Baked Chocolate Cake Doughnuts
If you don’t have three pans, you can bake these (and the cake doughnuts that follow) in batches—just be sure to thoroughly wash and dry the pans in between.
1 stick unsalted butter, room temperature, plus more for pans
2 cups unbleached all- purpose flour
1/3 cup natural cocoa powder
1 ½ teaspoons baking powder
1/4 teaspoon baking soda
1 teaspoon kosher salt
½ cup granulated sugar
½ cup packed light- brown sugar
2 large eggs, room temperature
1 ½ teaspoons pure vanilla extract
1 cup whole milk
1 cup mini chocolate chips (8 ounces) Chocolate Glaze (see recipe, previous page) or store- bought dulce de leche (we like Nestlé La Lechera) Sprinkles or chocolate shavings (optional)
1. Preheat oven to 425°. Lightly brush 3 standard doughnut pans with butter. Whisk together flour, cocoa, baking powder, baking soda, and salt. Beat butter with both sugars on high speed until light and fluffy, about 2 minutes. Add eggs, one at a time, beating to combine after each addition. Beat in vanilla. Reduce speed to low; add flour mixture in two batches, alternating with milk, beating to combine after each addition. Stir in chocolate chips.
2. Transfer batter to a piping bag fitted with a large, plain tip (such as Ateco #807), or to a resealable plastic bag, then snip a ½ -inch hole in one corner. Pipe 3 tablespoons batter into each cup in pans. Bake until tops spring back when lightly touched, 10 to 11 minutes. Let cool in pans 10 minutes, then transfer to wire racks set in rimmed baking sheets and let cool completely.
3. Dip top of each doughnut in glaze until halfway submerged, turning as needed to evenly coat one side; or spread tops with dulce de leche. Place, glaze-side up, on racks. Top with sprinkles or shavings and let stand until completely set, about 1 hour. Doughnuts are best served the day they are made, but can be stored, unglazed, in an airtight container at room temperature up to 1 day; glaze 1 hour before serving.
ACTIVE TIME: 25 MIN. | TOTAL TIME: 2 HR. 30 MIN. MAKES: 18