These chocolate frosted donuts are soft cake donuts baked in a donut pan, then dipped in a glossy chocolate icing. No yeast, no frying and no rising time: they are ready in about 30 minutes.

The recipe makes 8 donuts in a standard donut pan. You only need two bowls and a piping bag, or a zip-top bag with a corner cut off.

ChocoChef (Hassoun)

Chocolate frosted donut

Baked cake donuts dipped in a glossy chocolate icing. No yeast, no frying; makes 8.

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Prep Time 15 minutes mins

Cook Time 12 minutes mins

Total Time 30 minutes mins

Servings: 8 donuts

Course: Dessert

Calories: 305

Ingredients Method Notes

Ingredients

  

Donuts

• 1 cup all-purpose flour 125 g
• ⅓ cup granulated sugar 65 g
• 1 tsp baking powder
• ¼ tsp salt
• ½ cup whole milk 120 ml
• 1 large egg
• 2 tbsp butter melted, plus extra for the pan
• 1 tsp vanilla extract

Chocolate icing

• 1 cup dark or milk chocolate 170 g, chopped
• 2 tbsp butter
• ½ cup powdered sugar
• 2–3 tbsp warm milk

Method

 

1. Preheat. Heat the oven to 175 °C (350 °F) and grease a donut pan with butter.
2. Mix the dry ingredients. Whisk the flour, sugar, baking powder and salt.
3. Mix the wet ingredients. In another bowl, whisk the milk, egg, melted butter and vanilla.
4. Make the batter. Pour the wet ingredients into the dry ones and stir just until smooth; do not overmix.
5. Fill the pan. Pipe the batter into the rings, three-quarters full.
6. Bake. Bake 10–12 minutes, until the tops spring back when pressed. Cool 5 minutes in the pan, then turn out onto a rack and cool completely.
7. Make the icing. Melt the chocolate and butter over low heat, stirring. Off the heat, whisk in the powdered sugar and enough warm milk for a smooth, dippable icing.
8. Frost. Dip the top of each donut in the icing, twist and lift. Let the icing set for 15 minutes on the rack.

Notes

You need a donut pan. Best on the day; keep leftovers airtight at room temperature up to 2 days. Unfrosted donuts freeze for 1 month.

Baked donuts vs. fried donuts

The chocolate frosted donut sold by donut chains is a yeast-raised ring, fried in oil. This one is a baked cake donut: lighter on fat, quicker to make and a little more tender and cake-like. The frosting is where they meet: a thin layer of chocolate that sets with a soft shine.

Tips for soft, even donuts

• Grease the pan well, even if it is non-stick, so the rings release cleanly.
• Stop mixing early. A few small lumps are fine; overmixed batter gives tough donuts.
• Pipe, don’t spoon. A piping bag fills each ring evenly. Fill them only three-quarters full.
• Check early. They are done when the tops spring back when pressed lightly, usually at 10 minutes.
• Frost cool donuts. Warm donuts melt the icing and it slides off.

Frosting options

• Glossy chocolate icing (in the recipe card): melted chocolate, butter, powdered sugar and milk. Dip twice for a thicker layer.
• Quick cocoa glaze: whisk 1 cup powdered sugar with 3 tbsp unsweetened cocoa and 3–4 tbsp milk.
• Ganache dip: a thin chocolate ganache gives the richest, darkest finish.
• Toppings: add sprinkles, chopped nuts or crushed freeze-dried raspberries while the icing is still wet.

Storage

Donuts are best on the day they are made. Keep leftovers in an airtight container at room temperature for up to 2 days. Unfrosted donuts freeze for up to 1 month; thaw them, then frost.

Chocolate frosted donut FAQ

I don’t have a donut pan. What can I use?

Bake the batter in a greased muffin tin at the same temperature for 15–18 minutes, then dip the tops in the icing. You get donut muffins instead of rings.

Can I fry this batter?

No. It is too thin to hold its shape in oil. Fried donuts need a stiffer yeast or cake dough.

How do I make chocolate donuts with chocolate frosting?

Replace 3 tablespoons of the flour with unsweetened cocoa powder and add 1 extra tablespoon of milk.

More easy chocolate treats

• Chocolate chip muffin recipe: bakery-style muffins in 25 minutes.
• Mini cupcakes: bite-size chocolate cakes for parties.
• Chocolate ganache recipe: a richer coating for donuts and cakes.

Happy baking! — Hassoun