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Chocolate Cake Donuts

Chocolate Cake Donuts

Chocolate Cake Donuts


For the Coffee Chocolate Donuts:

• 3/4 cup Dutch-process cocoa powder

• 1 and 2/3 cups all-purpose flour

• 1 cup granulated sugar

• 1/4 cup light brown sugar, packed

• 2 teaspoons baking powder

• 1 teaspoon espresso powder

• 1/2 teaspoon salt

• 2 large eggs, at room temperature

• 1/4 cup sour cream

• 2 teaspoons vanilla extract

• 1/3 cup refined coconut oil melted (you may sub canola oil or vegetable oil)

• 3/4 cup hot coffee

Coffee Chocolate Fudge Frosting:

• 7 ounces semi-sweet chocolate, roughly chopped

• 1/4 cup heavy cream

• 1 teaspoon espresso powder


For the Coffee Chocolate Donuts:

• Preheat oven to 350°F. Generously grease the wells of two standard doughnut pans. If you don't have two pans, you can bake the batter in two batches. Set pans aside.

• In a large mixing bowl, whisk together the cocoa, flour, both sugars, baking powder, espresso powder, and salt. Set aside.

• In a medium-sized mixing bowl, whisk together the eggs, sour cream, vanilla, and oil.

• Add the wet ingredient mixture to the dry ingredients, stirring lightly until just combined. Carefully pour in the hot coffee and stir until just combined.

• Spoon or pipe (see the post for more info on this) the batter into the prepared pans, filling each well between 3/4 and full.

• Bake for 10 to 12 minutes, or they've risen and spring back when lightly touched.

• Remove the pan from the oven and place it on a cooling rack. After a few minutes, loosen their edges and carefully remove them from the molds. Place donuts on the cooling rack while you make the frosting.

Coffee Chocolate Fudge Frosting:

• In a microwave-safe bowl, combine the chopped chocolate and heavy cream. Heat until the cream begins to bubble up, about 1 minute. Remove from the microwave and stir in the espresso powder. Whisk until the chocolate has completely melted and the icing is smooth. Dip the top of each donut in the icing; or spread icing on the donuts.


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