Chocolate Chunk Donuts with Fudgy Ganache Glaze

  • Author: The Kitchen Whisperer

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  • 1 cup plus 3 tablespoon AP flour, sifted
  • 1/2 cup plus 2 tablespoon white sugar
  • 1/3 cup Cocoa Rouge (If you do not have that just use unsweetened cocoa)
  • 1 teaspoon baking powder
  • 3/4 teaspoon baking soda
  • 1/4 teaspoon Espresso Powder (you can omit if you don’t have but this amplifies the chocolate flavor
  • 1/2 teaspoon salt
  • 1 XL egg, room temperature
  • 3/4 cup buttermilk
  • 1/4 cup canola oil
  • 1 teaspoon Chocolate Extract
  • 1 cup Milk Chocolate Callets (can you chocolate chips)


  • 3/4 cup heavy cream
  • 1 cup milk chocolate, chopped
  • 1/2 cup dark chocolate, chopped
  • 1 tablespoon corn syrup (or can you 1 tablespoon unsalted butter)


  • Sprinkles
  • Chocolate Curls


  1. Preheat the oven to 375, rack in the middle. Spray with baking spray (flour & oil) two 6-well donut cake pans and set aside. *Note: be sure to not only spray the wells but also the tops of the pans.
  2. In a bowl whisk together the flour, cocoa, espresso powder, baking powder, baking soda and salt.
  3. In the bowl of a stand mixer fitted with the paddle attachment mix together the sugar and egg until combined.
  4. Add in the milk, extract and oil; mixing until combined.
  5. With the mixer on low slowly add in the dry ingredients stopping to scrape down the sides just until incorporated. Some streaks of cocoa/flour is OK.
  6. Shut off the mixer and remove the paddle. Add in the chocolate callets and gently fold in scraping down the sides and bottom.
  7. Place the mixture into a piping bag (without the tip) and pipe into the donut wells to where they are 3/4ths full. I got 12 donuts out of mine. If you have extra, just chill the batter in the fridge until you have a free pan.
  8. Bake for 12-16 minutes, turning the pans half way, until a cake tester comes out clean.
  9. Remove from the oven and allow to cool slightly in the pan before carefully turning them out onto a cooling rack. Allow to cool.
  10. While the donuts are cooling make the ganache by place the chocolates in a glass bowl and heating the cream until it starts to bubble around the edges.
  11. Pour the hot cream over the chocolate and allow to sit, undisturbed, for 5 minutes.
  12. Carefully with a rubber spatula (or a whisk) slowly stir until combined. To give it that glossy effect add in the corn syrup.
  13. Set the ganache aside to thicken slightly; it should be thin enough to dip a donut in but not so thin that it just runs off. You should be able to stick a spoon in it and have just a little bit dripping off.
  14. When the ganache is ready take one donut and dip half of it into the ganache slowly pulling up and swirling as you turn it over.
  15. Set the donuts on a cooling rack and continue dipping the rest.
  16. Adorn with sprinkles or chocolate curls.


I use this Cocoa Rouge .

Every baker needs Espresso Powder to bake with!

This is a baker’s secret to chocolate desserts! Chocolate Extract

These are what give you that melted chocolate creaminess! Milk Chocolate Callets

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