Indulge in the delectable delight of homemade baked chocolate cake doughnuts, a symphony of flavors that will tantalize your taste buds. These doughnuts are not just your average treats; they are artisanal creations that elevate the doughnut experience to a whole new level. With their rich chocolate taste, soft and fluffy texture, and a hint of sweetness, these doughnuts will leave you craving for more.
This article presents a collection of three unique baked chocolate cake doughnut recipes, each offering a distinctive taste and texture. The classic baked chocolate cake doughnut recipe delivers the timeless flavor of chocolate cake in a doughnut form, while the baked chocolate cake doughnuts with chocolate ganache take it up a notch with a luscious chocolate ganache topping. For those who prefer a touch of sophistication, the baked chocolate cake doughnuts with espresso glaze offer a delightful harmony of coffee and chocolate flavors.
No matter your preference, these recipes are sure to satisfy your cravings and leave you with a sweet memory. So gather your ingredients, preheat your oven, and embark on a culinary journey that will result in irresistible homemade baked chocolate cake doughnuts.
BAKED CHOCOLATE DONUTS
Baked chocolate-glazed donuts. You can add a few chocolate chips to the donuts before baking, if desired.
Provided by Darkzule
Categories Bread Quick Bread Recipes
Time 40m
Yield 30
Number Of Ingredients 12
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Grease donut pans well.
- Sift flour, sugar, cocoa, baking powder, and salt together into a large bowl.
- Whisk milk, egg, butter, oil, and 2 teaspoons vanilla extract together in a small bowl. Stir into flour mixture until just combined.
- Spoon batter into the prepared donut pans, filling each well 3/4 full.
- Bake in the preheated oven until a toothpick inserted into a donut comes out clean, about 10 minutes. Remove from the oven and let cool for about 5 minutes; tap donuts out onto a sheet pan.
- Combine confectioners' sugar, hot water, and remaining vanilla extract in a bowl to make the glaze.
- Place parchment paper under a wire cooling rack. Transfer cooled donuts to the rack and coat in glaze, letting excess drip onto parchment paper; coat the donuts a second time if desired.
Nutrition Facts : Calories 189.2 calories, Carbohydrate 42.4 g, Cholesterol 9 mg, Fat 1.8 g, Fiber 0.5 g, Protein 1.6 g, SaturatedFat 0.8 g, Sodium 122.7 mg, Sugar 35.2 g
BAKED CHOCOLATE CAKE DONUTS
It might not be traditional to bake donuts, but that doesn't mean you shouldn't! Cocoa powder and chocolate chips enrich the batter for these baked beauties, and each one is finished with chocolate glaze and sprinkles or more chocolate-in the form of shavings.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes
Time 2h40m
Yield Makes 18
Number Of Ingredients 20
Steps:
- Chocolate Glaze: Combine chocolate, confectioners' sugar, cocoa, salt, and butter in a small bowl. Heat cream in a small pot over medium-high until bubbling around edges, 1 to 2 minutes. Pour hot cream over chocolate mixture; let stand 1 minute. Add vanilla and whisk until mixture is smooth and has the consistency of hot-fudge sauce. If it's too thick, add more cream, 1 tablespoon at a time. (Makes 1 1/3 cups.)
- Donuts: Preheat oven to 425 degrees. Lightly brush 3 standard donut pans with butter. Whisk together flour, cocoa, baking powder, baking soda, and salt. Beat butter with both granulated and brown sugars on high speed until light and fluffy, about 2 minutes. Add eggs, one at a time, beating to combine after each addition. Beat in vanilla. Reduce speed to low; add flour mixture in two batches, alternating with milk, beating to combine after each addition. Stir in chocolate chips.
- Transfer batter to a piping bag fitted with a large, plain tip (such as Ateco #807), or to a resealable plastic bag, then snip a 1/2-inch hole in one corner. Pipe 3 tablespoons batter into each cup in pans. Bake until tops spring back when lightly touched, 10 to 11 minutes. Let cool in pans 10 minutes, then transfer to wire racks set in rimmed baking sheets and let cool completely.
- Dip top of each donut in glaze until halfway submerged, turning as needed to evenly coat one side. Place, glaze-side up, on racks. Top with sprinkles or shavings and let stand until completely set, about 1 hour. Donuts are best served the day they are made, but can be stored, unglazed, in an airtight container at room temperature up to 1 day; glaze 1 hour before serving.
EASY BAKED CHOCOLATE GLAZED DOUGHNUTS
Ready in an hour, dip our chocolate cake batter doughnuts in a chocolaty glaze for double the chocolate goodness.
Provided by Inspired Taste
Categories Dessert
Time 1h
Yield 12
Number Of Ingredients 8
Steps:
- Heat oven to 325°F. Lightly spray 2 doughnut pans with cooking spray.
- In large bowl, mix cake mix, Bisquick mix, sugar and salt. Stir in milk and eggs. Mix until well combined. Fill each doughnut cup three-fourths full.
- Bake 8 to 10 minutes or until doughnuts spring back when touched. Cool in pans 10 minutes; remove to cooling rack. Cool completely.
- Meanwhile, in small bowl, stir frosting and water with spoon until smooth. Dip one side of each doughnut into glaze.
Nutrition Facts : ServingSize 1 Serving
BAKED CAKE DONUTS
While cake donuts are traditionally fried, they're just as delicious baked in the oven, with far less cleanup. Toss in powdered sugar or finish with a simple glaze and sprinkles or toasted coconut -- you can't go wrong!
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes
Time 1h5m
Yield Makes 12
Number Of Ingredients 11
Steps:
- Preheat oven to 425 degrees. Lightly brush two standard donut pans with butter. In a medium bowl, whisk flour, baking powder, baking soda, nutmeg, and salt; set aside.
- In the bowl of a stand mixer fitted with the paddle attachment, or in a large bowl with a hand mixer, beat butter and sugars on high speed until light and fluffy, about 3 minutes. Reduce mixer speed to medium; add eggs and vanilla, beating until combined, scraping down the sides of the bowl as needed. Reduce speed to low. Add flour mixture in two batches, alternating with milk, and beat just until combined.
- Transfer batter to a piping bag or a resealable plastic bag, and snip a 1/2-inch hole in one corner of bag. Divide mixture evenly between prepared pans. Bang pans several times on counter to release air bubbles.
- Bake until tops of donuts spring back when lightly pressed, 12 to 14 minutes. Let cool 10 minutes, then transfer to a wire rack to cool. To decorate, see Variations below.
BAKED CHOCOLATE CAKE DOUGHNUTS
from lara ferroni's "tasty photos and recipes" - http://www.laraferroni.com/2010/09/16/baked-chocolate-doughnuts/
Provided by ellie3763
Categories Breakfast
Time 25m
Yield 15 mini-donuts, 15 serving(s)
Number Of Ingredients 12
Steps:
- Preheat the oven to 350°F Lightly grease a doughnut or muffin tin.
- Sift the flour, cocoa powder, baking powder and baking soda, and then whisk in the sugar, nutmeg and salt.
- Add the butter, and using your fingers, rub it into the dry ingredients until it becomes coarse crumbs.
- In a separate bowl, whisk together the buttermilk, yogurt, vanilla and egg. Add to the flour mixture and stir until just combined. Do not overmix, or your doughnuts may be a bit rubbery.
- Fill each cup 1/2 to 3/4 full. You can do this with a spoon, but I prefer using a piping bag to fill each cup more evenly and cleanly. It's important not to overfill, or as the doughnuts rise, you'll lose the hole.
- Bake for 6 to 10 minutes (depending on the size of your doughnut pan), until the doughnuts spring back when touched. Let cool slightly on a wire rack before glazing. If coating in powdered sugar, let them cool even a bit more.
Nutrition Facts : Calories 75.3, Fat 2.2, SaturatedFat 1.3, Cholesterol 18.9, Sodium 134.1, Carbohydrate 12.3, Fiber 0.5, Sugar 5.5, Protein 1.7
Tips:
- Use a stand mixer or hand mixer to whip the butter and sugar together until light and fluffy. This will help to incorporate air into the batter and make the doughnuts light and airy.
- Make sure the buttermilk is at room temperature before adding it to the batter. This will help to ensure that the batter is smooth and lump-free.
- Don't overmix the batter. Overmixing can make the doughnuts tough.
- Use a piping bag or a spoon to fill the doughnut pan with batter. This will help to ensure that the doughnuts are evenly shaped and sized.
- Bake the doughnuts until they are golden brown and a toothpick inserted into the center comes out clean. Overbaking can make the doughnuts dry.
- Let the doughnuts cool slightly before glazing them. This will help to prevent the glaze from melting.
Conclusion:
These baked chocolate cake doughnuts are a delicious and easy-to-make treat. They are perfect for breakfast, dessert, or a snack. With their rich chocolate flavor and fluffy texture, these doughnuts are sure to be a hit with everyone who tries them. So next time you're looking for a sweet treat, give these baked chocolate cake doughnuts a try. You won't be disappointed!
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