It’s no secret we’re fiends for chocolate around here–Sean especially…and today is his birthday! Yay! I made these doughnuts with my favorite dude in mind, piling chocolate on top of chocolate with a sprinkling of more chocolate for good measure.
These doughnuts are of the baked variety–cakey and tender with an intense chocolate flavor. The glaze is a super simple mixture of powdered sugar, cocoa, and milk. The chocolate sprinkles are actually chocolatey, not just brown, adding that extra little bit of decadence.
Double Chocolate Doughnuts
Adapted (lightly) from Shutterbean
I used a heart shaped doughnut pan, making 1 dozen doughnuts–if you use a regular doughnut pan you should yield about 6 doughnuts.
1 cup cake flour
1/4 cup unsweetened cocoa powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup sugar
1/2 cup buttermilk
3 Tablespoons unsalted butter, melted
1 teaspoon vanilla extract
Preheat oven to 350*F. Lightly spray a doughnut pan with cooking spray.
In a mixing bowl whisk together the flour, cocoa, baking soda, salt, and sugar. In a large measuring cup whisk together the buttermilk, egg, butter, and vanilla. Mix the wet mixture into the dry until just combined. Scrape the batter into a plastic bag, cut off the tip, and pipe batter into doughnut pan wells–about 1/2 way up the sides. Bake for 10 minutes (heart shaped) or 13 for regular doughnuts. Allow to cool about 5 minutes in the pan before turning out onto a rack to cool. Glaze and sprinkle once doughnuts have cooled.
1/2 cup powdered sugar
1 Tablsepoon unsweetened cocoa powder
3 Tablespoons milk
Whisk all ingredients together until combined well. Add more powdered sugar to thicken or milk to thin, to desired consistency.