You won’t regret making these Homemade Baked Chocolate Donuts. They bake up soft and moist and are finished with a silky chocolate ganache. They’re perfect for an easy breakfast treat to share with family and friends—or to enjoy all to yourself.
This post has been updated from its original date of February 27, 2019.
Table of Contents
- Grab Your Ingredients
- How to Make the Recipe
- Additional Ways to Decorate
- Recommended Donut Baking Tools
- Recipe FAQs
- More Chocolate Treats
- Homemade Baked Chocolate Donuts Recipe
Grab Your Ingredients
You probably already have most of these pantry staples. For the donuts and ganache you’ll need:
- All-purpose flour
- Baking soda
- Baking powder
- Unsweetened cocoa powder
- Salt
- Granulated sugar
- 1 large egg
- Vegetable oil
- Boiling water
- Milk (any type)
- Vanilla extract
- Heavy whipping cream (for ganache)
- Semi-sweet chocolate chips (for ganache)
How to Make the Recipe
This is a quick and straightforward baked chocolate donut recipe. Below is an overview of the steps; full measurements and detailed instructions follow in the recipe card.
1. Whisk the dry ingredients. Combine flour, baking soda, baking powder, cocoa powder, salt, and sugar in a bowl.
2. Add the wet ingredients. Stir in the egg, oil, boiling water, milk, and vanilla until just combined—the batter will be thin. Don’t overmix.
3. Fill the donut pans. Use a glass measuring cup or a large piping bag (snip the tip) to fill each cavity about 3/4 full. Tap the pans gently to release air bubbles and wipe any drips.
4. Bake and cool. Bake at 350ºF for 8–10 minutes. Let the donuts cool in the pan for about 5 minutes, then invert onto a wire rack to cool completely.
5. Dip in ganache. Prepare a simple ganache from heated cream and chocolate chips, stir until smooth, then dip cooled donuts and let the glaze set.
Additional Ways to Decorate Your Baked Chocolate Donuts
Besides the chocolate ganache, try these topping ideas to vary the look and texture:
- Chocolate jimmies or sprinkles
- Rainbow sprinkles
- Chopped pistachios
- Crispearls
- Crushed Oreos
Recommended Donut Baking Tools
These basic tools make the process easier:
- Mixing bowls, whisk, and spatula
- Two donut pans (standard-size)
- Flour-based baking spray for easy release
- Glass measuring cup or a large piping bag for filling cavities
- Cooling rack and baking sheet to catch drips
Recipe FAQs
Each donut measures about 3.5 inches in diameter when baked.
Fill each cavity about 3/4 full (roughly three passes with a piping bag). Filling less will yield smaller donuts and more pieces; avoid filling to the very top.
Yes. Unless using a very small countertop oven, you can bake the two pans side-by-side on the same oven rack.
More Chocolate Treats to Enjoy!
Salted Brownie Cookies
The Best Salted Pecan Pie Brownies
Mint Chocolate Cupcakes
Triple Chocolate Mocha Cheesecake
For all Beyond the Butter desserts, check out my recipe box.
Homemade Baked Chocolate Donuts
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 type)
- 1 tsp vanilla extract
Chocolate ganache
- 1/4 cup heavy whipping cream
- 2/3 cup semi-sweet chocolate chips
- 1 tsp vanilla extract
Instructions
Baked chocolate donuts
- Preheat oven to 350ºF and position the rack just above center. Generously coat two donut pans with a flour-based baking spray.
- In a medium bowl whisk together flour, baking soda, baking powder, cocoa, salt, and sugar. Add the egg, oil, boiling water, milk, and vanilla. Mix until just combined; the batter will be thin and runny.
- Fill each donut cavity about 3/4 full using a glass measuring cup or a piping bag with the tip snipped off. Tap the pans gently to release air bubbles and wipe any drips.
- Bake both pans side-by-side for 8–10 minutes. Donuts are done when they spring back when lightly pressed. Cool in the pans for about 5 minutes, then invert onto a wire rack and cool completely before glazing.
Chocolate ganache topping
- Place the chocolate chips in a medium bowl.
- Heat the heavy cream in a microwave-safe bowl or measuring cup for about 45 seconds. Pour the hot cream over the chocolate chips, cover loosely and let sit 1–2 minutes.
- Remove cover, add vanilla, and stir until smooth. If any chips remain stubborn, press them with a spatula until melted. Adjust texture by adding a few more chips (to thicken) or a splash of hot cream (to thin).
- Dip each cooled donut into the ganache, swirl, and lift onto a rack set over paper towels to catch drips. Let the ganache set before storing.
- Store donuts at room temperature in an airtight container for up to 3 days.
Notes
- This recipe was adapted from a chocolate cake recipe with Oreo buttercream frosting.
- Donut pans are commonly available from major bakeware brands; use standard-size pans for these measurements.
Nutrition
Calories: 215 kcal | Carbohydrates: 23 g | Protein: 3 g | Fat: 13 g (estimates)
Nutritional information provided above is an estimate only and will vary based on specific ingredients used.