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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!
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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

Equipment

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!