This post may contain affiliate links. Please see my full disclosure for details.
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.
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.
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.
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.
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.
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.
Watch The Recipe Video!
Chocolate Cake Donuts
- 1 cup (5oz/142g) all-purpose flour
- 1/2 cup (1.5oz/45g) unsweetened cocoa powder
- 1/2 teaspoons baking soda
- 1 teaspoon baking powder
- 1/3 cup (2oz/60g) brown sugar
- 2 tablespoons sugar
- pinch salt
- 4 tablespoons (2oz/60g) butter, melted
- 2 eggs
- 1 teaspoon vanilla extract
- 3/4 cup (6oz/180g) sour cream (buttermilk or yogurt)
- 2 tablespoons unsweetened cocoa powder
- 1½ cups powdered sugar
- 3-4 tablespoons milk
- 1 teaspoon vanilla extract (optional)
- pinch of salt
- 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.
- Sift together the flour, cocoa powder, baking soda, baking powder, both sugars and salt.
- In a separate jug mix together egg, sour cream, melted butter, and vanilla extract.
- Add the wet ingredients into the dry and gently mix to a smooth batter.
- Add batter to a piping bag or ziploc bag. Cut a corner off to pipe into donut pan wells. Fill them no higher than 2/3 of the way up so they don't bake over.
- 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.
- 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.