My Top Picks

Donuts: Baked Fudge Cake Donuts

Source: King Arthur Flour

Very moist, dense and dark. Everything a chocolate lover would want!

Ingredients

Donut Batter

  • 1/2 c. Dutch-process cocoa
  • 1-1/3 c. unbleached all-purpose white flour
  • 3/4 c. light brown sugar
  • 1/2 t. baking powder
  • 1/2 t. baking soda
  • 1/2 t. salt
  • 1/2 t. espresso powder, optional
  • 2 large eggs
  • 1/3 c. milk
  • 1 t. vanilla extract
  • 1 t. vinegar (white or apple cider)
  • 8 Tbls. unsalted butter, melted
  • 1/2 c. chocolate chips (dark or semi-sweet)

Chocolate Icing or Sugared Topping

  • 1 c. chocolate chips (dark or semi-sweet)
  • 4 Tbls. milk or half & half
  • white sugar

Instructions

Preheat oven to 350 degrees.

In a large mixing bowl, whisk together the cocoa, flour, sugar, baking powder, baking soda, salt and espresso powder. Set aside.

In medium-sized mixing bowl, whisk together the eggs, milk, vanilla, and vinegar.

Add the wet ingredients to the dry ingredients, stirring to roughly blend. Once you can no longer see any bits of raw egg, stir in the melted butter.

Fold in chocolate chips and mix until everything is well-combined. Do not overmix.

Lightly grease the wells of two standard doughnut pans. Spoon the batter into the prepared pans, filling the wells about 1/2 to 2/3 full (don’t overfill).

Bake for 12 to 15 minutes, or until a toothpick inserted into the center of one comes out clean. Don't overbake the doughnuts, as this could dry them out.

Remove the donuts from the oven, and after 30 seconds or so, use a knife to carefully loosen their edges. Turn the pan upside down over a cooling rack, gently tap the pan on the rack, then give it a little shake; the donuts should fall onto the rack.

If you want to ice the donuts, instead of using a white sugar, give them a chance to cool to room temperature first. If using white sugar, immediately dip them, while warm, in the sugar.

CHOCOLATE ICING or SUGARED TOPPING

ICED: Combine 1 cup chocolate chips and 1/4 cup milk or half-and-half in a microwave-safe bowl or in a saucepan. Spread the top of each donut with icing. Garnish with sprinkles or shaved chocolate, if desired.

Microwave: Heat in the microwave until the liquid is steaming and starting to bubble. This will take about 1 minute. Remove from microwave and stir until the chips have melted and the icing is smooth.

Stovetop: Combine milk and chocolate chips in a small saucepan. Cook over a medium-low heat, stirring constantly until thickened.

SIMPLE SUGAR COATED: Immediately shake the donut in a paper or plastic bag with a tablespoon or so of granulated sugar.

Makes 12-14 donuts.

NOTE: PAM for Baking cooking spray works slick to grease donut pans.

Store leftovers in an airtight container. Donuts can also be frozen.