Gorgeous soft baked Chocolate Doughnuts are topped with a silky chocolate glaze and smashed up Crunchie bars for a deliciously Bonfire-Night appropriate treat!
Good morning and happy November! I hope you had a fabulous Halloween? We had a really fun party – I was a cat (the lazy girls costume). And we got loads of Trick or Treaters too – mainly little kids, which was super cute!
These Baked Chocolate Doughnuts with Honeycomb Crumble are a fantastic baked afternoon treat! You don’t need a stand mixer or any unusual ingredients to make these deeply chocolatey doughnuts, but you will need a doughnut pan. Do yourself a favour and get one – they’re super cheap and your life will have more doughnuts in it! This is the one I have – I’d really recommend it – the doughnuts come out super easily!
I love baked doughnuts (you might notice I’ve made quite a few this year!) because they are fun and cute (like fried doughnuts) but you don’t get that greasy aftertaste like with fried doughnuts (unless you’re going to make and eat them immediately – in which case, do that!).
The doughnut batter is made simply with cocoa powder, flour, rising agents, and melted chocolate which makes it even more decadently chocolatey. In the place of buttermilk, milk with some added vinegar give these doughnuts a tangy moistness while making them easier to make with the ingredients you have in your cupboard right now!
Once cooked, we top the doughnuts with a ridiculously simple and yummy chocolate glaze, then sprinkle over a topping of your choice. I had fun bashing up a couple of crunchie bars (an excellent way to work out pent up aggression!) for a Bonfire Night honeycomb version, but these doughnuts are also so adorable with brightly coloured sprinkles on top, or even just left plain.
The only downside to these doughnuts is that you will want to make them all the time. They’re SO easy and ready to eat in about 45 minutes!
If you don’t have a doughnut pan (although one will change your life for the better for just a tenner from ebay), you can make these delicious doughnuts into chocolate muffins, and top with the same glaze. They’re so moist and the glaze helps to keep them delicious for a few days.
- 100g / 2/3 cup cocoa powder
- 250g / 1 3/4 cups plain flour
- 260g / 1 1/4 cups light brown sugar
- 1 tsp baking powder
- 1 tbsp espresso powder
- 1 tsp bicarbonate of soda
- large pinch salt
- 150g / 1 cup plain chocolate chips
- 2 large eggs
- 180ml / 3/4 cup milk
- 2 tsp white wine vinegar
- 2 teaspoons vanilla bean paste
- 115g / 1/2 cup melted butter
- 100g plain chocolate
- 3-4 tbsp milk
- To top: 2 x Crunchie bars, or sprinkles of your choice
- Preheat your oven to 160C/gas mark 4/350F and prepare your doughnut pan by greasing each doughnut hole with some kitchen towel saturated with vegetable oil.
- Next, in a large bowl, measure out all your dry ingredients and whisk them together to remove any lumps. Set aside.
- In a large measuring jug, measure and then whisk the milk, eggs, vanilla and vinegar together. Melt the butter in the microwave and then pour into the jug with the other liquid ingredients.
- Melt the chocolate (I like the use the same mug that I melted the butter in) in the microwave, on 30 second intervals, stirring between each interval.
- Finally, add the liquid ingredients to the dry ones, stirring just to combine - the mixture will resemble cake batter. Pour in the melted chocolate, and fold in until it's just combined.
- To fill the doughnut rings, I like to use a tablespoon, although a piping bag would work really well too. Simply put a tablespoon of batter into each third of the ring, and then use the tip of your spoon to even it out. Don't overfill - as the doughnuts will rise and you want them to be nice and even.
- Bake for 12-15 minutes on the top shelf of the oven, until the tops of the doughnuts spring back when pressed. Get a cooling rack ready, and give the doughnut pan a sharp rap on the counter top before turning it upside down and upending the doughnuts onto the cooling rack.
- To make the glaze, melt the chocolate in the microwave and then stir in the milk with a wooden spoon until you've got a thick but liquid consistenty. I like to glaze the doughnuts while they're still very slightly warm. Simply dip the doughnuts into the bowl of glaze and give them a swish around before leaving to set - I do it on the cooling rack over some tin foil or a baking tray for minimised mess. Crumble over crunchies, sprinkles, or whatever you want.
You can get pretty bright sprinkles like these from cake decorating shops, or failing that – ebay!
If you do decide to get a doughnut pan, you have to make my cinnamon sugar baked doughnuts! SO good for breakfast. And cinnamon’s totally a superfood, so…. healthy, right?