Baked Chocolate Donuts (Non-Dairy)
Chocolate. Donuts. Two Glazes. Fruity Pebbles. Boom.
Does anyone else feel 10 years younger just looking at these? Or at least a little more youthful when you realize how much these donuts excite you? Cuz c'mon, these donuts are exciiittiinngg!
Like, forget the kid's birthday party. I'm thinking these donuts deserve to be the main attraction at a wedding dessert buffet table. Nobody will be disappointed.
Let me show you just how exciting these donuts are by giving you a quick guide:
For these delicious baked donuts, you start with a chocolate batter as the cake base. A delicious, rich, intense chocolate cake base. Because no other kind of chocolate cake would be acceptable.
Then, you portion the batter into a donut pan, bake the donuts, and pop them out of the molds. And they'll come out perfectly round and fluffy. Donut pans will do that.
Next, you dip the chocolate donuts into your choice of a vanilla or chocolate glaze. Yep, you've got options here.
And finally, you top the glazed donuts with one of the finest cereals this world has to offer - fruity pebbles. Or sprinkles, because those are also good.
Result: beautifully glazed and garnished baked chocolate donuts. OH YEAH.
It's pretty obvious that I'm just a little bit obsessed with my new-ish donut pans. I mean, I only just got them, and this is already the second baked donut recipe on this blog. Seriously, it's worth getting the donut molds just for this recipe and the cinnamon crumb donuts I've posted before.
Now, even without any fancy donut molds, chocolate cake is exciting enough as it is. But a soft chocolate cake donut, with a shiny glaze and a cereal topping? Almost too much goodness to handle. Almost.
And, side note, since there's cereal on these donuts, they count as breakfast, right? Right. (No seriously, I filed these donuts under "breakfast" in the recipe index.)
Summary (in other words, let me just repeat myself): These baked chocolate donuts are dense-yet-fluffy. With an intense chocolate flavor. Because there's not just cocoa powder in these donuts, but melted chocolate as well. Double the chocolate, double the fabulousness. But I'm getting side-tracked. Main point: Dense-yet-fluffy double chocolate baked donuts in cute, little, perfect donut shapes. Made possible with a donut pan. Also included: chocolate icing. Or vanilla icing. And fruity pebbles. Don't forget the fruity pebbles.
GAWD, I'm obsessed.
Well, if you'll excuse me, I have a chocolate-donut-consumption engagement to attend to.
baked chocolate donuts (Non-Dairy)
Adapted from Urban Bakes
Yield: 12 Donuts
1/2 cup semisweet chocolate
1/2 cup buttermilk (or 1/2 cup soy/almond milk mixed with 1 teaspoon vinegar)
1/4 cup water
1 egg
3 tablespoons oil
1 teaspoon vinegar
2 teaspoons vanilla extract
1 cup flour
3/4 cup light brown sugar
1/3 cup cocoa
1/2 teaspoon baking soda
Pinch salt
Chocolate Glaze:
1 cup confectioner's sugar
3 tablespoons cocoa powder
Pinch salt
3-4 tablespoons soy/almond milk
Fruity pebbles (or sprinkles)
Vanilla Glaze:
1 cup confectioner's sugar
Pinch salt
1/2 teaspoon vanilla extract
3-4 tablespoons soy/almond milk
Fruity pebbles (or sprinkles)
Preheat oven to 350 F. Grease 12 donut molds.
Melt the chocolate. Set aside.
Whisk together the buttermilk, water, egg, oil, vinegar, and vanilla.
Mix together the dry ingredients and whisk into the wet until no lumps remain. Gently mix in melted chocolate.
Fill the donut molds (with a spoon or spouted cup) 2/3 full.
Bake for 8-10 minutes, or until a toothpick inserted comes out clean. Let cool a few minutes, and then insert knife around edges to ease donuts out of the molds.
Whisk together the chocolate glaze and vanilla glaze separately. Once the donuts cool, dip the tops of the donuts into either one of the glazes, and then place glaze-side-up onto a cake rack with a sheet pan under it (to catch the dripping glaze).
Sprinkle with fruity pebbles (or sprinkles) while glaze is still wet.
On a completely unrelated note, story of my life:
photo from dump a day dot com
