Salted Dark Chocolate Fudge Donuts
User Reviews
5
Salted Dark Chocolate Fudge Donuts
Description
Salted Dark Chocolate Fudge Donuts start with a batter featuring Dutch-process cocoa, brown sugar, and a hint of espresso powder, creating a complex chocolate base. The use of apple cider vinegar helps with leavening along with baking soda and powder, contributing to a light texture. Chocolate chips folded in add bursts of melted chocolate throughout the donuts. Baking in a donut pan shapes the batter into individual rings baked until set and lightly tender.
The donuts are finished by dipping in a homemade chocolate fudge icing made by melting dark chocolate with heated heavy cream and butter, achieving a smooth and glossy coating. A sprinkle of flaky sea salt on top balances the sweetness and amplifies the chocolate flavor. This dessert has a soft yet slightly dense texture typical of baked donuts and a deep chocolate profile.
These donuts work well as a rich breakfast treat, afternoon snack, or dessert. The salty topping offsets the sweetness, making the intense chocolate flavor more nuanced and satisfying. They can be served with coffee or milk to complement the fudge and cocoa notes.
For best texture, bake donuts until just set and cool before dipping in the fudge glaze. Use high-quality dark chocolate for the icing to maintain smoothness and depth. The espresso powder enhances the chocolate without imparting a coffee flavor. Store leftovers in an airtight container to preserve freshness.
Ingredients
- 2/3 cup Dutch-process cocoa
- 1 3/4 cups all-purpose flour
- 1 1/4 cups brown sugar loosely packed
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon espresso powder
- 1/2 teaspoon salt
- 2 egg large
- 3/4 cup milk whole or 2%
- 1/3 cup vegetable oil
- 2 teaspoons vanilla extract
- 2 teaspoons apple cider vinegar
- 1 cup chocolate chips
chocolate fudge icing
- 6 ounces dark chocolate chopped, high-quality
- 1/3 cup heavy cream
- 1/2 tablespoon butter unsalted
- sea salt for topping, flaked
Instructions
- Preheat the oven to 350 degrees F. Spray a donut pan with nonstick spray.
- In a large bowl, whisk together the cocoa, flour, sugar, baking powder, soda, espresso powder and salt. In a smaller bowl or measuring cup, whisk together the eggs, oil, milk, vanilla extract and vinegar until combined. Stir the wet ingredients into the dry until they are just combined. Fold in the chocolate chips.
- Fill the donut pan about 2/3 of the way full. Bake for 12 to 14 minutes, until the donuts are set. Let cool in the pan for 5 minutes, then flip onto a piece of parchment paper and let them cool completely.
- Once cool, dip the donuts in the chocolate fudge and sprinkle with sea salt. Enjoy!
chocolate fudge icing
- Add the chopped chocolate to a bowl. Heat the cream in a saucepan over low heat just until bubbles appear around the edges and it’s warm. Pour the cream over the chocolate and let it sit for 30 seconds, then stir continuously until it’s smooth. Stir in the butter and set aside until ready to use.
Notes
- Use a donut pan to achieve classic donut shapes and ensure even baking.
- Allow donuts to cool completely before dipping in fudge to prevent melting the coating.
- High-quality dark chocolate improves the flavor and texture of the fudge icing.
- Sprinkle sea salt on the icing while it is still wet for best adherence and flavor contrast.
User Reviews
Overall Rating
5
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