Have we ever talked about how much I LOVE donuts? Especially, chocolate cake donuts? They are at the top of my list as one of the best breakfast or any time of day snack. I don't discriminate! Give me fried or baked and I am one happy camper!
Chocolate cake donuts are baked, soft and just downright amazing! Top them off with a chocolate glaze and put rainbow sprinkles on them, your mouth will be celebrating!
As a young kid, I loved going on a Saturday morning to a local donut shop (do those even exist anymore?) and picking out a chocolate long john or an old fashioned glazed. I would sit down in front of Saturday morning cartoons and eat my donut with a huge glass or milk! Life was good!
However, my obsession for donuts was strong when I was Preggers with my first son! Every morning on my way to work, I would stop at a Mobil to get a Persian donut with peanuts. It had to be that specific one, or the craving was not satisfied.
Ingredients for a chocolate cake donut can all be found in your pantry. In addition, these are not expensive to make!
- All-purpose flour
- Unsweetened cocoa powder
- Unsalted butter
- Brown sugar
- Confectioner's sugar
- Heavy cream
- Vanilla extract
Tips and tricks
- If you don't have a piping bag available, cut the end of a plastic bag and pipe the batter into the standard donut pan.
- Only fill donut cavities ⅔ of the way full, otherwise when they are in the oven, they will bake over the top of each cavity.
How to make chocolate cake donuts
The process for these donuts does not take a long time and is very kid friendly. Plus, you don't even need an electric mixer!
First, preheat oven to 350 degrees and spray non stick spray on two donut pans. Set aside.
Second, in a mixing bowl sift and whisk all the dry ingredients together. Set aside. Next, in another bowl, whisk together the melted butter, eggs, and sour cream until the mixture is smooth.
Third, add the wet ingredient mixture to the dry ingredients and mix until your batter is well combined. Pour batter into piping bag and pipe the donut cavities ⅔ way full.
Fourth, bake for 11-12 minutes or until the donuts spring back when you touch them. Take out of the cavities and transfer to cooling rack.
Lastly, make the chocolate glaze and dip each cooled donut into the glaze. Sprinkle with whatever garnish your heart desires!
Variations and substitutions
- Sour cream was used in my recipe, but buttermilk or yogurt can be substituted. You just want something with a high acid level to relax the gluten in the flour.
- Other types of glazes can he used on these donuts such as white, strawberry, peanut butter. In addition, sprinkles, nuts and other types of garnishes can be drizzled on top.
Chocolate cake donuts
- Standard donut pan x2
- Piping bag with round tip
- Mixing bowls
- Measuring cups and spoons
Chocolate cake donuts
- 1 cup all-purpose flour sifted
- ½ cup unsweetened cocoa powder
- ¾ teaspoon baking powder
- ¾ teaspoon baking soda
- ½ cup brown sugar
- 2 tablespoon granulated sugar
- ⅛ teaspoon salt
- 4 tablespoon unsalted butter melted
- 2 large eggs room temperature
- 2 teaspoon vanilla extract
- ¾ cup sour cream
- 2 cups confectioner's sugar
- 2 tablespoon unsweetened cocoa powder
- 4-5 tablespoon heavy cream
- 1 teaspoon vanilla extract
- pinch of salt
Chocolate cake donuts
- Preheat oven to 350°. Spray donut pans with non stick spray. Set aside.
- In a large mixing bowl, sift and whisk together the all purpose flour, cocoa powder, baking soda and powder, both sugars and salt. Set aside.
- In another mixing bowl, mix together the melted butter, sour cream, and eggs.
- Add the wet ingredients to the dry ingredients and mix until well combined. Add the batter to the piping bag fitted with a round tip and pipe into the donut pans. Only fill ⅖ full so they don't overflow and bake over the pan.
- Bake the donuts for 11-12 minutes or until they spring back when you touch them. Take them out of the donut pan and transfer to a cooling rack to complete the cooling process.
- In a mixing bowl, whisk together the confectioner's sugar and cocoa powder. Add in the heavy cream and vanilla extract and whisk until smooth. Dip each cooled down donut in the glaze and put sprinkles on if you desire. Serve and enjoy!
- Store in an airtight container for up to 3 days at room temperature
- Mochi donuts
- Whipped coffee honey donuts
- Brownie donuts with Baileys glaze
- Guilt free baked cinnamon donuts
Fun fact of the day!
You share your birthday with about 20.8 million other people in the world! Well, mine's on Thursday! Let's celebrate!