Super moist and fudgy, this simple baked double chocolate doughnut recipe with a glossy chocolate glaze is a chocolate lover’s dream. These baked doughnuts beat bakery versions and require no frying.
Have you tried making doughnuts at home? These baked double chocolate doughnuts are dipped in a shiny chocolate glaze and are perfect for anyone who loves rich chocolate flavor without complicated techniques or deep frying.
To celebrate a small milestone, I baked these double chocolate doughnuts — moist and tender with the ideal cake-doughnut texture, coated in chocolate glaze and finished with sprinkles for a playful touch.
The batter is chocolatey without being overpowering and stays soft and fudgy. These are easy to make and fast: no mixer required and no hot oil to worry about.
They’re a great follow-up if you’ve enjoyed other chocolate favorites like soft-batch double chocolate cookies or a classic baked vanilla doughnut with chocolate glaze.
How to Make Baked Double Chocolate Doughnuts
These are cake-style doughnuts baked in a doughnut pan. Combine the dry ingredients in one bowl and whisk the wet ingredients in another. Add the dry into the wet and whisk just until combined — the batter will be thick. No stand mixer needed, and the batter comes together in about ten minutes.
Filling the doughnut pan can be the messiest step. Spoon the batter in, or for neater results pour the batter into a large zip-top bag, cut a corner, and pipe it into the cavities. This method reduces spills and speeds things up.
How to Make the Chocolate Glaze
The glaze is the finishing touch. Whisk together icing sugar, cocoa, a couple of tablespoons of cream, and corn syrup for shine. The corn syrup gives the glaze a glossy finish so your doughnuts look and taste bakery-ready.
Serve these doughnuts fresh — they’re best the day they’re made — and enjoy with coffee, milk, or whenever a chocolate craving strikes.
Double Chocolate Doughnuts
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Ingredients
For the Doughnuts
- 3/4 cup all-purpose flour
- 1/3 cup cocoa
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 2 and 1/2 tablespoons melted butter cooled to room temperature
- 1 egg
- 1/4 cup packed brown sugar
- 3 tablespoons granulated sugar
- 1 and 1/2 teaspoons vanilla
- 2/3 cup buttermilk or 1 teaspoon vinegar mixed with 2/3 cup milk
For the Glaze
- 3/4 cup icing sugar
- 3 tablespoons cocoa
- 3-4 tablespoons cream
- 2 teaspoons corn syrup light or dark
- sprinkles optional
Instructions
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Preheat the oven to 350°F (175°C). Spray a 6-cavity doughnut pan with non-stick cooking spray.
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In a medium bowl, whisk together the flour, cocoa, baking soda and salt.
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In another bowl, whisk the melted butter, egg, brown sugar, granulated sugar, vanilla and buttermilk until smooth.
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Add the dry ingredients to the wet and whisk just until combined. The batter will be thick.
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Spoon or pipe the batter into the prepared doughnut pan. If using a bag, cut a small corner and pipe into each cavity for a cleaner finish.
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Bake for 8–10 minutes. The doughnut should spring back when lightly touched or a toothpick inserted in the center should come out clean.
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Cool the doughnuts in the pan for 5–10 minutes, then transfer to a wire rack to finish cooling.
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Prepare the glaze while the doughnuts cool: whisk together icing sugar, cocoa and about 2 tablespoons of cream. Add corn syrup, then add remaining cream slowly until smooth and glossy.
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Dip the cooled doughnuts into the glaze, allow excess to drip off, then decorate with sprinkles if desired.
Nutrition
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Looking for More Delicious Baked Doughnut Recipes?
These Red Velvet Doughnuts are moist with a vivid red crumb and a tangy cream cheese glaze.
Mini Cinnamon Sugar Doughnuts deliver golden edges and a cinnamon-sugar coating that tastes like a fair treat — baked, not fried, for an easy copycat version.
Baked Mocha Doughnuts are a coffee lover’s delight with coffee-flavored dough and a fudgy chocolate glaze — perfect for mornings or an afternoon pick-me-up.