Easy baked chocolate cake donuts with a rich chocolate glaze (and sprinkles!)
I’m never ready for Monday.
Even though it arrives at precisely the same time each week, and even though I try to prepare myself by laying out my clothes in advance, setting 5 alarms (really, I have a problem), and having my lunch ready to go, when Monday morning finally ascends from the midnight hour clutching at me like a swamp monster I hit the ground not running, but instead groggy and stumbling. And desperately grasping for caffeine.
Sometimes, though, I require a bit more than a cup of caffeine to get me through the start of the workweek.
While a donut may not exactly be the best, nutritionist-advised way to start your day, I feel this is a perfectly acceptable and even desirable way to start your Monday.
Baked, so as to be more healthy than the Dunkin’ variety and covered in dark chocolate (antioxidants, right?), on a Monday morning these donuts are precisely what the doctor ordered.
Cover them in sprinkles (bonus points if you use homemade sprinkles) and suddenly Monday doesn’t seem so intimidating after all, in fact it’s beginning to seem downright rosy.
These chocolate donuts are rich and lack nothing in terms of chocolate. Made with a generous scoop of cocoa powder and crowded with semisweet chocolate chips, the glaze is almost chocolate overkill (if there could be such a thing).
The glaze is incredibly simple to make, only two ingredients. It’s dark chocolate and was a bit too dark for Zach’s taste, but as a dark chocolate afficionado myself I had no complaints. However, if you’re looking for something a bit sweeter you may use milk chocolate instead.
- 2/3 cup milk
- 2 tsp vinegar or lemon juice
- 1 1/2 cups all purpose flour
- 3/4 cups sugar
- 1/2 cups cocoa powder
- 1 tsp baking powder
- 1/2 tsp salt
- 1 egg lightly beaten
- 1 tsp vanilla extract
- 6 Tbsp butter melted and cooled
- 1/2 cup mini chocolate chips optional
- 1 cup chocolate chips
- 1/3 cup heavy cream
- Sprinkles for decorating
- Preheat oven to 350F. Lightly spray donut pans with nonstick spray and set aside.
- In measuring cup, measure out 2/3 cups milk. Stir in vinegar or lemon juice and set aside. Allow to sit for at least 5 minutes while you prepare the dry mixture.
- In medium-sized bowl, whisk together flour, sugar, cocoa powder, baking powder, and salt.
- In separate large bowl, stir together your milk and vinegar/lemon juice mixture, egg, vanilla extract, and melted butter.
- Add the dry mixture to the wet and stir briefly. Add mini chocolate chips and continue to stir until mixture is just combined (do NOT over-mix or your donuts will be dense)
- Spoon or pipe (using a large ziplock bag with a hole snipped in a corner) into donut pan.
- Bake on 350F for 10-11 minutes.
- Allow to cool before glazing.
- In small saucepan over low heat, combine chocolate chips and heavy cream.
- Stir constantly until chocolate is completely melted.
- Remove from heat and allow to cool for 5 minutes.
- Dip donuts in glaze (or spread on top of donuts with knife) and cover with sprinkles, if desired.
- Allow glaze to set for 15 minutes and serve.
- Donuts taste best when eaten the same day.