This chocolate coffee cake is moist, tender and loaded with cocoa, chocolate chips and crunchy walnuts!
Baked Chocolate-Coffee Donuts
I definitely recommend giving the bowl a good scrape down.
Recipe Summary Baked Chocolate-Coffee Donuts
After tons of trial and error, I have finally created a baked donut that isn't compromised in flavor or texture. I hope these chocolate-coffee donuts become a sweet staple to your home as they have mine! Add your favorite glaze or powdered sugar, or enjoy without anything else - they're that good!Ingredients | Chocolate Cake Recipe With Coffee And Buttermilk
1 teaspoon unsalted butter
1 cup all-purpose flour
¼ cup unsweetened cocoa powder
1 teaspoon baking powder
½ cup packed brown sugar
¼ cup buttermilk
2 tablespoons buttermilk
¼ cup strong brewed coffee
1 egg
1 tablespoon unsalted butter
½ teaspoon vanilla extract
¼ cup chocolate chips, or to taste (Optional)
Directions
Preheat the oven to 400 degrees F (200 degrees C). Grease a 6-cavity donut pan with 1 teaspoon butter and set aside.
Whisk flour, cocoa powder, and baking powder together in a large bowl. Set aside.
Whisk brown sugar, 1/4 cup plus 2 tablespoons buttermilk, coffee, egg, 1 tablespoon butter, and vanilla extract together in another bowl. Add milk mixture to flour mixture; whisk until blended and smooth. Stir in chocolate chips.
Pour batter into a large, resealable plastic bag, cut 1 corner, and squeeze batter into the prepared donut pan, filling each mold about 2/3 full.
Bake in the preheated oven until donuts spring back when lightly pressed, about 8 minutes. Let cool in the pan on a wire rack for about 5 minutes; turn pan over directly onto rack to release donuts. Allow to cool for 5 minutes more.
Info | Chocolate Cake Recipe With Coffee And Buttermilk
prep:
15 mins
cook:
10 mins
additional:
10 mins
total:
35 mins
Servings:
6
Yield:
6 donuts
