It Was A Dark (And Stormy) Chocolate Night

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I wanted something chocolatey last night so I immediately thought about my new donut pan. I perused the recipe that came with it and decided to try my hand at a chocolate version. The pumpkin spice version worked out really well, so I figured even if the chocolate version was half as good I’d be happy. Final verdict – They were more than half as good.

I can’t decide which ones I like more. I was pleasantly shocked that these puffed up into perfect donut shapes. They were even plumper than the pumpkin ones and really moist and cake-like. I love chocolate so I went with a dark chocolate version. You can dust them with powdered sugar or make a glaze of powdered sugar and a little milk. If you really want to go all out, you can ice them with premade chocolate frosting and sprinkles.

I had mine with a cup of coffee while it was still warm from the oven. There were definite nom nom noises while I ate it. If you’re curious what the inside looks like, check out the pic I posted on facebook. Nooks and crannies!

Baked-Dark-Chocolate-DonutsBaked Dark Chocolate Donuts

  • 1 cup all purpose flour
  • 2 Tbsp Hershey’s Special Dark unsweetened cocoa
  • 1/4 cup sugar
  • 1/4 tsp salt
  • 1/2 tsp baking powder
  • 1/3 cup chocolate almond milk
  • 1 egg
  • 3/4 tsp distilled white vinegar
  • 1/2 tsp baking soda
  • 1 tsp vanilla extract

Preheat oven to 425 degrees. Mix all ingredients in a bowl until well blended. The batter will be thick – thicker than cake batter and closer to brownie batter consistency. Fill each hole in your donut pan about 2/3 full. Bake at 425 degrees for 8 minutes. Remove from the oven and let cool about 5 minutes before removing from the pan. Makes 6 donuts at approximately 115 calories each.

If you don’t have the Special Dark cocoa on hand, you can use the regular unsweetened cocoa. You can also use regular milk or other milk alternative instead of chocolate almond milk. The donuts will still turn out fine, but they won’t be as chocolatey. I highly recommend chocolatey. It’s also fun to just say. 😉

Next time I might try a mixture of half white flour and half whole wheat to see how those turn out. I’m thinking I need another donut pan to make more at once. I envision my kitchen like a scene from Cupcake Wars. A bunch of pans going in the oven at once. Donut Wars!

Have you gotten a donut pan yet? What flavor would you dream up?

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