Monday, 18 May 2015

Chocolate Cake Doughnuts with Peanut Butter Glaze



To be honest, my idea of a "real" doughnut is deep fried and yeasted. Anything other than that, is a cupcake dressed up as a doughnut. Don't get me wrong, these little doughnut-shaped cakes are delicious in their own right. On days when frying dough is out of the question, they are just the thing to trick your doughnut-loving brain into being satisfied with the mere suggestion of a doughnut ... and on days like that, I'll take whatever I can get.

Chocolate Cake Doughnuts with Peanut Butter Glaze
Makes 12 small doughnuts

For the Doughnuts:
1 cup plain flour
1/4 cup cocoa powder
1 teaspoon baking powder
1/4 cup caster sugar
1/4 cup firmly packed brown sugar
1/4 teaspoon baking soda
1/2 teaspoon freshly ground nutmeg
1/2 teaspoon fine sea salt
30g unsalted butter, melted
1/2 cup buttermilk
1 teaspoon vanilla extract
1 egg

For the Glaze:
1/2 icing sugar, sifted
1 tablespoon smooth peanut butter
1 tablespoon buttermilk
1/2 teaspoon vanilla extract

Make the Doughnuts:
Preheat the oven to 180C. Spray a 12-hole doughnut pan with cooking oil spray. Set aside.

Sift the flour, cocoa powder, baking powder, caster sugar, brown sugar, baking soda, nutmeg and salt into a large mixing bowl. Stir to combine. Set aside.

In a separate bowl, whisk the butter, buttermilk, vanilla and egg together until combined.

Make a well in the dry ingredients, pour the wet ingredients into the well and stir, gradually incorporating the flour mixture.

Spoon the batter into a disposable piping bag, snip a 1 cm hole in the tip and squeeze the batter evenly into the prepared pan. Bake for 6 - 8 minutes, or until the doughnuts are baked through. Turn out onto a wire rack and allow them to cool completely before glazing.

Make the Glaze:
Put all the ingredients into a small bowl and whisk until smooth. Add more or less buttermilk to give you a dipping consistency. Dip the tops of each doughnut into the glaze, allowing it to drip down the sides. Place them back on the wire rack to set.


  1. I'm with you on that! It's not a donut's still good from times to times. Love chocolate and peanut butter :)

  2. Yes, that hybrid creature, the baked doughnut. I like to think of them as 'The Tuesday Doughnut' or 'The Skinny Jeans Friendly Doughnut' because you can eat one (or three, no judgement here) and still feel good about your choices, and then you can save the deep fried, yeasted, filled and glazed babies for the weekends, or a really bad Tuesday...

  3. I feel the same about doughnuts - I do bake a yeasted version occasionally which taste pretty good - but yours look delicious - who would say no to chocolate cake in any form

  4. I know what you mean about doughnuts. I made cronuts the other day and while all of the deep frying is a faff, they do taste amazing.

    I've wanted to try baked doughnuts for a while, but I don't have the space for all the extra pans, I have as it is!

    These look delicious and I love the flavour combination.

  5. All the rage here, donut shops are popping up all over the place! Cupcake-Donut or not, your would fit in perfectly! Yum!

  6. I am guessing that you mean 1/2 cup powdered sugar, sifted? (1/2 icing sugar, sifted)