I made donuts!
Because I just finished the hardest exam I ever took in my life.
Because it’s raining outside.
Because I’m a chocoholic and I honestly don’t care for bikini season.
Just because. Do we ever need a reason to eat 3 donuts in one sitting?
These are nothing like your typical old fashioned cake donuts. These have an added kick – kahlua. Bet grandma never added that to her donuts!
I had some kahlua sitting in the cabinet so I decided to add it in the glaze. Probably one of the bestest decisions I’ve ever made.
Normally, I’m not so much of a fan of cake doughnuts. It’s yeast risen, fluffy and tender counterpart always won my heart (and stomach). When I’m at home though, I haaateee deep frying because the smell of oil clinggss to my hair and clothes. So I decided to give baked doughnuts a go!
These did not disappoint! I had 3 in one sitting and now my waistline hates me.
If you normally like fluffier donuts too, I’d suggest giving these a try! The cake had a tender crumb and held it’s moisture out even after hours of sitting out on the counter. The cocoa added just the right touch of chocolate flavour. Kahlua – the star of the show – heightened all the flavours, it was so so SO good. If you don’t have kahlua on hand or you don’t like the taste of it, vanilla extract works perfectly too!
Kahlua Chocolate Cake Donuts
1 cup all-purpose flour
1/4 cup unsweetened cocoa powder
1/2 tsp baking soda
1/4 tsp salt
1/2 cup brown sugar, packed
1/2 cup buttermilk
1 large egg
4 tbsp unsalted butter, melted
1 tsp pure vanilla extract
1 1/4 cup powdered sugar
3 tbsp unsweetened cocoa powder
big pinch salt
2 to 4 tbsp milk
2 tsp kahlua or pure vanilla extract
Place a rack in the upper third of the oven and preheat oven to 325 degrees F. Spray a doughnut baking pan with nonstick cooking spray and set aside.
In a medium bowl, whisk together flour, cocoa powder, baking soda, and salt.
In a small bowl, whisk together brown sugar, buttermilk, egg, melted butter, and vanilla extract until thoroughly combined.
Pour the wet ingredients into the dry ingredients and fold together until all of the ingredients are well combined.
Transfer to the batter to a piping bag or use a small spoon to portion batter into the prepared doughnut baking pan. Fill until 2/3 full.
Bake doughnuts for 11 to 13 minutes or until a toothpick inserted into one of the doughnuts comes out clean. Allow to rest for five minutes before removing doughnuts to cool completely.
To make the glaze, in a medium bowl whisk together powdered sugar, cocoa powder, and salt. Add 2 tablespoons of milk and all of the vanilla extract. Whisk to combine. Mixture may be thick. Add milk, a tablespoon at a time, until the glaze is thick but still pourable.
Dip one side of each doughnut into the chocolate glaze. Shake off some of the excess glaze.
Adapted from Joy the Baker