Chocolate Cake Donuts with a Vanilla Glaze-rich chocolate flavor and dense texture, these are the perfect donuts to make a day ahead.
I have a confession to make. I’ve owned a Donut Pan
Then I came across this Automatic Mini Donut Maker
It looked so cool. What a fun gadget to use on the weekends. The kids would love it. But, since I hadn’t even used my donut pan, how could I justify it?
I love donuts, so do the kids. I needed to make some donuts. Use that pan. Also recommended with the donut maker was this cookbook.
Mini Donuts: 100 Bite-Sized Donut Recipes to Sweeten Your “Hole” Day by Jessica Segarra.
I, of course, had to start with something chocolate. This cookbook has an entire chapter devoted to chocolate. Be still my heart. (And don’t you love my cookbook stand? Everyone should have one. Keeps the page open where you want it and keeps drips from getting all over the pages.)
Now here’s my big tip. Instead of trying to spoon your batter into the donut pan, line a large cup with a large plastic bag. Pour your batter into the bag then seal. Push batter away from the corner you’ll be using as a pour spout. Cut a small piece of that corner off, making a hole about 1/2 inch wide. Now you can fill your pan without dripping all over the place. It does take 2 hands (one to hold the main body of the bag and the other will manage the “tip”) but less mess is always a good thing in my book.
And yes, I still had a few little drips but nothing major. Aren’t my donuts pretty?
These donuts are so good, you could eat them without frosting, but that wouldn’t be any fun.
I can’t wait to make more donuts! Why did I wait so long to use my donut pan?
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Ingredients
- 1 1/2 cups all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 2 teaspoons baking powder
- 1/4 teaspoon salt
- 1 egg
- 3/4 cups granulated sugar
- 3 tablespoons vegetable oil
- 1/4 cup sour cream
- 1 teaspoon vanilla extract
- 1/2 cup milk
- 2 tablespoons whole milk
- 1 teaspoon vanilla extract
- 1 1/2 cups powdered sugar
Instructions
- In a small bowl, sift together flour, cocoa powder, baking powder, and salt. set aside.
- In a large bowl, whisk together sugar and egg. Add oil, sour cream and vanilla, whisk until combined.
- Alternating, aff flour mixture and milk, stirring until no lumps remain.
- Lightly grease donut pan. Spoon batter (or use my bag trick) to fill donut indentation to 3/4 full. Bake in a preheated 350 degree oven for 7-9 minutes. Test for doneness using a toothpick. Do not over bake.
- Remove donuts from pan and let cool completely before icing.
- for glaze-Sift powdered sugar to remove any lumps. Stir vanilla and milk into powdered sugar, adding enough milk to create a thick glaze. Dip tops of donuts in glaze to coat or spoon glaze over donuts. Let glaze set before storing in an airtight container for up to 3 days.
Notes
You can also use this recipe for a donut maker, follow manufacturer's directions for baking.
Products used in this post
Want more breakfast treats?
Coffee Time Donuts with Chocolate Glaze
Pineapple Coconut Sweet Rolls from Pineapple & Coconut
Gooey Cinnamon Biscuits from Two Peas and their Pod
Gingerbread Breakfast Cookies from Rachel Cooks
I don’t use my donut pan NEARLY enough (like twice in two years) so these are perfect.
And, well, they’re chocolate…so all the more reason to break out the donut pan! Pinned!
Any day that I could start with these would be a perfect day. SOOOOO yum!
I am a sucker for the deep dark chocolate and white contrast – these look heavenly!!
I need to get our my doughnut pan, stat! These look wonderful! Thanks for the breakfast cookie link love 🙂
I have a donut pan too but only used it once! You might have inspired me to try it out!
These donuts need to happen at our house. Soon.