Black Cocoa Cake Doughnuts
- Level: Easy
- Yield: 12 doughnuts
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 12 servings
- Calories
- 201
- Total Fat
- 8
- Saturated Fat
- 4
- Carbohydrates
- 30
- Dietary Fiber
- 2
- Sugar
- 17
- Protein
- 4
- Cholesterol
- 47
- Sodium
- 142
- Total: 1 hr 30 min (includes cooling times)
- Active: 25 min
Ingredients
Doughnuts:
Nonstick cooking spray
6 tablespoons unsalted butter, melted and cooled slightly
2 large eggs
1/2 cup granulated sugar
1/2 cup whole milk
1 teaspoon pure vanilla extract
1 1/3 cups all-purpose flour
1/3 cup black cocoa powder (see Cook’s Note)
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon kosher salt.
Glaze:
3/4 cup confectioners’ sugar
2 tablespoons black cocoa powder (see Cook's Note)
1 to 2 tablespoons whole milk
1 teaspoon pure vanilla extract
Halloween sprinkles, for decorating
Directions
Special equipment:
2 nonstick 6-cavity doughnut pans (3.25-inch diameter doughnuts)- For the doughnuts: Preheat the oven to 350 degrees F and spray 2 nonstick 6-cavity doughnut pans (3.25-inch diameter doughnuts) with nonstick cooking spray.
- Whisk the butter, eggs, granulated sugar, milk and vanilla in a large bowl until smooth and combined. Add the flour, cocoa powder, baking powder, baking soda and salt, then stir with a silicone spatula until just combined and a thick batter forms.
- Spoon the batter into the prepared doughnut pans. Alternatively, transfer the batter to a piping bag and pipe into the doughnut pans (this method is slightly cleaner). Bake until puffed and a toothpick inserted in the center comes out clean, about 10 minutes.
- Let the doughnuts cool in the pans for 5 minutes, then transfer them to a wire rack to cool completely, about 15 minutes.
- For the Glaze: Whisk together the confectioner’s sugar and cocoa powder in a medium bowl until combined. Whisk in the vanilla. Then whisk in 1 tablespoon milk, gradually adding more until a thick and smooth glaze forms. Dip the top of each doughnut into the glaze, then return to the wire rack and sprinkle immediately with Halloween sprinkles. Let set, about 30 minutes.
Cook’s Note
Aside from giving baked goods an intense black color, black cocoa powder is less acidic than other cocoa powders, providing a more mellow cocoa flavor. You can swap in regular Dutch processed cocoa in this recipe, but the texture may vary slightly and the color of the doughnuts will be a fudgy brown instead of black. Black cocoa powder can be purchased online or at specialty baking stores.