DONUTS! I wonder how many times I'll write donuts in this post?
I finally broke down and bought a donut pan. Guys… that pan set me back about 8 buckaroos. Seriously, why did it take me so long? I highly recommend everyone gets a donut pan. SO worth the $8.
My favorite donut shop ever, Top Pot Doughnuts, has a chocolate cake donut with raspberry glaze that makes me weak in the knees. That was what I wanted to make first, but Evan insisted I make plain ol' plain donuts with powdered sugar and cinnamon. So I did that, just to test 'er out. And when I discovered how freaking easy it is to make baked cake donuts with this pan, I went to the gym… because, donuts. And then, I made chocolate donuts with raspberry glaze. YES.
I love the chocolate and raspberry combo here. The glaze is sweet but also tangy and fruity, and pairs so well with the super rich chocolatey donut, which is tender and cakey. And also, the glaze is so pretty and pink! I should have made these for Valentine's day, huh?
Well… what are you waiting for? Go get yourself a donut pan! GO!
Baked Chocolate Cake Donuts with Raspberry Glaze
Batter recipe slightly adapted from Joy the Baker
Makes 10 donuts
1 cup flour
1/4 cup unsweetened cocoa powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup light brown sugar, packed
1/4 cup plain Greek yogurt
1/4 cup water
1 large egg
4 tablespoons unsalted butter, melted and cooled to room temperature (runny, but not hot)
1 teaspoon vanilla
1.5 cups powdered sugar
1/4 cup raspberries (about 8 berries, fresh or frozen, thawed)
1/4 teaspoon vanilla
Half a lemon
Preheat oven to 325, with rack in top 2/3 of the oven. Coat donut pan with cooking spray.
Whisk together flour, cocoa powder, baking soda, salt, and sugar. In a separate bowl, whisk together Greek yogurt and water, and stir in egg, butter, and vanilla, until combined. Add wet ingredients to dry, and gently fold with a spatula until combined (making sure to get all the dry ingredients mixed in). The batter will be a bit thick.
Spoon batter into a ziplock baggie and cut the corner off one end, so you have a hole about the size of a nickel (or spoon into a pastry bag). I find this is the easiest way to fill the donut pan circles. Pipe a thick ring of batter into each donut circle. Bake for about 11-12 minutes, until a toothpick comes out clean, and when you gently touch the top of a donut, it springs back.
Let donuts cool in pan for a minute or two, then gently turn out onto wire rack. Repeat with remaining batter, depending on how many holes your donut pan has.
Let cool completely before glazing.
To make glaze: Add powdered sugar to a bowl, and mash berries through a fine mesh strainer, straining juice into powdered sugar. Add vanilla and a small squeeze of the lemon. Stir until combined. If it's too thick, add more lemon juice. If too thin, add more powdered sugar.
Gently dip donuts into glaze, being careful when you pull it out to not break donut. Let glaze cool until hard/dry, about 30 minutes to an hour.