Baked Chocolate Donuts with Chocolate glaze (VIDEO)

6 baked chocolate donuts on a cooling rack.

5 from 6 votes

Baked Chocolate Donuts with Chocolate glaze (VIDEO)

These are the ultimate baked dhocolate donuts with chocolate glaze! This is a crazy delicious, must-try homemade doughnut recipe with chocolate in the dough, in the glaze, and also in the decoration (that might remind you of Brigadeiros)!

Prep Time30

Cook Time30

Waiting time30

Total Time1 30

Course: Dessert

Cuisine: American

Servings:

Calories: 253kcal

Author: Katalin Nagy

Equipment

Ingredients

For the Baked donuts

70 g Unsalted butter room temperature
70 g Granulated sugar
½ teaspoon Vanilla extract
2 Eggs room temperature
1-2 tablespoon Sour cream optional, room temperature
63 g All purpose flour
7 g Cocoa powder unsweetened Dutch processed
½ teaspoon Baking powder
Pinch of salt
40 g Chocolate chips eg. Callebaut Dark Chocolate (callets)

For the chocolate ganache glaze

150 g Callebaut Dark Chocolate (callets) use good quality semi-sweet chocolate
50 g Heavy Cream 36% fat content
15 g Unsalted butter room temperature
Pinch of salt

For the deocration

Chocolate sprinkles

Metric - US Customary

Instructions

Make the baked chocolate donuts

Heat oven to 175 C / 347 F.
Prepare your Silikomart Donut mold.
Cream butter and sugar for 3-5 minutes until it becomes pale, then add eggs, one at a time. Do not overbeat. Fold in vanilla and room temperature sour cream (if using).
Sift in flour, salt, cocoa powder and baking powder and fold just until well combined with the help of a rubber spatula.
Fold in chocolate chips, if using.
Pipe the donut batter into the Silikomart Donut mold.
Bake for 15-20 minutes or until a skewer inserted comes out clean. Do not overbake as the donuts can become dry.
Let the donuts chill in the fridge before glazing.

Glazing the chocolate donuts

Chop semi-sweet chocolate into small pieces, or use Callebaut dark chocolate callets.
Heat cream in a saucepan over medium heat just until simmering.
Pour warm cream over the chocolate, let them set for a minute until chocolate gently melts then stir or blend together.
Add in butter and and a pinch of salt.
Use the glaze once it is cooled to about 27C / 81F.
Before glazing the donuts make sure donuts are nice and chilled (5C / 41F) and the glaze is on the right temp (27C / 81F). Temperature is key to be able to glaze the donuts neatly, please check my tips above.
Hold the donut with your fingers and dip it into the glaze. Move the donut a bit for a few seconds then carefully remove it from the glaze. While still holding the donut with your fingers (facinng down), carefully remove any excess glaze from it with the help of your fingers on your other hand.
Let the glaze fully set at room temperature, or, in case your kitchen is too warm, place it into the fridge.
Decorate according to your liking eg. with chocolate sprinkles.
The donuts can be stored for 2-3 days in an airtight container either at room temperature or in the fridge. Bring them back to room temperature before serving.

Video

Notes

INGREDIENT NOTES:

Measure your ingredients with a digital scale for accuracy.
All ingredients for the donuts must be at room temperature to properly emulsify: eggs, butter, etc.
For the glaze, use high-quality semi-sweet chocolate.

TECHNIQUE NOTES:

Make sure you read my Expert tips section above to maximize your success. A short recipe alone is not able to cover all the necessary details and science behind baking.
If not using a silicone baking mold, make sure to grease the tin before baking to avoid donuts stuck into the pan.
Do not overbake your donuts. Overbaking is the most common reason why cakes, cupcakes, or baked donuts turn out dry.
Never glaze warm donuts. Make sure they are chilled.
For glazing donuts neatly, the temperature is key. Glazing should cool to an appropriate temperature that is not too runny nor too thick. See detailed tips above.

Nutrition