Triple Chocolate Baked Donuts

Chocolate cake donuts covered in a rich chocolate glaze with chocolate sprinkles. A Triple Chocolate Donut dream that’s baked and so easy to make!

Amazing Chocolate Donut Recipe

National Donut Day is coming up soon! And of course I plan to eat ALL the donuts. From these AMAZING Triple Chocolate Donuts, to my Blueberry Donut recipe and my 2-Ingredient Baked Cake Donuts, it would be impossible to pick a favorite! But these chocolate donuts are sure to be the star of the show. What more could you ask for when it comes to donuts than one that has chocolate on chocolate on chocolate?!

Baked Donuts, Not Fried in 30 minutes

These donuts are baked not fried, and although I love my fried donut recipes, when it comes to cake donuts, I think the baked versions are just as tasty. Using a donut pan is key to the shape but also to the texture. The donut pan bakes the donuts in just 8 minutes at 425°F so they get this crisp crust with a soft cake-y center, just like a great cake donut should have.

The glaze is super simple and oh so chocolate-y. And what’s a donut without sprinkles?!

Seriously, these are some dang delicious donuts that come together in less than 30 minutes. That’s less time than it would take me to actually drive to the closest donut shop, order the donuts and get back home with them. Sure, I love our trips to the donut shop, but baking, glazing and sprinkling them fresh to enjoy in the comfort of home is something special.

Ingredients and Supplies

(see recipe card at the bottom of this post for measurements and details. To learn more about specific baking ingredients and how they function in baking recipes, reference my Complete Guide to Baking Ingredients)

Ingredients:

• All-purpose flour: gives the donuts their structure and soft cakey texture. You could substitute a 1:1 gluten-free baking flour blend or use half whole wheat flour for a heartier texture, though they’ll be slightly denser.
• Unsweetened cocoa powder: provides the deep chocolate flavor while also acting as a dry ingredient that balances moisture in the donuts; and gives the glaze its rich chocolate flavor and helps thicken it slightly. Dutch-processed cocoa can be swapped in for a smoother, richer flavor.
• Baking powder: helps the donuts rise and keeps them light and fluffy instead of dense.
• Kosher salt: balances the sweetness and intensifies the chocolate flavor so the donuts don’t taste flat. Fine sea salt or table salt can be used instead, but use slightly less if using table salt.
• Large eggs: provide structure, moisture, and richness while helping bind everything together. You could substitute flax eggs, unsweetened applesauce, or a commercial egg replacer, though the texture may be a little softer.
• Granulated sugar: sweetens the donuts while also helping create a tender crumb and moist texture. Light brown sugar can add a subtle caramel flavor, or coconut sugar can work for a deeper sweetness.
• Whole milk: adds moisture and richness to the batter, helping create a smooth, tender donut. It also thins the glaze to the perfect consistency while adding creaminess.
• Canola oil: keeps the donuts moist and soft even after cooling, unlike butter which can firm up more. Vegetable oil, avocado oil, melted coconut oil, or even melted butter can be substituted.
• Vanilla extract: rounds out and enhances the chocolate flavor with warmth and sweetness.
• Powdered sugar: creates the smooth, sweet texture of the glaze because it dissolves easily. Sift first to avoid lumps.
• Chocolate sprinkles: add crunch, texture, and that playful triple-chocolate finish that makes the donuts feel festive and bakery-style. Mini chocolate chips, chopped chocolate, crushed cookies, or colorful sprinkles would all work too.

Supplies:

• 6 cavity donut pan
• Nonstick cooking spray
• Mixing bowls
• Whisk
• Gallon size resealable baggie

How to Make Triple Chocolate Donuts

• Preheat oven to 425°F. Spray one (or up to three) 6 cavity donut pans with non-stick cooking spray and set aside.
• In a medium bowl, whisk together the flour, cocoa powder, baking powder and salt.
• In a large bowl, whisk together the eggs, sugar, milk, oil and vanilla.

• Whisk the dry ingredients into the wet ingredients, one cup at a time, until well combined and smooth.
• Transfer the batter to a gallon-size resealable baggie and seal shut. Cut a small piece off one corner off the bottom of the baggie and fill each donut ring 2/3 full with batter. (Should make 18 donuts)

• Bake for 7-8 minutes or until donuts are set and crisp when touched. Let donuts cool in pan for 5 minutes before removing to a wire rack set over a baking sheet to collect glaze drippings. Repeat process with remaining batter if you don’t have three donut pans.
• Make the Chocolate Glaze: in a medium bowl, whisk together the powdered sugar, cocoa powder, milk and vanilla until glaze is thick and smooth. (If glaze is too thick, stir in an additional teaspoon or two of milk. If glaze is too thin, let set for 5-10 minutes or whisk in a few tablespoons of powdered sugar.)
• Dip the top of one donut at a time into the glaze

Place upright back on the wire rack. Immediately sprinkle each glazed donut generously with chocolate sprinkles. Repeat with remaining donuts. Allow glaze to set for 5-10 minutes. Enjoy!

Storage

Store leftover donuts in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 5 days. If chilled, let them sit at room temperature for a few minutes before serving so they soften back up.

To freeze, let the donuts cool completely and freeze in a freezer-safe container for up to 2 months. For best results, freeze them unglazed and add the chocolate glaze after thawing, but glazed doughnuts can be frozen too once the glaze is fully set.

If you make these Triple Chocolate Baked Donuts, be sure to snap a picture and share it with me on Instagram @thebakermama so I can see. If you’re on Facebook, be sure to join my Friends of The BakerMama group to connect and share all the fun and yummy recipes of mine that you make! 😍 I just love seeing how inspired and creative y’all get with the ideas I share. Enjoy!

xoxo,

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