I’ve been wondering lately how long it takes to make a house feel like home. I can’t remember because my last move was 10 years ago. Now that my crazy month of October is behind me, I have a little more time to focus on turning this new space into my home, or at least to make it a little less rough around the edges. I’ve taken measurements for curtains and tomorrow, I’m going to go out to buy some bookcases for all those cookbooks that my real estate agent claimed were “overwhelming.” I’m excited to finally have time to unpack, arrange, and rearrange until it all feels just right.
In the last month, I’ve at least found time to break in my new oven. One of the first things I made in it were these baked chocolate donuts. Of course, it took multiple batches to get the texture of them just right. I did a lot of reading of other baked chocolate donut recipes, and most of them had A LOT of leavener in them (baking powder and baking soda), so much so, that when I baked my first batch of donuts, they were so light and fluffy, I could barely get them out of the pan without breaking them. I guess the first versions of my recipe would have made great chocolate cakes and chocolate cupcakes, but terrible donuts.
After much tweaking, I came up with this version, with a denser cake texture, but in a good way, like a chocolate cake donut should be. In the final recipe, I completely eliminated the baking powder. Interestingly, in eliminating the baking powder, I seem to have ended up with a lighter coloured donut. I suppose this must be from the difference in pH between the batches, or maybe I mixed the batter at a slightly different temperature, or I let the batter sit for longer before baking the donuts. I’m not sure. These donuts have a mild dark chocolate flavour that is the perfect base for a deep dark chocolate glaze that is much like a thick ganache. Over the years, I’ve learned that the key to a glaze that stays put is thickness. Just like I said you should embrace the sticky when making scones, I think you should embrace the thick when making glaze.
It’s really important when you bake with chocolate to bake with a quality chocolate that has a good flavour, especially when it comes to frostings, ganaches, and glazes. To make these baked chocolate donuts, I used Ocoa chocolate from Cacao Barry, which is a 70% cocoa dark chocolate with a deep chocolate flavour. You can find it at IGA grocery stores in Quebec in 1 kilo resealable bags. If you aren’t living in Quebec, you can order it and most Cacao Barry products online via the Vanilla Food Company website and they ship across Canada and to the United States! This means that we all have access to professional quality chocolates. Better chocolate means better baked goods at home and better donuts for all.
Baked chocolate donuts recipe
Chocolate glazed baked chocolate donuts
This easy baked chocolate donut recipe is made in a donut pan. The chocolate donuts are glazed with a thick chocolate ganache.
Baked chocolate donuts
- 94 grams all-purpose flour 3/4 cups
- 1/4 tsp baking soda
- 10 g cocoa powder
- 1/4 tsp fine kosher salt
- 50 grams granulated sugar 1/4 cup
- 50 grams light brown sugar 1/4 cup
- 58 grams unsalted butter 1/4 cup
- 25 grams Cacao Barry Ocoa dark chocolate
- 1 large egg
- 1/2 tsp vanilla extract
- 125 mL full fat sour cream 1/2 cup
Dark chocolate ganache glaze
- 100 grams Cacao Barry Ocoa dark chocolate 2/3 cup
- 1 tbsp unsalted butter
- 1 tbsp 3.25% milk
- chocolate sprinkles
Baked chocolate donuts
Preheat the oven to 350ºF. Brush 10 cavities of two donut pans with canola oil and set aside.
In a large bowl, whisk together the flour, baking soda, cocoa powder, salt, granulated and brown sugar. Set aside.
Melt together the butter and the dark chocolate. Set aside to cool slightly.
In a bowl, whisk together the sour cream with the egg and vanilla extract. Add this mixture to the bowl with the dry ingredients, as well as the melted chocolate mixture. Mix together with a wooden spoon.
Transfer the donut batter to a piping bag and pipe the mixture into the greased cavities of the donut pans.
Bake the donuts for 10 minutes or until a cake tester inserted comes out clean. Let cool slightly before unmolding then cool completely on a wire rack.
Dark chocolate glaze
Melt the dark chocolate in a bowl over a double boiler. Remove the pan from the heat when the chocolate is melted and take the bowl down off the pan.
Stir the butter into the chocolate until it's melted, then add the milk. Mix well. Dip the donuts into the glaze. Top with chocolate sprinkles.
- To bake donuts, you will need to buy a donut pan. I used two Nordicware donut pans that you can buy on Amazon
- For the recipe, I used Cacao Barry Ocoa chocolate, which is a professional quality chocolate that you can find at IGA grocery stores in Quebec, or online at Vanilla Food Company. And the price per gram is actually much more reasonable than baking chocolates. Plus the flavour is much better!
- For cocoa powder, I use either Cacao Barry Plein Arôme (Amazon) or Cacao Barry Extra Brute (Amazon).
If chocolate’s not your thing, check out these baked sour cream donuts.
This post is sponsored by Cacao Barry. I was compensated monetarily and with product. Thanks for supporting the companies that allow me to create content for Kitchen Heals Soul. As always, please know that I wouldn’t work with a sponsor nor recommend a product if it wasn’t worth it.
Please note this post contains affiliate links to Amazon. If you buy a product I recommend, I will get a small commission, and the price you have to pay will not change in any way.