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Chocolate Cake Doughnuts
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Chocolate Cake Doughnuts

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
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings 12 Doughnuts

Equipment

  • Muffin pan
  • 12 x small piping nozzles

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:

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

MAKING THE CHOCOLATE CAKE DONUTS

    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. SEE NOTE 3
    • Spoon or pipe the batter into the prepared pan making sure to fill them up to ⅔ full. SEE NOTE 4
    • 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
    • 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.

    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 ½ 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.
    Tried this recipe?Mention @thegardeningfoodie or tag #thegardeningfoodie!