Double Chocolate Donuts
Double Chocolate Donuts
Cake donuts are a nostalgic, Americana breakfast item. Discover one of the most timeless types of cake donuts: these Double Chocolate Donuts. These Double Chocolate Donuts are baked to deliver a sturdy yet moist and crumbly inside. We all know donuts are a comforter of souls. And we love them!
Imperial Sugar sponsors this post. However, the recipe, opinions, and recommendations are my own. Thank you for checking out this post.
Bake a batch of these Double Chocolate cake Donuts, pack them in a box and share them with your coworkers at the office. These are sure to be a slam dunk!
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Ingredients
Chocolate Donuts:
- 1¾ all-purpose flour
- ⅔ c. cocoa powder
- 1 tsp. baking powder
- 1 tsp. baking soda
- 1 tsp. salt
- 1¼ c. Imperial Sugar Light Brown Sugar
- 2 large eggs
- ¾ c. buttermilk, room temperature
- 2 tsp. vanilla extract
- ½ c. salted butter, melted
- ½ c. semi-sweet chocolate chips
Glaze
- ½ c. semi-sweet chocolate chips
- 2 Tbsp. salted butter
- 2 tsp. corn syrup
- 2 tsp. water
Instructions
Preheat oven to 350°
Liberally grease two (2) 6-hole donut baking pans, enough for 12 donuts. For smaller donuts, you can use two (2) mini donut pans.
In large bowl, sift the flour, baking powder, baking soda and salt. Add in Imperial Sugar light brown sugar. In a medium bowl, whisk eggs and then add the buttermilk and vanilla extract, and finally the melted butter. Add the wet ingredients into the dry ingredients and stir with a spoon until just combined. Do not overmix.
Stir in chocolate chip morsels.
Evenly divide the batter into the 12 donut holes so the holes are about half full. Be sure not to overfill the donut holes. It’s best to use a pastry bag to fill the holes evenly (especially for mini donuts). Alternatively, you can gently spoon in the batter, then smooth out the tops with a clean spoon or your finger.
Bake 12 to 13 minutes until cake tester comes out clean, switching the top and bottom pans halfway through.
Allow to cool in the pan for 10 minutes before removing. If necessary, remove from the pan using a knife to run around the edges as necessary. Transfer to a baking rack and allow to cool before before topping with chocolate glaze.
To top donuts with chocolate glaze:
In a small saucepan, heat the chocolate chips, butter, corn syrup and water over medium heat.
Stir constantly until everything melts and the mixture becomes smooth and glossy.
Transfer the glaze into a small bowl.
Once donuts have cooled, dip the tops of the donuts into the glaze, making sure to completely coat it.
Place donut back onto a wire rack to set.
Photos by D. Wright Photography
Light corn syrup vs Dark corn syrup
The only difference between light and dark syrup comes from the ingredients manufacturers add to that base. For example, light corn syrup includes vanilla and salt, while dark syrup contains refiner's syrup (a type of molasses) and sometimes caramel flavoring.
While light and dark corn syrup can be used interchangeably in almost every instance, with slight flavor variances, a great example is pecan pie, light corn syrup will contribute sweetness and a hint of vanilla, but that's about it. On the other hand, dark corn syrup, in addition to sweetness, will add color and a more robust, toasty flavor.
I often use light corn syrup when making the glaze for these double chocolate donuts because I keep it on hand [for pancakes and waffles]. However, do not be deceived! I enjoy these donuts' enhanced flavor just as much, if not more, when I add dark corn syrup to the glaze mixture. The caramel and molasses notes deliver a swoon-worthy bite that is perfect for the fall season.
