These Double Chocolate Baked Donuts are super rich, decadent, and full of chocolate flavor. Plus, they're topped with a chocolate glaze and chocolate sprinkles!
This post is sponsored by Scharffen Berger Chocolate Maker. However, all thoughts and opinions are my own. Thank you for supporting the brands that make Ginger Snap's Baking Affairs possible!
These dark chocolate donuts are an easy recipe to make for a sweet breakfast. Not only are they soft and moist, but the sprinkles add a nice crunch to the top of the glaze.
All of your chocolate cravings can be satisfied within these double chocolate donuts!
Looking for more chocolate desserts? Then check out these recipes: mini s'mores pies, black forest mini cheesecakes, and dark chocolate brownies.
Why You'll Love These Donuts
- They have the best chocolate flavor.
- Instead of fried, they're baked.
- They have a cake-like texture.
- A chocolate ganache glaze covers the tops.
- They're perfect for breakfast, as an afternoon snack, and holidays!
Because these donuts are baked, not fried, you'll need a donut pan. These nonstick pans are awesome, along with these silicone ones.
Also, if you love having a glass of milk in the morning, these warm donuts would pair perfectly with it.
True chocolate lovers will drool over this recipe that has a double dose of chocolate in every bite!
WHAT IS SCHARFFEN BERGER CHOCOLATE?
I am a huge fan of Scharffen Berger Chocolate. They are my number one chocolate brand to use in my baking because of their high-quality chocolate that is still made bean-to-bar.
That means it's crafted on-site in Ashland, Oregon (my home state!) from roasting the beans to forming the bars.
Also, their unique blend highlights the true flavor of cacao instead of masking it with excess sugar and other additives. That results in the richest, most flavorful chocolate.
I also have this Chocolate Blackberry Cake that uses Scharffen Berger Chocolate.
Expert Baking Tips
- Doughnut Pan: You'll need a 6-count doughnut mold like this one or a non-stick one. I have both of these and use them interchangeably. Be sure to spray each cup with nonstick cooking spray.
- Donut Batter: I find it so much easier to scrape the donut batter into a piping bag or a zipped-up sandwich bag and pipe the batter into the donut cups. This method makes it less messy too.
- Chocolate Glaze: Be sure the glaze is at room temperature before dipping the donuts into it.
Here are some notes on the ingredients we'll be using. For the full ingredients list, look at the recipe card below.
- Flour: I used all purpose flour.
- Scharffen Berger Dark Chocolate Cocoa Powder: This really enhances the deep and dark chocolate flavor in the donuts
- Butter: You want unsalted butter for both the donuts and the glaze.
- Large Egg: Room temperature preferred.
- Yogurt: Using yogurt in baked goods help them to be more moist and soft. You can use either plain, vanilla, or greek yogurt. If you don't have yogurt, you could even use sour cream.
- Scharffen Berger 62% Semisweet Dark Chocolate Baking Bar: The bittersweet chocolate pairs perfectly with the chocolate donuts.
- Heavy Whipping Cream: Used in the glaze. You could also swap it out for heavy cream or just milk.
Here are the step by step instructions on how to make these chocolate cake doughnuts.
Step 1: Dry ingredients. In a medium-sized mixing bowl, whisk together the flour, cocoa powder, baking powder, and salt. Set aside.
Step 2: Wet ingredients. In a large bowl, whisk together the melted butter, egg, sugar, milk, yogurt, and vanilla extract until fully combined.
Step 3: Combine ingredients. Add the flour mixture to the wet ingredients and gently fold together using a silicone spatula until combined.
Step 4: Pipe the donut batter. Scoop the batter into a piping bag or a zipped-up sandwich bag. Simply cut a corner off of the bottom of the bag and pipe the donut batter into each donut cup, filling it up just barely to the top.
Step 5: Bake. Bake the donuts for 10-12 minutes. Allow them to cool in the pan for 10 minutes before carefully removing them and setting them on a wire rack to finish cooling.
Step 6: Chocolate glaze. In a small bowl, combine the chopped chocolate, heavy whipping cream, and butter. Heat in the microwave in 20-second intervals until melted. Cool to room temperature.
Step 7: Assemble. Dip each donut into the glaze and place them back onto the cooling rack (double dip for extra glaze!). Sprinkle donuts with the chocolate sprinkles if desired.
Although donuts are best consumed the same day they are made, they will last for a short amount of time.
Keep leftover donuts in an airtight container in the refrigerator or on the counter for up to 3 days.
FREQUENTLY ASKED QUESTIONS
Yes you do, since we're making donuts. You'll need just one 6-count donut pan.
Yes you can! You will have a total of 12 donuts. Just be sure to bake each pan separately.
If you made this recipe, please leave a comment and star rating below. I love hearing from you! Also, please tag me on Instagram and check out my Pinterest for even more recipe ideas.
It brings me so much joy to see you make my recipes. 🙂
More Donut Recipes
Double Chocolate Baked Donuts
- Donut Pan
- Mixing Bowls
- ¾ cup all-purpose flour
- ⅓ cup Scharffen Berger Dark Chocolate Cocoa Powder, sifted
- 1 teaspoon baking powder
- ¼ teaspoon salt
- 2 tablespoons unsalted butter, melted
- 1 large egg, room temperature
- ½ cup sugar
- ¼ cup milk, room temperature
- ¼ cup yogurt (plain or vanilla), room temperature
- 1 teaspoon vanilla extract
- 4 ounces Scharffen Berger Semisweet Dark Chocolate Baking Bar (roughly chopped)
- 2 tablespoons heavy whipping cream
- 2 tablespoons unsalted butter
- chocolate sprinkles to top each donut, optional
- Preheat the oven to 350 degrees and spray a 6-count donut pan with non-stick spray. Set aside.
- In a medium-sized bowl, whisk together the flour, cocoa powder, baking powder, and salt. Set aside.
- In a large bowl, whisk together the melted butter, egg, sugar, milk, yogurt, and vanilla extract until combined. Add the dry ingredients into the wet and gently fold together using a silicone spatula or wooden spoon until combined (be careful not to over mix).
- Scoop the batter into a piping bag or a zipped-up sandwich bag. Simply cut a corner off of the bottom of the bag and pipe the donut batter into each donut cup, filling it up just barely to the top.
- Bake the donuts for 10-12 minutes. Use a toothpick to check the center. If it comes out clean, then they're done. Allow the donuts to cool in the pan for 10 minutes before carefully removing them and setting them on a wire rack to finish cooling.
- In a small heat-safe bowl, combine the chopped chocolate, heavy whipping cream, and butter. Heat in the microwave in 20-second intervals until melted. Mix together until smooth and creamy. Cool to room temperature.
- Once the donuts have cooled, dip them into the glaze and place them back onto the wire rack (double dip for extra glaze!). Then sprinkle on the chocolate sprinkles. Once set, serve immediately and enjoy!
- Keep leftover donuts in an airtight container in the refrigerator or on the counter for up to 3 days.
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