That’s how I now feel about making doughnuts.
I also keep accidentally spelling them as “donuts,” which I’m pretty sure is not a real word unless you’re Homer Simpson (and I never even watched “The Simpsons” as a kid…. I don’t know).
Because hey, why not?!
Alas, I figured this Easter was finally my moment.
I made some chocolate cake doughnuts to keep my guests on a sugar high while I made brunch, and, well, they worked like a charm. And I whipped them up in a flash right before church. In other words, they’re really easy to make!
Talk about unleashing a monster.
Ironically, I don’t even really like regular doughnuts, yet I was fascinated about the idea of making some from scratch. Sort of like that time I made homemade pretzels. Considering they’re baked, not fried, makes me feel like they’re also almost healthy, even if they do taste exactly like chocolate cake.
Baked Chocolate Cake Doughnuts with Rainbow Sprinkles
*adapted from Joy the Baker
For the doughnuts:
- 1 cup all-purpose flour
- 1/4 cup unsweetened cocoa powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1/2 cup brown sugar (the measuring cup should not be filled to the top)
- 1/2 cup unsweetened almond milk
- 1 extra large egg
- 4 tbsp unsalted butter, melted
- 1 heaping tsp vanilla extract
- rainbow sprinkles
For the glaze:
- 1 1/4 cup powdered sugar
- 3 tbsp unsweetened cocoa powder
- 4 tbsp unsweetened almond milk
- 2 tsp vanilla extract
- small pinch of salt
1. Preheat oven to 325′ F and spray a doughnut baking pan with nonstick cooking spray. In a medium bowl, whisk together flour, cocoa powder, baking soda, salt, and brown sugar. Set aside.
2. In a smaller bowl, whisk together milk, egg, butter, and vanilla until combined. Pour wet ingredients into the dry ingredients and fold together until well combined.
3. Portion batter into the prepared doughnut pan, filling approximately 2/3 full. Bake doughnuts for 13 minutes, or until a toothpick inserted into one comes out clean. Remove from the oven and cool on a wire rack. Repeat until you’re out of batter (makes 10-11 doughnuts).
4. While doughnuts are cooling, start to make the glaze! In a medium bowl, whisk together powdered sugar, cocoa powder, and salt, making sure to get rid of all lumps. Add vanilla and milk, one tablespoon at a time, whisking to combine. (Mixture won’t be too thick, but shouldn’t be thin.)
5. Once completely cool, dip each doughnut into the chocolate glaze, shaking off any excess. Return to the wire rack and sprinkle with color jimmies, and allow to harden (should only take a couple minutes). Enjoy!
Makes 10-11 doughnuts.