Decadent and delicious, these classic Chocolate Cake Doughnuts make the ultimate comfort food treat. These yeast-free, baked doughnuts are super easy to make.

The best part is that you don’t even need to go out and buy a doughnut pan because I have a great trick to show you just how easy it is to make your own.

If you love chocolate cake and doughnuts, then I have you covered with this two in one dessert. Super easy to make, using basic ingredients to create soft, light and fluffy chocolate cake doughnuts.

Since there is no yeast in this recipe, there is no kneading or rising time required. Means that you can dig into this deliciousness in under 30 minutes.

 If you are not a fan of fried doughnuts then this is a great recipe for you. These chocolate cake doughnuts are baked, helping to avoid that extra oil. 

MAKE YOUR OWN DOUGHNUT PAN

1. Use cooking spray or grease a non-stick muffin or cupcake pan.
2. Place a metal piping nozzle in the centre of each of the cups in the tin.
3. Gently pipe or spoon the batter around it.
4. Ensure that the nozzle is well centred while you pipe the batter. 

INGREDIENTS USED IN THE RECIPE

This recipe contains just 8 basic and simple ingredients:

All-purpose flour or cake flour

Cocoa powder

Baking soda/bicarbonate of soda

Buttermilk: Buttermilk reacts with the baking soda/ bicarbonate of soda to create a soft, light and fluffy bake.

If you do not have buttermilk then make your own by adding 1 Tablespoon/ 15ml lemon juice or vinegar to 1 cup / 250 ml milk. Set aside for 5 minutes before using in the recipe. 

Sugar: My recipe contains 1/2 cup of sugar, but you can add more or less according to your taste.

Melted Butter: Melted butter is used because the recipe requires gentle mixing. It is just lightly combined into the ingredients. It adds moisture and a rich flavour to the doughnuts.

Vanilla extract

Melted Chocolate: I use melted chocolate as a topping for the doughnuts. This is an optional ingredient and you can use any topping or frosting you prefer.

BAKING THE PERFECT DOUGHNUTS

• Do not overfill the batter in pan. It should just fill up to 2/3 in the pan.  Overfilling will cause the batter to overflow during baking.

• Avoid over mixing the batter. This will create a dry textured and dense baked doughnut.

• Spray or grease the baking pan including the nozzles placed in the centre.

• Piping the batter in the pan ensures an even amount of batter used to create neat baked doughnuts.

• If you find that the doughnuts have risen too much and closed at the top during baking, then here is an easy way to fix it:
• Gently remove the piping nozzles from the baked doughnuts. Using the pointed end of the nozzle, just push through the top closed centre of the doughnut. It will form an opening and create the perfect shaped doughnut.

For the crowning glory, how about giving some of the following toppings a try.

DELICIOUS SWEET TOPPINGS

1. After frying, Dip the doughnuts in melted white or dark chocolate
2. Add some fun and colour with sprinkles over the melted chocolate
3. Roll the warm doughnuts in a mixture of cinnamon sugar
4. Drizzle a glaze over the fried doughnuts.                          

MAKING THE CHOCOLATE CAKE DOUGHNUTS

DRY INGREDIENTS:

In a large bowl, whisk together the flour, cocoa powder and baking soda ( bicarbonate of soda) 

WET INGREDIENTS:

Use a separate bowl to mix together the buttermilk, sugar, melted butter and vanilla.

COMBINE THE WET AND DRY INGREDIENTS:

Add the wet ingredients to the dry ingredients and mix gently until combined. Do not overmix.

Spoon or pipe the batter into the prepared pan making sure to fill them up to 2/3 full.

Bake the doughnuts for 8-10 minutes or until baked and a toothpick inserted comes out clean.

Remove from the oven and allow to cool in the pan for a few minutes. To remove from the pan, gently run a blunt round-edged knife or spatula around each baked doughnut.

Transfer to a wire rack and allow to cool slightly before topping with a frosting of your choice.

Enjoy ♥

If you like this recipe, be sure to check out my other amazing doughnut recipes

Baked Doughnuts

No Yeast Soft Doughnut Recipe

Soft Homemade Doughnuts 

Nutella Filled Doughnuts

Potato Doughnuts

2 Ingredient Donuts 

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Print

Chocolate Cake Doughnuts

Prep Time

15 mins

Cook Time

10 mins

Total Time

25 mins

 

Decadent and delicious, these classic Chocolate Cake Doughnuts make the ultimate comfort food treat. These yeast-free, baked doughnuts are super easy to make. The best part is that you don't even need to go out and buy a doughnut pan because I have a great trick to show you just how easy it is to make your own.

Course: Breakfast OR Dessert

Cuisine: American

Servings: 12 Doughnuts

Ingredients

• 1 cup / 120g cake or all-purpose flour
• ¼ cup / 30g cocoa powder
• ½ teaspoon baking soda/bicarbonate of soda
• ¾ cup/200ml buttermilk SEE NOTE 1
• ½ cup/100g sugar SEE NOTE 2
• 2 Tablespoons/30g melted butter
• 1 teaspoon/5ml vanilla essence

Instructions

If you don’t have a doughnut pan, make your own:

1. Use cooking spray or grease a non-stick muffin or cupcake pan.
2. Place a metal piping nozzle in the centre of each of the cups in the tin.
3. Gently pipe or spoon the batter around it.
4. Ensure that the nozzle is well centred while you pipe the batter.

MAKING THE CHOCOLATE CAKE DONUTS

DRY INGREDIENTS:

1. In a large bowl, whisk together the flour, cocoa powder and baking soda ( bicarbonate of soda)

WET INGREDIENTS:

1. Use a separate bowl to mix together the buttermilk, sugar, melted butter and vanilla.

COMBINE THE WET AND DRY INGREDIENTS:

1. Add the wet ingredients to the dry ingredients and mix gently until combined. Do not overmix. SEE NOTE 3
2. Spoon or pipe the batter into the prepared pan making sure to fill them up to 2/3 full. SEE NOTE 4
3. Bake the doughnuts in a preheated oven of 320°F/160°C for 8-10 minutes or until baked and a toothpick inserted comes out clean. SEE NOTE 5
4. Remove from the oven and allow to cool in the pan for a few minutes. To remove from the pan, gently run a blunt round-edged knife or spatula around each baked doughnut. Transfer to a wire rack and allow to cool slightly before topping with a frosting of your choice.

Recipe Notes

1. If you do not have buttermilk then make your own by adding 1 Tablespoon/ 15 ml lemon juice or vinegar to 1 cup / 250 ml milk. Set aside for 5 minutes before using in the recipe.
2. My recipe contains 1/2 cup of sugar, but you can add more or less according to your taste.
3. Avoid overmixing the batter. This will create a dry textured and dense baked doughnut.
4. Piping the batter in the pan ensures an even amount of batter used to create neat baked doughnuts.
5. If you find that the doughnuts have risen too much and closed at the top during baking, then here is an easy way to fix it: Gently remove the piping nozzles from the baked doughnuts. Using the pointed end of the nozzle, just push through the top closed centre of the doughnut. It will form an opening and create the perfect shaped doughnut.