Double Chocolate Cake Donuts Recipe


1 cup all purpose flour
1/2 cup dark brown sugar
1/2 teaspoon salt
1/4 cup cocoa powder
1 teaspoon baking powder
1 teaspoon vanilla extract
1 large egg, at room temperature
3 tablespoons unsalted butter, melted
1/2 cup milk (I used chocolate almond milk, but regular cow’s milk will work fine)
For the Ganache:
1 cup confectioners’ sugar
1/4 cup cocoa powder
1/4 cup heavy cream (more if needed)
Pinch of salt
1/2 cup rainbow sprinkles

  1. Preheat oven to 350 degrees (F).
  2. Lightly grease a doughnut pan; set aside.
  3. In a large bowl whisk together the dry ingredients. In a separate bowl whisk together the wet ingredients, then gently pour them into the dry ones. Fold ingredients together until just combined.
  4. Spoon mixture into prepared doughnut pan, and bake for 10-11 minutes, or until the doughnuts spring back when lightly pressed. Be careful not to over bake here!
  5. Allow doughnuts to cool a few minutes in the pan before transferring to a doughnut pan to cool completely.
  6. While your doughnuts are cooling, make your ganache!
  7. Sift together the sugar, salt, and cocoa powder. Add cream and whisk until smooth, adding more cream – one tablespoon at a time – if needed to reach a thick but spreadable consistency.
  8. Using a butter knife spread the ganache generously over the tops of each donut, then top with sprinkles. EAT!

Original recipe and more pictures visit: Double Chocolate Cake Donuts @

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