Easy Baked Chocolate Cake Donuts
These easy baked chocolate cake donuts are absolutely delicious! They're moist, rich, super chocolatey, and easy to whip up in no time!
Servings 14 donuts
Equipment
- mixing bowls
- whisk
- donut pans or molds
Ingredients
For the donuts
- 1 ½ cups (188g) all purpose flour
- ½ cup (60g) unsweetened cocoa powder (I use Dutch-processed)
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¾ cup (150g) light brown sugar
- ¼ teaspoon salt
- 2 medium eggs, at room temperature
- 1 cup (250ml) milk, at room temperature
- 1 tablespoon white vinegar
- 2 tablespoons (30g) unsalted butter, melted (+ extra to grease the pan)
For the chocolate ganache topping & garnish
- 1 cup (170g) chocolate chips (or 6oz semisweet chocolate, finely chopped)
- ¼ cup milk (60ml)
- chocolate sprinkles (optional)
Instructions
Make the donuts
- Preheat the oven to 350℉ / 180℃.
- Grease the donut pans well (I use butter). Set them aside.
- In a large mixing bowl, sift the flour, cocoa powder, baking powder, and baking soda together.1 ½ cups (188g) all purpose flour, ½ cup (60g) unsweetened cocoa powder (I use Dutch-processed), 1 teaspoon baking powder, ½ teaspoon baking soda
- Add the sugar and the salt and whick together to combine.¾ cup (150g) light brown sugar, ¼ teaspoon salt
- In another medium-sized bowl, whisk together the eggs, milk, vinegar and melted butter.2 medium eggs, at room temperature, 1 cup (250ml) milk, at room temperature, 1 tablespoon white vinegar, 2 tablespoons (30g) unsalted butter, melted (+ extra to grease the pan)
- Pour the wet ingredients into the dry ingredients and whisk together until well-combined. Don't overmix it.
- Put the batter into a jug and pour it in the the donut cavities, about ¾ full.
- Bake the donuts for 12-13 minutes, or until a toothpick inserted in one comes out clean. Don't overbake them, or they'll get dry.
- Let the donuts in the pans for about 10 minutes before removing them. Transfer them to a wire rack to cool completely.
Make the ganache topping
- Place the milk and chocolate chips in a microwave-safe bowl. Heat on high power in 10-second increments, stirring well after each interval. Tip: Keep an eye on the mixture to avoid burning! Once the chocolate chips are mostly melted with a few lumps remaining, stop heating and continue stirring until completely smooth.1 cup (170g) chocolate chips (or 6oz semisweet chocolate, finely chopped), ¼ cup milk (60ml)
- Carefully dip the tops of each donut in the thick chocolate ganache or use the back of a spoon to spread it on the donuts.
- Garnish with chocolate sprinkles (if using) while the ganache is still wet, so that they stick.
- Enjoy!
Notes
Store these donuts in an airtight container for up to about 2 days.
You can also freeze them unfrosted for up to about 3 months. Wrap individual donuts in plastic wrap and then place them in freezer bags. Thaw them in the refrigerator before frosting or glazing them.
Picture Tutorial & Tips
I have a detailed picture tutorial in my post to help you out with each step of the recipe as well as lots of tips to ensure success.
Baking Measurements
I have used weight measurements for all the recipes on this website. Even though I have also included American volume measurements for convenience, I highly recommend using a digital kitchen scale to weigh all ingredients for the most accurate measurements. Digital kitchen scales are more precise than cups, which is so important in baking, and they give the most accurate, consistent results. Happy baking!
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©Pastry Wishes
