Introduction

Indulge in rich, homemade double chocolate donuts that combine the perfect balance of cocoa and sweetness. These baked donuts are moist, flavorful, and topped with a glossy chocolate glaze for an irresistible treat.

A close-up view of several chocolate donuts closely placed together on a white marbled surface, each donut has one thick layer of shiny, smooth dark chocolate glaze covering the top with small chocolate crumbs sprinkled unevenly on one half. One donut in the center has a large bite taken out, revealing a soft, moist and slightly crumbly dark brown chocolate cake inside. The donuts have a rich, deep brown color with a glossy texture on top and a porous, matte texture inside. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 3/4 cups (219 g) all-purpose flour, spooned and leveled
1/2 cup (40 g) Dutch process cocoa powder
2 1/2 tsp baking powder
1/4 tsp baking soda
1/2 tsp salt
1/2 cup (112 g) unsalted butter, melted
1 cup (200 g) granulated white sugar
2 large eggs, at room temperature
1/2 cup (120 ml) whole milk, at room temperature
1/2 cup (122 g) sour cream, at room temperature
2 tsp vanilla extract
12 oz semi-sweet chocolate chips
1 tbsp coconut oil
Chocolate shavings (for topping)

Instructions

Step 1: Preheat the oven to 350°F (175°C). Spray a donut pan lightly with non-stick spray and set aside.
Step 2: In a medium bowl, whisk together the flour, cocoa powder, baking powder, baking soda, and salt until well combined.
Step 3: In a large bowl, mix the melted butter, sugar, eggs, milk, sour cream, and vanilla extract until smooth.
Step 4: Gradually add the dry ingredients to the wet ingredients and mix until just combined, being careful not to overmix.
Step 5: Transfer the batter into a piping bag or a large resealable plastic bag with the tip cut off for easy handling.
Step 6: Pipe the batter into the donut pan wells, filling each about three-quarters full.
Step 7: Bake for 12 minutes, or until a toothpick inserted into the center comes out clean.
Step 8: Allow the donuts to cool in the pan for 2 minutes, then carefully invert the pan to release the donuts onto a cooling rack. Let them cool completely.
Step 9: To make the glaze, melt the chocolate chips and coconut oil together in a double boiler over medium heat, stirring until smooth and glossy.
Step 10: Dip each cooled donut into the chocolate glaze, allowing any excess to drip off. Place the glazed donuts back on the wire rack and refrigerate until the glaze sets.
Step 11: Once the glaze is firm, sprinkle chocolate shavings over the tops. Serve and enjoy!

Tips & Variations

For a dairy-free version, substitute coconut oil for butter and use plant-based milk and yogurt instead of milk and sour cream.
Try adding a teaspoon of instant espresso powder to the dry ingredients to enhance the chocolate flavor.
Use different types of chocolate chips, such as dark or white chocolate, to customize the glaze.

Storage

Store the glazed donuts in an airtight container in the refrigerator for up to 4 days. Allow them to come to room temperature or warm slightly before serving for the best texture and flavor.

How to Serve

Several chocolate glazed donuts are shown closely arranged on a wooden surface, each with a smooth, shiny brown glaze layer topped with a light sprinkling of chocolate crumbs on one side. The donuts have a thick, cake-like texture visible around the center holes. Alongside the donuts, there are a few pieces of dark chocolate bars placed on the wooden surface, adding to the rich chocolate theme. The scene is clear and bright. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different pan if I don’t have a donut pan?

You can use a cupcake or muffin pan as a substitute, though the shape will be different. Grease the pan well and fill each cup about three-quarters full with batter.

Can I make the batter ahead of time?

It’s best to bake the donuts fresh for optimal texture, but you can prepare the batter and refrigerate it overnight. Bring it to room temperature before baking.