These quick and easy Chocolate Cake Doughnuts are extremely decadent, moist yet fluffy, and topped with a yummy chocolate glaze.
Jump to Recipe
When I developed the recipe for these Baked Eggnog Doughnuts last Christmas a whole new world of cake doughnut opportunities opened up before my eyes. I had never really loved baked cake doughnuts before making my own. They are usually so dry and bland. Not these doughnuts! These baked chocolate doughnuts are full of delightful chocolate goodness and are so tender and amazing in texture! My family adores these doughnuts!!
While these homemade cake doughnuts are very good, a classic fried yeast doughnut is also SO tasty! I started developing a recipe for fried doughnuts about a year ago but never finished testing it to post. Maybe I will get around to finishing and putting up that recipe soon!
While testing this recipe for chocolate cake doughnuts, I realized that the batter could very easily be adapted into an awesome recipe for chocolate cake or cupcakes! Kinda killed two birds with one stone there, haha! So, I'm going to let you in on a little secret. I will be posting a recipe for incredible chocolate cupcakes with chocolate buttercream in a few weeks! Be sure to keep an eye out for this awesome staple cupcake recipe coming out soon.
FOLLOW KNEAD SOME SWEETS ON SOCIAL MEDIA: FACEBOOK, INSTAGRAM, AND PINTEREST!
If you make this recipe (or have made any of my recipes!), I invite you to please share an authentic review and star rating in the comments below. Or share on social media using my hashtag: #kneadsomesweets and please be sure to tag me so that I can see it. Thank you for supporting Knead Some Sweets! ♡
Chocolate Cake Doughnuts
Equipment
- doughnut tin(s)
- non-stick cooking spray
- mixing bowls
- whisk
- measuring cups & spoons
Ingredients
For the Doughnuts:
- ¼ cup salted butter, melted
- ¼ cup canola oil
- ¾ cup granulated white sugar
- 2 eggs
- 1 teaspoon vanilla extract
- ½ cup sour cream
- ½ cup whipping cream
- 1 ½ cups all-purpose flour
- ¼ cup unsweetened cocoa powder, sifted (I use Dutch-processed)
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- ¼ teaspoon salt
- powdered sugar (confectioners sugar) (to coat doughnuts if not using icing)
For the Icing:
- 1 cup powdered sugar (confectioners sugar)
- 2 tablespoons unsweetened cocoa powder, sifted
- 5-6 tablespoons whipping cream
Instructions
To make the Doughnuts:
- Preheat the oven to 350℉. Grease doughnut tins with non-stick spray.
- In a large bowl, whisk together the melted butter, oil, sugar, eggs, and vanilla until well combined. Add the sour cream and whipping cream and whisk until incorporated.
- In another bowl, whisk together the flour, sifted cocoa powder, baking powder, baking soda, and salt. Pour the dry ingredient mixture into the bowl with the combined wet ingredients and stir just until no streaks or large lumps of flour remain. Do not overmix!
- Transfer the batter to a Ziploc bag with the corner snipped off or a piping bag fitted with a wide tip. Pipe the batter into the prepared doughnut tin(s), filling each doughnut well about ½ full.
- Bake in the preheated oven for 10-12 minutes or until a toothpick inserted into the center of the doughnut comes out clean. Let cool in the pans for 5 minutes before transferring to a wire rack to finish cooling completely before glazing or coating with powdered sugar. Bake the remaining doughnuts.
To make the Icing:
- In a medium-sized bowl, whisk together the powdered sugar and sifted cocoa powder. Whisk in the whipping cream, 1 tablespoon at a time, until a smooth, pourable yet not too runny glaze consistency is reached. Adjust with more powdered sugar or whipping cream as needed. Dip the cooled doughnuts in the icing or drizzle the icing on top. Enjoy!
Love and Cookies,
Naomi ♡
Pin this recipe ↓
Leave a Comment