These baked chocolate cake doughnuts are dense and packed with chocolate flavor. Try glazing them with a classic doughnut glaze, or for a really decadent chocolate experience, try the chocolate peanut-butter glaze.
Chocolate Cake Doughnuts
Servings
4 Servings
Ingredients
- 2/3 cup Dutch-process cocoa powder
- 3/4 cup hot water
- 1 teaspoon baking soda
- 1/2 cup non-dairy sour cream
- 1 1/3 cups brown sugar
- 1/2 cup oil
- 1 large egg
- 2 teaspoons vanilla extract
- 2 cups flour
- 1 teaspoon baking powder
- 3/4 teaspoon salt
Instructions
- Spray a regular or mini doughnut pan with baking spray. Preheat oven to 375F.
- In a small bowl whisk the cocoa powder with the hot water until dissolved.
- Stir in the baking soda and sour cream and set aside.
- In the bowl of an electric stand mixer fitted with the paddle attachment, beat the brown sugar with the oil until combined.
- Add the egg and vanilla and beat until light in color.
- Add the flour, baking powder, and salt and beat on low speed for a few seconds.
- Pour the cocoa mixture into the mixer and mix until smooth and combined.
- Fill piping bag fitted with a small straight tip or a ziptop bag with the corner snipped off with batter. Pipe the batter into the doughnut pan, filling each doughnut 2⁄3 of the way full.
- Bake for 8-10 minutes until the doughnuts spring back to the touch.
- Allow to cool slightly and then turn the doughnuts out onto a cooling rack.
- Once cool, finish the dough- nuts with your favorite glaze.
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