Chocolate Cake Doughnut Holes

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Hands-on time:
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Yield: 18 to 20 doughnut holes

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These moist and dense cake-style doughnuts with their deep-dark chocolate flavor will start any chocolate lover's morning off right. Their rich, fudge-like texture and pockets of melted chocolate also make them suitable for a decadent bite-sized snack or dessert; but be warned that you may not be able to stop at just one!

Chocolate Cake Doughnut Holes

star rating (5) rate this recipe »
Hands-on time:
Baking time:
Total time:
Yield: 18 to 20 doughnut holes
Published: 06/30/2014

Ingredients

Doughnuts

Coating

  • 2 tablespoons granulated sugar
  • 1 teaspoon King Arthur All-Purpose Baking Cocoa

Directions

1) Preheat the oven to 350°F. Lightly grease the top and bottom halves of a doughnut hole pan.

2) Whisk together the cocoa, flour, sugar, baking powder, espresso powder, baking soda, salt, and chocolate chips. Set aside.

3) Whisk together the eggs, milk, vanilla, and vinegar. You may notice some curdling of the milk; that's OK.

4) Add the wet ingredients, along with the melted butter, to the dry ingredients, stirring to blend.

5) Scoop a tablespoon of batter into the cups in the bottom half of the doughnut hole pan (the side without the vent hole) — a level tablespoon cookie scoop works well here.

6) Place the top half on the pan, and lock it in place with the clips.

7) Bake the doughnut holes for 8 to 9 minutes, or until a cake tester inserted into the center of one comes out clean.

8) Remove the pan from the oven, and allow it to cool slightly before removing the clips and the top half.

9) Loosen the edges of the holes, if necessary, and gently turn them out onto a rack.

10) Immediately shake the holes in the coating, and set aside to cool.

11) Grease the pan again, and repeat the process with the remaining batter.

12)Store doughnuts, tightly wrapped, at room temperature for several days; freeze for longer storage.

Yield: 18 to 20 doughnut holes.

Reviews

1
  • star rating 02/27/2015
  • Ev from Canada
  • Awesome, chocolatey, rich, not too sweet. Used an electric cake pop maker. Will be making again.
  • star rating 09/09/2014
  • Carol from Ipswich Ma
  • This recipe produces a marvelous tasting chocolate donut. The prep was easy. I used the batter in a donut baking pan, size 6 donuts. Batter was difficult to get into the wells even with a scoop, batter was very sticky. Would love a doubled recipe to make 1 dozen. These donuts would be great for a quick breakfast add on.

    Hi Carol- You could try spraying your scoop with some cooking spray before using it, and that might help your batter release a bit more easily. You can feel free to just double all the ingredients in the recipe and you'll be all set to make even more delicious doughnuts! Happy Baking! Jocelyn@KAF

  • star rating 07/19/2014
  • 1nickali from KAF Community
  • Made these in a mini muffin pan. They were excellent and very easy to make.
  • star rating 07/09/2014
  • Sophie from New York
  • It made 24 perfectly shaped, extremely rich, deep, dark chocolate doughnut holes! The baking time ended up close to 13 minutes. If you love dark chocolate, this will become a favorite!
  • 07/04/2014
  • pjarroyo from KAF Community
  • Just curious if i could make these in a mini muffin pan? Would they come out drier? Really do not have room for more specialty bakeware as much as I wish I did....
    I think you could use your mini muffin pan for this recipe with good results. Baking time will likely be a bit different, so check at 8 minutes and then go from there. Barb@KAF
1
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