Baked Chocolate Cake Donuts
I have a soft spot in my heart for donuts. I think everybody does, right? They’re like the ultimate comfort any-day-food/special occasion treat/amazing food perfection.
My very very favorite donut is a glazed chocolate cake donut. As much as I love a good, yeasty pastry– nothing hits the spot quite like a dense-yet-fluffy cake donut covered in a sweet glaze. It’s my number one pick every time.
I consider myself overly-qualified to judge a good chocolate cake donut (considering my ongoing 28-year obsession with them), and let me tell you: this homemade baked version is something to write home about.
This is virtually the only donut I make anymore. Sure, I dabble in the occasional frying of yeast doughs and refrigerated biscuits. But by and large, this is the recipes we use over and over again in our home when the craving for donuts strikes (and when nobody wants to get out of their jammies and leave the house to go buy some)!
I’ve been baking these for years, and I think they are just the very best there is when it comes to homemade chocolate donuts. They have the slightest hint of a crunch on the outside (like a fried donut would have) and they are pillow-y soft and moist on the inside. Whatever you do– don’t skip out on the glaze! Once you’ve glazed these donuts, you won’t be able to tell the different from a store bought cake donut and this homemade baked version. Absolute perfection.
- 3/4 cup flour
- 1/4 cup cocoa powder
- 1 Tbsp. cornstarch
- 1/2 cup sugar
- 1 tablespoon baking powder
- 1/4 teaspoon salt
- 1 egg
- 1/2 cup milk
- 1 teaspoon vanilla
- 4 tablespoons vegetable oil
For the glaze:
- 1 cup powdered sugar
- 2 tbsp water
Preheat the oven to 450ºF.
Whisk together the flour, cocoa powder, corn starch, sugar, baking powder, and salt.
Add the egg, milk, vanilla, and vegetable oil. Mix until smooth batter forms. Pour batter into a large piping bag (I usually use a gallon sized zip top bag).
Generously and thoroughly grease a donut baking tin with nonstick cooking spray. Snip the corner of the bag and pipe the batter into the tins, filling each about 3/4 full. (My donut pan only bakes 6 donuts at a time, so I typically overfill each one just a bit or I have a little batter left over-- which I will sometimes use to make a few mini donuts in my mini pan).
Bake for 7-8 minutes until toothpick inserted comes out clean. Let donuts cool in pan for about 10 minutes, until pan is cool enough to handle. Invert donuts onto a wire rack for complete cooling.
Whisk together the powered sugar and water until smooth. Spoon glaze over each donut.