double chocolate baked doughnuts

I've a confession to make. I have already made these twice in the same week. The first time was a post valentine treat and the second because Big D and I had eaten all of the first batch and i'm not ruling out a third. We couldn't resist they are too more-ish and well, sometimes all you need in life is chocolate, something cakey and sprinkles. I'm talking about double chocolate baked doughnuts and believe me you are going to want to try these (and probably go out any buy yourself a doughnut pan!)

Thank you to joy the baker for posting this recipe.

For the doughnuts you are going to need:

1 cup plain flour

1/4 cup unsweetened cocoa powder

1/2 tsp bicarbonate of soda

1/4 tsp salt

1/2 cup light brown sugar (packed)

1/2 cup buttermilk

1 large free range egg

4 tbsp melted butter

1 tsp pure vanilla extract

For the chocolate glaze you will need

1 1/4 cup icing sugar

3 tbsp unsweetened cocoa powder

Pinch of salt

3 or 4 tbsp whole milk

2 tsp vanilla extract

Coloured sprinkles


Now lets begin. Set the oven to 165 degrees Celsius, pop a rack onto the upper third shelf and give your doughnut pan a good spray of cooking oil and pop to one side for now.

In a medium bowl mix together all of your dry ingredients (flour, cocoa, bicarbonate of soda, salt and sugar) until combined.

In a small bowl whisk all of your wet ingredients together, that's the buttermilk, egg, melted butter and vanilla extract until mixed.

Now pour your wet ingredients into the dry and fold the mixture until combined, dark and without a speck of flour left insight. Now divide the mixture into your doughnut pan with a spoon (I also had to use a clean finger or two to swirl the mixture around the rings) before placing into the oven to bake for 11/13 minutes. (Pop a skewer into one at 11 mins to see if you need to leave them a couple of mins longer.)

Once baked, remove from oven and let them sit for 5 mins before flipping onto a wire rack to cool completely. Don't glaze until 100% cool!

Now for the glaze…

In a shallow bowl sieve the icing sugar and cocoa and stir in the salt until combined. Add two tbsp of the milk and the vanilla extract, you want a thick dippable glaze here, if its too thick add another tbsp of milk.

Dip the bottom side of the doughnuts into the glaze, pop back on the wire rack and sprinkle away. Repeat the dipping and sprinkling until all the doughnuts are done. Once the frosting has hardened tuck in,







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