in these rich, moist Baked Chocolate Cake Doughnuts that combine the deep flavor of cocoa with a light, tender crumb. Finished with a smooth vanilla glaze, these doughnuts are perfect for a sweet breakfast treat or an indulgent snack, baked to perfection in just 21 minutes.
Ingredients
Scale
Doughnut Batter
- 125 grams all-purpose flour
- 25 grams cocoa powder
- ½ tsp baking powder
- ½ tsp baking soda
- ½ tsp kosher salt
- 56 grams unsalted butter, melted
- 106 grams light brown sugar
- 113 ml buttermilk, room temperature
- 1 egg, room temperature
- 1 tsp vanilla extract
- ¼ tsp nutmeg
Vanilla Glaze
- 125 grams confectioners’ sugar
- 2 tbsp milk
- 1 tsp vanilla extract
- Pinch of salt
Instructions
- Preheat and Prepare Pan: Preheat your oven to 175°C (350°F) and lightly grease a doughnut pan to ensure the doughnuts release easily after baking.
- Mix Dry Ingredients: In a large mixing bowl, whisk together all-purpose flour, cocoa powder, baking powder, baking soda, and kosher salt until evenly combined.
- Combine Wet Ingredients: In a separate bowl, blend melted unsalted butter, light brown sugar, buttermilk, egg, vanilla extract, and nutmeg until the mixture is smooth and fully incorporated.
- Combine Wet and Dry Mixtures: Gradually add the wet ingredients into the bowl with dry ingredients, stirring gently and just until everything is combined to avoid overmixing.
- Fill the Doughnut Pan: Spoon the batter into each cavity of the doughnut pan, filling each about three-quarters full to allow room for rising.
- Bake the Doughnuts: Place the pan in the oven and bake for approximately 11 minutes, or until a toothpick inserted into a doughnut comes out clean.
- Cool Doughnuts: Remove from oven and let the doughnuts cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.
- Prepare the Glaze: Mix confectioners’ sugar with milk, vanilla extract, and a pinch of salt until the glaze is smooth and slightly runny.
- Glaze the Doughnuts: Dip each cooled doughnut into the vanilla glaze, allowing any excess to drip off before placing on a rack to set.
Notes
- If you don’t have a doughnut pan, use a muffin tin and reduce the baking time slightly.
- Room temperature ingredients help the batter blend smoothly and evenly.
- Be careful not to overmix the batter to keep the doughnuts light and fluffy.
- For a dairy-free version, substitute buttermilk with a plant-based milk mixed with a teaspoon of vinegar and use vegan butter.
- Store doughnuts in an airtight container at room temperature for up to 2 days or refrigerate for longer freshness.
- Customize the glaze by adding a tablespoon of espresso or orange zest for unique flavors.