Baked Chocolate Donuts with Glossy Ganache
These baked chocolate donuts are soft, moist, and dipped in silky ganache. You will love them...
- Prep
- 20 mins
- Cook
- 10 mins
- Total
- 30 mins
- Makes
- 10 servings
You will love these Homemade Baked Chocolate Donuts! They are soft and moist, and they are dipped in silky chocolate ganache. They make an easy breakfast treat to share with family and friends, or you can keep them all for yourself!
This post has been updated from its original date of February 27, 2019.
Gather Your Ingredients
I bet you already have most, if not all, of the ingredients for these easy-baked glazed chocolate donuts. Here is what you will need:
- All-Purpose Flour
- Baking Soda
- Baking Powder
- Unsweetened Cocoa Powder
- Salt
- Granulated Sugar
- One Egg
- Vegetable Oil
- Boiling Water
- Milk
- Vanilla Extract
How to Make the Recipe
Making these homemade chocolate donuts is very simple. Here is a quick overview of the steps!
Whisk the dry ingredients together. That means the all-purpose flour, baking soda, baking powder, unsweetened cocoa powder, salt, and granulated sugar.
Stir in the wet ingredients. Add the egg, vegetable oil, boiling water, milk, and vanilla extract. Whisk until just combined. Do not overmix.
Fill the donut cavities. Use either a glass measuring cup or a large piping bag. You do not need a decorating tip. Just snip the end off the bag when you are ready to start.
With either method, keep a paper towel close by to wipe up drips. I also suggest tapping each donut pan 3-4 times gently on the counter to release any air bubbles.
Bake, cool, then dip! Bake the chocolate donuts for 8-10 minutes at 350ºF. Let them cool for about 5 minutes, then move them onto a wire cooling rack.
Once they have cooled, dip them in the chocolate ganache and enjoy!
More Ways to Decorate Your Baked Chocolate Donuts
Besides the chocolate ganache (which I strongly recommend), you can decorate your donuts with any of the following:
- Chocolate Jimmies (or Sprinkles)
- Rainbow Jimmies (or Sprinkles)
- Chopped Pistachios
- Crispearls
- Chopped Oreos
Recommended Donut Baking Tools
Mixing Bowls, Whisk, and Spatula. You will need two mixing bowls, one for the donut batter and one for the chocolate ganache. A whisk or two and a spatula will also come in handy.
2 Donut Pans. I recommend the ones from Wilton. Other donut pans exist, but these work really well, bake up to a nice size, and clean easily. They are usually sold in a set of 2.
Glass Measuring Cup or Large Piping Bag. This makes filling the donut cavities much easier. Without it, you will likely end up with a huge mess. I also recommend keeping a paper towel nearby for drips.
Cooling Rack and Baking Sheet. You will need the cooling rack to cool the donuts, plus a spot to set them once they have been topped with the chocolate ganache.
Recipe FAQs
What is the size of each donut?Each baked donut measures 3.5 inches across.
How full should I fill the donut pans?Yes! Unless you have a countertop oven, you can bake the pans side by side.
More Chocolate Treats to Enjoy!
For all of my desserts, check out my recipe box!
Baked Chocolate Donuts with Glossy Ganache
You will love these Homemade Baked Chocolate Donuts! They are soft and moist, dipped in silky chocolate ganache. They make an easy breakfast treat to enjoy with the family, friends, or just for yourself!
- Prep
- 20 mins
- Cook
- 10 mins
- Total
- 30 mins
- Makes
- 10 servings
Ingredients
chocolate donuts
- 1/2 cup All-Purpose Flour
- 1/2 tsp Baking Soda
- 1/4 tsp Baking Powder
- 3 tbsp Unsweetened Cocoa Powder
- 1/8 tsp Salt
- 1/2 cup Granulated Sugar
- 1 Large Egg, room temperature
- 1/4 cup Vegetable Oil
- 1/4 cup Boiling Water
- 1/4 cup Milk, any dairy type
- 1 tsp Vanilla Extract
chocolate ganache
- 1/4 cup Heavy Whipping Cream
- 2/3 cup Semi-Sweet Chocolate Chips
- 1 tsp Vanilla Extract
Method
- Adjust the oven rack to the 2nd level mark (just above center) and preheat the oven to 350ºF. Generously coat 2 donut pans with a flour-based baking spray. Set aside.
- In a medium bowl, whisk together the all-purpose flour, baking soda, baking powder, unsweetened cocoa powder, salt, and granulated sugar. Add the egg, vegetable oil, boiling water, milk, and vanilla extract, and mix until just combined. The batter will be thin and runny.
- Fill each donut cavity about 3/4 of the way, or 3 times around. Use either a glass measuring cup or a large piping bag. No piping tip is needed, just snip the tip off the bag when you are ready to use it.
- Place the 2 donut pans side by side in the oven and bake for 8-10 minutes at 350ºF. When they are done, the donuts should spring back when gently pressed. Let them cool slightly in the pans for about 5 minutes, then carefully turn them out onto a wire cooling rack. Let the donuts cool completely before topping with the chocolate ganache.
- Put the semi-sweet chocolate chips in a medium bowl and set it aside.
- Heat the heavy whipping cream in a microwave-safe bowl or glass measuring cup for 45 seconds. Pour it over the chocolate chips, then cover loosely with aluminum foil for 1-2 minutes.
- Take off the cover, add the vanilla extract, and stir until completely melted and smooth. Use a small spatula to gently press any stubborn chocolate chips until they melt. If the ganache seems too thin, stir in a few more chocolate chips. If it seems too thick, add a small amount of warmed heavy cream until you reach the consistency you like.
- Once the ganache is smooth, dip each cooled chocolate donut into it, swirl it gently, then lift it out and set it on a cooling rack. Place the rack over a few paper towels to catch any ganache that drips.
- The donuts will keep at room temperature in an airtight container for up to 3 days.
Baker’s notes
- This recipe is adapted from my Chocolate Cake and Oreo Buttercream Frosting recipe.
- The donut pans are from Wilton.
