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Baked Chocolate Donuts with Chocolate Glaze

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These are the most amazing baked chocolate donuts you can make at home! They’re super chocolatey, tender and not too sweet. The chocolate ganache glaze is perfect on its own or dressed up with sprinkles or nuts!

A chocolate ganache glazed chocolate donut with a bite taken from it on a white plate.

Homemade Baked Chocolate Donuts

This chocolate donut recipe is as easy to make at home as pan of brownies! And, if you love dark chocolate, you’ll be in heaven when you bite into these rich, decadent donuts.

They can be adapted for every holiday and season because chocolate is always in style! Top with crushed nuts, caramel drizzle, chopped dried or freeze-dried fruits, crumbled salty snacks or cookies…the list is endless!

Six baked chocolate donuts topped with crushed pistachios and chopped peppermint bark on a cooling rack.

Gather Your Ingredients + Equipment

You can find ring donut molds in silicone and metal (I use the metal ones). 

A piping bag allows you to be more precise when filling the donut pans. If you don’t have a piping bag, a zip top storage bag makes an excellent substitution.

The ingredients…

  • Unsalted butter
  • Unsweetened cocoa powder — select a Dutch-process cocoa for a more chocolate-forward flavor and color.
  • Granulated sugar
  • Large eggs
  • Buttermilk — for a flavor boost and its ability to help baked goods remain moist.
  • Vanilla extract
  • All purpose flour
  • Kosher salt
  • Baking powder — just enough to get some rise, but not donuts with muffin-tops.
  • Baking chocolate — NOT unsweetened. I like Ghirardelli 60% Bittersweet Baking Bars.
  • Heavy cream
Ingredients for baked chocolate donuts on a white marble counter.

How To Make Glazed Chocolate Donuts

Related video: watch how to make baked chocolate donuts in this Instagram Reel!

The Donut Batter

  1. Whisk together melted butter and cocoa powder to create a rich cocoa paste.
  2. Beat the sugar and eggs together until fluffy, then add the cocoa paste, buttermilk and vanilla. Then, mix in the flour, salt and baking powder.
  3. Fill the donut molds (spritzed with non-stick cooking spray) and bake for 10 to 12 minutes.
  4. Cool for a few minutes before turning them out onto a baking rack.

The Chocolate Glaze

  1. Warm heavy cream in a saucepan. Pour it over finely chopped chocolate and let it sit for a couple of minutes before stirring it into a smooth ganache
  2. Dip donuts into the slightly cooled ganache and return to the baking rack, glazed side up.
  3. Add any garnishes while the ganache is still soft.

Helpful Recipe Tips

How to store these donuts.

Because the ganache contains cream, it’s best to store leftover donuts in the refrigerator. Place them in an air tight container to keep for 2 to 3 days. You can freeze baked donuts without glaze for about 3 months. Place them in a single layer on a sheet pan in the freezer for one to two hours, then transfer them to a freezer safe container for storage. You can wrap them individually as well. 

Why you should finely chop the chocolate.

Smaller bits of chocolate will melt faster and more evenly once you pour the warm cream over it. Finely chop or shave the chocolate before you warm the cream.

Over-baking leads to dry donuts.

I’ve provided a range of 10-12 minutes because ovens vary. The best recommendation I can give is to test doneness with a toothpick. If large, wet clumps of batter stick to the pick, leave them in another minute and test again. If a few moist crumbs stick to the pick, they are done!

How much batter per mold?

Fill the molds about 2/3 full. You may end up with a tablespoon or two of extra batter. Overfilling may result in donuts that expand beyond the edges of the ring and you’ll have oddly shaped donuts.

How to make buttermilk substitute.

Add one tablespoon of white vinegar or lemon juice to a measuring cup. Fill with milk up to the one-cup line. Give it a stir and let it rest for 5 minutes; stir once more before using. This recipe calls for 1/2 cup of buttermilk, so you can simply cut those measurements in half for the exact amount needed.

A single baked chocolate donut next to a bottle and glass of milk.

All the Toppings!

Customize your donuts (doughnuts?) for any occasion and holiday. 

  • Use themed or colored sprinkles to suit the season. 
  • Add finely chopped nuts, candies, dried fruits, cookies and pretzels (or other salty snacks).
  • Drizzle with ribbons of caramel, white or tinted melted chocolate.

What to Sip

These donuts call for a tall glass of cold milk, cup of rich hot coffee, or an Iced Chocolate Almond Milk Shaken Espresso! Enjoying them for brunch or even dessert? Shake up this Coffee Martini.

When to Make This

Whenever you need the ultimate chocolate fix in a smallish package! Sure, donuts are breakfast food, but this donut can do double duty as dessert. I highly doubt dinner guests would turn their noses up at these decadent treats.

A single baked chocolate donut with shiny chocolate glaze.

More Chocolate, More Donuts…

A chocolate ganache glazed chocolate donut with a bite taken from it on a white plate.

Baked Chocolate Donuts with Chocolate Glaze

Linda Feller
These are the most amazing baked chocolate donuts you can make at home! They’re super chocolatey, tender and not too sweet. The chocolate ganache glaze is perfect on its own or dressed up with sprinkles or nuts!
Prep time.25 minutes
Cook time.15 minutes
Total time.40 minutes
Course.Breakfast
Cuisine.American
Number of servings.12 donuts
Calories per serving.278 kcal

Ingredients

  • ½ cup unsalted butter, melted
  • ½ cup unsweetened cocoa powder, Dutch-process
  • 1 cup granulated sugar
  • 2 large eggs
  • ½ cup buttermilk
  • 1 teaspoon vanilla
  • 1 cup all-purpose flour
  • ½ teaspoon kosher salt
  • 1 teaspoon baking powder
  • 4 ounce baking chocolate, finely chopped, like Ghirardelli 60% Bittersweet Baking Bar
  • ½ cup heavy cream

Instructions

  • Preheat oven to 350°F.
  • Combine melted butter and cocoa powder together in a small mixing bowl or measuring cup until it forms a smooth paste.
  • Using a stand mixer or handheld electric mixer, beat the sugar and eggs together until light and fluffy. Add the butter-cocoa mixture, buttermilk and vanilla and beat to combine. Finally, mix in the flour, salt and baking powder.
  • Pipe or spoon the batter into a donut pan spritzed with cooking spray. Fill only about 2/3 full. Bake for 10 to 12 minutes. (Test with a toothpick; a few crumbs should stick to the pick when done.) Allow to cool in the pan for 5 minutes before turning out to a cooling rack set in a sheet pan.
  • Place the finely chopped baking chocolate in a heat proof bowl. Gently warm the heavy cream in a saucepan over medium heat until it just begins to simmer and bubble around the edges. Pour the cream over the chocolate and let it sit, undisturbed, for 2 to 3 minutes. Use a metal spoon or silicon spatula to stir until the chocolate and cream have fully combined. Wait about 5 to 10 minutes to allow the ganache to set up a bit (so it will coat the donuts well).
  • To glaze the donuts, dip one side in the ganache to coat; allow the excess to drip off, then place glazed side up back on the rack.
  • Sprinkle with desired toppings while ganache is still wet.

Video

Notes

FILLING MOLDS: Fill molds only about 2/3 full so the batter doesn’t spill outside the ring and create misshapen donuts.
BUTTERMILK SUBSTITUTE: Add 1 tbsp of white vinegar or lemon juice to a measuring cup. Add milk until it reaches the 1 cup mark. Stir and set aside for 5 minutes. Stir once more before using.
STORING: Store in the refrigerator for 2 to 3 days in a sealed container.
FREEZING: Place baked, unglazed donuts in a single layer on a sheet pan in the freezer for one to two hours. Transfer to a freezer safe container and store in the freezer for up to 3 months. You may also individually wrap them. Thaw completely before glazing.
***This recipe can easily be halved to make only 6 decadent chocolate donuts.***

Nutrition

Calories: 278kcal | Carbohydrates: 30g | Protein: 5g | Fat: 18g | Saturated Fat: 11g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.3g | Cholesterol: 64mg | Sodium: 221mg | Potassium: 182mg | Fiber: 3g | Sugar: 18g | Vitamin A: 444IU | Vitamin C: 0.1mg | Calcium: 61mg | Iron: 3mg
Keywords.freezer-friendly, oven, stove top, vegetarian
Did You Make This Recipe?Be sure to share a comment below!

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