Best Chocolate Cake Donuts

I won’t bore you with some backstory about these donuts. Because, let’s face it, everyone just wants to scroll to the recipe anyway. I suggest doubling it because you’re gonna want more than one! If you overfill the pan like I did, it’s fine. It’s just more surface area for frosting! Enjoy!

INGREDIENTS

For the doughnuts

• 3/4 cup all-purpose flour

• 1/3 cup cocoa powder

• 1/2 teaspoon baking soda

• 1/4 teaspoon salt, to taste

• 2 1/2 tablespoons melted butter, cooled to room temperature

• 1 egg

• 1/4 cup packed brown sugar

• 3 tablespoons granulated sugar

• 1 1/2 teaspoons vanilla

• 2/3 cup buttermilk, or 1 teaspoon vinegar mixed with 2/3 cup cow’s milk

For the glaze

• 4 cups confectioners sugar

• 2 teaspoons corn syrup

• 1/2 teaspoon vanilla extract

• 1/4 teaspoons salt

• 1/4 – 1/2 cup milk

INSTRUCTIONS 

• Preheat the oven to 350F degrees. Spray a 6-cavity donut pan with non-stick cooking spray.

• In a medium bowl whisk together the flour, cocoa, baking soda and salt.

• In a separate bowl whisk together the melted butter, egg, sugars, vanilla & buttermilk.

• Add the dry ingredients into the wet & whisk until combined. The batter will be thick.

• Spoon the batter into the prepared donut pan. Or pour the batter into a ziplock bag, cut off the bottom corner, and pipe the batter into the prepared tin.

• Bake for 8-10 minutes. If you lightly touch the donut, it should spring back. Or an inserted toothpick should come out clean.

• Allow donuts to cool in the pan for 5-10 minutes, then remove from the pan and continue cooling on a wire rack

• While the donuts are cooling, make the glaze. Whisk together the confectioners sugar, corn syrup, vanilla, salt and milk until the glaze is smooth.

• Once the donuts are cooled, dip the top in the glaze. Drizzle with more frosting if desired. Who doesn’t love extra frosting?