Glazed Chocolate Cake Doughnuts
Glazed Chocolate Cake Doughnuts will satisfy your sweet tooth and chocolate craving. A quick chocolate buttermilk cake base is poured into doughnut pans, baked and then dipped into a buttermilk glaze. This recipe yields 12 chocolate cake doughnuts.
FOR THE CHOCOLATE DOUGHNUTS: 1 cup unbleached all-purpose flour 1/2 cup unsweetened cocoa powder 1 teaspoon instant espresso powder 1 teaspoon baking soda 2/3 cup mini chocolate chips 1/2 cup light brown sugar 1/2 teaspoon kosher salt 3/4 cup low-fat buttermilk 1/4 cup unsweetened apple sauce 2 tablespoons butter melted and cooled slightly 1 large egg 3/4 teaspoon vanilla extract FOR THE GLAZE: 2 cups powdered sugar sifted 4 to 6 tablespoons buttermilk 1 splash pure vanilla extract
MAKE THE DOUGHNUTS:
Preheat your oven to 375° and spray 2 doughnut pans with nonstick spray. Nonstick spray with flour works best here.
In a large mixing bowl, sift the flour, cocoa, espresso and baking soda. Then add in the brown sugar, mini chocolate chips and kosher salt. Stir to combine and set aside.
Next in a separte bowl, combine buttermilk, applesauce, (melted and cooled) butter, egg and vanilla. Whisk to combine and pour into the bowl with the dry ingredients.
Use a rubber spatula to combine until all ingredients are incorporated.
Spoon batter into the wells of 2 doughnut pans. Fill 3/4 of the way and use a spoon to spread the tops evenly.
Bake on the middle rack of your preheated oven fro 8 to 12 minutes or until the doughnuts bounce back when gently pressed and/or a cake tester comes out with only a few crumbs (no batter) attached.
Allow the doughnuts to cool in the pan for 10 minutes before running a thin spatula around the top edges to ensure they do not stick. Turn the cake doughnuts out onto a wire rack to finish cooling.
Once they have cooled completely, prepare the glaze.
MAKE THE GLAZE:
In a mixing bowl, sift the powdered sugar and add a splash of vanilla. Gradually add milk while whisking until it reaches a desired consistency.
Dip doughnutes into glaze and transfer back to the wire rack.
Serving: 1 g | Calories: 229 kcal | Carbohydrates: 48 g | Protein: 4 g | Fat: 4 g | Saturated Fat: 2 g | Polyunsaturated Fat: 1 g | Monounsaturated Fat: 1 g | Trans Fat: 1 g | Cholesterol: 18 mg | Sodium: 229 mg | Potassium: 124 mg | Fiber: 2 g | Sugar: 36 g | Vitamin A: 66 IU | Vitamin C: 1 mg | Calcium: 54 mg | Iron: 1 mg