Celebrate in style with these Baked Chocolate Donuts as are incredibly simple to make yet moist, fluffy and filled with chocolate. Topped with a prosecco glaze, these donuts are the perfect treat for New Year’s Eve, birthdays, christenings … let’s face it – any celebration!
230 g (1¾ cup + 2 tablespoons) cake flour (see notes below)
35 g (1/3 cup) cocoa powder
150 g (3/4 cup) granulated white sugar
55 g (1/4 cup) light brown sugar
1 ½ teaspoon baking powder
¼ teaspoon baking soda
½ teaspoon salt
180 ml (3/4 cup) buttermilk, room temperature (see notes below)
2 large eggs, lightly beaten
45 ml (3 tablespoons) vegetable oil (or canola oil)
1 teaspoon vanilla extract
60 ml (1/4 ml) boiling water
200 g (8 oz) dark chocolate 70%, finely chopped
60 g (1/2 cup) powdered icing sugar (confectioners’ sugar)
30 ml (2 tablespoons) Prosecco
30 g (2 tablespoons) sprinkles
- Pre-heat your oven to 220°C (420°F). Lightly grease a donut pan with non-stick spray or butter.
- In a medium bowl sift in the dry ingredients, cake flour, cocoa powder, white and light brown sugar, baking powder, baking soda and salt. Stir together.
- In a separate bowl, combine the buttermilk, eggs, vegetable oil and vanilla extract. Add the wet ingredients into the dry and mix until combined. Add in the boiling water and chopped chocolate and fold through until just combined.
- Spoon the batter into a piping bag fitted with a large round tip and pipe the batter into each donut mould until ¾ full. Tap the pan to release any air bubbles. Bake for 8-10 minutes until the sponge springs back when pressed. Remove from the oven and leave to cool for five minutes in the donut pan. Invert the pan onto a wire rack to release the chocolate donuts. TIP: If the donuts feel like they are sticking then gently run a butter knife around the edge of the donut to release it. Allow the donuts to cool completely before glazing.
- To make the prosecco glaze, sift the powdered icing sugar into a bowl and add in the prosecco. Whisk until combined and smooth. If you want a thicker glaze then add more powdered icing sugar 30g (1/4 cup) at a time. If the glaze is too thick then add more Prosecco, 15ml (1 tablespoon) at a time until you reach your desired consistency.
- Dip the chocolate donuts into the Prosecco glaze or spoon the glaze over the top of each donut. Set onto a wire rack to allow any excess to drip off and sprinkle your choice of sprinkles over the top. Baked Chocolate Donuts are best eaten on the day that they are made.
- Baked Chocolate Buttermilk Donut Recipe by Laura at Tutti Dolci
- Measurements: This recipe has been developed using grams but US cup measurements have been included for your convenience. I strongly advise you to measure by grams for a more accurate result in your baking. My set of scales was my best investment!
- To make home-made cake flour: Combine 190g (1½ cups) plain flour (all-purpose flour) with 30g (1/4 cup) corn flour (cornstarch) and whisk together. This will leave you with the required quantity of cake flour for this recipe.
- To make home-made buttermilk: Add 30ml lemon juice (or white vinegar) to 180ml milk and set aside at room temperature for 30 minutes. Once the milk has started to curdle then you are ready to use your home-made buttermilk.
- To Store: Donuts can be kept in an airtight container at room temperature for up to 3 days.
Keywords: Chocolate Donuts, Dessert, Celebrate