As the saying goes, when the cat's away, the mice will play. Or, in my case, when the boyfriend's away, I will bake things with chocolate and stuff them in my face! Yes, my friends, we have a rare chocolate recipe on this here blog today. Feast. Your. Eyes.
I've tried a couple different baked donut recipes in the past (browned butter baked donuts, vanilla baked doughnuts), but had yet to try a chocolate-based version. So when I saw these a couple days ago, I knew I had to try them out. And let me just tell you, I was not disappointed. In fact, I would say these are the best donuts I've made yet. They're not too sweet, the chocolate flavor is there but it's not overwhelming. They are super moist and light, and the little mini chocolate chips add a little something extra, though I would say you could make them without and they would be just as good.
These make about 10 donuts total, or doughnuts. As you can see, I apparently switch back and forth between using donut and doughnut. Just try and stop me! But yes, this recipe had me using both of my donut pans, but you can always make one batch and let them cool before making the rest. Of course, you do have to let these cool in the pan completely, so having two pans really helped move things along here.
My glaze is maybe not as thick as I would like, but it definitely is still tasty and does add an extra degree of moistness to the donuts as well. You can always add more powdered sugar to your glaze recipe to give yourself a thicker coating. I also only glazed one side of the donuts, as I find that doing both sides can make them a bit sticky to eat. But again, that's personal preference for you!
Chocolate Cake Doughnuts
- Dry Ingredients
- 1 cup all-purpose flour
- 1/2 cup granulated sugar
- 1/4 cup cocoa powder
- 1/4 cup semi-sweet mini chocolate chips
- 1/2 teaspoon baking soda
- Wet Ingredients
- 1/2 teaspoon vanilla extract
- 1 large egg
- 6 Tablespoons sour cream
- 1/4 cup milk
- 1/4 cup vegetable oil
- 2 cups (or more) powdered sugar
- 1 teaspoons vanilla extract
- 6 Tablespoons milk
- Preheat oven to 375F.
- In a large bowl, combine the dry ingredients. In a medium bowl, whisk together the wet ingredients.
- Add the wet to the dry and stir until just combined.
- Spray your donut pans with cooking spray and fill each cavity about 3/4 full.
- Bake for 8 minutes.
- Let the donuts cool in the pan(s), then in a medium sauce pan over low heat, combine the glaze ingredients, sitting until well-combined, then remove from heat. You can add more powdered sugar if you would like the glaze to be thicker.
- Dip each doughnut into the glaze. You can do one or both sides. Set on a cooling rack to dry.