Baked Chocolate Baked Donut Recipe
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There’s something magical about the smell of chocolate wafting through the kitchen, isn’t there? These Baked Chocolate Donuts are the ultimate treat for chocoholics—rich, moist, and oh-so-decadent. And just when you think they couldn’t get better, they’re dipped in a silky chocolate ganache frosting that takes them over the top.
Whether you’re looking for a weekend baking project or a sweet breakfast indulgence, these donuts have you covered. Like our baked Sourdough Donuts, Apple Cinder Donut Muffins, Blueberry Donuts, or our latest creation, Red Velvet Cake Mix Donut, they’re baked, not fried, so you can feel a tiny bit better about going back for seconds. Trust me, you will!
I’m not going to lie, donuts are my danger food. When you place one in front of me, all common sense goes right out the window. Well, if I’ve got to have a downfall, I’m going in big with a Dark Chocolate Donut topped with a Chocolate Ganache and Sprinkles!
What you need to make this recipe
Please note, that the printable recipe card has the full list of ingredients, quantities, complete instructions, and nutritional information. The following is a quick overview of the recipe.
All-Purpose Flour – You can use bleached or unbleached flour. One doesn’t act or taste any differently from the other. Unbleached flour is less processed since it doesn’t go through the bleaching step.
Dark Brown Sugar – We enjoy the extra flavor of molasses in dark brown sugar but light brown sugar is fine if that’s what you prefer.
Unsweetened Dark Cocoa Powder – In this recipe, we like dark cocoa. It adds a deep rich flavor to our doughnuts and to the chocolate glaze recipe. You can substitute with what you have available, but we recommend a good quality cocoa.
Baking Soda – Called a leavening agent that gives baked goods the right texture and rise. We recommend that it be replaced every 6 months or tested for potency. We show you how in our Basic Baking Techniques document.
Eggs – Using fresh grade A large eggs creates structure and stability within the batter and adds moisture. Slightly whisk the eggs before adding them to your other ingredients which will keep from overmixing the batter.
Buttermilk – We use full-fat buttermilk. It adds richness to the recipe and the additional fat makes baked goods soft and tender. If you don’t have any, you can make your own using our instructions. Alternatively, you can use sour cream or plain yogurt in a 1:1 ratio.
Espresso Powder – This is a deep rich granular coffee product that deepens the chocolate flavor in our chocolate glazed donut recipe. It lasts a long time and you can add it to any chocolate recipe so it’s worth having on hand in our opinion.
Bittersweet Chocolate – This chocolate adds richness without adding additional sweetness. It comes in a bar that we chop. You could use a bar of less intense chocolate or even chocolate chips. It can change the flavor, however.
Heavy Whipping Cream. We use full-fat cream. The additional fat adds a smooth richness to the chocolate ganache recipe. We don’t recommend using an alternative here.
How To Make Chocolate Donuts
First of all, we always recommend that you start any recipe by preheating your oven so it’s ready when you are. We also prep our pan and set out our measured ingredients. I’ve learned that it’s no fun to find you’re out of something while in the middle of making a recipe.
Dry Ingredients-
Mixed Dry Ingredients
In a large mixing bowl, whisk the dry ingredients together; flour, brown sugar, baking soda, salt, cocoa, and espresso.
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Add Vanilla and Oil
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Combine wet and dry ingredients
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Mix until smooth
In a medium-sized mixing bowl combine the wet ingredients; egg, egg yolk, and, buttermilk. Add vanilla and the oil. Mix until combined.
Add the wet ingredients to the dry ingredients, stirring only until combined.
Pipe batter into donut pan wells-
Fill each well
Fill your donut pan 2/3 full and bake as described and bake for 8 to 10 minutes. Let the chocolate doughnuts cool in the pan for 5 minutes and then invert the pan onto a cooling rack.
Prepare the chocolate ganache. You can use a saucepan to heat the cream and pour it over the chopped chocolate, string until smooth. Or, you can heat the cream in a measuring cup in the microwave and then pour it over the chocolate.
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Add ganache to a bag for piping.
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Dip donuts into chocolate ganache
Dip the donuts into the ganache and add any toppings you choose.
Hostess Tips to make this recipe
Don’t overmix the batter. We combine the wet ingredients separately from the dry ingredients which minimizes stirring. We also whisk the eggs together before adding them to the wet ingredients.
To fill the donut pan, you can put the batter into a pouring measuring cup or use a piping bag. If you pipe the batter, cut the piping bag once you’re ready to fill the pan.
Fill the doughnut pan with batter only 2/3 full. If you fill it higher, you’ll end up with a crease line on the outside. Still delicious, just not picture perfect.
Don’t overbake. Test baked chocolate donuts with a toothpick before the end of the baking time.
Variations
Add mini chocolate chips to the batter for another layer of chocolate.
For the easiest possible finish, just toss the donuts in powdered sugar in a brown paper bag and enjoy!
There are so many toppings that would be delicious on chocolate donuts such as chopped nuts, or shredded sweetened coconut.
If you want the president’s award for the best chocolate donuts ever, top them with our old-fashioned peanut butter frosting!
Frequently asked questions
Why Bake Instead of Fry?
Baking reduces calories when not fried in oil. When baked, the donuts are moist, and fluffy, with a light cake texture. Fried donuts, while delicious, are more dense.
How do you store donuts?
Chocolate donuts can be stored at room temperature for 2 to 3 days in a cool area. If subjected to heat, the ganache will melt. Donuts can also be refrigerated for up to 4 days.
Can I freeze baked donuts?
Chocolate glazed donuts freeze incredibly well! You can put them in a container that will not disturb the glaze or freeze unglazed donuts for up to 3 months. You can also freeze them on a baking sheet and then place them in a reclosable freezer-safe bag so they don’t take up much room in the freezer. I love grabbing a donut on the way to work. It’s thawed by the time I get my coffee.
I hope you enjoyed this delicious recipe as much as we do. Drop me a comment below, and don’t forget to give it a star rating. ⭐⭐⭐⭐⭐. Your comments and ratings help others decide if this recipe is for them too.
Dark Chocolate Baked Donuts with Chocolate Ganache
Equipment
Ingredients
Batter
- 1¼ cup all-purpose flour
- ½ cup dark brown sugar
- 2 eggs (egg + 1 egg yolk)
- ¼ cup dark unsweetened cocoa powder sifted
- ¾ tsp baking soda
- ½ cup buttermilk
- ¼ tsp salt
- ½ tsp espresso powder
- 1 tsp vanilla extract
- ½ cup canola oil (or vegetable oil)
Ganache
- 4 oz bittersweet chocolate chopped
- ½ cup heavy whipping cream
Instructions
- 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.
Ganache
- Put cream in a glass measuring cup and microwave until hot in 30 second intervals. Put the chopped chocolate in a small bowl and pour the hot cream over the chocolate. 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.
Video
Notes
Nutrition
Nutritional Disclaimer
This recipe was calculated using the exact brands and measurements I used to make this recipe. If you are following a strict diet please note changing anything will cause the nutritional info to change. My calculations are intended as a guide only.
Originally released on 10/12/16, this Chocolate Donut recipe has undergone updates to enhance our readers’ experience, including simple details and new images. No changes were made to the actual recipe.
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Well now I know what I’m making next in my donut pan!
Thank you, Lauren! I used to kind of neglect that pan but not anymore!
Absolutely love these
Thank you Sonal! I appreciate you stopping by and hope you’ve been enjoying your festivities!
Espresso powder is the perfect flavor enhancer with dark chocolate! Baked donuts are the best. Tasty and no grease splatter clean-up!
Thank you Sandra! I really love enhancing chocolate with espresso powder too and can’t tell you the last time we fried anything. I just hate the mess!
These are complete perfection! Such gorgeous photography of some really delicious looking donuts!
Thank you so much, Michaela!
Any reason to have chocolate for breakfast I’m all in!! These look so rich and delicious.
I’m with you, Christie! I love chocolate for breakfast (or anytime) too.
Your photos are nearly 3-D and nothing less than stunning. I can only imagine how wonderful these donuts must taste!
Thank you, Dan! They were really delicious and I’ll make them again.
Julie, these look absolutely amazing. If I hadn’t woken up at 4:30am to bake bread this morning, I’d be picking up a donut pan on the way home. As it stands, I can’t convince my wife that we need any more baking in the house (or any more specialty baking trays)…but I think if I give it a week or so..
Thank you, James! Us cooks and our toys, right? This is only the second time I’ve used that pan but these donuts were so good that I think your wife would let you have one. 4:30 for baking bread? I thought I was a maniac at 6:00 a.m. Have a great weekend and thanks for popping over!
Oh…this is such a treasure! Baked chocolate donuts that don’t look like they’ve been baked. I think I’m stalking you. 😀 #FiestaFriday
Stalk away Ann! Thank you! I have to agree with you. These donuts don’t taste baked. They are not cakey or dry. I was very happy with this treat!
Oh wow, Julie! These doughnuts are a heart-breaker! I have been wanting to make my own doughnuts for awhile now, but have never gotten up the nerve! Your are truly inspiring me! Your photos are great! I just want to gobble them up! Thanks so much for bringing them to us at FF! 😀
These are really easy Julianna! I am weak when it comes to donuts but it helps that they’re baked. Thank you so much for hosting this week. I hope you have fun visiting with all of the FF party goers!
I am drooling over here! These donuts look like absolute perfection!! Cant wait to try your recipe!
Thank you Angela! I hope you’ll let me know what you think!
Yum! What a great way to celebrate #Choctoberfest!!!
Thank you Colleen! I’ve seen some great recipes to add to my stockpile!
These are just stunning, chocolate heaven!
Thank you Justine!
Bring on the donuts! I think I need a donut pan…I’ve been thinking about it for a while! These look incredible!
Thank you Michelle! I resisted the donut pan for quite awhile and then found one on the cheap. I’ve used it twice and will definitely be using it for this recipe in the future.
I keep going back and forth on whether or not I should get a donut pan. You’ve help me decide, definitely getting one to make these beauties!
Gorgeous yet again Julie!! You’ve really brought your baking gloves on lately eh? I marvel at the way these donut pans make them look so professional, better still they are baked so 2 or 3 wouldn’t seem so bad 🙂 Love the chocolate and the pictures make it look like you can reach out and help yourself. I can only dream 🙂
Oh my!! These donuts look so chocolaty and delicious! They would last for about a minute in my house!
Thank you Lisa! They didn’t last long in my house either.
These look amazing and your photographs are just gorgeous, really well done and all impressive shots.
Thank you so much, Patty! I’ve tried working on those photos and some days are easier than others!
You’re killing me, Julie, with all these wonderful recipes!
I had a wicked week of cooking Patti! It was a little hard on me too with all of that required taste testing!
What a problem you have! LOL
LOL I know!
Those doughnuts look beautiful! I guess mine never look that perfect because I spoon the batter in instead of taking the time to pipe. {sigh}
Thank you! I do a lot of the time too and they just look a little more rustic which I like too. Regardless they are yummy right!
These donuts would be the perfect breakfast or snack. They are so full of chocolate! I love them and need to try your recipe.
Thank you Cynthia! If you do let me know how it goes.
Julie, these chocolate donuts look to die for!!! I am sure they taste amazing and I love the fact that they are baked…less calories, less guilt 🙂
Thank you Marisa! They really are good even though they are baked.
These are spectacular! I love chocolate in the morning! Perfect!
Thank you! I’m with you Debi. Love chocolate in the morning, afternoon, night…I may need an intervention.
Oh my gosh – you’re killing me with these – they look amazing and I need a plate full! YUM
Thank you so much Heather!
When I get a craving for a chocolate donut, it is INSATIABLE. These look exactly like the ones I crave Julie. I love that they’re baked too. Nice 🙂
Thank you so much Jess! I loved that they didn’t make so many that we’d never get through them before they went stale.
Oh, so much goodness! Your donuts look amazing – just the way I like it: moist, fluffy and chocolatey. I could have them for breakfast, lunch and dinner. 🙂
These were so good and fun to make Ana. We did have them for breakfast and dessert!