Baked Chocolate Fudge Doughnuts.
See also: how to perk up a Monday.
I’ve got one more little chocolate recipe here for your super sweet teeth. It’s totally NOT a Monday recipe, unless you plan on making it tonight for Valentine’s Day breakfast tomorrow.
Which you totally should.
Oh! Here’s a question.
Is a doughnut breakfast or dessert? At least, for you – is it breakfast or dessert?
If you would have asked me ten years ago, I probably would have said breakfast, even though doughnuts weren’t my number one choice. I never loved doughnuts or pastries when I was growing up, so the obsession is fairly recent.
But with that fairly recent obsession comes all those crazy trashed up doughnuts. Doughnuts with actual cheesecake on top, with cereal on top, with 34 different glazes and sprinkles – so much stuff on doughnuts! I’m inclined to eat one for dessert instead of breakfast because consuming someone like that first thing in the morning sets me up for a day of terrible choices and also often makes me feel like garbage, especially if it’s consumed alone. Without eggs or fruit or something.
This is my compromise: doughnuts are breakfast dessert. Dessert AFTER breakfast! Have a lovely, balanced breakfast first thing in the morning and then eat a doughnut for dessert. It’s a win either way. Also, you’ve already eaten breakfast, so you’re full, but one is never too full for dessert. Never!
Really, I never am. I can always have a bite regardless of the meal I just ate. Shockingly I prefer to SHARE dessert after a big meal, but that’s only because it gives a reason to order multiple different desserts so I can take bites of different flavors. True life.
In my perfect doughnut world, yeasted ones are the only to exist. I LOVE yeasted doughnuts. They are so light and fluffy. I don’t dislike cake doughnuts, but I never choose them first. They are just so much more dense.
But I guess that’s a good thing if you’re into coffee dunking, right right?
My infatuation with yeasted doughnuts is one of the reasons that I don’t make baked doughnuts often. While they aren’t exactly like REAL (read: fried) cake doughnuts, they are much closer in texture to cake doughnuts than they are to yeasted. And as much as I love the yeasted doughnuts? Eddie is that crazy about cake doughnuts. He wouldn’t even eat a fluffy one if I put it in front of his face!
Plus, the baked ones are SO much easier. And your entire house doesn’t smell like a deep fryer. SOLD.
On top of these chocolate love bugs, there is a big fat BLOOD ORANGE drizzle. Are you absolutely blown away? That I am sharing yet another blood orange (part of a) recipe?!
It’s not necessary but it is 1. delicious and 2. pink so if they are still in season when you go to make these? It’s a done deal. You neeeeed it.
Chocolate fudge + a teeny hint of orange and a giant splash of pink makes for the most adorable breakfast dessert. Or dinner dessert. Or lunch! You could even make these into a cake shape, pile them high on a cake stand or set them on top of a milkshake.
Because that sounds like an appropriate thing to do when you’re eating doughnuts.
I love you this many doughnuts!
- 3/4 cup all-purpose flour
- 3/4 cup cake flour
- 1/3 cup unsweetened cocoa powder
- 1 1/2 teaspoons baking powder
- 1/8 teaspoon salt
- 1/2 cup unsalted butter melted
- 2/3 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup milk whole or 2%, full-fat coconut or almond
- 4 ounces chopped chocolate
- 6 ounces high-quality dark chocolate chopped
- 1/3 cup heavy cream
- 1/2 tablespoon unsalted butter
- ¼ cup freshly squeezed blood orange juice
- 1/2 teaspoon vanilla extract
- 3/4 cup powdered sugar
- Preheat the oven to 350 degrees F. Spray your donut pan with nonstick spray. Whisk together the flours, cocoa, baking powder and salt.
- In a large bowl, whisk together the butter and sugar until combined. Add in the dry ingredients and the eggs, mixing until the batter is just combined. Whisk in the vanilla extract, then stir in the milk until the batter is smooth. Fold in the chopped chocolate. Use a spoon and add the batter to the donut pan until each mold is about 3/4 of the way full. Bake the donuts for 13 to 15 minutes, until they are set and slightly golden. Remove and let cool. Once cool, dip each donut in the ganache and drizzle with the orange glaze. Serve immediately.
- Add the chopped chocolate to a bowl. Heat the cream in a saucepan over low heat just until bubbles appear around the edges and it’s warm. Pour the cream over the chocolate and let it sit for 30 seconds, then stir continuously until it’s smooth. Stir in the butter and set aside until ready to use.
- Whisk together the ingredients until combined and smooth.
Might even be better than margarita Monday!