Pour yourself a cup of cold milk and enjoy this chocolate version of the classic cake donut as a delicious breakfast treat. This is also fabulous as an afternoon snack, dessert, or whenever you need to curb the chocolate craving. Are you drooling yet? Then let’s get to baking! Whether you are more of a donuts-for-breakfast person or think they should be reserved for an afternoon treat, be sure to try our delicious Old-Fashioned Sour Cream Doughnuts, Baked Strawberry Donuts, Carrot Cake Baked Donuts or these amazing Classic Apple Cider Donuts next!
Why this Recipe Works
These donuts are baked rather than fried, which gives it that cake-like texture and makes it a little healthier than the classic version of a donut. The donut itself is moist and fluffy, just like a slice of chocolate cake and it is dipped covered in a creamy, rich, chocolate glaze. As if the chocolate glaze isn’t enough to top it off, you can also add your favorite sprinkles for an extra spark to this amazing treat. No need to deal with the hassle and mess of deep frying donuts when you can just bake them in the oven!
Ingredient Notes
Buttermilk: This ingredient adds richness and a slight tang that is perfect with chocolate desserts. If you don’t have any on hand, I’ll include a good substitution below! Flour: All-purpose flour is great in this recipe for providing the bulk of the structure for the donuts. Cocoa powder: I always get asked which brands I prefer and the answer is usually whichever one I have on hand! I’m not above using Hershey’s regular unsweetened cocoa powder that is readily available in any grocery store. But I also like Ghiradelli, Rodelle, and Guittard. Semisweet chocolate chips: These are used in both the donut and the glaze for an even more impactful chocolate flavor. One of my pet peeves is when desserts look chocolatey but they don’t actually taste chocolatey. That won’t happen with a recipe on my site.
How to Make this Recipe
Pro Tip: Make sure your oven is fully preheated. Sometimes an oven indicator light will say the oven is ready when really it needs a solid 20 minutes to come to temperature. For even baking and best results, keep an inexpensive oven thermometer in your oven to get an accurate temperature reading always.
Recipe Tips
The consistency of the icing can be adjusted by adding in extra milk or powdered sugar depending on the consistency you are looking for. You can make 12 donuts if you make them smaller. In this recipe I mentioned 11 because I prefer to have them a bit thicker. These donuts are best eaten the same day or can be kept in the fridge for up to 3 days. Not a fan of sprinkles? No big deal! Top off your donuts with crushed peanuts, walnuts, or even mini chocolate chips or m&m’s instead!
Buttermilk substitute: If you don’t have buttermilk on hand, you can easily make a good buttermilk substitute by adding 1 tablespoon of lemon juice or vinegar to a 1 cup measuring cup, then fill it the rest of the way with milk (whole milk, preferably). Wait five minutes, then use in place of buttermilk in any recipe!
More Chocolate Recipes
Double Chocolate Muffins Pumpkin Chocolate Babka Southern Biscuits and Chocolate Gravy Chocolate Crepes Chocolate Chia Pudding
Chocolate Chip Muffins
Triple Chocolate Scones
Best Chocolate Cupcake Recipe
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