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Baked Chocolate Fudge Doughnuts

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  • 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

chocolate ganache

  • 6 ounces high-quality dark chocolate chopped
  • 1/3 cup heavy cream
  • 1/2 tablespoon unsalted butter

 blood orange glaze

  • 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. 

chocolate ganache

  • 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.

blood orange glaze

  • Whisk together the ingredients until combined and smooth.

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