Double Chocolate Baked Doughnuts

Baked. Doughnuts. I mean, this is a pretty seismic revelation for me. More than anything, doughnuts are my go-to-treat food; cupcakes, muffins, cheesecake all get pushed down the list when a doughnut is around. Baked doughnuts are as light as cakes but dispense of the need to even think about deep frying which is a big win for me. Quick, simple and delicious, the ultimate trifecta in treat making. Double chocolate baked doughnuts are perfect for any special occasion. Soft rich doughnuts coated in a luscious chocolate ganache icing and toppings of choice, seriously irresistible.  

No mixer, just a bowl and spoon needed to make this treat. If you have special doughnut tins that’s great, if not, using a muffin pan and decorate with the ganache and mini eggs instead – it’ll be delicious.

Double Chocolate Baked Doughnuts


225g self-rising flour

25g cocoa powder

75g caster sugar

50g light brown sugar

2 large eggs

¼ tsp salt

2tsp baking powder

3 tbsp vegetable oil

2 tsp vanilla extract

180ml milk

Chocolate ganache

100g dark chocolate

100g milk chocolate

200ml double cream

½ tsp coffee powder

½ tsp vanilla extract

Pinch salt

¼ tsp cinnamon

Multicoloured sprinkles

Makes 12 in regular baked doughnut tins

Method for Double Chocolate Baked Doughnuts

Pre-heat the oven to 220°C (200°C in fan oven) Gas Mark 7.

Line the doughnut tins with baking spray and leave to one side.

Weigh out the dry ingredients (flour, salt, baking powder and cocoa powder) and sift into a large mixing bowl. Add the caster sugar. Stir to combine then leave to one side.

Measure the milk into a jug. Crack in the eggs and add the vanilla extract and oil into the liquids. Stir to combine.

Add the wet ingredients into the dry, gradually to avoid lumps. (Don’t worry if there are a few lumps, it’s a bit like making muffins, better not to overmix and have a light batter than to have a super smooth consistency and have heavy doughnuts.)

With a teaspoon, fill each mould ½ full (the mixture rises quite a bit).

Bake in the middle shelf of the oven for 7-8 minutes. (It honestly doesn’t take long at all – you just want the mixture to be springy to the touch and just coming away from the sides).

Leave to cool for 5 minutes or so, then using a knife gently go around the outside of each doughnut to loosen and take out of the tin. They should come out easily. Leave on a wire rack to cool.

While they are cooling, make the ganache icing.

Chop the chocolate and add to the double cream. Add in the coffee powder, vanilla extract and ground cinnamon. Melt and combine the mixture over a low heat in the bowl over a pan of boiling water. This will allow the mixture to combine gently and it will help prevent it getting too hot and burning. (Not what you want).

Once the mixture is combined, this will take about 5 minutes or so, remove from the heat and leave to cool slightly for 15 minutes. (It is important it is given time to cool a bit before icing, otherwise it will not be thick enough and will drip off the doughnuts.

Take each doughnut and using a palette knife (or spoon) spread the ganache over the top and ease it over the sides so it drips down. Then add your decorations of choice.  

The doughnuts will keep in an airtight container for 3 days but are best eaten on the day they are made.

Are you a chocoholic looking for more inspiration? Why not try my Chocolate brazil nut cookies – You kooky monster you – they are pretty addictive. Or perhaps you prefer white chocolate – I’ve got you covered with White chocolate sparkle ice cream

Looking for other baked doughnut recipes? Ina Garten, the Barefoot Contessa, is always one of my greatest baking idols and she was one of the first people that I’d seen use this method before, so I’m sure they are a tasty as they look.