Baked Chocolate Cake Doughnuts
Soft and fluffy chocolate cake doughnuts dipped in a vanilla glaze.
Servings: 9 doughnuts
Calories: 166kcal
Equipment
- Doughnut Pan
Ingredients
Donuts
- 125 grams all purpose flour
- 25 grams cocoa powder
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon kosher salt
- 56 grams unsalted butter melted
- 106 grams light brown sugar
- 113 ml buttermilk room temperature
- 1 eggs room temperature
- 1 teaspoon vanilla extract
- ¼ teaspoon nutmeg
Vanilla Glaze
- 125 grams confectioners' sugar
- 2 tablespoon milk
- 1 teaspoon vanilla extract
- pinch salt
Instructions
Donuts
- Preheat oven to 350°F/175°C. Grease a donut pan with butter or baking spray.
- Whisk together the flour, sugar, cocoa powder, nutmeg, baking powder, baking soda, and salt in a large bowl. Combine buttermilk, eggs, melted butter and vanilla extract.
- Pour buttermilk mixture into dry mixture and fold in until all incorporated. Make sure there are no flour pockets.
- Pipe the batter into the cavities, filling each ¾ of the way. Bake for 11-13 minutes, until golden brown and springy to the touch. After 5 minutes take out each donut and let cool on a wire rack, before pouring the next batch in. I like the re-grease the pan before I refill it.
Vanilla Glaze
- Combine all ingredients together in a medium bowl until completely smooth. Dip each cooled doughnut in and let dry on a cooling rack above a paper towel.
Notes
My recipes have been developed and tested in metric grams. I highly recommend using a weighing scale and measuring out your ingredients the metric way. I have provided a conversion to US cups but please note that I haven’t tested the recipe with this method.
Butter: I use European style butter, like Kerry Gold, in my recipes.
Salt: If you don’t have kosher salt, halve the amount of salt called for in the recipe. 1 teaspoon kosher salt = ½ teaspoon fine salt.
Buttermilk: No buttermilk on hand? You can substitute it for sour cream.
Storage: Keep the donuts in an airtight container and keep in the fridge for up to 3 days. You can freeze the donuts for up to 3 months, let them defrost overnight in the fridge before eating.
Nutrition
Calories: 166kcal | Carbohydrates: 39g | Protein: 3g | Fat: 7g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 33mg | Sodium: 240mg | Potassium: 104mg | Fiber: 1g | Sugar: 12g | Vitamin A: 208IU | Vitamin C: 1mg | Calcium: 51mg | Iron: 1mg
