I’ve been looking for an easy, reliable baked double chocolate cake doughnut recipe, and this one has become my favorite for its simplicity and practical results. It uses only a handful of common ingredients and bakes into nicely rounded doughnuts every time.
The original recipe called for dark brown sugar, but I used light brown sugar since that’s what I had on hand. To add a touch of moisture, I substituted a tablespoon of oil for part of the melted butter. For finishing, I make a chocolate glaze with butter, chocolate chips and corn syrup, and I also like a simple vanilla glaze. If you prefer a firmer powdered-sugar chocolate glaze, try a glaze made for baked doughnuts, but the chocolate glaze below stays soft and glossy.
Freezing Chocolate Cake Doughnuts
These baked doughnuts freeze very well. I let the glaze set for about 10 minutes on the counter, then place the doughnuts in a heavy-duty resealable bag for freezer storage. They thaw quickly and retain their texture and flavor.
Recipe
Baked Chocolate Cake Doughnuts
Cookie Madness
Pin Recipe
Ingredients
- 1 cup all-purpose flour 4.5 oz
- ¼ cup unsweetened cocoa powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ½ cup light brown sugar packed
- ½ cup buttermilk
- 1 large egg
- 1 teaspoon vanilla extract
- 2 tablespoons unsalted butter melted and cooled
- 1 tablespoon vegetable oil
- 1 teaspoon vanilla
Chocolate Glaze
- 1 tablespoon butter
- 1 tablespoon corn syrup
- ¼ cup dark chocolate chips 1 ½ oz
- 1 teaspoon hot water or as needed
Vanilla Glaze
- 1 tablespoon butter
- ⅔ cup confectioners sugar
- ¼ teaspoon vanilla
- Whole milk as needed
Instructions
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Preheat the oven to 325°F (165°C). Spray a 6-count doughnut pan with cooking spray.
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In a bowl, whisk together the flour, cocoa powder, baking soda, salt and brown sugar.
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In a second bowl, whisk buttermilk, egg, vanilla, melted butter and vegetable oil until combined.
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Pour the wet ingredients into the dry and stir with a sturdy spatula or scraper until just blended.
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Spoon about two generous tablespoons of batter into each of six doughnut cavities. The remaining batter makes roughly four more doughnuts (spread evenly across cavities or bake in a mini muffin pan).
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Bake for 12 minutes, or until the doughnuts spring back when lightly touched.
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Allow the doughnuts to cool in the pan for 3 minutes, then turn them out onto a cooling rack to finish cooling.
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For the chocolate glaze: place butter, corn syrup and chocolate chips in a microwave-safe bowl. Heat at 50% power, stirring every 30 seconds, until smooth. Add hot water a little at a time to thin as needed, then drizzle over or dip the doughnuts.
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For the vanilla glaze: melt the butter, whisk in confectioners’ sugar, then add milk a little at a time until you reach the desired consistency. Stir in vanilla and spoon or dip the doughnuts.
Notes
Weigh the flour or aerate and lightly spoon it into the measuring cup to avoid packing too much flour, which can make the doughnuts dense.