Chocolate Baked Doughnuts with Chocolate Glaze

Chocolate Baked Doughnuts with Chocolate Glaze via bakeforcoffee.com

I’ve been on the hunt for a good, hearty, baked chocolate cake doughnut recipe. The baked cake doughnuts I have made in the past have come out very light and airy, like the texture you would get from using box cake mix. Side note- please know, I have no judgements about boxed cake mix. But they would be so light and airy, that they would just fall apart when dipped into any glaze. For example, there is quite a difference in taste/texture between an old-fashioned cake doughnut versus a fluffy yeast doughnut.

I am so happy to be able to share this baked cake doughnut recipe with you all! It’s  exactly what I was hoping it would be and more! The doughnuts come out very chocolately for all you chocolate lovers out there! They are not dry but not overly moist either. They are perfectly in between. The chocolate glaze adds a whole other level of chocolate richness to them too! I added colorful jimmies to mine, but the possibilities are endless of what you could top them with! Toasted coconut, chopped peanuts, mini chocolate chips, etc.

 

Chocolate Baked Doughnuts with Chocolate Glaze via bakeforcoffee.comThe amount of batter this recipe makes is exactly enough to make six doughnuts. I used a standard doughnut pan .

 

Chocolate Baked Doughnuts with Chocolate Glaze via bakeforcoffee.comFor the chocolate glaze, start off with 2 Tablespoons of milk, and if that is still too thick, add another Tablespoon. I used a total of 3 Tablespoons milk to reach the consistency of glaze I wanted. You don’t want it too thick, otherwise when dipping your doughnuts, they might get stuck in the glaze and fall apart while trying to pull them out. You want the glaze just liquidy enough to where it dips smoothly and the doughnut releases from the glaze with ease, yet isn’t so liquidy that it just makes a dripping mess all over. Unless however, that’s what you are going for. 😉

 

Chocolate Baked Doughnuts with Chocolate Glaze via bakeforcoffee.comIt sure is a good thing this recipe only makes six doughnuts! I know six doesn’t sound like a whole lot, but they are very rich and hearty! I am typically not a milk drinker, but after one bite, milk sounded like the perfect pairing with this doughnut!

 

Chocolate Baked Doughnuts with Chocolate Glaze Recipe

*Makes 6 standard size doughnuts

Doughnut Ingredients:

  • 1 cup all-purpose flour
  • 1/4 cup unsweetened cocoa powder (I used Ghirardelli)
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 cup light brown sugar, packed
  • 1/2 cup buttermilk
  • 1 large egg
  • 4 Tablespoons unsalted butter, melted
  • 1 teaspoon vanilla extract

Glaze Ingredients:

  • 1 and 1/4 cups powdered sugar
  • 3 Tablespoons unsweetened cocoa powder
  • pinch of salt
  • 3 to 4 Tablespoons whole milk
  • 2 teaspoons vanilla extract
  • colorful jimmies, toasted coconut, copped peanuts, any topping you like

Doughnut Directions:

  1. Place oven rack in the upper third of the oven. Preheat oven to 325°F. Spray doughnut pan with nonstick cooking spray and set aside.
  2. In a medium bowl, whisk the flour, cocoa powder, baking soda, salt and brown sugar together until combined.
  3. In a small bowl, whisk the buttermilk, egg. melted butter, and vanilla extract together until combined.
  4. Pour the wet ingredients into the bowl of the dry ingredients. Using a spatula, fold the wet and dry ingredients together until well combined.
  5. Using a spoon, portion the batter into the prepared doughnut baking pan. Each doughnut mold should be about 2/3 full.
  6. Bake doughnuts for 11-13 minutes or until a toothpick inserted into them comes out clean. Mine baked for exactly 12 minutes.
  7. Remove pan from oven and let cool for about 5 minutes, then transfer the doughnuts to a wire rack to cool completely. Allow the doughnuts to cool completely before glazing.

Glaze Directions:

  1. In a medium bowl, whisk the powdered sugar, cocoa powder and salt together until combined.
  2. Add 2 Tablespoons of milk and all of the vanilla extract to the bowl, whisking to combine.
  3. If the glaze mixture seems thick, add one Tablespoon at a time until it is thick yet still pourable. Or until it is the consistency you want.
  4. Dip half of a doughnut into the glaze, then set back onto the cooling rack. Add jimmies immediately. Repeat for the other 5 doughnuts.

ENJOY!

 

Recipe from Joy the Baker

 

 

Baked Pumpkin Doughnuts

I am a list maker. I write lists for everything, everyday. My Fall baking list is so long, it’s overwhelming. I have looked at this list every day since I made it two weeks ago, and have not baked a single thing on it because I just don’t know where to start! Kinda the story of my life ha!

So I decided to kick off my Fall baking with an easy, quick recipe. Baked Pumpkin Doughnuts!

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The line up of ingredients.

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Combine the oil, eggs, sugar, pumpkin, pumpkin pie spice, salt and baking powder into bowl. Beat until smooth.

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Add the flour, stir just until smooth.

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Fill the wells of the doughnut pan about 3/4 full. Bake doughnuts 15-18 minutes.

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Stir cinnamon and sugar together.

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After doughnuts have been removed from oven, let cool about 5 minutes. Transfer to cooling rack. While doughnuts are still warm, coat in the cinnamon-sugar mixture.

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There you have it… quick and easy “first pumpkin of the season” recipe! Crossed off the list!

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Enjoy, and HAPPY FALL!

Recipe – makes 12 doughnuts

Doughnuts:
1/2 cup vegetable oil
3 large eggs
1 1/2 cups granulated sugar
1 1/2 cups pumpkin puree (canned pumpkin)
1 1/2 tsp pumpkin pie spice
1 1/2 tsp salt
1 1/2 tsp baking powder
1 3/4 plus 2 TBS all-purpose flour

Cinnamon-Sugar Coating:
5 TBS granulated sugar
1 1/2 – 2 tsp cinnamon

Directions:
-Preheat oven to 350°F. Lightly grease two standard doughnut pans.

-Beat together vegetable oil, eggs, sugar, pumpkin puree, pumpkin pie spice, salt, and baking powder until smooth.

-Add the flour and stir until just smooth.

-Fill the wells of the doughnut pans about 3/4 full. Use scant 1/4 cup batter in each well.

-Bake the doughnuts for 15-18 minutes, or until toothpick inserted into center comes out clean. Mine took exactly 15 minutes.

-Mix cinnamon and sugar together in a bowl. Set aside.

-Remove doughnuts from oven. After about 5 minutes, loosen edges and transfer to a cooling rack.

-While the doughnuts are still warm, gently coat entire doughnut in the cinnamon-sugar coating.

Recipe from: King Arthur Flour