It is National Donut Day and I couldn’t think of a better way to celebrate than with these luscious Chocolate Cake Donuts!
It’s well known around my family that I’m not much of a chocolate fan. I don’t know what it is about it but I’d much rather reach for something packed with citrus or maybe even a slice of cheesecake. There are, however, two exceptions to this no-chocolate rule…
2. Chocolate Dunford Donuts
Since I already have several versions of brownies floating around the site I figured it was about time I tried my hand at a copycat donut. Let me be clear about something… While mine are a decadent treat you won’t want to share… They aren’t exactly like the Dunford’s we all know and love. Mine are slightly less dense but still pack that same rich flavor. One day I might try to give these a more heavy feel but for now this will do. I mean really, once the photos were taken they disappeared in the blink of an eye!
My seven year old declared these the greatest donuts in all of the land but also warned not to forget the sprinkles! According to him you can’t really have a good chocolate donut without the little jimmies on top and the truth is I kind of agree. When I first frosted these babies I realized they looked a little sad and boring but with just a few shakes of the sprinkle jar they had a new look and I was digging it (do people still say that??).
Chocolate Cake Donuts
For the Donut:
- 1-3/4 cups all-purpose flour
- 2/3 cup dark cocoa powder
- 1-1/4 cup brown sugar
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- 2 large eggs
- 3/4 cup buttermilk
- 2 teaspoons vanilla extract
- 1/2 cup melted butter
- 1/2 cup mini chocolate chips
For the Glaze:
- 1/2 cup semi sweet chocolate chips
- 2 tablespoons butter
- 2 teaspoons corn syrup
- 2 teaspoons water
Preheat your oven to 350 degrees. Lightly mist two donut pans with cooking spray and set aside for later use.
Stir together the flour. cocoa, sugar, baking powder, baking soda, and salt.
Whisk the eggs, buttermilk, vanilla, and melted butter in a large measuring cup. Pour into your dry ingredients and mix until combined. Fold in the chocolate chips.
Spoon your batter into a large Ziploc. Cut the corner with scissors and pipe into your prepared pans until 1/2 full. Bake for 12-15 minutes or until a toothpick comes out clean.
For the glaze combine the chocolate chips, butter, corn syrup, and water in a microwave safe bowl. Heat for 20 seconds at a time, stirring in between sessions, until melted. Dip your donuts and sprinkle with chocolate jimmies.
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