Baked Chocolate Cake Doughnuts

It may seem strange to add nutmeg to a chocolate recipe, but nutmeg is the key to a recognizable doughnut flavor. It’s fine to leave it out, but your doughnuts may taste a bit more like chocolate cupcakes.

Baked Chocolate Cake Doughnuts

Ingredients
  1. 130 grams (~1 cup) all purpose flour
  2. 2 tablespoons natural cocoa powder
  3. 1 teaspoon baking powder
  4. 1/4 teaspoon baking soda
  5. 75 grams sugar
  6. 1/2 teaspoon freshly ground nutmeg
  7. 1/2 teaspoon fine grain salt
  8. 2 tablespoons unsalted butter or coconut oil
  9. 1/4 cup buttermilk
  10. 1/4 cup yogurt
  11. 1 teaspoon vanilla extract
  12. 1 large egg

Method
  • Lightly grease a doughnut (or muffin) tin and preheat the oven to 350F.
  • Sift the flour, cocoa powder, baking powder and baking soda, and then whisk in the sugar, nutmeg and salt.
  • Add the butter, and using your fingers, rub it into the dry ingredients until it becomes coarse crumbs.
  • In a separate bowl, whisk together the buttermilk, yogurt, vanilla and egg. Add to the flour mixture and stir until just combined. Do not overmix, or your doughnuts may be a bit rubbery.
  • Fill each cup 1/2 to 3/4 full. You can do this with a spoon, but I prefer using a piping bag to fill each cup more evenly and cleanly. It’s important not to overfill, or as the doughnuts rise, you’ll lose the hole.
  • Bake for 6 to 10 minutes (depending on the size of your doughnut pan), until the doughnuts spring back when touched. Let cool slightly on a wire rack before glazing. If coating in powdered sugar, let them cool even a bit more.
  • Makes about 15 mini doughnuts.