When it comes to this blog, I like to make recipes that push my boundaries and encourage me to try something new.
But then there are days like today when all I want is just chocolate.
Well, okay, I guess that's most days, but this time, I decided to be a little fancy about it and put my handy donut pan to good use.
Because it's been far too long since I've made a delicious batch of baked donuts.
And what's the one thing that could make these donuts better?
I haven't done near the things I want to do with Nutella, but then again, I'm usually content just snacking on it by the spoonful. Why bother making an elaborate dessert when it tastes
Why bother making an elaborate dessert when it tastes so good just by itself?
Well, except for this glaze.
This glaze is worth making.
And I eat it by the spoonful, too.
This will be another short post – I know, I'm seriously slacking! – but you're not here for my snarky commentary.
You're here for the donuts, and I can totally respect that.
So while you're reading the recipe, I'm going to go grab another donut and catch up on this week's Game of Thrones.
Chocolate Cake Donuts with Nutella Glaze
Baked and fluffy chocolate cake donuts that are coated with a rich Nutella glaze. A perfect treat for breakfast or dessert!
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- 3/4 cup granulated sugar
- 1 1/4 cup all-purpose flour
- 1/4 cup unsweetened cocoa powder
- 3/4 tsp baking soda
- 1/2 tsp salt
- 1 large egg
- 1 tsp vanilla extract
- 3 tbsp canola oil
- 1/2 cup sour cream
- 1/3 cup milk
- 3/4 cup powdered sugar
- 2 tbsp unsweetened cocoa powder
- 3 tbsp milk
- 3 tbsp Nutella
|Change servings? donuts||Change the Units?|
- Preheat oven to 350 degrees F. Spray a donut pan with non stick cooking spray.
- In a large bowl, sift together granulated sugar, all-purpose flour, cocoa powder, baking soda, and salt. Set aside.
- In a medium bowl, whisk together egg, vanilla extract, canola oil, sour cream, and milk.
- Pour wet ingredients into dry ingredients, whisking together until there are no longer any clumps.
- For filling the donut pan, use a pastry bag or a zip lock bag with the corner cut to pipe the batter into the pan. Fill the donuts about 2/3 full.
- Bake in the oven for 12-15 minutes, until donuts have raised to just above the height of the donut pan.
- Allow donuts to cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
- In a small bowl, whisk together powdered sugar, cocoa powder, nutella, and milk until smooth.
- If you'd like the frosting to be thinner, add 1 tsp of milk at a time until desired consistency is reached. If you'd like the frosting to be thicker, add 1 tsp powdered sugar at a time.
- Dip cooled donuts in frosting, submerging them at least 1/2 way or up to 2/3. Place frosted donuts back on the cooling rack. Top with sprinkles if desired. Allow frosting to set before eating, roughly 10-15 minutes.
Please note that I am not a certified nutritionist; I am merely a quirky girl who loves food. Any nutritional information that is discussed or disclosed in this post should only be seen as my best amateur estimates. If nutrition is important to you, I highly encourage you to verify any data you see here with your favorite nutrition calculator.