Dark Chocolate Cake Donuts
Total Time
1 hour 30 minutes
Prep Time
20 minutes
Cook Time
10 minutes
Rating
5 out of 5 stars
(0)
Ingredients
12 donuts
- Dark Chocolate Glaze
- 2 oz bittersweet chocolate, chopped (plus more for sprinkling on top)
- 2 oz unsweetened chocolate, chopped
- 2 tbsp No Sugar Added SunButter
- Flaky sea salt for sprinkling on top
- Dark Chocolate Cake Donuts
- 1 1/2 cups (200g) gluten free baking flour
- 1/2 cup (50g) dutch process cocoa powder
- 1/2 cup (100g) dark or light brown sugar, packed
- 1/2 cup (100g) granulated sugar
- 1 tsp baking powder
- 1 tsp baking soda
- 1/2 tsp salt
- 3/4 cup hot water
- 2 tsp instant espresso powder
- 1/2 cup (125g) No Sugar Added SunButter
- 1 1/2 tsp apple cider or white distilled vinegar
- 2 tsp vanilla extract
- 2 large eggs
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Preparation
Step 1
Start by making the glaze so that it has time to cool and thicken.
Step 2
Combine the chocolate and SunButter in a heat safe bowl.
Step 3
Microwave in 30 second intervals until smooth.
Step 4
Leave the chocolate at room temperature to cool while we make the donuts.
Step 5
Preheat the oven to 350F and grease the donut pans (prepare for 12 donuts total).
Step 6
In a large mixing bowl, whisk together the flour, cocoa powder, sugars, baking powder, baking soda, and salt.
Step 7
In a separate bowl whisk together the hot water and espresso, followed by the SunButter, vinegar, and vanilla.
Step 8
Once smooth, whisk in the eggs.
Step 9
Pour the wet ingredients into the dry ingredients and use a rubber spatula to fold the batter together.
Step 10
Add the batter to a large piping bag and pipe the donuts into the baking pan, filling each about 2/3 full. *The batter is the perfect amount for 12 donuts.
Step 11
Bake for 8-10 minutes. To test for doneness, lightly tap the surface of the donuts. They should feel soft and bouncy.
Step 12
Allow the donuts to cool in the pan for about 10 minutes, then transfer the donuts to a cooling rack.
Step 13
When the donuts have completely cooled and the glaze has thickened, dunk each donut in the glaze.
Step 14
Sprinkle with more chocolate and a pinch of sea salt. They’re best served fresh so dig in!
Step 15
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Chef's notes
For the best results, use a nonstick donut baking pan for easy release.
Allow donuts to cool for 15 minutes before releasing from the pan.
Top with finely chopped chocolate, chocolate shavings, chocolate sprinkles, or chocolate chips.
Add a little bit of flaky sea salt on top to enhance the chocolate flavor.
