Home Kitchen Glazed Chocolate Cake Doughnuts

Glazed chocolate cake doughnuts have been my weakness since 1984.

Or thereabouts, because I was little.

In those early years, every so often on a random Saturday morning, my dad would drive out to the nearest Dunkin Donuts and pick up a coffee for himself and a dozen doughnuts for us. I never could predict when that white, orange and pink box would magically appear on the kitchen table, but you can believe I ran down the stairs every Saturday hoping to see it. Forever craving a sticky sweet chocolate cake doughnut.

To this day, whenever I take a bite of one it takes me back to my childhood.

The. Dependable.

To Make These Glazed Chocolate Cake Doughnuts Set out:

• unbleached all-purpose flour
• unsweetened cocoa powder
• espresso powder
• baking soda
• light brown sugar
• mini chocolate chips (optional)
• kosher salt
• buttermilk
• applesauce (unsweetened)
• unsalted butter (melted)
• vanilla
• egg
• powdered sugar

Preheat your oven to 375375℉ (or 190℃).

In a large bowl, sift in 1 cup unbleached all-purpose flour, 1/2 cup unsweetened cocoa powder, 1 teaspoon espresso powder and 1/2 teaspoon baking soda.

Once sifted, add in 1/2 cup light brown sugar, 2/3 cup mini chocolate chips and 1/2 teaspoon kosher salt. The mini chips are optional, my girls love them and they do add a depth to the chocolate flavor.

Mix to combine.

In a separate bowl, measure and add 3/4 cup low-fat buttermilk, 1/4 cup unsweetened applesauce, 2 tablespoons melted (slightly cooled) unsalted butter, 1 large egg and 3/4 teaspoon vanilla extract.

Whisk to combine.

Pour the egg mixture into the bowl with the dry ingredients.

Stir until simply combined.

Spray 2 doughnut pans with nonstick spray. I HIGHLY recommend using a nonstick spray that has flour to ensure straightforward release after baking.

Spoon the doughnut batter into your prepared pans.

Fill 3/4 of the way full and use the back of the spoon to spread the tops even.

Bake on the middle rack of your preheated oven for 8 t0 12 minutes or until the doughnuts bounce back when gently pressed and/or a cake tester comes out with only a few crumbs (no batter) attached

Once baked, allow the doughnuts to cool in the pan for 10 minutes before running a thin rubber spatula around the edge to make sure they are sticking.

Carefully, invert the pan onto a wire rack so the doughnuts can cool completely.

YUM!

Meanwhile, make the glaze. In a mixing bowl, sift 2 cups powdered sugar. Add a splash of vanilla and whisk while slowly adding buttermilk, until desired consistency.

Dip.

And invert onto a wire rack set into a rimmed metal baking sheet to allow the excess glaze drip off and cool and harden.

Or don’t.

I never can.

Rich and chocolaty and incredibly savory. Serve with hot coffee or milk.

Enjoy! And if you give this Glazed Chocolate Doughnuts recipe a try, let me know! Snap a photo and tag me on twitter or instagram!