Who says you can’t eat chocolate cake for breakfast? This baked chocolate donut recipe will allow you to have your cake and eat it too, for breakfast!
Should You Eat Cake For Breakfast? A Scientific Analysis
A controversial Israeli study from 2012 may have successfully proved that it is better to eat breakfast for dessert. Predictably, nutritionists reacted with horror to this study. That said, there are plenty of cultures in which consuming a cake as part of a balanced breakfast is the norm. We will refrain from weighing in. This blog is dedicated to sweet temptations, not nutritional advice. We clearly have our own biases in favor of cake for breakfast. If you are going to eat dessert for breakfast, these baked chocolate donuts (with chocolate glaze and sprinkles, obviously), are clearly a great way to go. They allow you to get your chocolate craving out of the way first thing in the morning.
More Desserts for Breakfast
Here are a few more of our favorite sweet breakfasts, including several variations on a cake donut.
Useful Tools for Making this Baked Chocolate Donut Recipe:
Baked Chocolate Donut Recipe
Equipment
- donut pan
- disposable piping bag
Ingredients
For the donuts:
- 2 cups all-purpose flour
- 3/4 cup sugar
- 1/2 cup unsweetened cocoa powder
- 1 tsp baking powder
- 1 tsp baking soda
- 1 tsp salt
- 1 cup whole milk
- 2 eggs at room temperature
- 4 tbsp unsalted butter melted
- 2 tsp vanilla extract
For the rich chocolate glaze:
- 1/2 cup semi sweet chocolate chips
- 2 tbsp unsalted butter
- 2 tsp corn syrup
- 2 tsp hot water
Instructions
- Preheat oven to 350 F. Use nonstick cooking spray to grease donut cavities.
- Sif the dry ingredients (flour, sugar, cocoa powder, baking powder, baking soda, and salt) into a large bowl. Add the remaining ingredients (milk, eggs, butter, and vanilla extract) and stir to combine.
- Transfer batter in a piping bag (if you don't have one, a ziplock plastic bag with the end snipped off will work just fine) and pipe batter into each donut cavity in the greased donut pan, filling no more than 3/4 of the way full. Bake 15 minutes in preheated oven until the chocolate doughnuts spring back when touched. Let cool for 5 minutes in the pan, then flip baked donuts onto a cooling rack.
- You should have enough batter for 12 donuts, so repeat with remaining donut batter, if you are using a 6-cavity donut pan.
- While the donuts cool, melt the butter and the chocolate chips in a microwave-safe small bowl, blasting in 20 second increments until the chocolate chips just begin to melt. Stir in the syrup and water until you have a thick but liquid consistency. Once fully cooled, dip the tops of the donuts in glaze. Add sprinkles to the top of each donut. Enjoy with a cup of coffee or a glass of milk.
- Donuts will keep for several days in an airtight container, but definitely taste best on the first day.
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