Guess who/what turned two this week! THIS BLOG RIGHT HERE. And guess how we/I celebrated! DONUTS. With sprinkles. And chocolate. I don’t give my donut pan nearly enough attention. The thing is honestly magical. As far as finding a recipe for this occasion, I looked no farther than Joy the Baker‘s treasure trove of donut recipes. This one happened to be an adaptation from Shutterbean. Both of whom are donut masters, for real.
This recipe is so easy. It’s just a simple chocolate cake with a simple chocolate glaze, which makes it so wonderful and versatile. You could easily make the recipe as a regular (round, 9″ probably?) ol’ cake, but donuts just make things special. And the sprinkles just make things all kinds of festive.
Ingredients (Note: I made mine dairy-free)
For the Donuts:
1 cup all-purpose flour
1/4 cup unsweetened cocoa powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup light brown sugar, packed
1/2 cup buttermilk (I used soy milk and about a teaspoon of lemon juice)
1 large egg
4 tablespoons unsalted butter, melted until just browned (I used Earth Balance, but probably would have used coconut oil had I not been too lazy to walk to my bathroom to retrieve it)
1 teaspoon pure vanilla extract
For the Chocolate Glaze:
1 1/4 cup powdered sugar
3 tablespoons unsweetened cocoa powder
big pinch salt
3 to 4 tablespoons whole milk (I used soy creamer)
2 teaspoons pure vanilla extract
- Place a rack in the upper third of the oven and preheat oven to 325 degrees F. Spray a doughnut baking pan with nonstick cooking spray and set aside.
- In a medium bowl, whisk together flour, cocoa powder, baking soda, salt, and brown sugar.
- In a small bowl, whisk together buttermilk, egg, melted butter, and vanilla extract until thoroughly combined.
- Pour the wet ingredients into the dry ingredients and fold together until all of the ingredients are well combined. Scrape the bottom of the bowl to ensure that you’re not leaving any flour behind. Use a small spoon to portion batter into the prepared doughnut baking pan. Each doughnut mold should be about two-thirds full. Bake doughnuts for 11 to 13 minutes or until a knife inserted into one of the doughnuts comes out clean. Remove from the oven. Allow to rest for five minutes before inverting doughnuts onto a wire rack to cool completely. Allow doughnuts to cool completely before glazing.
- Repeat the baking process until all of the batter is turned into doughnuts.
- To make the glaze, in a medium bowl whisk together powdered sugar, cocoa powder, and salt. Add 2 tablespoons of milk and all of the vanilla extract. Whisk to combine. Mixture may be thick. Add milk, a tablespoon at a time, until the glaze is thick but still pourable.
- Dip each doughnut (Joy dipped the bottom side – so did I) into the chocolate glaze. Shake off some of the excess glaze. Return to the wire rack and sprinkle with color jimmies. Allow to rest a few moments for the frosting to harden slightly.
Want some more baked donut inspiration? Here are some ideas:
- Apple Cinnamon Baked Donuts w/ Brown Butter Glaze
- Baked Cinnamon Sugar Donuts (I made these here!)
- Strawberry Buttermilk Baked Donuts
- Pumpkin Cake Baked Donuts
- Baked Banana Donuts w/ Nutella Glaze