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Delicious Chocolate Cake Donuts made in a DIY Donut pan

Chocolate Cake Donuts & DIY Donut Tin

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Hi Bold Bakers!

We are no strangers to Baked Donuts here on Bigger Bolder Baking, however this recipe is different. This time we are making Chocolate Cake Donuts AND I’m going to show you how to make donuts without a donut tin.

Chocolate Cake Donuts are different than traditional Donuts but equally as delicious. There’s no yeast needed for these bad boys since it’s more of a cake batter which means no waiting for a dough to rise.

How to Make a DIY Donut Tin

All you need to make a donut tin is a cupcake tin and large squares of tin foil. Mold one square of foil around your finger to create the center and then shape it to fit the shape of the cupcake tin. It is incredibly fast to do and the proof is in the pictures.

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Another option is to create a cupcake tin and place metal piping nozzles in the center of the tin and pipe the Donut batter around that. This method also works really well.

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If you do already own a donut tin then obviously use that. I don’t and that’s why I chose this method. Necessity is the mother of invention.

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This Chocolate Cake Donuts recipe contains sour cream. This makes the Chocolate Donuts really soft because the acid in the sour cream tenderizes the gluten in the flour.

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You can also use Buttermilk or Yogurt. Use store bought or check out my recipes for Homemade Buttermilk, Homemade Yogurt and even Homemade Sour Cream. Failing that, you can use regular milk. If you want to make that homemade then get a cow.

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If you are Vegan, Vegetarian or eat dairy free you can easily substitute the dairy for dairy-free milk and butter. To substitute the eggs check out my Egg Substitutes Chart. Apple sauce is a good substitute for this recipe.

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If you like desserts that are baked instead of fried then check out my No-Knead Baked DonutsBaked Fall Egg Rolls and Baked Churros .

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5.0 from 6 reviews
Chocolate Cake Donuts
 
Prep time
Cook time
Total time
 
Author:
Serves: 15 donuts
Ingredients
  • 1 cup (5oz/150g) all-purpose flour
  • ½ cup (1.5oz/45g) unsweetened cocoa powder
  • ½ teaspoons baking soda
  • 1 teaspoon baking powder
  • ⅓ cup (2oz/60g) brown sugar
  • 2 tablespoons sugar
  • pinch salt
  • 4 tablespoons (2oz/60g) butter, melted
  • 2 small eggs
  • ¾ cup (6oz/180g) sour cream (buttermilk or yogurt)
    Chocolate Glaze
  • 2 tablespoons unsweetened cocoa powder
  • 1½ cups powdered sugar
  • 3-4 tablespoons milk
  • 1 teaspoon vanilla extract (optional)
  • pinch of salt
Instructions
  1. To make the Donuts: Preheat oven to 350oF(180oC). Make your DIY Donut tin and grease it with butter. Watchman video to see how you can create your own Donut tin with a cupcake tin and tinfoil.
  2. Sift together the flour, cocoa powder, baking soda, baking powder, both sugars and salt.
  3. In a separate jug mix together egg, sour cream and melted butter
  4. Add the wet ingredients into the dry and gently mix to a smooth batter.
  5. Add batter to a piping bag or ziploc bag. Cut a corner off to pipe into donut pan wells. Fill them no higher than ⅔ of the way up so they don't bake over.
  6. Bake donuts for 10-12 minutes or until they are firm and spring back when you touch them. Pop them out of the donut pan and onto a cooling rack to cool until warm to the touch.
  7. To make the Glaze: Sift together the icing sugar and cocoa powder. Whisk in the milk, vanilla and whisk until the glaze is smooth. You may need to add additional powdered sugar or milk depending on the consistency you like. Dip the top of each donut in the glaze. Serve it warm or at room temperature. Store in an airtight container for up to 3 days.

 

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Katherine Cowgill by Teren Oddo Oct. 2015

Meet Gemma

Hi Bold Bakers! I’m Gemma Stafford, a professional chef originally from Ireland, and I’m passionate about sharing my years of experience to show you how to make game-changing baking recipes with over-the-top results! Join more than 1 Million other Bold Bakers in the community for new video recipes every week!

Have you made a recipe? Share photos on my website or across social media with the hashtag #boldbaker.

And don't miss my NEW Bold Baking recipes and tips. Sign up for my weekly email newsletter.

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88 Comments

  1. Samira on October 6, 2016 at 9:02 am

    Hi gemma , congratulations a million for reaching a million subscribers! I have been subscribed to you since 300,000 subscribers. Wish you more improvement . ❤❤

    • Profile photo of Gemma Stafford Gemma Stafford on October 7, 2016 at 9:32 am

      Thanks a Million!!!!! Join me LIVE streaming on YouTube next Thursday (13th) for our 1 Million Celebration at our usual time (8:30am Pacific Time) . There will be A HUGE giveaway and an exclusive Mug Recipe. #1MMBoldBakers

      • Sky on October 7, 2016 at 8:03 pm

        Hi, i adore all your recipes from the mug cakes to the now donuts! i really wanted to see your live streaming but i live in Sydney (Aus) and that means waking up, or sleeping at 2:30! what should i do

        • Profile photo of Gemma Stafford Gemma Stafford on October 8, 2016 at 2:56 am

          Hi Sky,
          you need to sleep, the video will be there when you wake up! All will be well,
          Gemma 🙂

      • Saisa Pradhan on October 8, 2016 at 9:51 pm

        Hey Gemma
        I wanted to ask that in baking when we bake cakes we use flour egg vanilla etc and also baking powder and baking soda so the question is can we leave the baking soda out or we can not leave it?????

        • Profile photo of Gemma Stafford Gemma Stafford on October 9, 2016 at 3:42 am

          This recipe is designed with the baking soda! if you change an ingredient, you change the result, so, it is a choice, if you do not have bicarbonate of soda (baking soda) then you can proceed without it, 🙂

      • Profile photo of TimmyDaBanana TimmyDaBanana on October 10, 2016 at 1:35 pm

        Hey Gemma Congrats on getting to a million subs but I have something to ask. On you website for recipes u have cups ounces and grams but which measurement do you use? Im trying to make your no knead pizza dough tonight and I want mine to come out as well as your’s did, Thanks!

        • Profile photo of Gemma Stafford Gemma Stafford on October 11, 2016 at 1:52 am

          hi Timmy, choose your style of measurement and stick to it! Do not mix them. When i was growing up I used imperial measurements all of the time, only when I came to America did I use cups. Cups measure by volume, not weight, so can be confusing. Choose the one you are familiar with, Gemma 🙂

  2. Dhriti on October 6, 2016 at 9:18 am

    Hi Gemma!!!! I am a huge fan of your show and I an 10 years old. Lately I have been trying out your recipes especially your giant chocolate chip cookie and all off them are a huge success I am so happy and pls apload a video on how to make meringue. Thank you so much.

  3. Stephanie on October 6, 2016 at 10:44 am

    Hi Gemma. These look great. Any chance they can be frozen after glazing to preserve freshness? I’d like to make them for a function 3 days from now. Thanks in advance

    • Profile photo of Gemma Stafford Gemma Stafford on October 7, 2016 at 9:08 am

      Hi there Stephanie, the glaze will tolerate freezing quite well, do defrost uncovered, so that they do not ‘sweat’. I think this will work for you, Gemma 🙂

  4. Liz on October 6, 2016 at 12:04 pm

    Oh they’re so cute! Perfect for a birthday party!
    Also, congraaaaats for 1 M subscribers, so happy for you! your channel is amazing, just like you 🙂
    Liz xxx

    • Profile photo of Gemma Stafford Gemma Stafford on October 7, 2016 at 9:06 am

      Hi Liz, Thanks a Million!!!!! Join me LIVE streaming on YouTube next Thursday (13th) for our 1 Million Celebration at our usuall time (8:30am Pacific Time) . There will be A HUGE giveaway and an exclusive Mug Recipe. #1MMBoldBakers.
      Gemma 🙂

  5. Linda on October 6, 2016 at 12:46 pm

    Gemma I will definitely try out this recipe. I have just begun baking with yeast. I have tried out your no-knead pizza dough and doughnuts and I was quite happy with the results. I’ve actually gotten used to the no-knead method.
    Could you please share a no-knead recipe for the Braided Nutella Star Bread. The recipe calls for 400/450 grams bread flour…other sites have also used all-purpose flour. I used about 400g AP flour and could only manage to muster up energy to knead the dough for 8mins… the dough was kinda dry and crumbly to begin with…after rising the dough was not as smooth and did not spring back immediately when poked. I did not use the dough and had to discard it.

    Would be great if you could provide us your take on it.

    Thank you?

    • Profile photo of Gemma Stafford Gemma Stafford on October 7, 2016 at 9:05 am

      Hi Linda, first of all good for you getting on with yeast baking, this is a learning curve. the problem with your Nutella bread was that it was too dry, this can be because of the type of flour available to you. Very little extra will make the dough easier to knead, and better bread! yeast loves to be wet!
      Join me LIVE streaming on YouTube next Thursday (13th) for our 1 Million Celebration at our usuall time (8:30am Pacific Time) . There will be A HUGE giveaway and an exclusive Mug Recipe. #1MMBoldBakers

  6. Joan Dix on October 6, 2016 at 2:06 pm

    I have to say , you never fail to amaze me with all your great recipes and super ideas.

    • Profile photo of Gemma Stafford Gemma Stafford on October 7, 2016 at 8:58 am

      Hi Joan, thank you for your kind words. Join me LIVE streaming on YouTube next Thursday (13th) for our 1 Million Celebration at our usuall time (8:30am Pacific Time) . There will be A HUGE giveaway and an exclusive Mug Recipe. #1MMBoldBakers

  7. Profile photo of Vicky_Nguyen122 Vicky_Nguyen122 on October 6, 2016 at 3:33 pm

    Thanks for the amazing doughnut recipe! Now I don’t have to go to Tim Hortons every time I crave doughnuts.
    Wishing lots of love from Ontario, Canada,
    Vicky

    • Profile photo of Gemma Stafford Gemma Stafford on October 7, 2016 at 8:57 am

      Ha ha Vicky, that is great! Join me LIVE streaming on YouTube next Thursday (13th) for our 1 Million Celebration at our usuall time (8:30am Pacific Time) . There will be A HUGE giveaway and an exclusive Mug Recipe. #1MMBoldBakers

  8. Bleh (I'm just trying to see if you will say "Hi, Bleh." :P) on October 6, 2016 at 6:47 pm

    Hi Gemma,

    Is it OK to leave out the cocoa powder, add a little more vanilla extract, and make vanilla donuts?

    • Profile photo of Gemma Stafford Gemma Stafford on October 7, 2016 at 8:56 am

      Ha ha! you are an inventor! Yes, but i would also increase the flour, just by the weight of the cocoa!
      Gemma 🙂

  9. joyce Foo on October 6, 2016 at 10:18 pm

    Lovely ! Will try it. Love your recipes which are simple and easy to follow. Your previous doughnut recipe was a hit with my Sunday School kids during our kids camp.

    • Profile photo of Gemma Stafford Gemma Stafford on October 7, 2016 at 8:40 am

      That is great Joyce, i am happy to hear that.
      Join me LIVE streaming on YouTube next Thursday (13th) for our 1 Million Celebration at our usuall time (8:30am Pacific Time) . There will be A HUGE giveaway and an exclusive Mug Recipe. #1MMBoldBakers

  10. Ashwina on October 7, 2016 at 12:49 am

    Hi Gemma!
    As usual a wonderful recipe! Congratulations on 1 million subscribers!!!! In this recipe if I leave the vanilla extract….will it make any difference to the taste. If yes…is it okay to leave it out? Thanks.
    Regards
    Ashwina

    • Profile photo of Gemma Stafford Gemma Stafford on October 7, 2016 at 8:38 am

      Hi Ashwina, Thanks a Million!!!!! Join me LIVE streaming on YouTube next Thursday (13th) for our 1 Million Celebration at our usuall time (8:30am Pacific Time) . There will be A HUGE giveaway and an exclusive Mug Recipe. #1MMBoldBakers
      You can always leave vanilla extract out of a recipe, it is just another flavor!
      Gemma 🙂

  11. Aniqa Anaa on October 7, 2016 at 1:19 am

    Hi! Your recipes are so easy and simple. I want to try your chocolate ? cake ? donut ?. Can I substitute brown sugar with white sugar? Looking for your humble reply.
    Thanks

    • Profile photo of Gemma Stafford Gemma Stafford on October 7, 2016 at 8:35 am

      Hi there, yes you can, this will be good!
      Join me LIVE streaming on YouTube next Thursday (13th) for our 1 Million Celebration at our usuall time (8:30am Pacific Time) . There will be A HUGE giveaway and an exclusive Mug Recipe. #1MMBoldBakers

  12. maheen on October 7, 2016 at 1:50 am

    Can I use a microwave to make these because I made baked donuts (recipe of yours) and they came out perfect I didn’t took a picture because I just gobbled them up.

    • Profile photo of Gemma Stafford Gemma Stafford on October 7, 2016 at 8:34 am

      Not for this recipe Maheen! this is best baked in an oven.
      Join me LIVE streaming on YouTube next Thursday (13th) for our 1 Million Celebration at our usuall time (8:30am Pacific Time) . There will be A HUGE giveaway and an exclusive Mug Recipe. #1MMBoldBakers

  13. Begum on October 7, 2016 at 2:20 am

    Like ur recipes easy to folllow pls give ur sponge cake recipe.

    • Profile photo of Gemma Stafford Gemma Stafford on October 7, 2016 at 8:33 am

      Hi there, there are a number of ‘sponge’ type cakes here on the website. do you mean a fat-less sponge? I have this on my list.
      Join me LIVE streaming on YouTube next Thursday (13th) for our 1 Million Celebration at our usuall time (8:30am Pacific Time) . There will be A HUGE giveaway and an exclusive Mug Recipe. #1MMBoldBakers

  14. Nabeel Ahmad on October 7, 2016 at 2:22 am

    Can I fry them beside baking
    My oven is broken and spoiled

    • Profile photo of Gemma Stafford Gemma Stafford on October 7, 2016 at 8:31 am

      Hi Nabeel, not for this recipe, but for the other donut recipe here on the website, but this has yeast!
      Join me LIVE streaming on YouTube next Thursday (13th) for our 1 Million Celebration at our usuall time (8:30am Pacific Time) . There will be A HUGE giveaway and an exclusive Mug Recipe. #1MMBoldBakers

      • nabeel ahmad on October 9, 2016 at 10:36 pm

        thanks
        my fathers name is nabeel and I am nida. I am 13 years. I love baking and cooking . I have made many of your recipes. I am an indian and at 8:30 am PT it is 8:30 pm in india. (night)

        • nabeel ahmad on October 9, 2016 at 10:41 pm

          sure I will join .

        • Profile photo of Gemma Stafford Gemma Stafford on October 10, 2016 at 1:24 am

          Hi Nida,
          it is good to have you with us. I think the time difference is 12 1/2 hours, which would make it 9pm your time, but you probably know better where you live.
          Yes, you can bake any cake batter in a donut shape, but I would prefer to stick to this batter for the purpose. I have been at a big conference about YouTube and creators in Texas the last few days. Monday 10th I will be posting one of my basics recipes at the usual time, stay tuned! 🙂

          • nabeel ahmad on October 10, 2016 at 4:38 am

            ah, you are saying right
            by mistake I wrote 8:30
            afterwards I saw that its 9 : 00 pm .
            I try to edit my comment but I couldn’t
            well very nice to meet you
            do you know you are the best chef of mine



      • nabeel ahmad on October 9, 2016 at 10:39 pm

        the another recipe is baked too 🙁

      • nabeel ahmad on October 9, 2016 at 10:40 pm

        sure I will join .
        well the another donut recipe is also baked 🙁

  15. Sarita on October 7, 2016 at 7:53 am

    hello gemma,what if I have a donut machine

    • Profile photo of Gemma Stafford Gemma Stafford on October 7, 2016 at 8:19 am

      Then you will probably have a recipe book for that!
      Join me LIVE streaming on YouTube next Thursday (13th) for our 1 Million Celebration at our usual time (8:30am Pacific Time) . There will be A HUGE giveaway and an exclusive Mug Recipe. #1MMBoldBakers

  16. Faith on October 7, 2016 at 2:10 pm

    Hi Gemma! First of all, congrats on 1 million! You continue to amaze me with all of the wonderful recipes! I’ve tried many of your recipes including the Cinnamon Raisin Bread, Giant Single Serving Cookies, No Machine Ice Cream, etc and they were DELICIOUS! I am looking forward to making these donuts tonight! Thank you, Gemma, for being a huge inspiration!

    • Profile photo of Gemma Stafford Gemma Stafford on October 8, 2016 at 3:03 am

      Thanks a Million!!!!! Join me LIVE streaming on YouTube next Thursday (13th) for our 1 Million Celebration at our usuall time (8:30am Pacific Time) . There will be A HUGE giveaway and an exclusive Mug Recipe.
      Happy baking to you,
      gemma 🙂

  17. Ashwina on October 7, 2016 at 11:52 pm

    Hi Gemma! Thankyou so much! I am going to make this recipe soon and will share the photos. Thanks a ton for wonderful and easy recipes like this.

    • Profile photo of Gemma Stafford Gemma Stafford on October 8, 2016 at 2:51 am

      Hi Ashwina,
      that is great, i will check for your photos.
      Join me LIVE streaming on YouTube next Thursday (13th) for our 1 Million Celebration at our usuall time (8:30am Pacific Time) . There will be A HUGE giveaway and an exclusive Mug Recipe.
      Gemma 🙂

  18. Shineka Uthayakumar on October 8, 2016 at 3:38 am

    What is the best substitute for egg in this recipe? 🙂

    • Profile photo of Gemma Stafford Gemma Stafford on October 9, 2016 at 9:10 am

      All recipes requiring eggs are best to use eggs! Changing an ingredient changes the result. Having said that I would choose to use Ground flaxseeds, for this recipe in order not to over wet the ingredients, Gemma 🙂

  19. Profile photo of Jessie jones Jessie jones on October 8, 2016 at 12:36 pm

    Hi Jemma congrats for 1,000,000 subscribers on YouTube we wish u all the best ❤️

    • Profile photo of Gemma Stafford Gemma Stafford on October 9, 2016 at 3:49 am

      Thank you Jessie, I am happy to have you with us 🙂

  20. Profile photo of Jessie jones Jessie jones on October 8, 2016 at 12:40 pm

    Gemma** sorry ❤️

  21. Profile photo of Jose M. SanZab Jose M. SanZab on October 9, 2016 at 9:06 am

    Gemma I love your recipes! Please Please make a Minty one for Next!
    Greetings from MX

    • Profile photo of Gemma Stafford Gemma Stafford on October 10, 2016 at 1:51 am

      I will add this to my list Jose 🙂

  22. nabeel ahmad on October 9, 2016 at 11:06 pm

    what have you posted today

  23. nabeel ahmad on October 9, 2016 at 11:09 pm

    CAN I MAKE THEM BY GIVING A DONUT SHAPE TO CHOCOLATE CAKE

  24. Irene Escobar Salazar on October 15, 2016 at 5:48 pm

    This is by far THE BEST chocolate cake recipe i’ve baked <3 Cute, delicious, chocolatey cake donuts!

    • Profile photo of Gemma Stafford Gemma Stafford on October 16, 2016 at 2:02 am

      Thank you Irene, I am really happy to hear that 🙂

  25. Profile photo of emlin emlin on October 19, 2016 at 11:39 am

    Hello, Gemma!
    I just made these cake donuts today and they were delicious! I’m very happy that I made them.

    I have a question, though. Since I’m going to surprise my friends with baked donuts. (not this recipe, but one of the first recipes you made with donuts. The recipe was posted in 2014, I believe.) My question is: If you’re making the dough the day before, should you let the dough rest and grow before putting it into the fridge or should you let it rest and grow the day when it’s going to be baked?

    (Sorry, I couldn’t find a comment section on that recipe so I thought that I could post my question here.)

    • Profile photo of Gemma Stafford Gemma Stafford on October 20, 2016 at 2:05 am

      Hi Emlin,
      You make the dough, prove it for about 1 hour, then refrigerate. The dough will continue to ferment in the fridge. When you are ready to bake, remove from the fridge, form the donuts, allow to prove again! go back to the video here on the website before you start!
      Gemma 🙂

  26. Junior Maka on October 20, 2016 at 1:51 am

    Hi Gemma, when I was watching this tutorial I was so hungry so I decided to make it. As I went to the kitchen I couldn’t find any foil to make my DIY donut tin lol 🙂 So i decided to turn it into a cupcake and I topped it with Vanilla infused whipped cream !! IT WAS AMAZING, C

    • Profile photo of Gemma Stafford Gemma Stafford on October 20, 2016 at 2:29 am

      Hi there, yes, this does make a great cupcake too, good job you! 😉

  27. Varsha on October 31, 2016 at 12:59 am

    I love the idea of using the foil! Do you think I could do the same thing for cupcakes? I have paper liners but i don’t have a cupcake tray. Maybe wrapping the liner with the foil and baking normally?

    • Profile photo of Gemma Stafford Gemma Stafford on October 31, 2016 at 3:45 am

      Hi there, yes, I do think you could do this, but you really should stack them and reuse them too. Shape them over an upturned glass, you may need a double layer of foil. Experiment! 🙂

  28. KESIKEZ NGEWSAM on November 6, 2016 at 8:47 pm

    Hi sister Gemma I just want to tell you that I really love it I deed some of your recipe’s and it’s successful.

    Thankyou!:)

    • Profile photo of Gemma Stafford Gemma Stafford on November 7, 2016 at 1:00 am

      Hi there, i am really happy to hear that, well done you, Gemma 😉

  29. ayisha on December 4, 2016 at 7:00 am

    hi gemma,
    can i use apple sauce instead of eggs??? if yes how many teaspoons?

    • Profile photo of Gemma Stafford Gemma Stafford on December 5, 2016 at 1:47 am

      Hi there, you use a tablespoon per egg in a recipe. You can also use ground flax seed if you have these, or Greek yogurt, in the same proportion,
      Gemma 🙂

  30. Benny on December 6, 2016 at 11:57 am

    Hi Gemma! I really love your recipes, I fell in love with your no-knead cinnamon rolls 😀 I really love baking, so my friends gave me a mini donut maker for my birthday last week and I was wondering if this recipe would work!
    Thank youuu
    <3

    • Profile photo of Gemma Stafford Gemma Stafford on December 7, 2016 at 1:43 am

      Hi Benny,
      sue it will! you can use a no knead dough recipe for this too. You can shape the dough into balls, poke a hole in the middle and swing the dough a little to create the hole, pop it into the donut pan, allow to prove and bake!
      Gemma 🙂

      • Benny on December 7, 2016 at 11:40 am

        Thank you for all the tricks, I’ll try very soon!

  31. Veena on December 8, 2016 at 7:20 am

    Hi Gemma,wanted to know if I can replace brown sugar with white..and how many grams would I require..would it alter the taste.thanks a lot ..super recipes

    • Profile photo of Gemma Stafford Gemma Stafford on December 9, 2016 at 1:46 pm

      hi Veena,
      Yes it will alter the taste, but just a little. Otherwise everything will be the same, enjoy!
      Gemma 🙂

  32. Breana on January 20, 2017 at 9:52 pm

    Hi Gemma!

    Love the recipe and was wondering if it can be adapted to be a vanilla cake donut?

    • Profile photo of Gemma Stafford Gemma Stafford on January 21, 2017 at 2:10 am

      Hi there Breana,
      Yes, why not! You can just leave out the chocolate powder, and add a little more flour, vanilla to taste,
      Gemma 🙂

  33. Christie on February 1, 2017 at 3:00 am

    Hi Gemma!
    I made this recipe in a regular donut pan, and it work wonders!
    The donuts were so moist, chocolaty, but not too sweet.
    Thank you for sharing this!

    • Profile photo of Gemma Stafford Gemma Stafford on February 2, 2017 at 8:41 am

      Hi Christie,
      That is great, I am happy to hear that, well done to you, you are the baker!
      Gemma 🙂

  34. Charmaine on March 6, 2017 at 10:54 pm

    Hi Gemma! Really love the idea of the diy donut tin! One question: can I reuse the shaped aluminium foils to bake a second batch of donuts?

    • Profile photo of Gemma Stafford Gemma Stafford on March 7, 2017 at 1:07 am

      Hi Charmaine,
      sure you can, why not, just do not leave it too long to re-use, or store it in a box in your freezer, if you can find space!
      Gemma 🙂

  35. Lian Arguin-Laverdière on April 3, 2017 at 1:40 pm

    Hi, thank you for the recipe. I was wondering if it was possible to make them in a small donuts maker. Thanks again for your efforts. I really love your recipes. 🙂

    • Profile photo of Gemma Stafford Gemma Stafford on April 4, 2017 at 2:02 am

      Yes Lian, it is perfectly possible,
      Gemma 🙂

  36. Lian Arguin-Laverdière on April 10, 2017 at 12:45 pm

    Hi, if I don’t have brown sugar, can I use white sugar?

    Thank you for the recipe

    • Profile photo of Gemma Stafford Gemma Stafford on April 11, 2017 at 2:46 am

      hi Lian,
      Yes, that will be perfectly good 🙂

  37. Lian Arguin-Laverdière on April 14, 2017 at 10:45 am

    Hi Gemma, I tried to make them, but I had a little problem. Instead of sour cream, I used yogourt. The final result was that it looked more like a dough than a batter for cake donuts. Is it because of my yogourt? Thank you

    • Profile photo of Gemma Stafford Gemma Stafford on April 15, 2017 at 4:39 am

      Hi Lian,
      Did you bake them?
      I am not sure how much difference it will make, but it should not make it too liquid!
      Gemma 🙂

      • Lian Arguin-Laverdière on April 15, 2017 at 6:40 am

        Yes I baked them and it was really good. I know it shouldn’t be too liquid, but it looked like a yeast dough. Piping it was completely impossible.

        • Profile photo of Gemma Stafford Gemma Stafford on April 15, 2017 at 4:28 pm

          The yogurt really shouldn’t have made a difference at all.

          I’m sure you did but I would just double check the measurements you used.

          Hope this helps.

  38. Rose on April 28, 2017 at 6:21 pm

    Hi Gemma, do you think if I substituted Gluten-free plain flour for regular plain flour, it would make a big difference?

    • Profile photo of Gemma Stafford Gemma Stafford on April 29, 2017 at 1:44 am

      Hi Rose,
      This recipe does not rely on gluten! Gluten can be the enemy of a cake too, if it is over-worked it will toughen the cake. So, I would try this, and other recipes too, with GF flour. Do a little search online to find a great brand for your need, in your area.
      Happy baking,
      Gemma 🙂

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