Baked Chocolate Donuts

These baked chocolate donuts with chocolate ganache are a fantastic dessert recipe for anytime of year! They can be made with basic pantry ingredients, and the homemade ganache only takes 2 ingredients. Sprinkle with your favorite toppings and serve up for a cozy, movie night treat!

Why You’ll Love This Recipe:

• Moist, cakey donut combines with silky smooth ganache and crunchy toppings for a taste sensation!
• You can make the donuts 2-3 hours ahead of time, and keep them refrigerated until ready to serve.
• This recipe makes 16 donuts, serving enough for a crowd
• It’s a fancy, unexpected dessert that always looks impressive! (but they are actually a cinch to make!)

The Ingredients:

• Semi-Sweet Chocolate Chips Even though the donut recipe calls for unsweetened cocoa powder I do like to add a few chocolate chips in the mix as well. I find it gives the donuts a richer flavor when they melt with the hot water in the first step of this recipe (and not to worry you’ll use the rest of the chocolate chips in the ganache)
• Unsweetened Cocoa Powder Anytime you want a rich, chocolatey flavor reach for the unsweetened cocoa powder. It always delivers the best results! My favorite brand is Hershey’s. I think you best the best results from it. (and I’ve tried them all!)
• Boiling Water The water needs to be hot enough to activate “the blooming” of the cocoa powder and melt the chocolate chips
• Eggs The eggs gift these donuts a nice lift and richness
• Vegetable Oil I prefer vegetable oil, over butter because it’s pure fat and creates a donut that will be moist and delicious. I find baked donuts made with butter can be a bit dry.
• Buttermilk The buttermilk gives these donuts a nice fluffy texture. And then you can use the rest of the buttermilk for my Flakey Buttermilk Biscuits.  If you don’t have buttermilk you can use 1/2 cup of whole milk + 1 1/2 tsp of vinegar. Let sit for 5 minutes and then use as directed.
• Vanilla Extract The vanilla will accentuate the flavor of the chocolate. Be sure to buy pure vanilla extract (not imitation!) you’ll get the best flavor that way.
• All-Purpose Flour Let’s keep things easy, shall we? I always use all-purpose flour in my recipes, unless something else is absolutely necessary. No need for cake flour.
• Baking Soda and Baking Powder I find you get the best lift, and avoid any baking soda after taste, by using both.
• Salt Salt is a great flavor enhancer! It will spike the flavors of the chocolate and vanilla

Allow the Cocoa Powder To Bloom

The hot boiling water will help the unsweetened cocoa powder to “bloom” or bring out its best flavor. Once the hot water is added allow it to sit for 5 minutes. This will help activate the process while melting the chocolate chips below.

Donut Pans

You will need a donut pan for this recipe. Because this recipe makes 16 donuts, I use two. My favorite pan is Nordicware’s non-stick Donut Pan. I think it works great! Since this batter is pretty chocolatey, I do spray it as well with baking spray for added “insurance” and then distribute it well with a pastry brush.

How High to Fill The Donut Pan?

It’s best to fill the donut pan with batter almost right up to the top, I go right below the little ledge of the donut pan rim. That way you’ll get a more generous donut and it won’t be so full that it cover the donut hole completely once the donuts bake and rise.

Allow the Donuts to Cool

• After the donuts are baked, it’s best to allow them to cool for at least 10-15 minutes.
• As they cool, they set up and become more sturdy.
• This makes them easier to handle. If you try and take them out too soon, they are more fragile and could fall apart.

Making the Chocolate Ganache

• The best part of these donuts is the chocolate ganache! It creates such wonderful chocolate flavor and silky smooth texture against the cakey donut below.
• And it couldn’t be easier to make! Just two ingredients, heavy cream, and semi-sweet chocolate chips.
• You could also use dark chocolate or milk chocolate chips to switch up the flavors.

Make Ahead Tips + Serving

• I find these donuts are best eaten the day they are made! They will be extra moist, and flavorful.
• Bake them up to 2-4 hours before serving. Add the ganache and toppings, and then place them in the refrigerator until ready to serve.
• Or bake the donuts a few hours ahead. Leave them at room temperature, and then dip them in the ganache and add the toppings with your guests! It would be a fun interactive way to serve them, and the gooey ganache freshly dipped would be oh so good!
• Serve these donuts with my Sticky Pecan Bars with Shortbread Crust and Homemade Apple Pie for a fun “Halloween-Themed Dessert Bar”

More Chocolate Recipes You’ll Love!

• The BEST Vegan Chocolate Brownies
• Profiteroles with Chocolate Sauce
• Homemade Hot Fudge Sauce
• Chocolate Banana Bread

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