Go Back
+ servings
Print Recipe
5 from 4 votes

Baked Double Chocolate Cake Doughnut Recipe

Baked Chocolate Cake Doughnuts are the best alternative to frying while still getting a rich fluffy donut. These get even closer to the classic flavor with chocolate icing and sprinkles to make a delicious chocolate sprinkle doughnut.
Prep Time15 mins
Cook Time12 mins
Total Time27 mins
Course: Breakfast, Dessert
Cuisine: American
Keyword: cake doughnuts, chocolate cake doughnut, doughtnuts
Servings: 6 Doughnuts
Calories: 396kcal
Cost: $8

Ingredients

Chocolate-y Cake Doughnuts:

  • Cooking spray for doughnut pan
  • 3/4 cup plus 2 tablespoons all-purpose flour
  • 3 tablespoons cocoa powder
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon salt
  • 3 tablespoons unsalted butter
  • 3 ounces dark chocolate chips or chopped
  • 1/2 teaspoon instant espresso powder
  • 1/2 cup light brown sugar
  • 1 large egg yolk
  • 1/2 cup buttermilk shaken
  • 1 teaspoon vanilla extract

Chocolate Glaze & Sprinkles:

  • 2 cups powdered sugar
  • 1/2 cup cocoa powder
  • 1 teaspoon vanilla extract
  • 3 to 5 tablespoons milk or water
  • 1 teaspoon corn syrup optional
  • 3 tablespoons sprinkles of choice you might need more, who knows!

Instructions

  • Preheat your oven to 350 degrees F. Spray your doughnut pan with cooking spray and set aside. In a medium bowl, whisk together the flour, cocoa powder, baking powder, baking soda and salt.
  • In a medium saucepan, set over medium heat, add the butter. When melted, add the chocolate chips and espresso powder. Allow to stand and melt for a minute or two and then mix with a spatula until smooth. Turn the heat off and then stir in the sugar and egg yolk. Lastly, whisk in the buttermilk and vanilla extract.
  • In one batch, add the wet ingredients to the dry and mix just until you no longer see any speckles of flour. Fill the doughnut pan half way. Transfer the doughnuts to the oven to bake for 12 to 15 minutes, until firm to the touch. Allow to cool in the doughnut pan for a minute or two and then run a butter knife along the outside, lifting them out of the pan with your fingers. Transfer them to a cooling rack while you make the frosting.
  • Meanwhile, in a medium bowl, whisk together the powdered sugar, cocoa powder, vanilla extract and 2 tablespoons of milk. Add more milk or water, one tablespoon at a time, until it reaches a thick yet pourable consistency. If you like, you can add the corn syrup. This is not mandatory and was only used to give it that beautiful sheen—feel free to skip it! Dip the doughnuts, one at a time, into the frosting and place back on the cooling rack. Top with a liberal amount of sprinkles. Doughnuts will stay delicious for up to 3 days when kept in an airtight container.

Notes

This is a great recipe to double, if you're feeling lots of doughnuts in your life.
Equipment:
Silicone Spatula | Fine Mesh Strainer | Stainless Steel Bowls

Nutrition

Calories: 396kcal | Carbohydrates: 74g | Protein: 4g | Fat: 12g | Saturated Fat: 9g | Cholesterol: 17mg | Sodium: 189mg | Potassium: 322mg | Fiber: 4g | Sugar: 64g | Vitamin A: 208IU | Calcium: 110mg | Iron: 2mg