It recently occurred to me that I haven’t utilised my donut pan nearly enough. What else could I do but rectify this shocking situation? So I did some quick thinking and came up with my three favourite donuts of all time. You may be surprised to learn that none of them are the yeasty kind! Number one will always be the cinnamon donut, but I’ve mentioned in the past the issues I had with dipping baked donuts in melted butter. It just wasn’t right. Number two are the baked vanilla donuts that I posted here last year. And rounding off my top three is a donut from Krispy Kreme, which their website tells me is called the Glazed Chocolate Cake donut. I don’t think they stock them in the UK, so I haven’t had one in a while, but that hasn’t dampened my love for them.
As I’d already attempted to make my first two favourite donuts, it was high time I gave number three a run for it’s money. The Glazed Chocolate Cake donut is not like other Krispy Kreme donuts I’ve had. For starters, it isn’t a yeast donut, so it’s quite dense, like a dry cake. The batter itself is chocolate flavoured, distancing it from your usual garden variety plain vanilla donuts. To round off it’s simple, perfect flavours, it’s drizzled with a creamy, vanilla glaze. It’s pretty damn awesome.
So I found myself a recipe and gave it a whirl. I leaned in to take my first magical bite, and it was…disappointing. The recipe I used was literally a cake in the shape of a donut. It was way too moist and it most definitely wasn’t what I wanted from a donut! A donut is meant to have a different texture to a cake. It’s meant to be dense, relatively dry, but moistened by the glaze that it’s doused in.
So I went back to the drawing board and went searching for another recipe. Then it occurred to me that my vanilla donut recipe had the perfect denseness and dryness and could be easily adapted to a chocolate version. And voilà, these Baked Chocolate Donuts with Vanilla Glaze were born. They were exactly what I wanted.
Baked Chocolate Donuts with Vanilla Glaze
Prep Time: 15 minutes
Cooking Time: 10 minutes
1 cup plain flour
⅓ cup caster sugar
¼ cup cocoa powder
1 tsp baking powder
½ tsp salt
½ cup buttermilk
½ tsp vanilla extract
1 tbsp butter, melted
½ cup icing sugar
½ tsp vanilla extract
1½ tbsp double cream
1-2 tsp boiling water
- Preheat oven to 170°C/325°F/Gas Mark 3. Spray a 6 hole donut pan with non-stick cooking spray.
- In a large bowl, add plain flour, caster sugar, cocoa powder, baking powder and salt and whisk to combine. Add buttermilk, egg, vanilla extract and melted butter and mix until all ingredients have been incorporated.
- I’ve found the best way to get the batter into the pan evenly is to spoon it into a ziploc bag, snip the corner and squeeze into each donut hole. You can also use a piping bag or spoon straight from the bowl into the pan. Bake for 10-12 minutes, until the donuts are firm on the outside and a skewer inserted into donuts comes out clean. Cool in pan for about 10 minutes, then remove and cool on a wire rack.
- For the glaze: add icing sugar, vanilla extract and double cream to a small bowl and stir well to combine. Add boiling water, 1 tsp at a time, stirring after each addition, until the glaze reaches a thick but runny consistency. Once donuts have cooled, either dip donuts directly into glaze to coat or spread with a spatula or knife.
Adapted from my Baked Vanilla Donuts with Vanilla Glaze.