Description
Enjoy these moist and rich baked chocolate glazed cake donuts, perfect for a delightful breakfast or dessert. Made with a tender chocolate batter and topped with a smooth chocolate glaze, these donuts are an indulgent treat that’s easy to prepare and bake in just 30 minutes.
Ingredients
Donut Batter
- 1/4 cup avocado oil (or vegetable oil)
- 1/2 cup light brown sugar (lightly packed)
- 1 large egg
- 1/3 cup full-fat sour cream
- 1/2 tablespoon pure vanilla extract
- 1/4 teaspoon instant espresso powder (optional)
- 3/4 cup all-purpose flour
- 1/3 cup unsweetened cocoa powder
- 3/4 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- Coconut oil (or butter or ghee; to grease the donut pan)
Chocolate Glaze
- 2 tablespoons unsalted butter
- 4 tablespoons unsweetened cocoa powder (sifted)
- 1/2 cup powdered sugar (sifted)
- 1 tablespoon water
- 1/2 tablespoon pure vanilla extract
- 1/16 teaspoon salt
- Chocolate sprinkles (optional; or any sprinkles you like)
Instructions
- Preheat and Prepare: Preheat your oven to 375°F (190°C). Grease a donut pan thoroughly with coconut oil, butter, or ghee to prevent sticking.
- Make Batter: In a large bowl, whisk together avocado oil, light brown sugar, egg, sour cream, vanilla extract, and optional instant espresso powder until well combined. Add the all-purpose flour, cocoa powder, baking powder, baking soda, and salt, then whisk gently to combine without over-mixing. The batter will be thick.
- Fill Donut Pan: Spoon the batter carefully into the prepared donut pan, filling each well without overfilling. Use a spoon to spread the batter evenly in each donut cavity.
- Bake Donuts: Bake in the preheated oven for 7 to 9 minutes, or until a toothpick inserted into the center of a donut comes out clean. Baking time may vary slightly depending on your oven and pan.
- Cool Donuts: Allow the donuts to cool in the pan for 10 minutes, then invert them onto a wire rack to cool completely.
- Prepare Chocolate Glaze: In a small saucepan, combine unsalted butter, sifted cocoa powder, powdered sugar, water, vanilla extract, and salt. Heat over low heat, stirring constantly until the butter melts and the glaze is smooth, about 2 to 3 minutes.
- Glaze Donuts: Once the donuts are completely cooled, carefully dip the top of each donut into the chocolate glaze. Place the glazed donuts back on the wire rack to allow excess glaze to drip off.
- Decorate: While the glaze is still wet, sprinkle chocolate or other decorative sprinkles on top as desired. Let the glaze set before serving.
Notes
- Be careful not to over-mix the batter to ensure tender donuts.
- Instant espresso powder is optional but enhances the chocolate flavor.
- If you don’t have a donut pan, you can use silicone molds or bake muffins for a similar treat.
- Use sifted powdered sugar and cocoa powder for a smoother glaze.
- Store the donuts in an airtight container at room temperature for up to 2 days, or refrigerate for longer freshness.