I can’t believe it’s taken so long for me to share this recipe! These double chocolate donuts are delightfully delectable and a cross between the Baked Cinnamon Sugar Donuts and the Double Dark Chocolate Muffins that we already know and love.
Chocolate donuts are hands down my favorite type of donut. And these chocolate donuts are tender and cakey and covered in a dreamy chocolate ganache.
I call these donuts double chocolate for 2 reasons. First, they are chocolate donuts covered in a chocolate ganache and secondly, they are double dipped in the ganache. Yes, you read that right, double dipped. Because one layer of ganache just isn’t enough.
This ganache is everything a chocolate donut wants to be covered with. It is the perfect consistency for dipping the donuts, but after coming to room temperature it hardens to be rich and fudgy. Don’t be afraid of the ganache, it really is quite simple. You combine 5 ingredients in a small bowl and microwave until melted. That’s it.
Since these donuts are baked and not fried, I feel less guilty when I can’t stop at one. Next time you are craving a donut, don’t run to the closest donut shop, head to the kitchen and whip up a batch of these babies!
Leave me a comment below and let me know your favorite type of donut!
These donuts are baked, not fried, so I feel less guilty when I can’t stop at one!
- 1 cup all-purpose flour
- 1/4 cup cocoa powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup brown sugar
- 1/4 cup milk
- 1/4 cup sour cream
- 1 egg
- 3 tablespoons unsalted butter melted
- 1 teaspoon vanilla
- 1/2 cup chocolate chips I love using the Ghiradelli semi-sweet for this
- 1 tablespoon corn syrup
- 1 teaspoon water
- 2 tablespoons unsalted butter
- 1/4 teaspoon vanilla
Preheat oven to 350°F. Spray a donut pan with non-stick spray.
Whisk the flour, cocoa, baking soda, and salt together in a large mixing bowl and set aside. In a separate bowl, whisk together the brown sugar, milk, sour cream, and egg until smooth. Add the melted butter and vanilla to the wet ingredients, whisking until fully combined. Pour the wet ingredients into the dry ingredients and mix gently until just combined. The batter will be very thick.
Spoon the batter into the donut pan. I use a large zip-top bag to do this, fill the bag and cut a corner off and pipe into the pan.
Bake for 8–10 minutes or until the centers are set and a toothpick inserted in the center comes out clean. Allow to cool for about two minutes and then turn the pan upside down over a wire rack set on a large piece of parchment paper or on a large baking sheet. Allow donuts to cool for a few minutes until you can handle them.
Make the ganache: Place the chocolate chips, butter, corn syrup, water, and vanilla in a medium bowl. Melt in 20-second increments in the microwave, stirring after each time, until completely melted and smooth.
Dip the tops of the donuts into the ganache. Once all of the donuts have been dipped, you should have enough ganache to lightly dip them all again.
Donuts are best when eaten immediately, but will keep stored air-tight a room temperature for a couple days.