Fantastic for any occasion, these doughnuts are a blessing to anyone who loves chocolate. It has a rich flavour, cakey texture and the thick chocolate glaze on top makes it irresistable.
I made it last week initially during the weekend. We were meeting some relatives after quite some time and I wanted to take along a homemade dessert.
Why you may ask? because apart from eating, I also really love bringing joy to others with good food!
I had just two hours to make something and I was lost for ideas. And as always Pinterest came to the rescue and I found and adapted this recipe originally shared by Shiran from Pretty. Simple. Sweet, such a great find!
The traditional yeast doughnuts take comparatively longer and a little more effort as compared to this one, although the results are totally worth it. If you want to try those, do check out my Cream filled doughnuts, it’s simply the best!
Okay…back to the story after that tiny amount of marketing.
Since I had less time available, these chocolate doughnuts, easily made in molds, were my best bet. I tripled the batter and got some amazing results. Everyone who were lucky enough to try them, loved it!
With that being a success, I knew I had to share them here, so I made them again, got the same spectacular results, took some picture and now I am writing the recipe for you to enjoy them, just as much as we did!
Definitely give it a try, I know you won’t regret it!
Baked Chocolate DoughnutsCourse: Desserts, SnacksDifficulty: Easy
1 cup all-purpose flour
1/4 cup Dutch processed cocoa
1/2 Tsp baking powder
1/2 Tsp baking soda
1/8 Tsp salt
1 large egg
1/2 cup granulated sugar
1/3 cup milk
2 Tbsp unsalted butter, melted
1/2 Tsp vanilla extract
- For Chocolate Glaze
3/4 cup semi-sweet chocolate chips/chunks
3 Tbsp heavy cream
2 Tbsp unsalted butter
- Preheat oven to 180°C and grease a doughnut pan with non-stick spray, butter or vegetable oil.
- In a mixing bowl, whisk together the flour, cocoa powder, baking powder, baking soda, and salt. Set aside.
- In another bowl, whisk egg and sugar together until well combined and turns lightly pale in colour.
- Add in the milk, melted butter and vanilla extract, and whisk together.
- Pour the flour mixture into the wet and mix until just combined. The batter will be thick.
- Fill the doughnut pan with batter about ¾ way full using a spoon or a piping bag.
- Bake for about 10 minutes or until a toothpick inserted in comes out clean. Let it cool in pan for 5 mins and then transfer to a wire rack. It should be cooled completely before the glaze.
- To make the Chocolate glaze: Melt the chocolate, heavy cream, and butter gently in the microwave (in 30-second intervals, stirring in between) or a double boiler until smooth.
- Dip the tops of the doughnuts into the chocolate glaze, and place it back on a rack to set.
- Preferable enjoy it fresh, although you can keep them in the fridge for upto 3 days.