Baked Chocolate Donuts

These ultimate baked chocolate donuts with a chocolate glaze are simply out of this world! They are a crazy delicious, must-try homemade doughnut recipe with chocolate in the dough, glaze, and decoration. It is hands down one of the best baked chocolate donuts recipes you will ever try!

Jump to:

• 🌟 Why this is the best recipe
• 📝 Ingredient notes
• 👩‍🍳 How to make this recipe
• 🎓 Storage and Freezing
• 🍫 Flavor Variations and Substitutions
• 🎓 Expert tips
• 🥣 Equipment notes
• ❓Recipe FAQs
• 🍩 More Sweet Breakfast Recipes
• Baked Chocolate Donuts with Chocolate glaze (VIDEO)

🌟 Why this is the best recipe

1. It is easy to make – You don't need fancy or unusual ingredients, and it comes together super easily and quickly. It is the best chocolate donut recipe for beginners.
2. Your kitchen won't smell oily – Since these easy baked chocolate donuts are baked versus deep fried, you will not have to worry about a lingering oil smell.
3. They are healthier - Since they are cake donuts and not deep-fried like traditional donuts, you can call them somewhat "healthy!"
4. They are super delicious – These easy baked chocolate cake donuts are covered with a super delightful chocolate ganache that will blow your mind! They are moist, sweet, yet very well-balanced in sweetness.
5. They are versatile - You can freely fill or flavor these chocolate baked donuts with almost anything. See my Flavor Variations and Substitutions section for ideas!

📝 Ingredient notes

For the chocolate donuts

1. Butter - Always use unsalted butter, as you want to control the quantity of the salt. I use European-style 82% fat-content butter in all my recipes. The butter must be at room temperature and soft enough to cream but not too soft or runny. Avoid microwaving.
2. Sugar - I use simple white granulated sugar for this recipe. To learn about the different types of sugar and how to use them in baking, refer to my sugar guide.
3. Egg - The eggs must be at room temperature.
4. Flour - Pastry flour works very well in this recipe since it has a low protein content and gives a delicate, tender texture. You can also use all purpose flour. See my flour guide for more about deciding what flour to use in baking.
5. Cocoa powder - In baking, always use unsweetened cocoa powder. I use Dutch-process cocoa powder, which has a lovely dark color and lower acidity.
6. Salt - This is an essential ingredient in all baking recipes to balance the sweetness.
7. Baking powder - This helps give the baked donuts their rise. 
8. Sour cream / Greek yogurt (optional) - Feel free to add 1-2 tablespoons of sour cream or Greek yogurt to the batter to add more moisture.
9. Vanilla extract (optional) - Avoid using artificial vanilla. I recommend Nielsen Massey vanilla extract or paste or homemade vanilla extract.
10. Chocolate chips (optional): These will give you a double chocolate donut with extra flavor. 

🛒 You’ll find detailed measurements for all Ingredients in the printable version of the Recipe Card at the bottom of this post

For the chocolate glaze

1. Semi-sweet chocolate - For the most delicious homemade chocolate glaze, use chocolate with a high cocoa content. Avoid using "baking chocolate." I recommend Callebaut Dark Chocolate (callets).
2. Heavy cream - Heavy cream (also known as whipping cream) has a fat content of 36% - 40%. I use cream with 36% to make the chocolate ganache glaze super-rich, creamy and silky.
3. Butter - Like the donuts, use high-quality 82% fat content unsalted butter.

🛒 You’ll find detailed measurements for all Ingredients in the printable version of the Recipe Card at the bottom of this post

👩‍🍳 How to make this recipe

1. How to make baked chocolate donuts

1. First, prepare your donut pan. I use the silicone Silikomart Donut mold, which is flexible and requires no greasing.
2. Next, preheat the oven to +20C / 68F higher than the baking temperature (175 C / 347 F), as the oven temperature will drop when you open the door.
3. Use an electric hand mixer to whip the room temperature butter and sugar for five minutes until it becomes creamy and pale.
4. Add each egg one at a time and mix with a hand whisk after each addition.
5. Fold in the vanilla and sour cream/Greek yogurt if using.
6. Sift in the dry ingredients (flour, cocoa powder, baking powder, and salt).
7. Fold the mixture together with a rubber spatula just until thoroughly combined. Do not overmix.
8. Next, fold in the chocolate chips, if using.
9. Pipe the batter into the donut mold. Refrain from filling the mold, as you want space for the donuts to rise.
10. Bake the donuts at 175 C / 347 F for 15-20 minutes or until a toothpick inserted into the donuts comes out clean. Do not overbake.
11. Depending on the mold you are using, let the donuts completely cool in the mold or remove the doughnuts carefully to a wire rack shortly after baking. They can be fragile while they are hot; do not break them.

💡 Top Tip: It is important to let the donuts chill before glazing so that the glaze sets on them neatly.

2. How to glaze the chocolate donuts

1. Place the finely chopped, high-quality semi sweet chocolate into a bowl, or use Callebaut Dark Chocolate (callets).
2. Heat the cream until just simmering. 
3. Pour warm cream over the chocolate.
4. Let the two ingredients sit for a minute, then stir or hand-mix them together.
5. Add the room temperature butter and a pinch of salt, and stir or blend again.
6. Place the chocolate glaze in a large container for dipping. The container should be large enough to fit the donut yet deep enough to cover it.
7. Holding the donut with your fingers, gently dip it into the glaze, and move it around for a few seconds to cover it. Then, carefully remove it.
8. Holding the donut glaze face down, use your opposite hand to remove any excess glaze.
9. Place the donut on parchment paper to let the chocolate glaze fully set at room temperature. If your kitchen is too warm, place them in the fridge.
10. Once the glaze sets, you can get creative and decorate them as you like with chocolate sprinkles, crushed nuts, etc.

💡 Top Tip: Make sure your donuts are cold before glazing so the glaze can quickly set instead of running off on the side. The glaze should not be too thin or too thick. About 27C / 81F is the ideal temperature for the chocolate ganache.

🎓 Storage and Freezing

How to store?

You can store leftover glazed chocolate doughnuts in an airtight container in the fridge for 1-2 days. They are also relatively stable at room temperature. I suggest covering the donuts so they do not absorb any smell from the fridge or kitchen.

How to freeze?

You can freeze the donuts in a freezer-safe container after baking. However, I do not recommend freezing with the glaze on them.

🍫 Flavor Variations and Substitutions

You can easily turn this chocolate baked donuts recipe into chocolate raspberry donuts by adding some raspberries to the batter and applying my raspberry-based glaze. Or, you can use a blueberry powdered sugar-based glaze as I do in my baked blueberry donuts recipe. 

Swap out the vanilla extract for almond or orange extract for a different flavor profile. You can add some extra texture to your donuts by adding crushed nuts or coconut. For more fun ways to decorate and flavor donuts, check out my roundup featuring 30 different types of donuts.

For substitutions check out my baking ingredient substitute guides.

🎓 Expert tips

1. Refrain from overbaking, as it is the most common reason for dry donuts.
2. While making the chocolate glaze, do not let the cream boil; it could get too hot and burn the chocolate. However, if it is not warm enough, it won't melt the chocolate properly.
3. It is a good idea to first glaze one donut before continuing with the rest. If the glaze is too runny and does not set, wait until it cools a bit more.
4. If the glaze sets in a "wrinkled" way, either the donuts were too cold, or the glaze was too thick and set too quickly. To fix this, gently heat the glaze in the microwave on low heat or with a hairdryer.
5. If prefer to use cake mix, try this cake mix donuts recipe from Anne

🥣 Equipment notes

Since this chocolate doughnuts recipe uses yeast-based dough, you will need a donut mold. I love my silicone Silikomart Donut mold that requires no greasing nor preparation and always results in perfect donuts that do not stick. Piping bags are a must-have for quickly and neatly adding the batter to the mold versus pouring or spooning.

For the best baking experience, always use a digital scale to measure your ingredients. Likewise, a digital oven thermometer helps you understand the actual temperature of your oven.

❓Recipe FAQs

🍩 More Sweet Breakfast Recipes