Description
Homemade glazed chocolate cake doughnuts combine rich cocoa with sweet vanilla glaze for an irresistible treat. Rich chocolate flavor and silky smooth coating make these doughnuts a perfect weekend indulgence you’ll want to share with friends.
Ingredients
Scale
- 1 egg, room temperature
- 113 mL (3.8 fl oz) buttermilk, room temperature
- 106 grams (3.7 oz) light brown sugar
- 125 grams (4.4 oz) all-purpose flour
- 125 grams (4.4 oz) confectioners’ sugar
- 56 grams (2 oz) unsalted butter, melted
- 25 grams (0.9 oz) cocoa powder
- 2 tbsps milk
- 1 tsp vanilla extract
- 1 tsp vanilla extract
- ½ tsp baking powder
- ½ tsp baking soda
- ½ tsp kosher salt
- ¼ tsp nutmeg
- Pinch of salt
Instructions
- Preparation: Preheat oven to 350°F (175°C) and generously grease a doughnut pan with butter or non-stick spray to ensure easy release.
- Dry Ingredients: Sift flour, cocoa powder, baking powder, baking soda, salt, and nutmeg together in a large bowl, creating a uniform dry mixture.
- Wet Mixture: Whisk melted butter with brown sugar, then incorporate buttermilk, egg, and vanilla extract until smooth and well-blended.
- Batter Creation: Gently fold wet ingredients into dry ingredients, mixing carefully to form a consistent batter without overmixing or leaving flour pockets.
- Baking: Pipe or spoon batter into doughnut cavities, filling each about 3/4 full, and bake for 12-13 minutes until golden and springy to the touch.
- Cooling Process: Allow doughnuts to rest in the pan for 5 minutes, then transfer to a wire rack to cool completely to room temperature.
- Glaze Preparation: Whisk confectioners’ sugar, milk, vanilla extract, and a pinch of salt until achieving a silky, glossy glaze consistency.
- Finishing Touch: Dip each cooled doughnut into the glaze, letting excess drip off, and place on parchment paper to set the coating.
Notes
- Prevent Overmixing: Gently fold wet and dry ingredients to maintain a light, tender texture without developing tough gluten strands.
- Temperature Matters: Use room temperature buttermilk and egg to ensure even mixing and consistent baking results.
- Fill Carefully: Don’t overfill doughnut cavities; 3/4 full ensures perfect rise and prevents messy overflow during baking.
- Cooling is Crucial: Allow doughnuts to cool completely before glazing to prevent glaze from melting and ensure a smooth, glossy finish.
- Prep Time: 20 minutes
- Cook Time: 13 minutes
- Category: Breakfast, Snacks, Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 13
- Calories: 213
- Sugar: 16 g
- Sodium: 110 mg
- Fat: 9 g
- Saturated Fat: 5 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 1 g
- Protein: 3 g
- Cholesterol: 34 mg