Baked chocolate donuts have a cake-like texture and a smooth chocolate glaze. They are ready in under 30 minutes!

baked chocolate donut with a bite in front of more chocolate glazed donuts

Dessert for breakfast is what I like to call these donuts. With a tender, cake-y texture and rich chocolate glaze, these donuts will surely satisfy your sweet tooth. Bake chocolate donuts are so easy to make in a donut tin, but the batter works in a muffin tin as well!

Why this recipe works: The donut has a small amount of espresso to increase the chocolate flavor making each bite even more delicious. The chocolate ganache glaze stays shiny and smooth after dipping each donut.

Ingredient Notes

baked chocolate donuts ingredients in bowls labeled with text
  • Cocoa powder: Use an unsweetened cocoa powder. I prefer Ghirardelli.
  • Espresso powder: To bring out the chocolate flavor, a touch of espresso powder goes a long way. Just a little bit is needed and you likely won’t taste it. If you are sensitive to it, you can always leave it out.
  • Yogurt: Full-fat plain yogurt creates a moist texture for these cake donuts.
  • Baking soda: This leavening agent helps the batter rise. Check that it is fresh and not expired.
  • Chocolate chips: Use good-quality chocolate chips or chopped chocolate for the glaze. They are easier to melt and it’s what you will taste in each bite!
  • Heavy cream: For the chocolate glaze, heavy cream is used with the chocolate for a ganache-like topping.

Refer to the recipe card for the full list of ingredients and measurements.

Recipe Variations

Make sugar coated donuts. Skip the ganache glaze and coat the donuts in granulated sugar. Melt 2 to 3 tablespoons butter and use a pastry brush to coat the donuts. Immediately dip in sugar and serve.

Try a different glaze. Personally, I love a chocolate strawberry moment. Use the strawberry glaze from my strawberry donut recipe. Whisk together 1 cup powdered sugar, 2 Tablespoons freeze-fried strawberry powder and 4 Tablespoons heavy cream.

Make donut holes. The batter may be made in a mini muffin tin to make donut holes. Baking time will be about 8 minutes.

How to Make Baked Chocolate Donuts

photo collage demonstrating how to make baked chocolate donuts in a mixing bowl and donut tin
  1. Preheat oven to 350 F. Grease a donut tin and set aside.
  2. Whisk together the dry ingredients—flour, cocoa powder, baking soda, salt and espresso powder. Set aside.
  3. Combine the wet ingredients. Beat egg and sugar, then add milk, yogurt, melted butter and vanilla. Stir in the dry ingredients. Transfer batter to prepared donut tin, filling each cavity three-quarters full.
  4. Bake donuts at 350 F for 8 to 10 minutes. Allow the donuts to cool in the pan for a couple minutes then transfer to a wire rack to cool completely.
  5. Make the glaze. Place chocolate, heavy cream and butter in a bowl and microwave on 50% power level for 1 minute. Let the mixture sit for a couple minutes, then stir until smooth.
  6. Dip the top of each donut in the chocolate glaze and place back on the wire rack to set. Garnish with chocolate shavings and serve.
hand holding chocolate donut with chocolate glaze over white bowl of melted chocolate

Expert Tips

Weigh your ingredients with a kitchen scale if you have one. If not, aerate your flour and spoon it into a measuring cup (don’t pack it in). Use room temperature ingredients for a smooth batter. I suggest good quality cocoa powder and chocolate chips for the best flavor. I prefer Ghirardelli.

For ease, transfer the batter to a piping bag and pipe the batter into the donut tin. When making the glaze, check that the microwave is on 50% power level so the chocolate does not burn. Allow the ingredients to sit after heated before stirring so the chocolate can melt. If the chocolate is not all the way melted, reheat for 30 more seconds on 50% power level.

chocolate glazed chocolate donuts on wire cooling rack over parchment paper

Storage Tips

Store in an airtight container at room temperature for up to 3 days. A single layer works best so the glaze stays in tact.

Freeze for up to 1 month. Flash freeze the donuts for one hour or until the glaze is firm. Individually wrap the donuts in plastic wrap and place in a freezer bag. When ready to defrost, unwrap and let them come to room temperature.

Recipe FAQ

Can I double this recipe to make more donuts?

Absolutely! Double all the ingredients and this recipe will make 16 donuts.

Can I omit the espresso powder?

Yes, the espresso powder may be omitted. However, it does enhance the chocolate flavor and is not noticeable in the taste of the donuts.

chocolate glazed chocolate donut with a bite on top of more donuts on wire cooling rack
baked chocolate donut with chocolate glaze on corner of wire cooling rack in front of glass milk jug

Did you love this recipe? Please leave a 5-star 🌟🌟🌟🌟🌟 rating in the recipe card below and if you REALLY loved it, consider leaving a comment further down the page.

chocolate donuts with chocolate glaze on wire cooling rack

Get the Recipe: Baked Chocolate Donuts

Baked chocolate donuts have a cake-like texture and a smooth chocolate glaze. They are ready in under 30 minutes!
5 (6 ratings)

Ingredients

Baked Chocolate Donuts

  • 1 cup (125 g) all-purpose flour
  • ¼ cup (25 g) unsweetened cocoa powder
  • ½ teaspoon baking soda
  • ¼ teaspoon salt
  • ¼ teaspoon espresso powder, optional
  • 1 large egg, room temperature
  • ½ cup (100 g) granulated sugar
  • cup (80 ml) milk, room temperature
  • ¼ cup (60 ml) plain, full-fat yogurt, room temperature
  • 2 tablespoons (30 g) unsalted butter, melted
  • ½ teaspoon vanilla extract

Chocolate Glaze

  • ½ cup (85 g) good quality semisweet chocolate chips
  • 3 tablespoons heavy cream
  • 1 tablespoon unsalted butter

Instructions 

  • Preheat oven to 350 F. Grease a donut tin with butter or nonstick spray and set aside.
  • In a large bowl, whisk together flour, cocoa powder, baking soda, salt and espresso powder. Set aside.
  • In a medium bowl, whisk together the egg and sugar until well combined. Add the milk, yogurt, melted butter and vanilla extract. Mix until incorporated and smooth. Pour wet ingredients into bowl of dry ingredients and mix just until combined.
  • Using a piping bag or a spoon, transfer the batter to the prepared donut tin, filling each cavity about three-quarters full. Bake donuts at 350 F for 8 to 10 minutes or until a toothpick inserted into one comes out with little to no crumbs. Allow the donuts to cool in the pan for a couple minutes before inverting them onto a wire rack to cool completely.
  • For the glaze, place the chocolate, heavy cream and butter in a microwave-safe bowl. Heat on 50% power level for one minute. Let the mixture sit for a couple minutes, then stir until smooth. If not smooth, heat for another 30 seconds on 50% power level.
  • Dip the top of each donut in the chocolate glaze and place back on the wire rack to set. Garnish with chocolate shavings if desired.

Notes

Store chocolate donuts in an airtight container at room temperature for up to 3 days.
Muffin tin donuts may also be made. Fill each muffin cup three-quarters full and bake for 15 to 20 minutes. If made in a mini muffin tin, baking time is 8 to 10 minutes.
Recommended tools: kitchen scale, mixing bowls, piping bag, donut tin
Serving: 1donut, Calories: 252kcal, Carbohydrates: 33g, Protein: 4g, Fat: 12g, Saturated Fat: 7g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 3g, Trans Fat: 1g, Cholesterol: 41mg, Sodium: 183mg, Potassium: 164mg, Fiber: 2g, Sugar: 18g, Vitamin A: 273IU, Vitamin C: 1mg, Calcium: 43mg, Iron: 2mg

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