Double Chocolate Cake Donuts
Get set for a delicious journey with my Double Chocolate Cake Donuts recipe, guaranteed to delight your taste buds! Ideal for chocolate and donut aficionados alike, you'll find yourself reaching for another helping of this soon-to-be favorite. 🍩💖
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Are you ready for a chocolaty adventure that will make your taste buds dance with joy? I present to you the ultimate Double Chocolate Cake Donuts recipe, a treat so delightful that you'll be coming back for seconds (or thirds!).
Perfect for chocolate lovers and donut enthusiasts, this recipe is sure to become your new favorite. Here's everything you need to know to whip up these delicious donuts.
Reasons Why You'll Love This Recipe
Double the Chocolate, Double the Fun: Who doesn't love a double dose of chocolate? These donuts are not just coated in a luscious chocolate glaze; they're also baked with rich cocoa powder, offering a deep, irresistible chocolate flavor in every bite.
Easy & Fun to Make: You don't need to be a pro baker to create these beauties. The process is straightforward and fun, making it a perfect baking adventure for a weekend or a special treat for your family and friends.
Versatile for Any Occasion: Whether it's a cozy morning treat, a dessert for a gathering, or a special surprise for a loved one, these donuts fit the bill perfectly. They're versatile, delightful, and sure to impress.
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How to Make Double Chocolate Cake Donuts
Equipment Needed
Instructions
Preheat & Prepare: Preheat your oven to 350 °F (175 °C). Grease a donut baking mold/pan with non-stick cooking spray, a little bit of butter, or my Cake Goop Recipe.
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Mix Dry Ingredients: In a large bowl, whisk together 2 cups all-purpose flour, 1/2 cup cocoa powder, 1 1/2 tsp baking powder, 1/2 tsp baking soda, and 1/2 tsp salt. TIP: Measure your flour correctly using the spoon-and-level-method.
Combine Wet Ingredients: In another bowl, beat together 3/4 cup sugar and 2 large eggs until smooth. Whisk in 1/4 cup melted butter, 1 cup buttermilk, and 2 tsp vanilla extract until combined.
Make the Batter: Gradually add the dry ingredients to the wet mixture, gently folding until just combined. Be careful not to overmix. Overmixing the batter will cause your donuts to become dense.
Fill the Donut Pan: Spoon the batter into a large piping bag or a large zip-top bag (with a corner snipped off) for easy filling of the donut mold/pan. Fill each donut cavity about 2/3 full.
Bake the Donuts: Bake for 10-12 minutes or until a toothpick inserted into a donut comes out clean. Keep an eye on them to avoid over-baking and drying them out.
Cool: Let the donuts cool in the pan for 5 minutes before inverting them on a wire rack to cool completely.
Make the Glaze: Sift 1 1/2 cup powdered sugar and 4 TBS cocoa powder into a mixing bowl or shallow dish. Add in 2-4 TBS milk (start with 2 tablespoons and add more as needed) and 1 tsp vanilla extract. Whisk together until smooth.
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Glaze Donuts: Dip each cooled donut into the glaze, coating one side or both. Set on a rack to let excess glaze drip off.
Enjoy: Allow the glaze to set for a few minutes before serving.
Feel free to share your creations on social media and tag #ChynaBsweets 🍩✨
Can I Fry These Donuts Instead of Baking?
Yes! Though this recipe is designed for baking, here are the frying instructions:
Make the Dough: Follow the original recipe steps for mixing the dry and wet ingredients.
Chill the Dough: Wrap the dough in plastic wrap and chill in the refrigerator for at least 1 hour. This makes it easier to handle.
Prepare for Frying: Preheat oil in a deep fryer or large pot to 375°F (190°C). Line a plate with paper towels for draining the donuts.
Shape Donuts: On a floured surface, roll out the dough to about 1/2 inch thickness. Use a donut cutter or two differently sized round cookie cutters to cut out donuts and their holes.
Fry the Donuts: Fry the donuts in batches, being careful not to overcrowd the fryer. Cook for about 2 minutes per side or until each side is a deep golden brown. Transfer to the paper towel-lined plate to drain.
How to Store & Shelf Life
Store your donuts in an airtight container at room temperature for up to 2 days or refrigerate for up to a week.
For prolonged freshness, you can freeze them for up to 3 months - just remember to let them thaw at room temperature before serving.
Substitutions & Variations
Flour: Gluten-free flour can be used for a gluten-free version.
Dairy-Free: Substitute buttermilk with almond or soy milk mixed with a tablespoon of lemon juice or vinegar.
Add-Ins: Feel free to mix in nuts, chocolate chips, or even a swirl of peanut butter into the batter.
FAQs
Q: Can I make these donuts without a donut pan?
A: Absolutely! You can use a muffin pan and roll small balls of aluminum foil to create a hole in the center of each muffin cup.
Q: How do I know when the donuts are done baking?
A: A toothpick inserted into a donut should come out clean. Also, watch for the donuts to spring back when lightly pressed.
Tips & Tricks
Don't Overmix: Overmixing the batter can lead to dense donuts. Mix just until the ingredients are combined.
Proper Filling: Fill the donut cavities only 2/3 full to avoid overflow and achieve the perfect shape.
Glaze Consistency: If the glaze is too thick, add a little more milk. Too thin? Add more powdered sugar.
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Comment, Subscribe, Share!
There you have it – a delectable Double Chocolate Cake Donuts recipe. Be sure to comment below with your experiences and any variations you try. I love hearing from you!
Don't forget to subscribe to my newsletter for more mouth-watering recipes and baking tips. Share this recipe on social media and tag me @chynabsweets – let's spread the love for delicious homemade treats together!
Happy Baking, Xoxo, Chyna B! 🍩💖
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Double Chocolate Cake Donuts
Ingredients
Instructions
- Preheat your oven to 350 °F (175 °C). Grease a donut baking mold/pan with non-stick cooking spray, a little bit of butter, or my Cake Goop Recipe.
- In a large bowl, whisk together flour, cocoa powder, baking powder, baking soda, and salt.
- In another bowl, beat together sugar and eggs until smooth. Whisk in melted butter, buttermilk, and vanilla extract until combined.
- Gradually add the dry ingredients to the wet mixture, gently folding until just combined. Be careful not to overmix.
- Spoon the batter into a large piping bag or a large zip-top bag (with a corner snipped off) for easy filling of the donut mold/pan. Fill each donut cavity about 2/3 full.
- Bake for 10-12 minutes or until a toothpick inserted into a donut comes out clean. Keep an eye on them to avoid over-baking and drying them out.
- Let the donuts cool in the pan for 5 minutes before inverting them on a wire rack to cool completely.
- Make the Glaze: Sift the powdered sugar and cocoa powder into a mixing bowl or shallow dish. Add in the milk (start with 2 tablespoons and add more as needed) and vanilla extract. Whisk together until smooth.
- Dip each donut into the glaze, coating one side or both. Set on a rack to let excess glaze drip off. Allow the glaze to set for a few minutes before serving. Enjoy!
Notes
- Avoid over-mixing the batter and over-baking the donuts.
- Read the entire blog post for more in-depth instructions on creating this recipe.
Nutrition Facts
Calories
221.05Fat
5.47 gSat. Fat
3.09 gCarbs
41.01 gFiber
2.15 gNet carbs
38.85 gSugar
24.52 gProtein
4.31 gSodium
199.13 mgCholesterol
37.56 mgAny nutritional information on chynabsweets.com should only be used as a general guideline as this information is provided as a courtesy and is an estimate only.
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