Baked Chocolate Donuts are the only option for Valentines Day Morning! They’re rich, decadent and perfect with a cup of coffee.
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We’re going to keep this post short, sweet and to the point. These donuts are addicting. Personally, I prefer a fried donuts over a baked one, I even prefer the canned biscuit “hack” version. However, these donuts are on another level. The buttermilk adds a touch of acidity and the ganache topping is utterly indulgent.
I would also like to acknowledge that my kids love these even more, mostly because copious amounts of chocolate and sprinkles. These are a staple for Valentines day morning!
Tips for making Baked Chocolate Donuts:
- Get yourself some solid donut cake pans. These are the ones that I have and they have never failed me.
- The easiest way to get your donut batter into the pan is to use a piping bag. You don’t need a fancy tip, just the bad. If you don’t have a piping bag, a gallon ziplock back will work just as well.
- For the ganache: The recipe calls for semi-sweet chocolate. You can switch it out with for milk, dark or white chocolate, if you would like.
- Lets talk sprinkles…I know these beauties are decked out in their best valentines day sparkle, but any sort of sprinkle will do. I wanted to be festive 🙂
These donuts are so fun for Valentines Day or any other special occasion! Sure hope you give them a try! 🙂
Baked Chocolate Donut
- 1¾ cup cake flour
- ¼ cup dry milk powder
- ¼ cup cocoa powder
- ½ cup granulated sugar
- ½ cup light brown sugar packed
- 1 tsp baking soda
- 1 tsp baking powder
- ½ tsp salt
- 2 eggs
- 3 tbsp grapeseed oil
- 1 tsp vanilla
- ¾ cup buttermilk
- ½ cup sprinkles optional
- 8 oz semi-sweet chocolate finely chopped
- 1 cup heavy whipping cream
- Preheat the oven to 375°F. Lightly grease two donut pans with cooking spray and set to the side.
- In a large bowl, Sift together the cake flour, dry milk powder, baking soda, baking powder, and salt. Set to the side.
- In a separate bowl, whisk together the eggs, granulated sugar, light brown sugar, and vanilla. Add half of the dry ingredients and stir until just combined. Next, add half of the butter milk and stir until just incorporated. Repeat this process with the remaining dry and wet ingredients.
- Pour the batter into a large piping bag. Gently pipe into the donut pans, filling each mold ⅔ of the way up. Once all of the donuts have been pipped, gently tap the pans on the counter to remove any large air bubbles.
- Bake for 12-15 minutes or until a cake tester or toothpick has come clean. Allow the donuts to cool for 5 minutes before placing them on a wire rack to cool completely.
- Place the chocolate into a heatproof bowl and set to the side.
- Gently warm the heavy whipping cream in a small pot over medium heat. Bring the cream to a slight simmer.
- Pour the hot cream over the chocolate and allow it to sit for 2 minutes. Using a whisk, stir the mixture until its fulling combined.
Assemble the donuts
- Once the donuts have cooled completely, gently dip the top half of the donut into the chocolate ganache. If using, add the sprinkles on top while the ganache is still wet. Allow the chocolate to set for 10 minutes. Serve immediately.