Thank you to Caveman Coffee for sponsoring this post.
It's Friday and this has been a long week. As a treat for myself and a treat for you I made doughnuts. These aren't just any doughnuts. These are double chocolate with a smooth coffee glaze.
I spent much of the week in Ohio and when I got home had a backlog of work to get through. The double dose of chocolate and a strong cup of coffee was just what I needed to power through one more day till the weekend.
Caveman Coffee graciously sent me a bag of their Blacklist coffee. This dark roast is a signature, post-roast blend of Single Origin beans. It's bold with a full body and low acidity. I brewed a strong pot. I had a nice big mug full and used a bit of the extra to enhance these donuts with a coffee glaze.
I cannot wait to try their cold brew variety.
If you need an extra boost of energy or really just want some chocolate doughnuts whip up a batch of these baked double chocolate ones. You won't regret it.
Baked Double Chocolate Doughnuts with Coffee Glaze
Prep Time: 15 minutes
Cook Time: 10 minutes
Keywords: bake breakfast dessert chocolate coffee
Ingredients (6 doughnuts)
- Cooking spray, for doughnut pan
- 3/4 cup plus 2 tablespoons all-purpose flour
- 3 tablespoons cocoa powder
- 1/2 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 3 tablespoons unsalted butter
- 3 ounces dark chocolate chips (or chopped)
- 1/2 teaspoon instant espresso powder
- 1/2 cup light brown sugar
- 1 large egg yolk
- 1/2 cup buttermilk, shaken
- 1 teaspoon vanilla extract
- 2 cups powdered sugar
- 1/2 cup cocoa powder
- 1 teaspoon vanilla extract
- 3 to 5 tablespoons coffee
- 3 tablespoons chocolate sprinkles
Preheat your oven to 350 degrees F. Spray your doughnut pan with cooking spray and set aside.
In a medium bowl, whisk together the flour, cocoa powder, baking powder, baking soda and salt.
In a medium saucepan, set over medium heat, add the butter. When melted, add the chocolate chips and espresso powder. Allow to stand and melt for a minute or two and then mix with a spatula until smooth. Turn the heat off and then stir in the sugar and egg yolk. Lastly, whisk in the buttermilk and vanilla extract.
In one batch, add the wet ingredients to the dry and mix just until you no longer see any speckles of flour.
Fill the doughnut pan half way. Transfer the doughnuts to the oven to bake for 10 to 12 minutes, until firm to the touch. Allow to cool in the doughnut pan for a minute or two and then run a butter knife along the outside, lifting them out of the pan with your fingers. Transfer them to a cooling rack while you make the frosting.
In a medium bowl, whisk together the powdered sugar, cocoa powder, vanilla extract and 2 tablespoons of coffee. Add more coffee, one tablespoon at a time, until it reaches a thick yet liquid consistency.
Dip the doughnuts, one at a time, into the frosting and place back on the cooling rack. Top with a liberal amount of sprinkles. Doughnuts will stay delicious for up to 3 days when kept in an airtight container.
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