Baked Chocolate Donuts with Chocolate Ganache and Sprinkles
User Reviews
5
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Prep Time
15 mins
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Cook Time
13 mins
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Additional Time
32 mins
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Total Time
1 hr
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Servings
6 donuts + 4 small donut holes, or 7-8 donuts
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Calories
215 kcal
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Cuisine
American
Baked Chocolate Donuts with Chocolate Ganache and Sprinkles
Description
The Baked Chocolate Donuts recipe begins with a batter combining all-purpose flour, granulated and brown sugars, unsweetened cocoa powder, instant espresso coffee granules, baking powder, baking soda, salt, an egg, buttermilk, canola oil, and vanilla extract. The wet and dry ingredients are mixed separately and then combined, forming a thick batter that is spooned carefully into greased donut pans, filling approximately three-quarters of each cavity to allow for rising.
Once baked at 350°F for about 11 to 13 minutes until the donuts are springy to the touch and set, they are cooled before being glazed with a chocolate ganache made from melting semi-sweet chocolate chips with half-and-half. The ganache provides a rich and glossy topping, while sprinkles add a festive touch. The texture is moist and tender with a rich chocolate flavor accentuated by the espresso granules.
These donuts can be served warm or at room temperature and will keep airtight at room temperature for up to three days. The instructions include tips for an easy batter transfer to pans and ensuring clean centers before baking. Their baked form offers a lighter alternative to fried donuts without sacrificing chocolate richness.
Ingredients
Donuts
- 1 cup all-purpose flour
- ¼ cup granulated sugar
- ¼ cup light brown sugar packed
- cocoa powder unsweetened, natural, heaping 1/4 cup
- 1 teaspoon instant espresso coffee granules optional but recommended
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- pinch salt optional and to taste
- 1 egg large
- ½ cup buttermilk
- ¼ cup canola oil or vegetable oil
- 1 teaspoon vanilla extract
Chocolate Ganache
- 1 cup semi-sweet chocolate chips 6 ounces
- ¼ cup half-and-half or cream
- Sprinkles for garnishing
Instructions
For the Donuts:
- Preheat oven to 350F. Spray donut pan(s) very well with cooking spray; set aside. I used this donut pan and this donut hole pan.
- In a large mixing bowl, add first 8 ingredients (through optional salt) and whisk well to incorporate. Make sure there are no large lumps of cocoa powder.
- In a glass measuring cup or small bowl, add remaining 4 ingredients (through vanilla) and whisk to incorporate.
- Pour wet mixture over dry, folding to incorporate; don’t overmix. Batter is extremely thick but comes together with patience. If yours is absolutely not coming together, add a splash of buttermilk until it combines.
- Spoon batter into donut pan, making sure that cavities are not filled more than 3/4-full or the donuts will bake with the center closed together. *
- Bake donuts until they’re done, about 11 to 13 minutes, depending on how full the cavities were filled and how many pans are in the oven at once. When done, donuts should be set, domed, springy to the touch, and bounce back when touched, like a muffin. They should test clean with a toothpick, or with a few fudgy moist crumbs but no batter. Don’t overbake; it’s easy to do with chocolate (dark) items but just 1-2 minutes extra will make them overly dry.
- Allow donuts to cool in pan for about 15 minutes before removing. While the donuts cool, make the ganache.
For the Chocolate Ganache:
- Place chocolate chips in a shallow, medium, microwave-safe bowl and heat for 1 minute on high power to melt. Chips will be soft and starting to lose their shape, but won’t likely have melted, that’s okay; set aside.
- In a small microwave bowl or measuring cup, add the cream and heat until it just begins to bubble but isn’t boiling, about 20 seconds on high power.
- Pour the cream over the chocolate chips, let stand 1 minute, and whisk to combine. Mixture may resist combining and smoothing out, but keep whisking, and it will come together. If struggling, heat for 15-seconds and whisk again.
- After chocolate mixture is smooth, dip the donuts into it, one-by-one. I like a thick chocolate layer and really smoosh the donut into the chocolate, then carefully lift out so as not to tear it.
- After dipping each, garnish generously with sprinkles. Repeat for all donuts/donut holes.
Notes
- Spoon the batter into the donut pan by dolloping it in, then gently smooth the centers with your finger or spoon to clean the cavities before baking.
- Use a paper towel to wipe off any excess batter around the edges of the donut cavities to avoid messy baked edges.
- The donuts are best served warm and fresh but will keep airtight at room temperature for up to three days.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6donuts + 4 small donut holes, or 7-8 donuts
Amount Per Serving
Calories 215 kcal
% Daily Value*
| Serving | 1 | |
| Calories | 215kcal | 11% |
| Carbohydrates | 27g | 9% |
| Protein | 4g | 8% |
| Fat | 10g | 15% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 7g | 41% |
| Cholesterol | 31mg | 10% |
| Sodium | 171mg | 7% |
| Fiber | 1g | 4% |
| Sugar | 13g | 26% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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