These are easy homemade baked chocolate donuts. They are made from whole wheat flour, chocolate, and fresh raspberry all topped with a fresh raspberry glaze, chocolate Ganache glaze, and some fun sprinkles.
I am a big fan of DONUTS as they can be my breakfast, snack, or for dessert. There are so many good options here in Chicago for donuts. But I have been wanting to create my own version of the bake donut.
Since Valentine’s Day is just around the corner, I have chosen the color pink to be added in with this theme. Raspberry is such a good berry to make a good pink color. This recipe has some fresh raspberries folded into the batter at the end and since that is not enough raspberries for a raspberry lover like me, I also mixed fresh raspberries in with the glaze being careful not to strain all the seeds out. This way you can still enjoy the raspberry texture in each bite you take. If you do not like berry seeds simply strain the seeds out.
After I tried a couple of batches I feel like they are so easy to make. You need only 10 minutes to make a batter, and 9 minutes to bake. It is so easy to make this for a quick breakfast or addition to your brunch menu.
Make sure you fill the donut pan completely full with batter and give it a tap before you put it in the oven to release any big air pockets. After you are done baking them allow the donuts to cool off in the baking pan before you remove them.
These chocolate raspberry donuts will be good for kids of all ages on a summer day. Feel free to cut the expresso and icing out and then add a little more sugar to the batter as needed. This way kids can still enjoy a treat and it is a healthier way have them.
This recipe will make about 6 donuts. If you need to make more simply double the recipe amounts for an even dozen.
Easy Valentine Baked Chocolate Raspberry Donuts Recipe
These are the EASIEST Baked Chocolate Raspberry Donuts! The expresso adds a rich flavor to the chocolate, with a cakey texture and much lighter than fried versions.
Author: Nattaya Worrakitpoonpol
Adapted from: gatheranddine.com
Prep time: 15 mins
Cook time: 9 mins
Total time: 24 mins
3/4 cup whole wheat flour
1/4 cup cocoa powder
1/4 cup brown sugar
1 teaspoon baking powder
1 teaspoon instant espresso powder
1/4 teaspoon Kosher salt
3 tablespoons Avocado oil
1/3 cup buttermilk (room temperature)
1 large egg (room temperature)
2 teaspoon vanilla paste
Sprinkles as per your desire
Fresh Raspberry Glaze:
1/4 cup fresh raspberry
2 cups powdered sugar
2 tablespoons freshly squeezed lemon juice
3 tablespoons of water
1 teaspoons vanilla paste
Chocolate Ganache Glaze:
2 tablespoons heavy cream
4 tablespoons semi-sweet chocolate chips
Preheat the oven to 400 Fahrenheit.
In a small bowl with dry ingredients, whisk together the flour, cocoa powder, baking powder, espresso powder, and salt.
In another small bowl, whisk together the wet ingredients buttermilk, avocado oil, and vanilla paste.
In the bowl of a stand mixer, use the paddle attachment to whisk together the egg and brown sugar, in about 2 minutes.
Lower the speed and add the wet ingredients. Turn up the speed to medium and let it run for 1 minute.
Stop the mixer, add the dry ingredients and let mix together at medium speed until just combined, for about 1 minute.
Transfer the batter into a medium ziploc bag or a piping bag.
Pipe the batter into the donut pan. Make sure the batter is completely full, then give the pan a good tap on the countertop before you bake.
Bake for 8-9 minutes, or until a toothpick inserted into the center comes out clean.
Take the donut pan out of the oven, then let the pan cool for 3-5 minutes before transferring the donuts onto a wire rack.
Meanwhile while the donuts are baking, prepare the fresh Raspberry Glaze and Ganache Glaze.
In a small saucepan over medium heat, mix together the raspberries, powdered sugar, lemon juice, and water. Use the back of a wooden spoon to smash the raspberries. If the glaze is too thick, slowly add one teaspoon of water at a time while mixing until the glaze has reached your desired consistency.
When mixture starts to bubble turn the heat to medium-low, and let it cook for 2 minutes more. Take the saucepan off of the stove top and then mix in the vanilla paste until it combines. Transfer the mix to a medium bowl and set aside.
In a small heat proof bowl combine the heavy cream and semi-sweet chocolate chips. Microwave for 30 to 45 seconds or until chocolate start melting. Mix the ingredients until combine. Transfer to a piping bag and set aside.
Dip the tops of the donuts into the raspberry glaze and transfer back to the wire rack. Slowly top the donuts with Chocolate Ganache Glaze and allow the glaze to set. Top with sprinkles as per your desire just before the glaze sets.
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