Chocolate glazed cake donuts are my favorite, and they always have been. I remember being a kid, and my grandpa would go and buy donuts, and I’d always eat all the chocolate ones. Even the chocolate Munchkins from Dunkin’ Donuts at kids birthday parties in school- I’d eat all of those too. The real chocolate glazed donuts, not those cheesy fake-chocolate ones that are just golden cake donuts dipped in chocolate- ew. That isn’t a real chocolate donut. IT’S A FAKE!
My grandpa was one of the coolest guys ever. Here he is with my grandma:
He loved Dunkin’ Donuts. As a matter of fact the morning he passed away, that was where he was headed with my uncle. I have fond memories of the place, whether we were on vacation and stopping at one, or on the way back from Keansburg, NJ in the summer, or just at home on an average day. Now, me & Jay have a sort of little bi-weekly tradition of getting donuts & coffee there; over the summer we would grab it on the way to bring Indy to see his grandma, but now that it’s colder Indy stays home because the backyard & patio aren’t much fun anymore.
My grandpa came from a family of cooks & bakers. He & his entire family loved to eat, I guess that’s where I get it from. It was kind of their downfall, as so many of them, including my grandpa, were diabetics. So whenever I make something, especially something like this, I think of him, and how I wish I knew him longer. He passed away when I was only 6 years old. I wish he was here to taste-test all the goodies I make, or to give me a reason to make more sugar-free desserts. I know he’d love them.
I love donuts, but the frying can be messy, not to mention it’s not the healthiest of options. Not that I fry a lot, but still, if you fry a dozen donuts & then, oh I don’t know- eat half of them in one sitting while watching Late Night with Jimmy Fallon, it’s probably not that good for you. I’ve always wanted a donut baking pan so I could make them more often in a cleaner way (of course, understanding that a fried donut is almost always better tasting than a baked donut). I’ve made fried donuts and beignets and bomboloni a bunch of times. I even made biscuit donuts which are crazy easy. But I always wanted to try making cake donuts & baking them, besides the fact that “it’s healthier”; cleaning up all that oil is a pain in the ass. So I always wanted to try baked donuts, I just didn’t have a pan, and as odd as it may seem, I could never find one anywhere when in stores. So when I happened on a Norpro 6-count non-stick donut pan on Amazon.com for $12.99, I jumped on it. Mainly because I just really wanted one but also because I had a $5.00 credit and also my free trial of Amazon Prime so I got it for a grand total of $9.11 plus free two-day shipping. Pretty spiffy, right? This pan is great. It’s really good quality, definitely super non-stick. Cleaning it was a breeze. I might buy a second one so I don’t have to wait for one batch to be finished before baking the next.
Just be prepared. There are going to be a LOT of posts coming up in November; maybe three a week at times. Don’t be scared, be happy. I’m a crazy baking fool and you all get to profit from this via my blog posts/recipes/recipe reviews. Besides, isn’t this the time of year when everyone bakes & looks for recipes? I’m just helpin’ ya’ll out.
CHOCOLATE GLAZED CAKE DONUTS
- 1 ½ cups all purpose flour
- 1/3 cup unsweetened baking cocoa
- 1 teaspoon baking powder
- 1/8 teaspoon salt
- 2 eggs
- 2/3 cups sugar
- 1 teaspoon vanilla extract
- ½ cup milk
- 2 tablespoons butter, melted
- 1 cup confectioner’s sugar
- 2 tablespoons HOT water
- Preheat oven to 325 degrees.
- Combine flour, cocoa, baking powder and salt in a large bowl. In a separate bowl milk with melted butter. Add the sugar, along with the eggs and vanilla, and mix wet ingredients thoroughly. Add this to the dry mixture and mix until smooth and soft.
- Spray your donut pan lightly with cooking oil. Fill disposable pastry bag with the batter, snip off the bottom, making sure the hole is large enough to allow the thick-ish batter through, and fill the donut pans with the batter. Bake 10-15 minutes, or until the donuts spring back when lightly touched. Cool. Carefully remove from the pan, and repeat with the rest of the batter. Frost or glaze.
These are fucking good. Really, they are. They’re a good chocolate donut. However.. they’re not the exact taste of the donuts that are my favorites, so I’m gonna keep trying. I might experiment with using bittersweet chocolate as well as cocoa powder in them, or perhaps a dark chocolate cocoa powder and sweet baking chocolate. I have a few tricks up my sleeve. And I have a special donut idea for Thanksgiving *wiggles eyebrows*