Dark Chocolate Baked Donuts are chocolatey, tender and fluffy. They’re great for breakfast but can also step in as dessert and baking didn’t sacrifice taste.
Do you have one of those foods that you have a heck of a time resisting? I do, I LOVE fried pastries like apple fritters and old fashioned donuts. In celebration of #Choctoberfest, I decided to splurge my love of chocolate with my love of pastries. Baking instead of frying wasn’t a sacrifice in the case of my Dark Chocolate Baked Donuts, however!
When I was a child, my grandmother would stop at a commercial bakery and buy day-old donuts. We loved those donuts and always dipped them in milk or coffee. I think dipping was required so they didn’t stick in our throats because they were dense and on the dry side.
When it comes to chocolate, John and I love the good dark stuff. Milk chocolate doesn’t exist in our house. So my donuts had to taste rich with great chocolate. I also wanted these donuts to be tender, moist, and fluffy. Can donuts be fluffy?
The morning I made these I shared the photo with some friends of ours that we had dinner with that evening. Guess what we had for dessert? Yep, Dark Chocolate Baked Donuts. Even though they were best right after I made them, they were still chocolatey, tender, moist and fluffy that evening!
If you’re a donut lover like me, here are a few recipes you may like
Dark Chocolate Baked Donuts with Chocolate Ganache
- 1-1/4 cup all-purpose flour
- 1/2 cup dark brown sugar
- 1 egg + 1 egg yolk
- 1/4 cup dark unsweetened cocoa powder sifted
- 3/4 teaspoon baking soda
- 1/2 cup buttermilk
- 1/4 teaspoon salt
- 1/2 teaspoon espresso powder
- 1 teaspoon vanila
- 1/2 cup canola oil
- 4 oz bittersweet chocolate chopped
- 1/2 cup heavy whipping cream
- Preheat oven to 350°F. Spray donut pan with non-stick cooking spray.
- In a large mixing bowl combine flour, brown sugar, baking soda, salt, cocoa and espresso. Whisk together to combine.
- In a medium sized mixing bowl combine egg, egg yolk and buttermilk. Whisk to combine. Add oil and vanilla. Whisk again to combine.
- Stir wet ingredients into dry ingredients. Stir until just combined.
- Fill a zip lock bag with the filling and clip the corner of the bag. Squeeze batter into donut pan until 3/4 full.
- Bake 8 to 10 minutes or until a toothpick inserted comes out clean. Don’t over bake.
- Let cool 5 minutes in the pan and then turn out onto a cooling rack. Cool completely.
- Put cream in a glass measuring cup and microwave until hot in 30 second intervals. Pour over chocolate and stir until smooth. I put my chocolate in a small food processor, poured hot cream over the chocolate, and pulsed until smooth.
- When cooled, dip into ganache. Sprinkle with desired toppings.