These Baked Chocolate Donuts are a perfect treat for those of us that have a fear of frying.
Ok, it isn't exactly a fear of frying, more like I loathe the mess so I rarely fry. And if you have these nifty little donut pans, you can make cake donuts at home whenever you want without the mess. I have the non-stick ones, but if I had it to do over again I might get the silicone version to make them even easier to remove.
These are quick and easy to make. From mixing to bake you can have them ready in under 30 minutes with the longest part just waiting for them to cool a bit to get the icing to stick and not melt. If your crew is "starving!" you can slip them into the fridge or freezer to speed things up.
Chocolate Recipes from #OurFamilyTable
The blogging crew from Our Family Table made up some amazing chocolate recipes this week, so be sure to check out all of these other delicious dishes as well.
- Baked Chocolate Donuts by That Recipe
- Chocolate Fudge Raspberry Bars by A Day in the Life on the Farm
- Chocolate Oreo Bars by Family Around the Table
- Chocolate Walnut Caramels by Hezzi-D's Books and Cooks
- Espresso Mocha Macaron with Salted Dark Chocolate Filling by A Kitchen Hoor's Adventures
- Kalamon-Chocolate Cantucci by Culinary Adventures with Camilla
- Low-Sugar Double Chocolate Muffins by Blogghetti
- Mini Chocolate Sandwich Cookies (Small Batch) by Karen's Kitchen Stories
- Old Fashioned Chocolate Pudding by Home Sweet Homestead
- S’mores Pie by Art of Natural Living
- Summer Hot Chocolate by Our Good Life
Baked Chocolate Cake Donuts
- ¾ cups all purpose flour
- ¼ cup cocoa
- ⅓ cup sugar
- 1 teaspoon baking powder
- ½ teaspoon salt
- ½ cup milk
- 1 egg (beaten)
- ½ tablespoon butter or shortening (melted)
- 1 teaspoon vanilla
- ½ cup powdered sugar
- 1 tablespoon cocoa powder (optional)
- 1 tablespoon hot water
- toppings of choice (sprinkles, coconut, chopped nuts, crushed cookies, etc.)
- Preheat oven to 325 degrees.
- In a bowl mix flour, ¼ cup cocoa powder, sugar, baking powder and salt with a whisk. Add milk, egg, melted shortening and vanilla and mix until well blended. If batter seems too thick add more milk a tablespoon at a time, it should resemble cake batter.
- Fill the openings in your pan ⅔ full and no more or they will rise to cover the hole and not look like donuts anymore. Better to make more donuts than to try to make these bigger.
- Bake until donut springs back when lightly touched, about 8 minutes. Remove from oven and cool, then remove from pans.
- Combine powdered sugar, cocoa powder and hot water to make glaze. Yes, it is supposed to be runny. Put your toppings in a shallow bowl. Dip the donut in the glaze and then dip into the topping. Let sit for a few minutes to allow the glaze to set up.