Sunday, August 12, 2012

Chocolate Cake Donuts

I was heading to a friend's birthday brunch this morning, and by heading I mean taking the elevator up a few floors in my building...convenient, right?!  So I was tasked with bringing mimosa components, but since I woke up early enough this morning I figured I'd try out my donut pan that I bought way too long ago and have yet to use.

My first batch came out looking more like cupcakes than donuts since I put too much batter in each donut hole, but the second batch came out much better.  The cake was moist and sweet and the vanilla sugar glaze was just right.

Chocolate Cake Donuts


For the donuts:
1 cup flour
1 cup sugar
3/4 cup cocoa powder
1 tsp baking soda
1/2 tsp baking powder
1/4 tsp salt
1/4 tsp cinnamon
pinch nutmeg
3/4 cup buttermilk *
1/2 cup milk **
1/4 cup canola oil
1/2 tsp vanilla
1 egg

*I used reduced fat buttermilk
**I used skim milk

For the glaze:
3 1/2 cups powdered sugar
5 to 7 Tbsp water
1 tsp vanilla


Preheat oven to 350 degrees.  Spray the donut pan with cooking spray and lightly sprinkle with flour or powdered sugar. Shake to coat and shake out the excess, set pan aside.

In a medium bowl, combine the buttermilk, oil, egg and vanilla and whisk together to combine.  Set aside.

In a large bowl, combine the flour, sugar, cocoa powder, baking soda, baking powder, salt, cinnamon & nutmeg.  Whisk to combine.  Add the buttermilk mixture into the dry ingredients and stir until combined.  Then add in the milk and whisk until fully incorporated.  The batter will be very thin.

Using an ice cream scoop or spoon, pour the batter into the donut pan and fill each donut mold about 2/3 of the way full.  Bake for approximately 7 to 9 minutes, until a toothpick inserted comes out clean and the donuts bounce back when lightly touched.  Let the donuts cool in the pan for a few minutes.  Then run a flat spatula or butter knife around the edge and pop each donut out carefully. Transfer to cooling rack to cool completely.

For the glaze:

Stir all ingredients together.  If the glaze is too stiff, add a little water 1 Tbsp at a time until you reach the desired consistency.  Dunk each cooled donut into the glaze and shake off any excess.  Place back on the cooling rack and allow the glaze to set and harden.  If you prefer a thicker glaze, once the first coat is hardened, dip the donut again for a second coat and allow it to set and harden.