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Baked Chocolate Cake Donuts with Raspberry Glaze
Baked Chocolate Cake Donuts with Raspberry Glaze
- Recipe Submitted by Marsala on 11/04/2014
Category: Holiday, Kids, Cakes, Chocolate
Ingredients List
- 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
- Glaze
- 1.5 cups powdered sugar
- 1/4 cup raspberries (about 8 berries, fresh or frozen, thawed)
- 1/4 teaspoon vanilla
- Half a lemon
Directions
1. Preheat oven to 325, with rack in top 2/3 of the oven. Coat donut pan with cooking spray.
2. 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.
3. 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.
4. 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.
5. Let cool completely before glazing.
6. 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.
7. 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.
2. 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.
3. 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.
4. 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.
5. Let cool completely before glazing.
6. 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.
7. 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.
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