Baked Chocolate Cake Donuts Recipes

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BAKED CHOCOLATE CAKE DONUTS

It might not be traditional to bake donuts, but that doesn't mean you shouldn't! Cocoa powder and chocolate chips enrich the batter for these baked beauties, and each one is finished with chocolate glaze and sprinkles or more chocolate-in the form of shavings.

Provided by Martha Stewart

Categories     Food & Cooking     Breakfast & Brunch Recipes

Time 2h40m

Yield Makes 18

Number Of Ingredients 20



Baked Chocolate Cake Donuts image

Steps:

  • Chocolate Glaze: Combine chocolate, confectioners' sugar, cocoa, salt, and butter in a small bowl. Heat cream in a small pot over medium-high until bubbling around edges, 1 to 2 minutes. Pour hot cream over chocolate mixture; let stand 1 minute. Add vanilla and whisk until mixture is smooth and has the consistency of hot-fudge sauce. If it's too thick, add more cream, 1 tablespoon at a time. (Makes 1 1/3 cups.)
  • Donuts: Preheat oven to 425 degrees. Lightly brush 3 standard donut pans with butter. Whisk together flour, cocoa, baking powder, baking soda, and salt. Beat butter with both granulated and brown sugars on high speed until light and fluffy, about 2 minutes. Add eggs, one at a time, beating to combine after each addition. Beat in vanilla. Reduce speed to low; add flour mixture in two batches, alternating with milk, beating to combine after each addition. Stir in chocolate chips.
  • Transfer batter to a piping bag fitted with a large, plain tip (such as Ateco #807), or to a resealable plastic bag, then snip a 1/2-inch hole in one corner. Pipe 3 tablespoons batter into each cup in pans. Bake until tops spring back when lightly touched, 10 to 11 minutes. Let cool in pans 10 minutes, then transfer to wire racks set in rimmed baking sheets and let cool completely.
  • Dip top of each donut in glaze until halfway submerged, turning as needed to evenly coat one side. Place, glaze-side up, on racks. Top with sprinkles or shavings and let stand until completely set, about 1 hour. Donuts are best served the day they are made, but can be stored, unglazed, in an airtight container at room temperature up to 1 day; glaze 1 hour before serving.

3/4 cup mini chocolate chips (6 ounces)
1 cup confectioners' sugar, sifted
1/4 cup natural cocoa powder, sifted
1/4 teaspoon kosher salt
2 tablespoons unsalted butter, room temperature
1/2 cup heavy cream, plus more if needed
1 teaspoon pure vanilla extract
1 stick unsalted butter, room temperature, plus more for pans
2 cups unbleached all-purpose flour
1/3 cup natural cocoa powder
1 1/2 teaspoons baking powder
1/4 teaspoon baking soda
1 teaspoon kosher salt
1/2 cup granulated sugar
1/2 cup packed light-brown sugar
2 large eggs, room temperature
1 1/2 teaspoons pure vanilla extract
1 cup whole milk
1 cup mini chocolate chips (8 ounces)
Sprinkles or chocolate shavings (optional)

EASY BAKED CHOCOLATE GLAZED DOUGHNUTS

Ready in an hour, dip our chocolate cake batter doughnuts in a chocolaty glaze for double the chocolate goodness.

Provided by Inspired Taste

Categories     Dessert

Time 1h

Yield 12

Number Of Ingredients 8



Easy Baked Chocolate Glazed Doughnuts image

Steps:

  • Heat oven to 325°F. Lightly spray 2 doughnut pans with cooking spray.
  • In large bowl, mix cake mix, Bisquick mix, sugar and salt. Stir in milk and eggs. Mix until well combined. Fill each doughnut cup three-fourths full.
  • Bake 8 to 10 minutes or until doughnuts spring back when touched. Cool in pans 10 minutes; remove to cooling rack. Cool completely.
  • Meanwhile, in small bowl, stir frosting and water with spoon until smooth. Dip one side of each doughnut into glaze.

Nutrition Facts : ServingSize 1 Serving

3/4 cup Betty Crocker™ Super Moist™ devil's food cake mix (from 15.25-oz box)
1 cup Original Bisquick™ mix
1/4 cup sugar
1/2 teaspoon salt
3/4 cup milk
2 eggs, beaten
1/2 cup Betty Crocker™ Rich & Creamy chocolate frosting (from 16-oz container)
1 tablespoon plus 1 teaspoon water

BAKED CAKE DONUTS (DOUGHNUTS)

These are great to make when you feel like donuts, but you dont feel like frying. Dip these in glazes or dip in melted butter then roll in them cinnamon sugar.

Provided by Cupcake-Princess

Categories     Quick Breads

Time 12m

Yield 12 donuts

Number Of Ingredients 8



Baked Cake Donuts (Doughnuts) image

Steps:

  • Preheat oven to 425 degrees and grease a 12 hole donut pan. In a large mixing bowl stir together flour, sugar, baking powder, nutmeg, and salt. Add buttermilk, eggs, and butter, stir until just combined.
  • Divide batter between prepared donut pan. Bake until toothpick comes out clean, 7 to 9 minutes. Let donuts cool in pans for 5 minutes then take them out of pan and let cool on a cooling rack.

Nutrition Facts : Calories 159.8, Fat 3.1, SaturatedFat 1.6, Cholesterol 36.7, Sodium 202.8, Carbohydrate 29.4, Fiber 0.6, Sugar 13.3, Protein 3.7

2 cups all-purpose flour
3/4 cup sugar
2 teaspoons baking powder
1/4 teaspoon ground nutmeg
1/2 teaspoon salt
3/4 cup buttermilk
2 eggs, beaten
2 tablespoons butter, melted

CHOCOLATE CAKE DONUTS

This recipe came on the packaging of my new donut pan. I haven't made these yet but thought I'd store it here for future reference.

Provided by CJAY8248

Categories     Breads

Time 26m

Yield 1 dozen, 12 serving(s)

Number Of Ingredients 12



Chocolate Cake Donuts image

Steps:

  • Preheat oven to 325*. Combine flour, cocoa, baking powder, and salt. In separate bowl mix eggs, sugar and vanilla until thick. Combine milk and butter. Alternately combine egg mixture and milk mixture with flour mixture and mix until smooth and soft. Spray pan lightly with cooking oil. Fill with batter 2/3 full. Bake 8 minutes. Cool. Carefully remove. Repeat with rest of batter. Frost or glaze. NOTE: The pan I have makes 6 donuts at a time. After the first batch is done let the pan cool, wipe clean with cloth or paper towel and repeat process for second half.

Nutrition Facts : Calories 181.2, Fat 3.6, SaturatedFat 1.9, Cholesterol 41.8, Sodium 85.8, Carbohydrate 35, Fiber 1.2, Sugar 21.1, Protein 3.5

1 1/2 cups flour
1/3 cup unsweetened baking cocoa
1 teaspoon baking powder
1/8 teaspoon salt
2 eggs
2/3 cup sugar
1 teaspoon vanilla
1/2 cup milk
2 tablespoons butter, melted
glaze
1 cup powdered sugar
2 tablespoons hot water

BAKED CHOCOLATE CAKE DOUGHNUTS

from lara ferroni's "tasty photos and recipes" - http://www.laraferroni.com/2010/09/16/baked-chocolate-doughnuts/

Provided by ellie3763

Categories     Breakfast

Time 25m

Yield 15 mini-donuts, 15 serving(s)

Number Of Ingredients 12



Baked Chocolate Cake Doughnuts image

Steps:

  • Preheat the oven to 350°F Lightly grease a doughnut or muffin tin.
  • Sift the flour, cocoa powder, baking powder and baking soda, and then whisk in the sugar, nutmeg and salt.
  • Add the butter, and using your fingers, rub it into the dry ingredients until it becomes coarse crumbs.
  • In a separate bowl, whisk together the buttermilk, yogurt, vanilla and egg. Add to the flour mixture and stir until just combined. Do not overmix, or your doughnuts may be a bit rubbery.
  • Fill each cup 1/2 to 3/4 full. You can do this with a spoon, but I prefer using a piping bag to fill each cup more evenly and cleanly. It's important not to overfill, or as the doughnuts rise, you'll lose the hole.
  • Bake for 6 to 10 minutes (depending on the size of your doughnut pan), until the doughnuts spring back when touched. Let cool slightly on a wire rack before glazing. If coating in powdered sugar, let them cool even a bit more.

Nutrition Facts : Calories 75.3, Fat 2.2, SaturatedFat 1.3, Cholesterol 18.9, Sodium 134.1, Carbohydrate 12.3, Fiber 0.5, Sugar 5.5, Protein 1.7

1 cup all purpose flour
2 tablespoons natural cocoa powder
1 teaspoon baking powder
1/4 teaspoon baking soda
75 g sugar
1/2 teaspoon freshly ground nutmeg
1/2 teaspoon fine grain salt
2 tablespoons unsalted butter
1/4 cup buttermilk
1/4 cup yogurt
1 teaspoon vanilla extract
1 large egg

BAKED CHOCOLATE DOUGHNUTS

Not ready to brave the deep fryer for do-it-yourself doughnuts? These simple baked chocolate doughnuts take the hot oil out of the equation. And once you slather them with a chocolate glaze, you'll never know you skipped the frying. To make your own designer doughnuts, substitute lager or another dark beer for the water in the glaze. Dip cooled doughnuts into the glaze, then set aside to cool or coat with candy sprinkles. You also could flavor the doughnuts by adding orange or almond extract. This recipe came from our local newspaper.

Provided by Chef mariajane

Categories     Healthy

Time 20m

Yield 24 dioughnuts

Number Of Ingredients 11



Baked Chocolate Doughnuts image

Steps:

  • In a small saucepan over medium, heat the milk and butter until the butter is just melted. Set aside until cooled to between 95F and 105°F.
  • Once the milk mixture has cooled, transfer to the bowl of a stand mixer. Add the yeast and let stand until bubbly, about 5 minutes.
  • Meanwhile, sift together the flour, cocoa powder, and salt,.
  • When the yeast and milk are ready, add the flour mixture, sugar and eggs. Using the mixer's dough hook attachment, mix on low speed until the dough comes together. Increase speed to medium and mix for 3 minutes.
  • Transfer the dough to a clean bowl, cover with as towel and let rise for 1 hour.
  • Coat 2 baking sheets with cooking spray.
  • Transfer the dough to a lightly floured sruface and roll out to 1/2 inch thick. Use a 3-inch round cookie cutter to cut the circles, then use a 1-inch round cutter to remove center holes from each.
  • Arrange the rings and holes on the prepared baking sheets. Cover loosely with a towel and let rise for 30 minutes.
  • Heat the oven to 350°F
  • Bake the doughnuts for about 20 minutes, or until they feel slightly firm to the touch. The doughnuts will not change color. Transfer the doughnuts to a wire rack to cool at least 15 minutes before glazing.
  • To make the glaze, in a small saucepan over low heat, melt the butter and chocolate. Stir until fully melted, then remove from the heat. Stir in the powdered sugar and water. Let cool slightly, then dunk doughnuts into it.

Nutrition Facts : Calories 190.3, Fat 3.9, SaturatedFat 2.1, Cholesterol 22.1, Sodium 118.3, Carbohydrate 36.9, Fiber 2.3, Sugar 15.5, Protein 4.6

1 1/3 cups milk
2 tablespoons butter
2 1/2 teaspoons yeast
4 1/2 cups all-purpose flour
1 cup cocoa powder
1 teaspoon salt
2/3 cup granulated sugar
2 eggs
2 ounces unsweetened chocolate
2 cups powdered sugar
1/4 cup water

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