Chocolate Doughnuts

These baked chocolate doughnuts are so moist, tender, and fluffy! They're topped with a rich chocolate ganache and are the most amazing chocolate donuts ever!

Course Dessert

Cuisine American, Dutch

Prep Time 10

Cook Time 8

Total Time 18

Servings doughnuts

Calories 262kcal

Author Whitney Wright

Ingredients

Chocolate Donuts

1 cup all purpose flour
1/4 cup unsweetened cocoa powder
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/8 teaspoon salt
1 large egg at room temperature
1 teaspoon vanilla extract
1/2 cup brown sugar packed
1/2 cup sour cream
4 tablespoons unsalted butter melted

Ganache Topping

1/2 cup semi sweet chocolate chips
1/4 cup heavy cream

Instructions

Chocolate Donuts

Preheat oven to 350°F. Spray a donut pan with nonstick cooking spray that contains flour.
In a medium bowl, whisk the flour, cocoa, baking soda, baking powder, salt. Set aside.
In a stand mixer fitted with the paddle attachment mix the egg, vanilla, brown sugar, sour cream, and melted butter until smooth and combined.
Add the dry ingredients to the wet ingredients and mix until just combined. Batter will be thick!
Spoon batter into a ziplock bag that has the corner snipped off.
Pipe the batter into the donut pan, the cavities should be 2/3-3/4 full.
Bake for 8 mins or til a toothpick comes out with a few moist crumbs.
Remove from oven. Let cool in pan for 3-5 mins then turn out on a wire rack to cool for 15 minutes or until they have come closer to room temperature.

Ganache Topping

Place the chocolate chips and heavy cream in a microwave safe bowl. Microwave in 20 second increments, stirring well between each increment until smooth.

Dip the Donuts

Dip the tops of the cooled donuts in the chocolate glaze and return the donuts to the wire rack, top with chocolate sprinkles if desired. Let sit until ganache sets. Enjoy!

Notes

Wait until the doughnuts are cool before dipping them in the ganache so they don't fall apart in the ganache.

Store the donuts in an airtight container at room temperature for 3-4 days.

To freeze, freeze the glazed donuts on a cookie sheet in the freezer until solid so the ganache is hard/set (about 20-30 minutes). Remove from the freezer and individually wrap the donuts in plastic wrap and store in a Ziplock bag for added freshness. Freeze for 1-2 months. Remove from the freezer and unwrap from the plastic wrap and store covered at room temperature until thawed.

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