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Baked Chocolate Donuts with Tart Raspberry Glaze

chocolate donuts with a hot pink glaze on a white background

Deep dark chocolately baked donuts meet a tart and punchy raspberry glaze for a super fun take on a Valentine’s Day treat.

Scale

Ingredients

For the donuts:
1 stick unsalted butter
2/3 C semi-sweet chocolate chips (or chopped dark chocolate)
1 1/2 C all purpose flour
1/2 C cocoa powder (sifted – sorry)
1 tsp baking powder
1/2 tsp salt
1/4 tsp baking soda
2 large eggs
1/2 C dark brown sugar, packed
1/3 C granulated sugar
1/3 C plain yogurt (I used whole milk)
1/3 C strong brewed coffee
1 tsp vanilla

For the glaze:
1/2 C freeze dried raspberries
1 C powdered sugar
pinch of salt

3 T lemon juice

Instructions

For the donuts:
Preheat your oven to 350° F and grease a donut pan with non-stick spray.

Melt butter and chocolate together in the microwave (or over a double boiler). This takes me about 1 minute, stopping to stir at the 30 second mark. Stir to combine completely and set aside to cool for five minutes.

In a large bowl whisk together the flour, cocoa powder, baking powder, salt, and baking soda.

Into the chocolate mixture, whisk the eggs, brown sugar, white sugar, yogurt, coffee, and vanilla until smooth.

Pour the chocolate mixture into the dry ingredients and fold together just until no dry flour remains.

Either spoon the batter into the donut pan or transfer it to a piping or gallon zip top bag. Snip the corner off and pipe into your prepared pan – filling each about 3/4’s full.

Bake for 10 – 11 minutes, or until the donuts just barely spring back when gently pressed. Let cool in pan for two minutes before flipping donuts out onto a wire rack to finish cooling. *My donut pan only makes 6 at a time, so I piped the batter and baked twice.

For the glaze:
Grind the freeze dried raspberries in a coffee grinder, mortar and pestle, or food processor until they turn into a fine powder. You can then strain them through a fine mesh sieve if you want to get rid of the seeds, but it’s not necessary.

Combine 2 T of the raspberry dust with the powdered sugar, salt, and lemon juice. Whisk until smooth.

Drop a donut, top side down into the glaze, pick up and let the excess glaze drip off. Set back on the wire rack to let the glaze set. Repeat with all donuts.

Notes

Sifting the cocoa powder unfortunately is not optional as the stuff gets really clumpy and can effect the overall texture of the finished product.

Using a piping bag or at ziptop bag with the corner cut off to pipe the donuts into the pan is really the best way to go here as the batter is quite thick.

I found freeze dried raspberries at Wegmans, Trader Joe’s and online at Thrive Market and Amazon – where you can also find them in powdered form. But if you can’t find them, or just don’t want to use them, feel free to substitute 1 heaping tablespoon of raspberry jam for 1 tablespoon of the lemon juice.

Keywords: valentines day dessert, baked donuts, baked chocolate donuts, chocolate raspberry dessert, chocolate raspberry donuts

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