Baked Chocolate Donuts
- 3/4 cup flour
- 1/4 cup dutch-process cocoa
- 1/2 cup sugar
- 1 tablespoon baking powder
(now that I’m writing this, I’m pretty sure I’ve been using only 1 teaspoon. Oopsies. I’ve been happy with my results but I’m going to use a tablespoon next time to fluff-ify my donuts further!)
- 1/4 teaspoon salt
- 1 egg
- 1/2 cup milk
- 1 teaspoon vanilla
- 4 tablespoons canola oil
- Chocolate glaze (recipe follows)
- Colored or chocolate sprinkles (optional)
- Preheat the oven to 450 degrees and coat a donut pan liberally with cooking spray.
- Stir together flour, cocoa powder, sugar, baking powder and salt in a large bowl. Add the egg, vanilla, and milk and stir together for 1 minute. Add the oil and continue to whisk until just combined. Transfer the batter to a large measuring cup (or a bowl with a spout) for easy pouring.
- Fill each cavity in the pan 2/3 of the way full with batter. Bake for 7 to 9 minutes or until the donuts spring back when lightly touched. Cool completely before icing. Yields 10 to 12 donuts.
- 1/2 cup semisweet chocolate chips
- 2 tablespoons butter
- 1 tablespoon corn syrup
- 1/4 teaspoon vanilla extract
To make the glaze: combine the chocolate chips, butter, corn syrup and vanilla extract in a double boiler (or in a stainless steel or glass bowl over some simmering water). Stir until the chocolate is melted and everything is incorporated. Use immediately.