Craving the irresistible taste of doughnuts but without the fuss of frying individual rings? Then this Chocolate Doughnut Cake is your answer! This recipe delivers all the joy of a classic chocolate doughnut in a wonderfully convenient cake format. It's incredibly moist, intensely chocolatey, and surprisingly easy to make, perfect for satisfying your sweet tooth quickly. This recipe is a guaranteed crowd-pleaser, ideal for birthdays, potlucks, or simply a decadent weeknight treat. Get ready to indulge in this simple yet stunning dessert!
Ingredients:
- 1 ¾ cups (210g) all-purpose flour
- 2 cups (400g) granulated sugar
- ¾ cup (60g) unsweetened cocoa powder
- 1 ½ teaspoons baking powder
- 1 ½ teaspoons baking soda
- 1 teaspoon salt
- 1 cup (240ml) buttermilk
- ½ cup (120ml) vegetable oil
- 2 large eggs
- 2 teaspoons vanilla extract
- 1 cup (240ml) freshly brewed hot coffee
For the Chocolate Glaze:
- 1 cup (2 sticks) unsalted butter, softened
- 3 cups (360g) powdered sugar
- ½ cup (60g) unsweetened cocoa powder
- ½ cup (120ml) milk
- 1 teaspoon vanilla extract
Instructions:
Get started: Preheat your oven to 350°F (175°C) and grease and flour a 9x13 inch baking pan. This ensures your cake releases easily and prevents sticking.
Combine dry ingredients: In a large bowl, whisk together the flour, sugar, cocoa powder, baking powder, baking soda, and salt. Make sure there are no lumps for even baking.
Mix wet ingredients: In a separate bowl, whisk together the buttermilk, oil, eggs, and vanilla extract. This step creates a smooth batter.
Combine wet and dry: Gradually add the wet ingredients to the dry ingredients, mixing on low speed until just combined. Be careful not to overmix.
Add the coffee: Slowly pour in the hot coffee while mixing on low speed. The coffee adds a wonderful depth of flavor to the chocolate cake.
Bake: Pour the batter into the prepared pan and bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
Make the glaze: While the cake is baking, prepare the glaze. In a large bowl, beat the softened butter until light and fluffy. Gradually add the powdered sugar and cocoa powder, alternating with the milk, and beat until smooth and creamy. Stir in the vanilla extract.
Glaze the cake: Once the cake has cooled completely, pour the chocolate glaze over the top, allowing it to drip down the sides. Let the glaze set for at least 30 minutes before slicing and serving.
Tips for the Best Chocolate Doughnut Cake:
- Don't overmix the batter: Overmixing can lead to a tough cake. Mix just until the ingredients are combined.
- Use fresh baking powder and baking soda: Old leavening agents can result in a flat cake.
- Let the cake cool completely before glazing: This prevents the glaze from melting.
- Get creative with toppings: Add sprinkles, chopped nuts, or chocolate shavings to the glaze for extra flair.
Variations:
- Add chocolate chips: Fold in ½ cup of chocolate chips to the batter for extra chocolatey goodness.
- Make it a layer cake: Bake the batter in two 9-inch round pans for a beautiful layer cake. Add frosting between the layers.
- Use different types of cocoa powder: Experiment with dark cocoa powder for a richer, more intense chocolate flavor.
Nutritional Information (per serving, approximate):
- Calories: Approximately 350
- Fat: Approximately 18g
- Saturated Fat: Approximately 8g
- Sugar: Approximately 30g
- Protein: Approximately 4g
This Chocolate Doughnut Cake recipe is a simple, delicious, and satisfying dessert that's perfect for any occasion. Enjoy!