Super Fudge-y Chocolate Baked Donuts with Chocolate Glaze

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Chocolate Baked Donuts with Caramelia and/or Raspberry Inspiration Glaze

Recipe Author Jessie Sheehan
Course Dessert
Cuisine Doughnuts
Servings 18 donuts

Ingredients

  • 1 3/4 cups all-purpose flour 240 grams
  • 3/4 cups Valrhona Dutch process cocoa powder  85 grams
  • 1 tsp baking powder
  • 1 tsp kosher salt
  • 3/4 cup Equitoriale Noire chocolate, finely chopped 115 grams
  • 1/2 cup unsalted butter, melted 115 grams
  • 1 cup packed dark brown sugar 200 grams
  • 1/3 cup granulated sugar 70 grams
  • 1 tbsp vanilla extract
  • 1 large egg
  • 2 yolks
  • 2/3 cup sour cream 150 grams

For the Caramelia or Raspberry Inspiration glaze:

  • 1 cup Caramelia or Raspberry Inspiration 155 grams
  • 1 tsp neutral oil

Instructions

To make the donuts:

  • Heat the oven to 350°F. Generously grease a donut pan (or a muffin tin) with cooking spray or softened butter.
  • In a medium-sized bowl, whisk the flour, cocoa powder, baking powder, baking soda, salt and chopped chocolate.
  • In a large bowl, whisk the melted butter, sugars and vanilla. Whisk in the egg and yolks, one at a time, and continue whisking until smooth.
  • With a flexible spatula, gently fold the dry ingredients into the wet ingredients in three additions, alternating with the sour cream in two and beginning and ending with the dry. The dough will be very thick.
  • Transfer the batter to the donut molds, filling each until it is about 3/4 of the way full. It is easiest to do this by snipping off the corner of a zippered plastic bag and using it as a makeshift piping bag.
  • Bake for 12 to 14 minutes, rotating at the halfway point, until a toothpick comes out with a moist crumb or two and the donut springs back when you lightly press it. Let cool slightly and then remove from the pan to cool completely.

To make the glaze:

  • Melt the chocolate and the oil in a shallow microwave safe bowl in 30 second intervals until just melted, stirring after each.
  • Dip one side of each donut in the glaze, letting it drip off before placing the donuts upright on a cooling rack placed over a baking sheet (to catch any errant drips). Let set before enjoying. 
  • Donuts will keep lightly covered in plastic wrap on the counter for up to 3 days but are best the day they are made.

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