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Baked Chocolate Doughnuts with Honeycomb Crumble

November 3, 2014 By Kerry Cooks 8 Comments

Gorgeous soft baked Chocolate Doughnuts are topped with a silky chocolate glaze and smashed up Crunchie bars for a deliciously Bonfire-Night appropriate treat!

Baked Chocolate Doughnuts with Honeycomb Crumble | kerrycooks.com

Baked Chocolate Doughnuts with Honeycomb Crumble | kerrycooks.com

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.

Baked Chocolate Doughnuts with Honeycomb Crumble | kerrycooks.com

Baked Chocolate Doughnuts with Honeycomb Crumble | kerrycooks.com

Chocolate Fudge Cake Doughnuts with Crunchie Topping
2014-10-18 10:16:44
Yields 16
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Prep Time
20 min
Cook Time
15 min
Prep Time
20 min
Cook Time
15 min
286 calories
42 g
42 g
12 g
5 g
7 g
84 g
119 g
25 g
0 g
4 g
Nutrition Facts
Serving Size
84g
Yields
16
Amount Per Serving
Calories 286
Calories from Fat 107
% Daily Value *
Total Fat 12g
19%
Saturated Fat 7g
37%
Trans Fat 0g
Polyunsaturated Fat 1g
Monounsaturated Fat 3g
Cholesterol 42mg
14%
Sodium 119mg
5%
Total Carbohydrates 42g
14%
Dietary Fiber 3g
13%
Sugars 25g
Protein 5g
Vitamin A
5%
Vitamin C
0%
Calcium
8%
Iron
10%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Does this look wrong?
For the doughnut batter
  1. 100g / 2/3 cup cocoa powder
  2. 250g / 1 3/4 cups plain flour
  3. 260g / 1 1/4 cups light brown sugar
  4. 1 tsp baking powder
  5. 1 tbsp espresso powder
  6. 1 tsp bicarbonate of soda
  7. large pinch salt
  8. 150g / 1 cup plain chocolate chips
  9. 2 large eggs
  10. 180ml / 3/4 cup milk
  11. 2 tsp white wine vinegar
  12. 2 teaspoons vanilla bean paste
  13. 115g / 1/2 cup melted butter
For the chocolate glaze
  1. 100g plain chocolate
  2. 3-4 tbsp milk
  3. To top: 2 x Crunchie bars, or sprinkles of your choice
For the doughnuts
  1. 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.
  2. Next, in a large bowl, measure out all your dry ingredients and whisk them together to remove any lumps. Set aside.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. 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.
  8. 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.
Adapted from King Arthur Flour
beta
calories
286
fat
12g
protein
5g
carbs
42g
more
Adapted from King Arthur Flour
Kerry Cooks https://kerrycooks.com/
Baked Chocolate Doughnuts with Honeycomb Crumble | kerrycooks.com

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?

 I’m entering this recipe into November’s Tea Time Treats, hosted by The Hedge Combers and Lavendar and Lovage – the theme this month is Bonfire Night. 

lavenderandlovage_teatime

 x Kerry

 

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Filed Under: Baking Tagged With: Baked Chocolate Doughnuts with Honeycomb Crumble, tea time treats

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Reader Interactions

Comments

  1. Johanna @ Green Gourmet Giraffe says

    December 1, 2014 at 1:12 pm

    wow these doughnuts sound so lovely – I don’t have a doughnut pan but I just love my doughnut cutter that I cut out yeasted doughnuts with but the hole always gets a bit small after rising. love the chocolate with honeycomb – a favourite combo from childhood
    Johanna @ Green Gourmet Giraffe recently posted…Sourdough chocolate cake and weekend eatingMy Profile

    Reply
  2. Janie says

    December 1, 2014 at 8:08 am

    Perfect for a bonfore night gathering! Thanks so much for sharing with Tea Time Treats ๐Ÿ™‚
    Janie x
    Janie recently posted…Beer 52 ~ Jonny’s (Favourite Ever) ReviewMy Profile

    Reply
  3. Amanda says

    November 5, 2014 at 5:49 am

    YUMMY!
    Amanda recently posted…6 Things to Do TODAY to Help You Grow as a BloggerMy Profile

    Reply
  4. Diane @ Life of Di. says

    November 3, 2014 at 10:59 am

    I need to get one of those doughnut pans ๐Ÿ™‚ I’ll have to add it to my list of things I need for my kitchen. These look delicious!
    Diane @ Life of Di. recently posted…Baby Boden: The Third Trimester.My Profile

    Reply
    • Kerry Cooks says

      November 3, 2014 at 11:58 am

      Definitely! How are you doing Di? Any sign of baby Boden yet?

      Reply
  5. Rachel Vagabond Baker says

    November 3, 2014 at 9:56 am

    Sprinkle honeycomb on anything and you’ve won me over!
    These looks so good, especially that luscious chocolate glaze: perfect for Bonfire Night!
    Rachel Vagabond Baker recently posted…Plum and Almond CobblerMy Profile

    Reply
    • Kerry Cooks says

      November 3, 2014 at 11:59 am

      Thanks so much lady! I agree – sprinkle any bashed up chocolate bar over and win me over! Bounty? Yes. Maltesers? Yes. Dairy Milk, yes! xx

      Reply

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Hi, I'm Kerry!
Cookie-dough addict, rainbow cake lover, friend to cats, never met a pizza I didn't like. VERY enthusiastic human. Homebody and adventurer. Nice to meet you!

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