Description
Delight in these rich and tender Baked Chocolate Cake Doughnuts, featuring a deep cocoa flavor enhanced with warm nutmeg and topped with a silky vanilla glaze. Perfectly baked for a light texture, these doughnuts combine the indulgence of cake with a healthier twist by baking instead of frying.
Ingredients
Scale
Doughnuts
- 125 grams all purpose flour
- 25 grams cocoa powder
- ½ tsp baking powder
- ½ tsp baking soda
- ½ tsp kosher salt
- 56 grams unsalted butter, melted
- 106 grams light brown sugar
- 113 ml buttermilk, room temperature
- 1 egg, room temperature
- 1 tsp vanilla extract
- ¼ tsp nutmeg
Vanilla Glaze
- 125 grams confectioners’ sugar
- 2 tbsp milk
- 1 tsp vanilla extract
- pinch of salt
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350°F (175°C). Grease a donut pan generously with butter or baking spray to prevent sticking.
- Mix Dry Ingredients: In a large bowl, whisk together the all-purpose flour, cocoa powder, nutmeg, baking powder, baking soda, kosher salt, and light brown sugar ensuring even distribution of all dry components.
- Combine Wet Ingredients: In a separate bowl, mix the buttermilk, room temperature egg, melted unsalted butter, and vanilla extract until well combined and smooth.
- Incorporate Wet and Dry Mixtures: Pour the wet ingredients into the dry mixture. Gently fold with a spatula or spoon just until no pockets of flour remain, taking care to not overmix to maintain a tender crumb.
- Fill Donut Pan: Using a piping bag or spoon, fill each cavity in the donut pan about three-quarters full with the batter. This allows room for the doughnuts to rise without spilling over.
- Bake Doughnuts: Bake in the preheated oven for 11-13 minutes until the doughnuts are golden brown on top and springy to the touch. Remove the pan from the oven and carefully take out the doughnuts to a wire rack to cool for five minutes.
- Re-grease and Bake Remaining Batter: If you have leftover batter, re-grease the pan before filling the cavities again for the next batch and repeat the baking process.
- Prepare Vanilla Glaze: While the doughnuts cool completely, whisk together confectioners’ sugar, milk, vanilla extract, and a pinch of salt in a medium bowl until smooth and glossy.
- Glaze the Doughnuts: Dip each cooled doughnut into the vanilla glaze to coat, then place on a cooling rack set over a paper towel to let excess glaze drip off and to allow the glaze to set.
Notes
- Ensure eggs and buttermilk are at room temperature to prevent batter from curdling and to improve texture.
- Filling the donut pan cavities about ¾ full prevents overflow and ensures proper shape.
- Allow doughnuts to cool completely before glazing to avoid melting the glaze.
- Re-greasing the pan between batches promotes even baking and prevents sticking.
- Store glazed doughnuts in an airtight container at room temperature for up to 2 days for freshness.
- Prep Time: 15 minutes
- Cook Time: 13 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Keywords: baked chocolate doughnuts, chocolate cake doughnuts, vanilla glaze doughnuts, baked doughnuts recipe, easy chocolate doughnuts
